Haggis Balmoral

This is a bit of an odd one. I invented (I had thought) a smaller version of this dish a few years ago - as a starter for some haggis virgins. A posh haggis, tatties and neeps.
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.