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Haggis, Tatties and Neeps

On the 25th January is Burns Night so why not celebrate it like every good Scot with Haggis accompanied with Tatties and Neeps (mashed potatoes with a little nutmeg and Mashed Swede also known as turnip with a little ginger). In this recipe I have combined the two, sprinkled a little Scottish cheddar cheese over the top to make Orkney Clapshot but you can keep the two separate if you prefer.

Portions: 6 Portions

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

Orkney Clapshot

  • Tatties and Neeps (equal quantities)
  • 2 tbsp chives, finely chopped

To Serve

  • cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
  • 30ml whisky

Method

  1. 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.
  2. 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.
  3. 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.
  4. Orkney Clapshot: Mix together equal quantities of "Tatties and Neeps" with the chives until well combined. Serve
  5. 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 or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.

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