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Planning Retirement Online

Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different with recipes using or inspired by this Month's Health Food, Haggis?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Haggis bon bons with whisky sauceHaggis bon bons with whisky sauce

  • Preparation time: 10 minutes, plus chilling
  • Cooking time: 15 minutes
  • Total time: 25 minutes, plus chilling

Makes: 24

Ingredients

  • 300g haggis
  • 50g plain flour
  • 1 tsp smoked paprika
  • 1 large essential Waitrose British Free Range Egg, lightly beaten
  • 100g panko breadcrumbs
  • 5 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1-2 tbsp whisky Vegetable oil for deep frying

 

Method

  1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.

  2. Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.

  3. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.

  4. Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.

  5. Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.


Cook's tips

This recipe also works well using vegetarian haggis.



A refreshing and fruity Waitrose Beaujolais-Villages

 


Salade aux Foies de VolaillesSalade aux Foies de Volailles

Warm salads are no longer as fashionable as they once were, which is a shame. In this chicken liver and lardons salad, the heat of the dressing, tossed in with the greenery and other bits and bobs at the last minute, brings out the full flavour of the leaves without causing too much droop. Do ensure, however, that the potatoes are either at room temperature or still warm, and haven't come straight from the fridge.

  • Preparation time: 25 minutes
  • Cooking time: 6 minutes
  • Total time: 31 minutes

 

Serves: 4 as a starter

Ingredients

  • 400g new potatoes
  • 400g chicken livers
  • 120g frisée or packet mixed Continental salad
  • 4 tbsp olive oil
  • 60g bacon lardons
  • 2 cloves garlic, chopped
  • 2 shallots, peeled and finely chopped
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard

Method

  1. Cook the potatoes in boiling water for 8-10 minutes or until tender, then drain them, run under cold water and slice thickly. Pick over the chicken livers, cutting out any bits that have a greeny-black hue to them. Cut the larger pieces in half. Place the frisée or salad leaves in a large salad bowl. Add the potatoes.

  2. Just 10 minutes before serving, heat the oil in a wide frying pan over a really high heat. Add the chicken livers and lardons and fry briskly for 4-5 minutes until both are browned. Add the garlic and shallots and sauté for 1 more minute. Spoon the livers, lardons, garlic, shallots and oil over the awaiting salad. While the pan is still hot, add the vinegar, mustard, some salt and pepper and whisk together as they sizzle. Pour the hot dressing over the salad, toss and serve instantly while still warm.


A sparkling wine with a hint of sweetness such as Chiarli Vecchia Modena Pignoletto NV


Heston's duck liver parfait with apricot chutneyHeston's duck liver parfait with apricot chutney

These tasty pastries can be prepared in tiny bite-sized versions, if you prefer, which are perfect for serving with drinks. Eat them hot, warm or at room temperature with a squeeze of lemon juice or perhaps a dollop of yogurt.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes, plus soaking
  • Total time: 30 minutes, plus soaking

Serves: 10

Ingredients

  • 175g pack Heston from Waitrose Duck Liver Parfait
  • Crusty bread, (or Melba toast) to serve
  • Fresh chives, thinly sliced, to serve

For the apricot chutney

  • 175g dried apricots
  • 1 tsp olive oil
  • 1 medium onion, peeled and diced
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp fresh root ginger, peeled and grated
  • 150g orange juice
  • 45g cider vinegar
  • ¼ tsp chilli powder
  • 35g golden caster sugar
  • Pinch of salt

Method

  1. Cover the dried apricots with boiling water in a bowl and let them soak for 3–4 hours or until completely soft. Drain them and chop roughly.

  2. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 5 minutes or until soft. Stir in the apricots, grated ginger, orange juice, cider vinegar and chilli powder and cook for 10–15 minutes until most of the liquid has been absorbed.

  3. Stir in the sugar and cook for another 2 minutes, then add the salt.

  4. Pour into a sterilized jar and store in the fridge, allowing the flavours to develop for at least 24 hoursbefore serving.

  5. Serve on a slice of slightly charred crusty bread with a little of the chutney. Top with thinly sliced chives, salt and freshly ground black pepper.

 

Try a rusty nail coctkail for the perfect pairing - use the whisky that you're cooking with (we suggest something rich and fruity), serve on the rocks mixed with Drambuie to taste. A 50:50 ratio might be too sweet as an apéritif, so try 25:75 (the smaller amount is the Drambuie) and simply add more of either to your taste.


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