Celtic Haggis Tatties and Neeps with whiskey sauce

We love haggis any time of the year, but there's something special about having one on Burn's Night!

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 1 Chypraze Celtic Haggis
  • Potatoes
  • 1 Turnip or Swede
  • Handful Cavolo Nero
  • 2 Shallots
  • 1 250g Tub Creme Fraiche
  • Milk
  • Butter
  • 1 Beef or Lamb Stock Cube
  • 1 Vegetable Stock Cube
  • 1 Shot Whiskey

Instructions

  1. Preheat the oven to 190c and wrap the haggis tightly in foil.  Place in a baking dish with a little water.  Put in the oven for around 1 hour depending on the size of the haggis.

  2. Whilst the haggis cooks get you vegetables and sauce ready, timing everything so it's ready together.

  3. Cube the turnip into 1 cm cubes and put in a pan and just cover with water, add the vegetable stock cube.  Cook for around 20 minutes until very tender.  Drain well then mash, adding a good knob of butter.  Season with salt and plenty of black pepper.

  4. Cut the stalk from the Cavolo Nero, cut into 1cm squares and place in a colander.  

  5. Peel and chop the potatoes into equal sized lumps and cover with water.  Bring to the boil and cook for around 15 minutes until tender.  Put the Cavolo Nero over the boiling potatoes for a couple of minutes when the potatoes are nearly done.  Drain and mash, adding a good knob of butter, milk and season.  Once mashed stir through the Cavolo Nero.

  6. Finely chop the Shallots and put in a saucepan with a good knob of butter, place on a low heat until the shallots have softened and are just browning, about 15 minutes.  Add the whiskey, and light using a candle lighter.  Be warned the flames go quite high!   Once the alcohol has burned off, add the tub of Creme Fraiche and stir in, heating very gently, once it has heated through add the beef stock cube and a good couple of twists of black pepper and stir.  The sauce is now ready.

  7. Once it has done, carefully remove the haggis from the oven, cut it open and spoon out on to plates with the tatties, neeps and sauce.