Ballindalloch Chicken Food
BALLINDALLOCH HAGGIS MOUSSELINES WITH A WHISKY, CREAM AND ONION
This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!
Provided by lindseylcw
Categories Lamb/Sheep
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
- Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
- Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
- Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm.
- To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.
Nutrition Facts : Calories 219.3, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 40.8, Carbohydrate 10.1, Fiber 1.4, Sugar 2.1, Protein 2
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