I know haggis is not for everyone but we love it. I am devoted to the Simon Howie brand that is so tasty, perfectly balanced with a little spicy edge to it. Served with this simply sumptuous sauce and the haggis is worth celebrating all by itself! Then you get the Neep & Tattie Mash with Parsley and Walnuts, adding an unexpectedly delicious dimension to the meal. Serve with a wee dram – an aged single malt if you can run to it. What a lovely supper – I don’t think we are going to wait for Mr. Burns birthday before we have this again though!!!!
Serves 4 – 6
What you need…
2 x 454g Haggis, (we love the Simon Howie Scottish butcher brand)
2 large shallots, finely chopped
250ml whisky (not expensive)
1 litre hot water from the kettle
2 x beef stockpots (I use Knorr)
4 teaspoons Dijon mustard
200ml double cream
for the mash
700g swede, peeled and chunked
650g potatoes, peeled and chunked
125g turnips, peeled and chunked
1 tablespoon butter
Sea salt and black pepper
25g fresh parsley
50g walnut pieces
Grated zest of 1 lemon
100ml olive oil
What to do…
Cook both of the haggis according to the packet instructions – mine were to wrap in foil and pop in boiling water, cover and simmer for 45 minutes.
Meanwhile, bring a large saucepan of salted water to the boil and add the swede. Cook for 5 minutes then add the potatoes and turnips. Bring back to the boil and cook for 15 minutes or until the vegetables are soft. Drain. Return the vegetables to the saucepan, add the butter, season and either mash or whisk. Pop the lid back on and keep warm.
In a mini chopper, chop the walnuts finely, add the parsley and chop again. Tip in the lemon, pour in the oil and whizz the lot together. Set aside.
Whilst the veg is bubbling along, you can make the fan-dabby-dozi sauce. Melt the butter in medium pan over a moderate heat. Add the shallots and cook for 5 minutes, stirring frequently, until soft and golden. Increase the heat and add the whisky. Simmer for 5 – 10 minutes until reduced by three-quarters.
Dilute the beef stockpots into the hot water with the aid of a balloon whisk to create your beef stock. Pour the stock into the shallots and whisky, add the Dijon mustard and simmer for 10 minutes or until reduced by three-quarters again. Add the cream, bring to a simmer and remove from the heat. Season, taste, adjust seasoning if needed. Set aside and keep warm.
Once your haggis’ are cooked, remove from the pan, discard the foil and peel back the plastic pouch. Cut the haggis into lovely chunky slices and serve onto warmed plates. Swirl the parsley and walnut oil into the mash or serve the mash and drizzle it over the top. Try not to be greedy and share the sauce between you all nicely.
Taste, enjoy, take a sip of your chosen wee dram. Repeat until plate and glass are both empty – shame!
The birth of Robert Burns and then the Waitrose Weekend magazine!
The haggis cooks itself, the sauce is a total joy to prepare and the mash is, well mash – not hard is it?