How to make classic haggis, neeps and tatties for Burns Night

In the meantime, make the gravy. Warmth the oil in a big pan and fry the greens for five minutes till simply brown. Add the flour and tomato puree and prepare dinner for 2-Three minutes. Slowly add the inventory, stirring till easy. Convey to the boil and simmer gently for 30 minutes, then move by means of a sieve. Return the gravy to a clear pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for five minutes, then take away from the hob and reheat earlier than serving, if needed.

Place the potatoes (tatties) in a pan and canopy with chilly water. Convey to the boil and simmer for 12-15 minutes till tender. Drain, and permit to dry within the pan for 2-Three minutes, then mash. Heat the milk and half the butter in a pan till the butter has melted. Stir into the potato and season.

Place the swede (neeps) in a pan and canopy with chilly water. Convey to the boil and simmer for 15 minutes till tender. Drain and return to the pan to dry out for 2-Three minutes. Mash, stir within the remaining butter and season. Reheat the gravy, neeps and tatties if needed. Take away the haggis from the oven. Make a slit by means of the casing and pour within the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.

Serves 6

2 x 500g haggis
1.5kg King Edward potatoes, peeled and lower into massive chunks
100ml entire milk
60g unsalted butter
1.5kg swede, peeled and diced
50ml whisky

For the gravy

1 tbsp sunflower oil
1 celery stick, roughly chopped
1 carrot, roughly chopped
1 small onion, roughly chopped
1 tbsp plain flour
1 tsp tomato puree
750ml beef inventory
Three tbsp redcurrant jelly
1 splash Worcestershire sauce
1 splash Tabasco sauce

Preheat the oven to 180°C, or gasoline mark 4, and prepare dinner the haggis based on pack directions.

Kepala Bergetar

About Manzar Munir

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