Haggis, Neeps & Tatties: Haggis with mashed turnips and potatoes.
Haggis, Neeps & Tatties is a traditional Scottish dish, particularly famous as the main course served during Burns Night celebrations. The recipe features haggis, a savory pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked in the animal's stomach. 'Neeps' refer to mashed turnips, and 'Tatties' to mashed potatoes. Together, these components create a hearty and flavorful experience, showcasing Scotland's rustic and homely culinary heritage. Enjoy this dish with a side of whisky sauce for an authentic Scottish dining experience.
Welcome back to "What's For Tea?"! Tonight, we're diving into the heart of Scottish cuisine with a delicious and traditional dish - Haggis, Neeps, and Tatties with a creamy whisky sauce. This classic Scottish meal is a celebration of rustic, comforting flavors. If you're ready to bring a taste of Scotland to your dinner table, let's get started with this hearty recipe.
Ingredients:
- 300 grams of haggis
- 4-5 large potatoes, such as King Edwards or Maris Pipers
- 250 grams of turnip (neeps)
- 15 grams of butter, plus extra for mashing
- Salt and pepper, to taste
For the Creamy Whisky Sauce:
- 1 tablespoon Dijon mustard
- 1 tablespoon whisky (optional)
- 200 ml double cream
- 250 ml chicken stock
- 15 grams of butter
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Equipment:
- 3 saucepans
- Potato masher
- Sharp knife
- Cutting board
Cooking Tips:
- Choose the best quality haggis you can afford, as it's the centerpiece of the dish.
- For a thicker whisky sauce, reduce the whisky in the stock by half before adding cream.
Instructions:
1. Begin by prepping your haggis according to package instructions. Slice the haggis and set it aside.
2. Peel the turnip and potatoes. Cut them into small chunks - the smaller they are, the quicker they'll cook.
3. In a saucepan, boil the turnip until tender. Then mash it with a knob of butter, salt, and pepper until smooth and creamy. Keep warm.
4. In a separate saucepan, boil your potato chunks until they're soft enough for mashing. Drain and mash with butter, salt, and pepper until you have a smooth mash. Keep warm.
5. In a frying pan, add a little oil and the sliced haggis. Break it apart and cook until it's heated through and has a nice texture.
6. For the whisky sauce, bring your chicken stock to a boil and add the double cream. Stir and bring to a simmer.
7. Add the Dijon mustard and whisky to the sauce, stirring well.
8. Finally, whisk in the butter to thicken the sauce slightly. Reduce the heat and simmer for about 5 minutes. Set aside and keep warm.
To Serve:
- Plate up by arranging haggis, neeps, and tatties side by side. Pour the whisky sauce generously around the edges.
- For a fancier presentation, layer the haggis, turnip, and potatoes on the plate, and pour the sauce in the bottom before serving.
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Haggis, Neeps & Tatties: Haggis with mashed turnips and potatoes.
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