Haggis Recipes Jamie Oliver Food
HAGGIS, NEEPS & TATTIES
Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don't usually contain spring onions, so omit them if you like.
Provided by Abi Fawcett
Categories Mains Jamie Magazine Burns Night Specials British
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Peel and quarter the potatoes and turnips or swedes.
- Place the haggis in a large pan of boiling water and cook according to the packet instructions.
- Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
- Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
- Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
- Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.
Nutrition Facts : Calories 527 calories, Fat 38.3 g fat, SaturatedFat 17.9 g saturated fat, Protein 13 g protein, Carbohydrate 31.4 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
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