NEEPS & TATTIES
Provided by Jamie Oliver
Categories One-pan recipes Jamie's Great Britain Vegetables Burns Night Specials Dinner Party Sunday lunch British
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
Nutrition Facts : Calories 122 calories, Fat 2.1 g fat, SaturatedFat 1.0 g saturated fat, Protein 2.8 g protein, Carbohydrate 20.8 g carbohydrate, Sugar 5.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
NEEPS & TATTIES
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 2h15m
Number Of Ingredients 4
Steps:
- The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
- Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
- Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Nutrition Facts : Calories 229 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
NEEPS AND TATTIES
When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).
Provided by wsf
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
- Stir scallions, salt, and pepper into the mash.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.2 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 7.9 g
NEEPS AN'TATTIES
Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies). As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega. they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour. (I believe a "sweede" is a rutabega)
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the vegetables separtely, drain and then mash them together, adding all the other ingredients.
- Season to taste and serve very hot.
HAGGIS, NEEPS & TATTIES
Enjoy a traditional Scottish meal of haggis, neeps and tatties - it's perfect for any Burns Night dinner or simply when you fancy something comforting
Provided by Ailsa Brown
Time 45m
Number Of Ingredients 6
Steps:
- Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
- Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
- Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.
Nutrition Facts : Calories 782 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.08 milligram of sodium
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HAGGIS, NEEPS & TATTIES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 6
- Preheat the oven to 180°C/Fan 160°C/Gas 4 and cook the haggis according to pack instructions.
- Meanwhile, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato purée and cook for 2-3 minutes. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minutes, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minutes, then remove from the hob and reheat before serving, if necessary.
- Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minutes, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.
- Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minutes. Mash, stir in the remaining butter and season.
HAGGIS, NEEPS & TATTIES| BBC GOOD FOOD SHOW
From bbcgoodfoodshow.com
- Prepare the pickled neeps. Peel and thinly slice the turnip. Meanwhile, bring the rest of the ingredients to the boil in a saucepan. Remove from the heat, drop in the turnip slices and leave to infuse for 2–3 hours.
- Meanwhile, cook the haggis. Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for 2–3 hours.
- Once cooked, remove the haggis from the pan, unwrap and slice open. Take it out of the bladder and put into a large bowl. Let cool slightly, then mix in the egg yolks. Turn the haggis out onto a sheet of cling film and shape into a roll, about 5cm in diameter. Wrap in the cling film and refrigerate to firm up.
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- As simple as it can be. Peel and chop the turnips (or swedes if that's what you call them) and put them in a big pan with boiling water. Add salt and pepper and simmer for up to 2 hours. Remember to replace the water as often as you need to. The neeps will be ready anytime after around 20 - 40 minutes, depending on your cooker and the size of chunks you cut your vegetables into, as well as your preference. We like long boiled darker mashed neeps here..
- When cooked, the neeps will be easy to put a knife into and simply mash them with a little butter until the lumps are all out. Some people add a little milk, but I prefer mine without.
- If you want to keep them hot while you are making a full meal ready, just put a knob of butter on the top, cover with tin foil and put in the oven on a low heat.
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