Haggis
Freshly caught haggis is worth the extra effort. Best hunted while running uphill.
Ingredients
- 500 g haggis
Mash
- 500 g potatoes
- 500 g swede or parsnip or similar tuber
- 50 g
- 75 ml double cream
- salt and white pepper
- 1 tbsp chopped fresh chives
Whisky sauce
- 500 ml double cream
- 2 tsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tsp whisky
- salt and white pepper
- 1 tbsp chopped fresh chives
- Half lemon juice
Preparation
Preheat the oven to 180oC.
Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake until cooked through. When you realise you've failed to turn the oven on, unwrap the haggis from foil, cut a line through he top and place in the microwave according to the package instructions.
Boil the potatoes and ruber in salted water until tender. Mash with butter, cream, salt, pepper and chives until smooth and well combined.
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. Add salt, pepper, chives and lemon juice.
To serve, divide the haggis and mash to plates and add whisky sauce accompanied by background of bagpipe music.