© Hewat’s Restaurant 2010

Pan Fried Stornoway Black Pudding with Haggis Risotto
and Crispy Pancetta

For Mushroom and Haggis Risotto

Just Add 100gm assorted Wild Mushrooms and Sauté of with Chopped Shallot for Couple of Minutes and Add with Haggis to Risotto

I

Method

Cook Pancetta Between Silicone mats for 7 minutes

or until crisp Oven temp 200 oC

(Can be done between Parchment Paper)

Soak Risotto Rice for 20 Minutes in Cold water and Rinse
(Gets rid of some starch and reduces Cooking Time)

Use Thick Bottomed Pan and put on Medium heat

Wait till pan is warm add olive oil and then add shallots and risotto rice add pinch Maldon salt and Pepper, stir with Wooden spoon for about 30secs to minute (Hearing the rice pop) and then add stock ensuring covering risotto and reduce heat to low (Simmer rather than rapid boil)stirring every minute and adding stock when necessary

After about 7 minutes taste rice and should be close add cream cook for minute or 2 and add haggis stir for minute and take off Season and lid

For the Sauce

Warm thick bottom pan add tea spoon olive oil then Shallots sweat off for minute add stock, Worchester Sauce and Dijon reduce by Half, add cream and reduce by half again till coats spoon Taste and Season

For Black Pudding

Cut Black Pudding just over 1cm slices and cut in half to make half moon

Pan fry Black Pudding minute on each side and pop in oven for 2 mins

Plating Up

Spoon tablespoon of Risotto (I prefer it for this to be like mashed potato consistency) in centre of Plate. Criss Cross Black Pudding on Top with Pancetta on Top of Black Pudding and Sauce Round Between side of rim of plate and risotto

Eat and Enjoy and if you like haggis add more !!!