Fast forward to this year - and I hear Nigel Barden describing the dish as Haggis Balmoral on the Simon Mayo show. Who knew?!
It shows there are no 'new' ideas!!.
I have printed the recipe in full - as you will see he sourced the recipe from another book.
The picture is mine!!
This really is worth trying - even for haggis virgins! - and the sauce is a great addition - really rich, and I think haggis does benefit from a bit of liquid.
A great dish for Burns Night or St Andrews - or for when Scotland win the Six Nations...........
from The Whisky Kitchen by Sheila McConachie & Graham Harvey (GW Publishing)
Serves 4
Prep time 30 mins
Cooking time 20mins
Ingredients
400g floury potatoes like Maris Piper, peeled & quartered
225g swede (neep), peeled & chopped into small chunks
25g butter for the potatoes plus a little for the neeps
30ml cream
salt & freshly ground black pepper
350g haggis
300ml whisky madeira sauce (see below). Choose from the plain or creamy version, both are lovely with this dish.
4 sprigs of heather or parsley for garnish
6cm mousse rings, 7cm high.
Method
1. Place the potatoes in a pan of cold water, sufficient to just cover the potatoes, add salt & bring to the boil.
2. Cook until tender, about 10-15 mins, drain & return to the hot pan for a few mins to dry out.
3. Add the butter & cream & mash until smooth, season to taste. Set aside & keep warm.
4. At the same time, place the chopped neep in boiling salted water until tender, about 15 mins, drain & return to the hot pan to dry.
5. Add a small knob of butter & a pinch of sugar & season well to taste. Set aside & keep warm.
6. Meanwhile make the Whisky Madeira Sauce (recipe below) & set it aside.
7. When you are ready to serve, break the haggis up, place it in a bowl & heat in the microwave for 1 minute or more, depending on the wattage of your microwave. Do not overheat.
8. Alternatively, spread the haggis out in a casserole dish, cover with a lid or tinfoil & place in the oven at 190C/Gas 5 until heated through, about 15 mins, but check it & stir the haggis occasionally.
9. Now assemble the dish. Place a ring on each plate & divide the mashed potato between them & press down.
10. Add a layer of haggis & press down neatly, finally top with the mashed neep & smooth the top.
11. Remove the rings, pour the sauce around the stacks & top with a sprig of heather or parsley.
For the Whisky Madeira Sauce
Prep time 15 mins
Cooking time 20 mins
Makes 300ml
Ingredients
Olive oil for frying
2 shallots, finely chopped (about 100g)
4 mushrooms, finely chopped (about 50g)
30ml Black Bottle Blended Scotch Whisky (or whatever Scotch you have handy)
200ml Madeira wine
500ml good beef stock
75ml double cream
1 pinch dried thyme
1 dsp fresh flat-leaf parsley, chopped
Salt & freshly ground black pepper
50g butter
Method
1. Heat frying pan with a little olive oil & gently cook the shallots & mushrooms until the shallots are transparent.
2. Add the whisky & Madeira, increase the heat & reduce by a half.
3. Strain & add the stock & reduce again by a further half, add the cream, thyme, parsley & seasoning & bring back to the boil.
4. When you are ready to serve add the butter a little at a time & whisk it in.
