Serving Size:
8-10 people
Time:
120 mins
Difficulty:
Easy
This Burns Night (25 January) we are taking the hassle out of cooking with our Haggis Chieftain (also known as the ceremonial haggis) to make sure your celebrations run smoothly, whilst your guests leave full and satisfied.
Featuring haggis, neeps* and tatties, follow our simple recipe for a successful night.
(*) If you are unable to get swede due to seasonal availability, we recommend replacing this side with turnips.
Ingredients
For Centrepiece
For Neeps
- 2kg swede
- 100ml milk
- 150ml unsalted butter
- salt & pepper, to season
For Tatties
- 2kg neeps
- 100ml milk
- 150ml unsalted butter
- salt & pepper, to season
For Whisky Gravy
- 1 tbsp oil (extra virgin olive olive oil or groundnut)
- 1 onion, roughly chopped
- 1 tbsp plain flour
- 3 cups beef stock
- 3 tbsp red currant jelly
- 1 cup whisky
Directions
Haggis
- Cooking our haggis really couldn’t be easier. Wrap your haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and then simmer, as you do not want to burst the haggis. You need to cook haggis for one hour for every 500g of haggis.
Neeps
- Dice turnips into chunks (approximately 2.5cm)
- In a large saucepan bring water to boil. Add the turnips and cook for twenty minutes (or until tender). Drain and return to saucepan.
- Add butter and mash, whilst keeping it quite chunky.
- Season with salt and pepper.
Tatties
- Peel and dice potato into cubes.
- In a large saucepan bring water to boil. Add the swede and cook for 10- 15 minutes minutes (or until tender). Drain and return to saucepan.
- Add butter and mash, whilst keeping it quite chunky.
- Season with salt and pepper.
Whisky Gravy
- Heat oil in large sauce pan and fry onion for 6 minutes, until lightly brown. Add flour and cook for 2 minutes.
- Add whisky and cook for 5 minutes.
- Add stock and stir continuously until smooth, making sure there are no lumps.
- Bring to boil and simmer for 30-40 minutes.
- Pass through a sieve.
- Return the gravy to the large pan and add jelly.
- Simmer for 4 minutes.
- Remove from the heat.
For the Tatties Ingredients, why do i meed 2kg of neeps??
Good question, Rod. This is based upon 1kg of haggis (which can be shared amongst 8-10 people).