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A wonderful blend of spices, rich meaty flavour and crumbly texture. Served with a fluffy Swede and Potato mash then drizzled with a creamy Mustard and Whisky sauce – this is a wonderful seasonal treat not to be missed!
20 January 2019
Ingredients
Haggis:
500g/1lb 2oz haggis
Clapshot:
500g/1lb 2oz Floury potatoes, such as Maris Piper or King Edward, peeled, chopped
500g/1lb 2oz Swede, peeled, chopped
50g/2oz Butter
75ml/2¾fl oz Double cream
Sea salt and freshly ground white pepper
1 tbsp Chopped fresh chives
Whisky sauce:
500ml/17fl oz Double cream
2 tsp Wholegrain mustard
1 tbsp Dijon mustard
2 tsp Whisky
Sea salt and freshly ground white pepper
1 tbsp Chopped fresh chives
½ lemon, juice only
Method
STEP 1
Preheat the oven to 180C/350F/Gas 4.
STEP 2
Wrap the haggis tightly in tin foil, place onto a baking tray and cook for 45 min to one hour (or until cooked through).
STEP 3
For the Clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes (or until tender) then drain well.
STEP 4
Mash the drained swede and potatoes thoroughly adding butter and cream until well combined and smooth in texture. Season with salt and pepper and stir in a tablespoon of chives. Set aside and keep warm.
STEP 5
For the whisky sauce, heat the cream in a pan over a medium heat. Stir in the wholegrain mustard, Dijon mustard and whisky. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
STEP 6
Remove the pan from the heat and season, to taste, with salt and pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.
STEP 7
To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce.
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