Six Nations recipe: haggis bonbons with a Talisker whisky brose

As the Six Nations gets into full swing, Craig Hart of Sheraton Grand Hotel suggests a light recipe for haggis bonbons for you to enjoy

Published: February 8, 2016
Categories: ,

1 For the haggis, prepare three bowls: one with flour, one with the egg mixture and one with breadcrumbs.

2 Divide the haggis into small pieces and roll into balls, then coat them in flour, dip in the egg mixture and roll in the breadcrumbs.

3 Refrigerate for an hour before cooking, then deep-fry in vegetable oil for 3 minutes – or until the balls have a crisp exterior. Drain on kitchen paper.

4 For the whisky brose, heat the double cream in a pan over a medium heat, then add the whisky and stir to combine.

5 Increase the heat so the mixture starts to simmer and cook for 1-2 minutes. Remove the pan from the heat and season to taste with the salt and pepper.

6 Add the freshly chopped chives and lemon juice, then pour the sauce into a ramekin and serve alongside the haggis bon bons.

• Follow @Craigharty23 on Twitter and check out the menu at the Sheraton here



  • 455g Macsween haggis
  • 2 eggs beaten with a little milk
  • 50g plain flour
  • 100g plain breadcrumbs
  • 500ml double cream
  • 2 tsp whisky (Talisker or whisky of your choice)
  • sea salt and freshly ground white pepper
  • 1 tsp chopped chives
  • 1 tsp lemon juice
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