Haggis Recipe 2
Haggis with neeps and tatties
From Something for the Weekend
"Source - BBC.co.uk/food - ©  BBC"
For the haggis
For the neeps and tatties
- 250g/9oz swede/turnip, cut into quarters
- 200g/7oz unsalted butter
- 1 tbsp double cream
- salt and freshly ground black pepper
- 450g/1lb potatoes, quartered
- 200ml/7fl oz ready-made gravy, to serve
- For the haggis, bring a large pan of water to the boil, carefully add the haggis, then reduce the heat to very low and simmer the haggis for 75 minutes, topping up with water if necessary.
- Meanwhile, for the neeps and tatties, bring a separate pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.
- Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
- Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.
- Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
- To serve, cut the haggis open and place 200-250g/7oz-9oz into the centre of each of four serving plates. Spoon the neeps and tatties alongside. Drizzle over the gravy.
Haggis and Serrano ham pie
By Richard Phillips From Ready Steady Cook
For the haggis and ham filling
- 1 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, crushed
- ½ cooked haggis, chopped
- 1 sprig fresh rosemary
- 2 slices Serrano ham, chopped
- 50ml/2fl oz red wine
- 75ml/2½fl oz chicken stock
- 1 tsp Dijon mustard
For the pastry
- 150g/5½oz plain flour, plus extra for dusting
- 75g/2¾oz butter
- 2 tsp olive oil
- 1-2 tbsp cold water
- 1 free-range egg, beaten
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes.
- Add the haggis and rosemary sprig and continue to cook for a further 2-3 minutes. Stir in the Serrano ham.
- Add the red wine and simmer until slightly reduced. Add the stock and mustard and stir well. Pour the mixture into a pie dish.
- For the pastry, pulse the flour and butter together in a food processor until the mixture resembles breadcrumbs. Gradually add the oil and water and pulse until a dough forms.
- Turn out onto a floured surface and knead to bring it together into a ball. Roll the pastry out so that it's large enough to cover the top of the pie dish. Brush the edges of the dish with beaten egg, then place the pastry lid onto the dish and press down around the edges to seal. Make a small slit in the top of the pastry, so that the steam can escape, and brush all over with beaten egg.
- Transfer the pie to the oven and bake for 12-15 minutes, or until the pastry is golden-brown and the filling is cooked through. Serve immediately.