Recipe For Haggis Neeps and Tatties

Scottish Recipes > Haggis Neeps and Tatties

Very few people take the time and trouble to prepare it themselves, as it consists mainly of the stomach, heart, lungs and liver of a sheep. But don't let the ingredients put you off, it's great with turnip and potatoes.


Haggis Neeps and Tatties : Serves 4

INGREDIENTS

1x traditional Haggis (hand made from your local butcher if possible)
1x Swede
2x Turnips
1x Bunch of baby organic Carrots
3x Sprigs of fresh Rosemary finely chopped (Leaves only)
4x Medium size Piper Potatoes
Sea Salt
Freshly Ground Pepper
2x large knobs of butter
1x Egg yoke
6x Tablespoons of olive oil

METHOD

Wrap the Haggis in kitchen foil and bring a large pan of water to the boil. Place the Haggis in the water and simmer for about 40-45 minutes.

Mash Potato
Peel and quarter your potatoes and boil in salted water till tender. Drain off the water then add 1 large knob of butter, egg yoke and Rosemary, mash till creamy.

Swede (Orange)
Peel and cut up into cubes. Boil in salted water till tender. Drain then add 1 large knob of butter, and mash.

Carrots
Cut a piece of kitchen parchment and soak under a tap. Place the carrots in the centre and season with salt and pepper. Add a large knob of butter then bring the corners of the parchment together and twist to seal. In a steamer bring the base water to boil, then place the carrots in the top and cover with the lid. Should be ready in about 8-10 minutes.

Turnips (White)
Peal then finely cut the turnips into long thin strips (about 3mm thick) Heat the olive oil and fry till crisp. Serve on top of the Swede.

Other
You could replace the butter in the carrots with fresh orange juice if you wish. And maybe add freshly grated Parmesan cheese to the potato.


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