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Beer Battered Haggis Balls with a Whiskey Mustard sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4114
Energy (kCal)578.531
Carbohydrates (g)126.6694
Total fats (g)2.2469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the beer and the flour, add a little black pepper and cayenne, to make a batter. | 2. Unwrap the haggis and form the haggis bits into balls the size of small walnuts. | 3. Put about an inch of oil in a pan or wok and heat up. | 4. When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil. | 5. Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels. | 6. Mix the whiskey and mustard in a little bowl to make a thin dipping sauce. | 7. Serve haggis balls on a platter with the dipping sauce bowl in the middle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beer 1 cup - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    black pepper 1 dash 0.251 0.064 0.0104 0.0033
    cayenne 1 dash - - - -
    vegetarian haggis 1 macsweens - - - -
    oil - - - -
    dijon mustard 2 tablespoons - - - -
    whiskey 1 tablespoon - - - -

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



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