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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
