Crispy haggis with creamed tatties
It's Burns Night on Saturday, so we're celebrating all things Scottish with Jaqueline O'Donnell's crispy haggis served with creamed tatties and malt whiskey neep pearls.
Serves: 8
Ingredients
1 kg quality haggis 2 large potatoes1 swede100ml double cream1 tbsp wholegrain mustard4tbsp butter500ml chicken stock25ml malt whisky1 egg, beaten100g fresh breadcrumbs100g plain flour200ml rapeseed oil1 tbsp soft brown sugar
Method
Cut the haggis into rectangular cube shapes. Once this has been done roll them in a little flour, followed by the beaten egg and then the breadcrumbs (this is best all done in advance).
Bake the potatoes until fully cooked through, then mash until fluffy. Boil the cream and butter together with seasoning and then keep warm.
Quarter the neeps, out them in cold water and bring to the boil until nearly soft. Using an old fashioned melon baller (parisienne scoop or melon baller) scoop out the turnip pearls.
Bring chicken stock to the boil and reduce down by ⅔ then add the mustard followed by a splash the whisky. Allow to cool slightly.
Warm the rapeseed oil in a pan and place in the haggis. Cook each side gently until golden brown and drain onto kitchen paper (1.5min each side).
To caramelise the pearls warm the rest of the butter in a pan with the soft sugar, add some more of the whisky, then roll the neeps until golden brown and covered in the whisky glaze.
To arrange on the plate, spoon some creamed tatties down the middle and lay the haggis crisp on top. Lay the neeps neatly around the side and spoon the sauce over the top.
Serve with a wee dram on the side!
Jacqueline's whiskey recommendations
Hidden gem: Old Pulteney 12 Year Old (70cl, 40%)
High end: Bunnahabhain 18 Year Old (70cl, 43%)
Local: Auchentoshan Three Wood (70cl, 43%)
With thanks to
The Whisky Exchange and Master of Malt for supplying a great array of whisky bottles for our Burns Night kitchen display
Get more recipes from This Morning
Catch up with the last seven days of This Morning on ITV Player