Recipe: Haggis, Neeps and Tatties

Rating: 4.9 stars based on 944 reviews

Preparation: 10 minutes. Cooking: 40 minutes per 500g of haggis



Ingredients:-

  • Haggis
  • 1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to).
  • Tatties
  • 600g mashing potato, peeled and roughly chopped
  • 60ml milk
  • 4 tbsp butter
  • a generous pinch of grated nutmeg
  • maldon salt
  • Neeps
  • 600g Swede (turnip), peeled and roughly chopped
  • 4 tbsp butter
  • 3cm ginger, peeled and chopped or ground ginger
  • maldon salt and freshly ground black pepper
  • To Serve
  • cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
  • 30ml whisky

Method:-

  • Haggis:
  • Place the haggis in a large saucepan and cover it with cold water.
  • Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan.
  • Leave the haggis to cook for 40 minutes per 500g.
  • Tatties: Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer.
  • Leave the potatoes to cook for 20-30 minutes until they are tender.
  • Drain the potatoes well and return them to the pan.
  • Return the pan to the low heat and dry the potatoes for a couple of minutes.
  • Add the butter and milk to the pan and mash the potatoes with a fork or potato masher.
  • Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash.
  • Neeps: Place the Swede (turnip) in a saucepan and cover them with cold water. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender. Drain Swede and return them to the pan. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes. Add the butter and ginger to the pan and cook them with the Swede for a minute. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth.
  • To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.

Note:-

C.Mict09



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