Burns Night...Haggis
Discussion
Any views on a good Haggis?
I usually have the one from Sainsbury's Simon Howies in a black & purple packet once a month. Best microwaved (yes I know, but it's tastes better than when it's steamed). It is very nice.
Tried the Waitrose Haggis McSweens and it was horrible, all greasy and tasted of what it was made of if you know what I mean.
I usually have the one from Sainsbury's Simon Howies in a black & purple packet once a month. Best microwaved (yes I know, but it's tastes better than when it's steamed). It is very nice.
Tried the Waitrose Haggis McSweens and it was horrible, all greasy and tasted of what it was made of if you know what I mean.
I've seen Haggis Neeps & Tatties served with various things.
Gravy
Good Beef Mince with plenty juices/gravy
Jug of Creamy Whisky Sauce
Jug of Warm Whisky
My preference is either with the mince or a pour of Whisky on top.
One tip though have plenty, I cooked for 18 once 10lbs Haggis & 8lbs mince all eaten (although we were all guys).
Re. the "Neeps" a lot of folk don't cook these regularly so I will give you my way.
You cannot over boil neeps, mine are on for a min of 2.5hours in salted water
Colour can be improved by boiling one carrot along with neeps & mashing together.
A little milk added to the neeps is fine but will seperate when they sit.
When mashing adding a spoon or two of syrup makes them heavenly.
Gravy
Good Beef Mince with plenty juices/gravy
Jug of Creamy Whisky Sauce
Jug of Warm Whisky
My preference is either with the mince or a pour of Whisky on top.
One tip though have plenty, I cooked for 18 once 10lbs Haggis & 8lbs mince all eaten (although we were all guys).
Re. the "Neeps" a lot of folk don't cook these regularly so I will give you my way.
You cannot over boil neeps, mine are on for a min of 2.5hours in salted water
Colour can be improved by boiling one carrot along with neeps & mashing together.
A little milk added to the neeps is fine but will seperate when they sit.
When mashing adding a spoon or two of syrup makes them heavenly.
I was looking at this idea for the neeps and tatties...
http://www.bbcgoodfood.com/recipes/1677/neeps-and-...
http://www.bbcgoodfood.com/recipes/1677/neeps-and-...
Personally I like Cockburn's Haggis - my preferred method of cooking is to take it out of the "skin" break it down a bit, place in a shallowish backing dish, cover with foil and cook to your preference. I find this breaks down some of the fat and the flavour is improved.
Not sure about cooking neeps for hours on end - I find a diced neep will cook in about 25 mins and prefer it "bashed" rather than pureed.
Tatties can be as creamy as you like and that way you probably don't need a sauce at all.
We have haggis fairly regularly - too good a dish to be served once a year!
Not sure about cooking neeps for hours on end - I find a diced neep will cook in about 25 mins and prefer it "bashed" rather than pureed.
Tatties can be as creamy as you like and that way you probably don't need a sauce at all.
We have haggis fairly regularly - too good a dish to be served once a year!
AndyAudi said:
Re. the "Neeps" a lot of folk don't cook these regularly so I will give you my way.
You cannot over boil neeps, mine are on for a min of 2.5hours in salted water
The authentic Scottish approach to vegetable cookery in a nutshell - widely used for cabbage too You cannot over boil neeps, mine are on for a min of 2.5hours in salted water
(Sorry, my wife is Scottish and it's force of habit to have a dig)
Davie_GLA said:
DavesFlaps said:
You don't need a sauce with a decent quality haggis.
This.Edited by DavesFlaps on Thursday 20th January 14:03
Haggis, neeps, tatties.
Salt if you need it. 12 year single on the table.
Our burns supper is next Thursday. can't wait.
Depending on the guests, I would normally serve a few different drams.
Perhaps a nice dry lowland (auchentoshan?) or lightly peated Islay (Ardbeg Blasda?) with chilled water to start.
An unfinished highland or speyside during the meal - Glen Garioch 15, AnCnoc 16 or Macallan 15yo Fine Oak
A Balvenie 21yo Portwood after the Cranachan (maybe with the cheese)
And then something big and heavily sherried for the rest of the night. Maybe Glendronach 18.
Lefty said:
Davie_GLA said:
DavesFlaps said:
You don't need a sauce with a decent quality haggis.
This.Edited by DavesFlaps on Thursday 20th January 14:03
Haggis, neeps, tatties.
Salt if you need it. 12 year single on the table.
Our burns supper is next Thursday. can't wait.
Depending on the guests, I would normally serve a few different drams.
Perhaps a nice dry lowland (auchentoshan?) or lightly peated Islay (Ardbeg Blasda?) with chilled water to start.
An unfinished highland or speyside during the meal - Glen Garioch 15, AnCnoc 16 or Macallan 15yo Fine Oak
A Balvenie 21yo Portwood after the Cranachan (maybe with the cheese)
And then something big and heavily sherried for the rest of the night. Maybe Glendronach 18.
- cough** Glaswegian **cough**
kin weegie! 
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