Scotland Magazine News - Burn's Recipe: Ardeonaig haggis neeps and tatties
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Ingredients
1 good quality haggis, 1 turnip, 100g potato, crepinete (ask your butcher for some), beef stock
For the potatoes
Peel the potatoes and place in a pan of cold water, bring to the boil and cook until they are tender. For this dish i like to make the mash the old fashioned way by adding just a touch of butter and cream and doing them with a masher. This dish is old school and should have that feel to it too!
Prepare the turnip in the same way however i add a touch of sugar to the water when cooking them!
To assemble and serve
Soak the crepine in water for 6 hours and refresh the water every hour. Squeeze out and excess water and lay a large piece of crepine out on your work surface (about 45cm by 60cm). Cut a large piece of haggis out and place it just above the bottom centre of the crepine put an equal amount of turnip and potato on either side of the haggis. Take the bottom of the crepine and roll it over the haggis, neeps and tatties. Then roll the whole thing into a giant sausage. Tie the loose ends tight against the stuffing using Clingfilm then cut just one of the loose ends short, this will leave it looking like a haggis.
Put the “haggis” in a large shallow pan and pour in 500ml beef stock, cook in the oven at 200 degrees centigrade. Every 5 mins open the oven door and spoon the stock over the “Haggis” continue to do this until the stock has formed a thick glaze that will coat the haggis. If the glaze forms to quickly and the haggis is cold in the middle then simply add more stock and continue the process.
Burn's Recipe: Ardeonaig haggis neeps and tatties
This is a great dish it is presented at the table and people believe that it is just a haggis, however when you cut into it you will reveal that the haggis, neeps & tatties are actually already there, this is a simple dish to make and never fails to light up the faces of your dinner guests!Ingredients
1 good quality haggis, 1 turnip, 100g potato, crepinete (ask your butcher for some), beef stock
For the potatoes
Peel the potatoes and place in a pan of cold water, bring to the boil and cook until they are tender. For this dish i like to make the mash the old fashioned way by adding just a touch of butter and cream and doing them with a masher. This dish is old school and should have that feel to it too!
Prepare the turnip in the same way however i add a touch of sugar to the water when cooking them!
To assemble and serve
Soak the crepine in water for 6 hours and refresh the water every hour. Squeeze out and excess water and lay a large piece of crepine out on your work surface (about 45cm by 60cm). Cut a large piece of haggis out and place it just above the bottom centre of the crepine put an equal amount of turnip and potato on either side of the haggis. Take the bottom of the crepine and roll it over the haggis, neeps and tatties. Then roll the whole thing into a giant sausage. Tie the loose ends tight against the stuffing using Clingfilm then cut just one of the loose ends short, this will leave it looking like a haggis.
Put the “haggis” in a large shallow pan and pour in 500ml beef stock, cook in the oven at 200 degrees centigrade. Every 5 mins open the oven door and spoon the stock over the “Haggis” continue to do this until the stock has formed a thick glaze that will coat the haggis. If the glaze forms to quickly and the haggis is cold in the middle then simply add more stock and continue the process.
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