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HAGGIS, NEEPS AND TATTIES

HAGGIS, NEEPS AND TATTIES

This is a recipe by Gary Townsend, head chef at One Devonshire Gardens, for Scotland’s National dish – Haggis Neeps & Tatties. The 25th January is the day know to Scots as Burns Night, a day to celebrate the life of Robert (Rabbie) Burns, the national poet of Scotland.

Serves 4-6

INGREDIENTS 

Haggis Stack
1 – 1.2kg haggis
1kg Koffmann's potatoes 
1kg white turnip (swede)

Whisky Sauce
1 shallot, finely diced
500ml beef stock
120ml Guernsey double cream
75ml whisky
30g Estate Dairy cultured unsalted butter
1 tbsp Dijon mustard

EQUIPMENT
(Metal Rings OR use small 215g tin cans)

METHOD

        1. Pre heat your oven to 180°C.
        2. First make your mashed potatoes and mashed swede. Peel the potatoes, quarter them, bring to the boil in seasoned water, turn down to a simmer and cook for around 20 minutes.
        3. Do the same process for the swede. Peel the swede, cut into smaller pieces, bring to the boil and simmer for around 20minutes. Once cooked, drain well, mash down separately and season well with plenty of salt and butter. Set aside.
        4. On a lined baking tray place all your rings and slightly oil the inside – this is optional. Next slice the haggis and push it into the bottom of the ring. On top of this place a layer of swede, followed by a layer of the mash. Place these into the oven and cook for around 20 – 25 minutes.
        5. To make the sauce heat a medium sized pan on a medium heat. Add the butter and cook the shallot until soft. Add the whisky and reduce until almost a glaze. Next add the mustard along with the beef stock. Reduce this down by ¾ then add the double cream to finish. Continue cooking down if you wish for a thicker sauce.
        6. Remove the haggis from the oven. Using a cloth gently lift on a serving plate and lift the rings away from the haggis – you may need a spoon to help push it out.
        7. Serve with plenty of whisky sauce and enjoy!
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