Scottish Paleo Haggis Bonbons with Whisky Cream Sauce

Allergens

Egg, Dairy

Ingredients

• 1 lb ground lamb
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1 egg, beaten
• 1 tsp sea salt
• 1/2 tsp black pepper, ground
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 cup whisky (for the sauce)
• 1 cup heavy cream (for the sauce)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pan, sauté the onion, carrot, and garlic until softened. Set aside to cool.
3. In a mixing bowl, combine the ground lamb, cooked vegetables, almond flour, egg, salt, pepper, allspice, and nutmeg. Mix well to form a dough like consistency.
4. Shape the mixture into small, round bonbons using your hands or a cookie scoop. Place them on a parchment lined baking sheet.
5. Bake in the preheated oven for 20 minutes, or until cooked through and browned. Allow to cool.
6. For the whisky cream sauce, heat the heavy cream in a saucepan over medium heat. Once hot, add the whisky and continue heating until the mixture starts to thicken. Remove from heat and set aside.
7. To serve, drizzle the whisky cream sauce over the cooled haggis bonbons and garnish with fresh parsley.

Chef’s Insight

The ground lamb is a perfect Paleo-friendly substitute for traditional haggis ingredients. The combination of spices adds an authentic Scottish touch to this modern recipe.

Notes

This recipe is perfect for a dinner party or special occasion, as it combines the flavors of Scotland with the health benefits of a Paleo diet.