A Millefeuille is traditionally a rich French cake consisting of thin layers of puff pastry, stuffed with jam and sweet cream so you may be wondering what on earth haggis, neeps and tatties has to do with it all!
This a savoury Millefeuille using crisped potatoes as pastry sheets, unctuous purees of haggis, potatoes and swede to provide the cream with sweet aromatic set jellies of apple and tomato water as our jam.
Use a mandolin and thinly slice the potato. Prepare by brushing with some oil and arrange by slightly overlapping 3 slices to make a triangle-ish shape. Season with salt an pepper. You'll want to make 5 of these triangle shapes per serving so if cooking for 4; you'll need to make 20
Pop these into the oven on a lowish temperature (about 100 degrees) to dry and crisp up as they'll form our individual layers when we plate up.
Whilst the potato is crisping; make the apple jelly and tomato water jelly and pop into the fridge to set.
Apple jelly can be done by: Prepare the gelatin as indicated by the packaging, instead of using water, use the apple juice.
Tomato water jelly can be done by: Place the tomato, shallot, garlic, tomato juice, basil, sugar and 1 teaspoon salt in a blender and whiz until combined and finely chopped. Pour through a large sieve placed over a large bowl and press through with a spoon to extract the liquid. Prepare the gelatin as indicated by the packaging and instead of using water, use the tomato water.
Finely shred a leek and set to one side while you set up some oil to deep fry it. Be careful but deep fry the shredded leek until crispy and browned. The oil will go nuts to start with so keep an eye on it. When done; drain on paper towel and seal in tupperware until needed.
Time to cook the haggis before we can make it into a puree. Depending on what haggis you have; follow the instructions but a quick way to deal with this ingredient is to wrap the haggis in tin foil and place in an oven-proof dish with about 2cm of water and heat at 180°C for 75 minutes.
Make mashed potato and keep warm. You can quickly blast in the microwave if needed
Make mashed swede and keep warm. You can quickly blast in the microwave if needed
Make your Whiskey Sauce and keep to one side. It can be warmed up when you need it.
When the haggis is cooked; remove the foil and packaging and slice into chunks and add into a food processor. Add a dollop of butter and cream and blend until smooth yet firm.
Now to plate. Take a potato "triangle" and add this to the center of the plate. In the centre; pipe a large dollop of haggis puree in the middle. Then pipe smaller dots of mashed potato around the outside. Sprinkle a few cubes each of apple and tomato water jelly on top.
Add the next layer and add the haggis puree into the center but this time pipe mashed swede and sprinkle a few cubes each of apple and tomato water jelly on top
Repeat the next layer with haggis puree and mashed potato and the cubed jellies
Final layer with haggis puree, mashed potato and cubed jellies before topping off with a potato crisp again
Drizzle over some hot whisky sauce, garnish the top with deep fried leek and serve.