While the ingredients for haggis are local, I wasn't about to attempt it or go scouring the countryside for sheep gut (and what, exactly, would I do with it?!)
Instead, we went the pub route with homemade vegetable chips, deep fried haddock and a coleslaw with a starter of Scotch Broth (minus the barley). It was so delicious, especially since we had been craving crispy potato chips for a while now. While something you shouldn't eat everyday, crispy fish and chips was such a lovely treat.
|Getting the Perfect Temperature|
|Potato, Carrot, Parsnip and Beet Chips|
We put the vegetables through the food processor on the slicer setting. In the future, a mandoline is totally the way to go. We didn't get the vegetables thin enough and they weren't as crispy as we liked. We weren't crazy about the carrot, parsnip and beet chips since they didn't crisp up, but we're willing to try them again if properly sliced. Still, they were delicious tossed in salt and pepper and was a new way to enjoy root vegetables.
Once cooked, we battered chunks of haddock for Honey Bear and coated one large piece for us. The coleslaw is a mixture of red cabbage, a golden delicious apple (skin on) and some carrot in a yogurt, mustard, honey vinegrette. It was really great and a lovely change from the usual fare.
|Fish and Chips: Locavore Style|