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On the 25th January it’s Burns Night and the only way to celebrate it is like every other good Scot. Haggis Neeps and Tatties(mashed Swede also known as turnip and mashed potatoes) of course.
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
• salt
Neeps
• 600g Swede (turnip), peeled and roughly chopped
• 4 tbsp butter
• salt and freshly ground black pepper
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 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 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. 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 and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.
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
• salt
Neeps
• 600g Swede (turnip), peeled and roughly chopped
• 4 tbsp butter
• salt and freshly ground black pepper
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 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 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. 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 and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.
Can't wait for mine :0)
Yummy!! We'll be round ...
ReplyDeleteSounds good to me, Liz! I have always loved Robert Burns, and I found out a few years ago that one of my Scottish ancestors backed Robert Burns in his early endeavors. As a matter of fact, I found out some interesting genealogy connections from making that link with Burns.
ReplyDeleteXO,
Sheila :-)
P.S. I tried Haggis in St. Andrews and enjoyed it! :-)
ReplyDeleteWhat a pretty presentation! Yummy!
ReplyDeletethat looks amasing all your own work?
ReplyDelete