Here's a recipe for a tasty and boozy twist on the classic Scottish dish - roast haggis with whisky sauce.
Ingredients
For the whisky sauce:
- 30 g1 oz butter
- 1 shallot, finely chopped
- 1 glass of fine malt whisky
- 250 ml8¾ fl oz chicken stock
- 1 tbsp chopped parsley
- 60 g2 oz cold butter
- Salt & pepper
For the thyme braised potatoes:
- 4x 5 cm circle x 2.5cm high potatoes
- 90 g3¼ oz melted butter
- 150 ml5¼ fl oz chicken stock
- 2 sprigs of thyme
- Salt & pepper
For the mashed swede:
- 500 g17¾ oz swede, roughly cubed
- 120 g4¼ oz unsalted butter
- Salt & pepper
For the leeks:
- 340 g12 oz leeks, washed and thinly sliced
- 60 g2 oz butter
- Salt & pepper
- 2 tbsp double cream
Other ingredients:
- 1 haggis
Method: How to make Roast haggis with whisky sauce, mashed swede, thyme braised potatoes and leeks
For the whisky sauce:
Melt half the butter in a pan, add the shallots and sweat. When they begin to become translucent take them off the heat and add the whisky, return to the heat and reduce.
Add the chicken stock and reduce again, then add the remaining butter, parsley and season.
For the leeks:
Melt the butter in a frying pan and add the leeks, 4 tablespoons of water and gently cook. When the leeks are cooked through, season and add the double cream. Boil until thickened and ready to serve
For the mashed swede:
Boil the swede in salted water until soft. Drain and dry, put through a ricer and beat in butter, salt and pepper.
For the thyme braised potatoes:
Preheat oven to 200C/Gas 6.
Put 15g of butter in a frying pan and colour the top of the potatoes until golden brown. Turn over the potatoes and put stock in the pan to reach half way up the potatoes. Add thyme and roast in the oven for approximately 40 minutes, brushing frequently with melted butter. Allow all the stock to evaporate, top up if necessary.
For the haggis:
Put it in the oven at 180˚C in foil or in a closed casserole until hot. This should take 30-40 minutes.
When everything is ready place the leeks in the middle of a serving plate, Put the potatoes at 12 o'clock, place the swede at the side, put a slice of haggis on top. Gently pour the whisky sauce over and around it all.
