Prep 15 mins
Cook 1 hr 10 mins
This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!
- 8 ounces haggis
- 6 ounces turnips
- 6 ounces creamed potatoes
- 1 medium onion, finely sliced
- 1 tablespoon scotch, for preference glenfiddich
- 300 ml double cream
- Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
- Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
- Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
- Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm.
- To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.