Saturday, 7 January 2012

Haggis Tatties and Neeps

This doesn't usually happen.  Highland Chicken normally follows a meal of Haggis, Tatties and Neeps as a use for the leftovers, but not this time.  Tonight we're having leftover leftovers.

Other than its unsettling ingredients, I think the other reason people don't cook haggis is the time it takes. A small haggis (enough for two to three people) takes a good hour and a half of simmering to cook.  The alternative is to remove the haggis from its casing and cook it in a dry pan.  This way it's done in 15 minutes and you can add some whisky as you go.

In my mind, there are not many dishes as comforting as this one.  Creamy mash, well peppered neeps and plenty of haggis are my favourite three piles of food that occur on the same plate at the same time.  There are no airs and graces, no garnish of parsley and no dragged quenelles of puree.  Just three steaming heaps of joy.

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