Haggis (Ha-guess) it’s Risotto

RECIPE OF THE DAY

Head Chef Paul Kitching and his partner Katie O’brien moved to Edinburgh and opened 21212, a restaurant with rooms, in May 2009. In January 2010, only eight months after opening, the restaurant received a Michelin Star, making 21212 the only Michelin-starred restaurant with rooms in Edinburgh to date.

21212 soon became a leading restaurant in ingredient innovation and while Paul’s creations yield unexpected combinations, the deep thought given to the balance of each dish ensures flavours that complement rather than compete.

For more information visit: www.21212restaurant.co.uk

Serves 4

INGREDIENTS

HP Mayonnaise: 50g HP Sauce 100g Mayonnaise 1tbsp stock syrup

Aubergine Purée: 1 aubergine

1 bulb of garlic

100ml Water

50g vegetable trimmings, if available

Onion Compote:

1 white onion, Julien

4 tbsp olive oil

1 tbsp of white & black sesame seeds

1 tbsp cumin seeds

Risotto:

300g pudding rice

300g cream

400ml stock

50g onion & garlic, finely diced Salt & pepper

2 tbsp of olive oil To assemble risotto: A selection of soft vegetables, for example steamed pak choi, mushrooms or shallots.

150g haggis, grated

4 tbsp muesli

200g Isle of Mull cheddar, grated

METHOD

For the HP Mayonnaise:

1 Mix all ingredients together and store for later use.

For the aubergine puree:

1 Dry roast one aubergine until soft. At the same time, heat the water and soften the garlic and vegetable trimmings.

2 Once the aubergine is soft dice and add to the garlic and trimmings.

3 Cook out then blitz and pass through a sieve. Season and save for later.

For the onion compote:

1 Add all ingredients to a pan with a lid and cook out slowly on a low heat, occasionally stirring.

For the risotto:

1 Add all ingredients to a pan and cook until rice the is al dente.

2 Once the rice is cooked, add the haggis and cheddar.

To plate:

1 Put a dot of the HP mayonnaise in the bottom of each dish with some onion compote resting on top.

2 Reheat the risotto, vegetables and aubergine sauce.

3 Place the risotto on top of the compote and then the vegetables on top of the risotto.

4 To finish, add some of the muesli, a drizzle of olive oil, and aubergine sauce.

In association with Taste Communications.