Haggis, Neeps and Tatties

Haggis, Neeps and Tatties

Haggis is one of those things you either love or you hate. And I’m betting if you hate it, you’ve never really tried it at all, have you? If not, this bite size version is great for winning over haggis virgins just like you.

Haggis, Neeps and Tatties

Haggis, Neeps and Tatties

Here’s something else. When the Scots say “neeps” what they mean is a “turnip” (“tur-neep”. It’s all in the accent!). But what the Scots call a turnip is what the English call a swede – so for a lot of us it’s not a turnip at all. Got that?

I’ve taken the Scottish theme even further by drizzling the haggis with a whiskey, honey and cream sauce. It might sound odd but wait until you try it – it works really well, honest!

Oh, and I promise not to mention what haggis is made from out of respect for the faint hearted šŸ™‚

Recipe serves 4 in ramekins as in the picture – but feel free to de construct and serve as a man size, plated up portion!

Haggis, Neeps and Tatties Recipe – Ingredients

  • 1 Haggis
  • 1/2 Swede (Turnip, if you’re Scottish. But then you’ll probably know far better than me how this should be done).
  • 2 Potatoes (good mashing potatoes such as King Edwards or Maris Piper)
  • 50 ml Scotch Whiskey
  • 50 ml Double Cream
  • 1 tbsp Honey
  • Salt & Pepper to season

Haggis, Neeps and Tatties Recipe – Method

  1. Peel swede and potatoes and bring to the boil in a pan of salted water until softened
  2. Separate and mash separately – add butter and milk for the right consistency.
  3. Cook haggis according to manufacturers instructions (I know that’s a cop out, but if it’s a good enough method for Delia, it’s good enough for me) – which for mine meant about 10 minutes in a microwave before mashing up with a fork.
  4. Spoon the mixture into a ramekin – potato followed by swede then finally haggis, in roughly equal layers.
  5. Meanwhile reduce the whiskey in a pan by about half. Add the cream and honey, stir well and bubble until thick and syrupy. Add a good dose of pepper and a little salt, then drizzle over the haggis.

I really don’t know why but the strong Scotch sauce (which tastes quite awful on its own, unless you really like that kind of thing) really brings out the best in the haggis. Now serve to the non believers and enjoy!

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