Traditional Haggis, Neeps and Tatties

Traditional haggis, neeps and tatties

Method

Scrub the potatoes and bake them whole in the skins in the oven at 180 degrees until cooked. Remove from the oven and scoop out the flesh of the potatoes and pass through a fine sieve or potato ricer. Add in the cream and butter and mix.

At the same time, peel and dice the turnip and cook in salted water then pass through a fine sieve or potato ricer. Follow the butcher's instructions for the haggis based on size. Use a round metal ring and layer with one third of haggis layer followed by a third of mashed turnip before adding the mashed potatoes to fill the ring.

To heat put in a medium oven until warm. Make a stock from the port, red wine, sugar, garlic, thyme and salt. Simmer in a pan together with the shallots until tender. Remove the tough outside layer when cooked. Make a whisky sauce with the brown chicken stock and cream before adding the whisky at the end to taste.

Serve the timbale of haggis with 2 shallots and the whisky sauce.

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