Christmas Sea Lights
I almost didn't make it home
for Christmas this year thanks to the unexpected
Metro train drivers' strike.
Living in Newcastle is a bit like living in the 1970's!
We managed an almost flawless Christmas dinner this year - we've really got it down now.
Even the children were prepared to eat this yuletide's festive starter
(we told them they were chicken nuggets).
Kurt got the roasties perfect -
he brought the cooking water to a boil before
adding the potatoes and threw in some bicarbonate of soda too which really seemed to help.
Also he didn't boil the fuck out of them this time.
If I have one complaint; the bread sauce just didn't taste quite right. Perhaps it needed longer cooking.
Like the mysteriously sticky Christmas pud
Well it wouldn't be Christmas without having something
to complain about - right Kurt?
Unusually this year Kurt dragged the fambly to a Christmas Eve carol service in the village church (to much wailing and gnashing of teeth)
which turned out to be really fun. The vicar was young, enthusiastic and female
and the kids got the chance to set fire to themselves and their neighbours with lighted kristingles
. They even joined in the singing.
It's a Christmas miracle!
Now here are the things no Christmas is complete without:
Merry Christmas Yawl!
Haggis Bon Bons with Whisky Marmalade Sauce
You just need enough flour, egg, and breadcrumbs to coat the haggis balls you roll.
I made my breadcrumbs by pulsing crust-free bread quite finely in a blender, then toasting these crumbs in the oven until lightly browned.
You could probably use fresh breadcrumbs, or crush the dried crumbs further if you'd like a finer bon bon coating.
Alternative sauces you might consider:
- a brose of double cream simmered with whisky
- mayonnaise flavoured with mustard and whisky
- whisky flavoured demi-glace
- a sweet chilli dressing
or a quick mix of sweet chilli sauce, rice wine vinegar and sesame oil
- 200g haggis
- 50g seasoned flour
- 1 egg
- 100g dried breadcrumbs
- 4 tbsps whisky
- juice of 1 lemon
- 6 tbsps marmalade
Set out three bowls with seasoned flour, whisked egg, breadcrumbs.
Remove the haggis skin, break the haggis up into pieces and form each one into a rough ball about the size of a lychee or a small plum.
Roll each ball in flour, then egg, then breadcrumbs to coat well.
Put the balls in the fridge to chill for an hour or until needed.
Make the sauce by melting the marmalade and stirring in the lemon juice and whisky. Adjust the balance of ingredients to taste.
You may also need to add a little sugar.
Heat oil in a deep-fryer to 170°C and fry the balls for 2-4 minutes until golden brown.
Drain and serve drizzled with whisky marmalade sauce and a small side salad. If you're not cooking Christmas dinner for Philistines.
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