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Haggis




Source of Recipe


Sainsbury's


Recipe Introduction


with Whisky and Mushroom Sauce, and Neeps and Tatties Mash




List of Ingredients




1 454g haggis
15ml spoon oil
150g button mushrooms, sliced
150ml chicken stock
level 5ml spoon cornflour blended with 1-2 x 15ml spoons whisky
1 swede (England) or turnip (Scotland) weighing approximately 875g peeled and cubed
1kg potatoes eg King Edward, peeled and cut into large chunks
50g butter
4 x 15ml spoons cream or yogurt
salt and freshly ground black pepper
green beans or other green vegetable to serve


Recipe



Cook the haggis following instructions on the pack.

Heat the oil in a saucepan and cook the mushrooms for 8-10 minutes until softened and golden. Add the stock and cornflour blended with the whisky. Bring to the boil and simmer for 2-3 minutes until thickened and smooth. Add seasoning to taste.

Meanwhile, cook the swede (turnip) and potatoes together or separately in slightly salted boiling water for 20 minutes or until tender.

Drain the swede (turnip) and potatoes and mash together with the butter and cream or yogurt and plenty of seasoning to taste.

Serve the haggis with the sauce poured over with the neeps and tatties mash and green beans.

Serves 4-6.