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Haggis, clapshot and whisky sauce

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Celebrate Burns Night with  recipe of haggis, neeps, tatties and whisky sauce.

 

 

Ingredients

  • 500g/1lb 2oz haggis

For the clapshot

  • 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped
  • 500g/1lb 2oz swede (yellow turnip), peeled, chopped
  • 50g/2oz butter
  • 75ml/2¾fl oz double cream
  • sea salt and freshly ground white pepper
  • 1 tbsp chopped fresh chives

For the 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

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