Friday, August 25, 2017

Recipe: Haggis, Neeps and Tatties v2.0

A trip to Scotland is not complete without some haggis, neeps and tatties. Often touted as Scotland's national dish, you can find haggis in most Scottish pubs and restaurants. A simple, comforting meal, you can also easily make this in your kitchen if you have access to a kitchen during your holidays.

The first time we made this, we mistakenly used turnip for the "neeps" part. I still recount the time we were in the supermarket, and we were unsure what "neeps" was and thought it sounded like turnip. We also asked a random lady in the supermarket and she pointed us to turnip too. Turns out we were both wrong, in fact, we were supposed to use swede when we're cooking haggis. Swede has a slightly orange tinge once cooked.

This time we made sure we got the right vegetable. For the haggis, I highly recommend Simon Howie's Original Haggis, which you can get from any reputable supermarket, all year round. To cook, simply place in microwave for 5 minutes... easy peasy! If you would like to bring this home, some of the Scottish airports will have them for sale too in cans.

So yummy... even BabySumoKids love this. :)



Another fantastic way to eat haggis is to have it as a haggis pudding (haggis coated in batter and deep fried), and you will be able to find this is most fish and chip shops, our favorite one is from here.


Haggis, neeps and tatties
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves 4


Ingredients
1 pack (454g) original haggis
1/2 (250g) swede, peeled and cut into big chunks
5-6 boiling potatoes, peeled and cut into big chunks
50g butter
Salt and pepper
A dash of milk

For the gravy (optional)
2 tsp beef stock granules
1/2 cup boiling water

1. Bring two pots of salted water to the boil, and cook the turnips and potatoes separately. Boil until tender, about 15 minutes.

2. Mash separately. For the mashed potatoes, add the butter, milk and season with salt and pepper.

3. For the haggis, remove haggis from all packaging. Place in a microwave dish, cover and place in the microwave. Cook on full power (800W) for 3 minutes. Remove and gently break up haggis with a fork then cook for a further 2 minutes. It should look like mince meat when done.

4. To make the gravy, pour boiling water over the beef stock granules and mix.

5. To serve, place haggis on plate, followed by a mound of neeps and a mound of tatties. Spoon over a few teaspoonfuls of gravy over the haggis. Enjoy!





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3 comments:

  1. I've had haggis in cans, can't really recall what it was like. Would love to try the pudding!

    ReplyDelete
    Replies
    1. Some cans one not so nice... maybe can ask ur friend from Aberdeen to get the canned ones from airport for u next time she comes back.

      Delete
  2. i'll have a big smile on my face too for this serving of haggis! it's been more than five years since i last had haggis, but i like it a lot :)

    ReplyDelete

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