Haggis, Neeps and Tatties Stack

Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce

Prep time: 10-20 mins

Cooking time: 20-25

Serves: 2

Haggis, Neeps and Tatties Stack

ingredients

454g Haggis

400g Neeps – cooked and mashed

400g Mash Potato

2 empty tin cans or ovenproof cooking rings.

 

For the Whisky Sauce

2 tbsp Vegetable Oil

1 tbsp Butter

1 Small Onion or shallot finely chopped

500ml / 17 fl oz Double Cream

2 tsp Wholegrain Mustard

1 tbsp Dijon Mustard

2 tsp Whisky

Sea Salt and Freshly Ground White Pepper

1/2 Lemon – juice only

Method

Preheat the oven to 175 degrees.

Use cooking rings or get an empty tin can and use a can opener to open both ends – brush the inside with a little oil.

Fill the bottom with 2 – 3 cm of haggis – top tip – slice the haggis to the right thickness and then use the tin or cooking rings as a cutter.

Place the ring on a baking tray – add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.

Place the rings in the oven for about 20 25 minutes or until piping hot.

Remove from the oven and using a knife carefully slide around the edge of the cylinder, removing the stack.

Serve with Whisky sauce.

 

Whisky Sauce

Heat the butter and oil in a sauce pan.

Add in the onion / shallot and cook until translucent.

Add in the Whisky; carefully light the pan liquid to burn off the alcohol.

When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Over a medium heat allow the sauce to cook.

Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.

 

Simon Howie

Haggis, Neeps and Tatties Stack

Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce

Prep time: 10-20 mins

Cooking time: 20-25 mins

Serves: 2

Haggis, Neeps and Tatties Stack

ingredients

 

For the Whisky Sauce

Method

Preheat the oven to 175 degrees.

Use cooking rings or get an empty tin can and use a can opener to open both ends – brush the inside with a little oil.

Fill the bottom with 2 – 3 cm of haggis – top tip – slice the haggis to the right thickness and then use the tin or cooking rings as a cutter.

Place the ring on a baking tray – add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.

Place the rings in the oven for about 20 25 minutes or until piping hot.

Remove from the oven and using a knife carefully slide around the edge of the cylinder, removing the stack.

Serve with Whisky sauce.

 

Whisky Sauce

Heat the butter and oil in a sauce pan.

Add in the onion / shallot and cook until translucent.

Add in the Whisky; carefully light the pan liquid to burn off the alcohol.

When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Over a medium heat allow the sauce to cook.

Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.

 

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