Haggis…Serve up a Scottish supper to remember the essential Haggis, Clapshot & Whiskey Sauce! Celtic Canada shares a favourite dish…
Ingredients
- 500g Haggis
Clapshot
- 500g floury spuds, peeled, chopped
- 500g yellow turnip or Rutabagas as we know in Canada, peeled, chopped
- 50g butter
- 75ml double cream
- Salt & pepper
- 1 tbsp chopped fresh chives
Whiskey Sauce
- 500ml double cream
- 2 tsp wholegrain mustard
- 1 tbsp dijon mustard
- 2 or 3 tsp whiskey
- sea salt and freshly ground white pepper
- 1/2 tbsp chopped fresh chives
- ½ of a lemon the juice only
How to make.
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Preheat the oven to 350F/Gas 4
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Wrap the haggis in foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through.
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Meanwhile, for the clapshot, boil the potatoes and rutabaga in separate saucepans of salted water for 15-18 minutes, or until tender, drain and combine both to a nice mash then add butter & cream and mash again until smooth.. Season, to taste & Stir in chives. Set aside and keep warm.
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For the whiskey sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whiskey & stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
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Remove the pan from the heat and season, to taste, with salt and freshly ground pepper. Stir in chives & whisk in the lemon juice.
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To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. Magic Enjoy!!
