Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion Recipe
    Lost? Site Map

    Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    lindseylcw's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.
    2. 2
      Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
    3. 3
      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.
    4. 4
      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.
    5. 5
      To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.

    Ratings & Reviews:

    Advertisement

    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
    77%
    Total Fat 18.9 g
    29%
    Saturated Fat 11.7 g
    58%
    Cholesterol 69.8 mg
    23%
    Sodium 40.7 mg
    1%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.1 g
    8%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    haggis

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites