Sunday, 1 May 2011

Haggis, Neeps and Tatties

Here's another meal we ate over the Easter holiday with the whole family. I hesitated to add it as it's very straightforward and relies entirely on the availability of haggis. But I thought I should share my dad's secret ingredient for the neeps! This is enough for four, and scales easily. Serve it with some simple greens - steamed beans or blanched frozen peas will do - and chutney or brown sauce.

  • a nice plump haggis, or two small haggises
  • 8 medium potatoes
  • butter
  • 4 tbsp crème fraîche
  • 1 rutabaga
  • 2 tbsp horseradish sauce

Set your haggis to steam or boil, according to the packet instructions. Scrub or peel the potatoes, cut into large chunks and simmer, just covered with water, for twenty minutes or until tender. Drain and mash with a slice of butter and the crème fraîche, and season with salt if needed.

In a separate pan, cook the neeps in the same way. Drain and mash with the horseradish sauce, and another slice of butter, seasoning with black pepper and again a little salt if needed.

Pierce the haggis skin, reciting 'Address to a Haggis' if you like... But perhaps leave the neeps and tatties somewhere warm if you do - it's a long poem!

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