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
- 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)
- 600g mashing potato, peeled and roughly chopped
- 60ml milk
- 4 tbsp butter
- a generous pinch of grated nutmeg
- maldon salt
- 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
- Tatties and Neeps (equal quantities)
- 2 tbsp chives, finely chopped
- cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
- 30ml whisky
- 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.
- Orkney Clapshot: Mix together equal quantities of "Tatties and Neeps" with the chives until well combined. Serve
- 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.