Ingredients with Measurements:
- 1 Haggis (1-2 lbs)
- 2 lbs Turnips (Neeps)
- 2 lbs Potatoes (Tatties)
- 1/2 cup Butter
- Salt and Pepper to taste
Special equipment needed:
- Large pot
- Colander
- Potato masher
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Remove the haggis from its packaging and place it in a large pot of boiling water. Reduce the heat to a simmer and cook for 1-2 hours, or until the haggis is heated through.
3. While the haggis is cooking, peel and chop the turnips and potatoes into small chunks.
4. Place the turnips in a large pot of boiling water and cook for 15-20 minutes, or until they are soft.
5. Drain the turnips in a colander and return them to the pot. Add 1/4 cup of butter and mash the turnips until they are smooth. Season with salt and pepper to taste.
6. Place the potatoes in a large pot of boiling water and cook for 15-20 minutes, or until they are soft.
7. Drain the potatoes in a colander and return them to the pot. Add 1/4 cup of butter and mash the potatoes until they are smooth. Season with salt and pepper to taste.
8. Remove the haggis from the pot and place it on a baking sheet. Bake in the oven for 10-15 minutes, or until the haggis is crispy on the outside.
9. Serve the haggis with the neeps and tatties on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Rutabaga can be used instead of turnips.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Vegetarian haggis can be used instead of traditional haggis.
- Add diced onions and carrots to the neeps and tatties for extra flavor.
Tips and tricks:
- Make sure to prick the haggis with a fork before boiling to prevent it from bursting.
- Add a splash of cream or milk to the neeps and tatties for a creamier texture.
- Serve with a side of gravy for extra flavor.
Storage instructions:
- Store any leftover haggis, neeps, and tatties in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the haggis in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat the neeps and tatties in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the haggis on a bed of neeps and tatties.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Sauteed mushrooms
Troubleshooting advice:
- If the haggis bursts while cooking, remove it from the pot and wrap it in foil before placing it in the oven.
Food safety advice:
- Make sure to cook the haggis to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Haggis is a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with oatmeal, onions, and spices.
Flavor profiles:
- Haggis has a savory, meaty flavor with a slightly spicy kick.
- Neeps and tatties have a mild, slightly sweet flavor.
Serving suggestions:
- Serve with a side of gravy for extra flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Scottish