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Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.2251
Energy (kCal)426.0939
Carbohydrates (g)51.3096
Total fats (g)1.5916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps. | 2. Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes. | 3. Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes. | 4. Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm. | 5. To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    haggis 8 ounces 201.7333 0.0 44.88 1.1333
    turnip 6 ounces 47.6271 10.9372 1.5309 0.1701
    potato 6 ounces creamed 130.9747 29.75 3.487 0.1531
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    scotch 1 tablespoon 1.7588 0.3484 0.1172 0.0251
    double cream 300 ml 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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