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Haggis with neeps and tatties<

Haggis with neeps and tatties

Submitted By:
Belinda Blini


Background Info:
This recipe uses haggis bought ready prepared.
No. of Servings:
4
Preparation time:
Course:
Main
Cooking time:
Cooking Instructions:
Bring a large pan of water to the boil, carefully add the haggis, reduce the heat to low and simmer for 75 minutes, topping up with water if necessary.

Meanwhile, for the neeps and tatties, bring a separate pan of salted water to the boil, add the Swede and cook for 20-25 minutes, or until tender.

Drain, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste with salt and pepper. Set aside and keep warm.

Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.

Drain, return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and pepper. Set aside and keep warm.

To serve, cut the haggis open and place 200-250g into the centre of each of four serving plates. Spoon the neeps and tatties alongside. Drizzle over the gravy.
Ingredients:
1 kg haggis
For the neeps and tatties
200g unsalted butter
250g Swede ? peeled and cut into chunks
1 tbsp double cream
salt and ground black pepper
450g potatoes ? peeled and quartered
200ml ready-made gravy, to serve