Did someone say Haggis??!

Hi, Hello,or should I even say Czesc?

I’m not quite sure how to really start?but lets give a go,shall I?
My name is Dagmara (Little Polish feeder to a Scottish lad huh)

Okay enough of that, maybe sometime later I will post all about my life, but hey ho lets get down to business, my first ever post is dedicated to well-known Scottish dish, I bet you are probably wondering why huh? Since I’m Polish and there is million other recipes I could prepare, well today is Rabbie Burns night a very famous night in Scotland, If you are not familiar with the story well let me tell you Rabbie Burn was a Scottish poet and lyricist. And to celebrate the poet himself and his poetry Scots eat “Haggis,Neeps & Tatties” if you want to find about more about the tradition you can easily access the famous Mr. Google and it will give you answers and some good insights of the tradition. 😉

So the recipe you’re interested in (I hope) is the Famous Haggis,Neeps & Tatties, and top of that some Wishey sauce since its Scotland right?!! ..

“Haggis, Neeps & Tatties with Wishey Sauce”

Haggis –

• 1 can or fresh packaging

Turnip (Neeps) –

• Boil, mash with a couple spoons of butter until nice and creamy,can easily add some salt or fresh ground pepper if you like

Potatoes-

• Peel, Boil in salted water, mash in couple spoons of butter,can add either some milk or double cream ( make sure, not too much so its not too watery)

Whiskey sauce –

• 2 Tablespoons of butter
• 2 shallots
• 4 Tablespoons of Whiskey of your choice
• 1/2 – cup beef stock
• 1 or 2 tablespoons of double cream

Method –

• Remove the Haggis from Packaging,follow the packaging instructions,
• if you like myself are using the cooking tin, place in the tin at the very bottom leaving the space for the rest of the ingredients, (I’ll be honest i didn’t have the special restaurant metal tin,so i used the oven casserole tin)
• Boiled Neeps, mash with butter, place in the tin on top of the Haggis,make sure it’s nice and nit
• Boiled potatoes,mash with of the previously mentioned ingredients, i like mashing them just with butter,does the job.Place then on top of Neeps, and you can either place it on the plate straight away or put in the 175c oven for 15 minutes
• While you’re waiting prepare the Whiskey sauce, Saute finely chopped shallots with butter until translucent, add the Whiskey and stir well. Add the beef stock and stir for another minute or two just to reduce the sauce, lower the heat and add the cream,stir a bit more. Add salt and pepper if desired.
• take the haggis out place on the plate,pour sauce over it

Voila! You can now enjoy it & have some Whiskey along with it.