Sunday, 20 February 2011

Haggis making...

Yesterday, I decided to make Haggis. Yes, you heard me right. Unfortunately, I'm not Scottish I had missed Robert Burns Night (Burns Night), which was on 25th January 2011. However, never the less, its never too late to make something tasty.

So, I got to work whilst Nessie had been sleeping all day and night long...

If you had never had or made Haggis before, then just follow this recipe into making the tastiest Haggis.

I personally, had never ever made Haggis and was a bit afraid of the finished result. However, after following the step by step instructions from bbcgoodfood and making the Neeps and Tatties, I decided to better get cooking...

How to cook an Haggis

Serves 8

  • 450g haggis

Ready in 1 hour

1.Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.

2.To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
For the Neeps & Tatties
8 large baking potatoes, washed, peel left on and cut into 2cm x 4cm chunks
6 tbsp light olive oil or sunflower
1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
50g butter , plus extra for serving

1.The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

2.Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.

3.Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.

4.To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Whisky sauce


500ml/17fl oz double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tsp whisky
sea salt and freshly ground white pepper
1 tbsp chopped fresh chives
½ lemon, juice only

1. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
2.Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. Serve warm.

Recipe from - The Hairy Bikers

The Result:

Heartwarming and delicious, served with some Scotch Whiskey on the side.