Haggis, Clapshot And Whiskey Sauce

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Haggis, Clapshot And Whiskey Sauce

Burns night is on the 25th of January and tradition calls for haggis and whiskey along with some 18th century Scots poetry. This recipe for haggis, clapshot  and whiskey sauce will hit the spot and you can find traditional haggis available on our counter in different sizes. More about Robbie Burns here >>

Award Winning Haggis From McCaskie Butchers

The Haggis on our counter are from McCaskie Butchers. These are award winning haggis produced by award winning butchers! They have worked hard to perfect a secret blend of spices in their haggis recipe which was created more than 80 years ago by founder Mearns T McCaskie . These fine haggis are made by hand in small batches.

This Haggis recipe has scooped a series of awards for quality and taste including the  HaggisFest’s Golden Haggis Award, which is judged by food and drink experts and the People’s Choice Award, which is judged by the public. The company also secured the title of ‘Scottish Haggis Champion’ at the Scottish Craft Butchers Awards.

The haggis has already been cooked and simply needs to be baked, steamed or microwaved until it is piping hot. We have them in several sizes.

About Clapshott

Clapshott is a traditional Scottish dish that is comprised of boiled potatoes and boiled swede (also known as Scottish turnip) these  ingredients are then mashed together with chives. It is often prepared on Burns night. This is a variant on “Tattties & Neeps” the well known haggis accompaniment.

Quantities below will be suitable for four people. Allow about one hour for preparation and cooking.

Ingredients For Haggis, Clapshot And Whiskey Sauce

500g Haggis from Morley Butchers

For The Clapshot

500g Potatoes good for mashing (King Edward or Maris Piper)
500g swede, peeled, chopped
50g butter
Handful fresh chives chopped
Salt and freshly ground pepper for seasoning

For the whisky sauce

1 onion thinly sliced
250ml of beef or chicken stock
100ml of Scotch whisky
200ml of double cream
1tbsp of Dijon mustard
1tbsp of wholegrain mustard
20g butter
Salt and freshly ground pepper for seasoning
A squeeze of fresh lemon juice

Cooking Method For Haggis, Clapshot And Whisky Sauce

First start with the Clapshot. Boil the potatoes and swede separately  in salted water for about 15-20 minutes, or until soft enough to mash without lumps. Drain well combine and mash until smooth. Add the butter and mash again. If you want some extra richness you could also add some cream. Stir in the chopped chives. Season with salt and pepper. Set aside, cover and keep warm.

Next start heating your haggis ours are pre-cooked, This means you can heat in a variety of ways including a microwave, times will vary according to size so check pack for details.

The final part is the whisky sauce. Begin by softening the sliced onion in a pan with the butter until they are golden brown – not burnt. Add in the whisky and reduce by half. Next add the beef stock and the mustard. Simmer for about 10 minutes allowing to reduce and thicken. Now pour in the fream and bring to a gentle simmer. Take of the heat season and add the lemon juice.

You are now ready to celebrate burns night serve right away on warmed plates.

 

By |2019-01-12T08:58:27+00:00January 12th, 2019|Categories: Haggis, Recipes|Tags: |