1 hr 25 mins
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!
My Private Note
Units: US | Metric
- 1Cook 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.
- 2Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
- 3Butter 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.
- 4Meanwhile 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.
- 5To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.
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Nutritional Facts for Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion
Serving Size: 1 (128 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 219.2
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 11.7 g
- Cholesterol 69.8 mg
- Sodium 40.7 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 1.3 g
- Sugars 2.1 g
- Protein 2.0 g
The following items or measurements are not included: