Haggis, Neeps and Tatties

My love and interest for international destinations and food has grown over the last couple of years and now it has sort of taken on a small obsession. I keep running back and forth between YouTube and Instagram to see all of the magical goodness other countries have to offer through people that have actually traveled to those gorgeous countries. Recently, I've been constantly thinking about Scotland and its beautiful landscape.

Having the need to try new things has brought me to this post which is an excellent recipe for the traditional savory dish called Haggis accompanied with neeps and tatties. The original and more traditional version has sheep's pluck - its heart, liver and lungs traditionally encased in the animal's stomach casing. It is associated with Burns Night which is celebrated on January 25 and dedicated to Robert Burns. There is an order for the celebration which consists of Piping the guests (playing Scottish music), a welcoming speech with a Selkirk Grace, then the food begins with an opening soup, then an Address to a Haggis poem, main course and a toast to Mr. Burns. With all that said, I've transitioned to vegetarianism for almost two years now, so that means I won't be tasting the original recipe. However, I have come across this version which sound absolutely delicious. I will be trying it out soon.

Here is a vegetarian recipe for the famous Haggis from KeefsCooks.

Ingredients 

100 grams (1 cup) oats

50 grams (2oz) yellow split peas

50 grams (1/4 cup) pearl barley

1 medium onion

1 large carrot

100 grams (1 cup) mushrooms

2 tbsp unsalted butter

1 tsp ground allspice

half a tsp ground black pepper

half a tsp ground white pepper

2 tsp black treacle (molasses)

1 tsp yeast extract (Marmite/Vegemite)

500 ml (2cups) vegetable stock

Serves 6
Prep time: 15 minutes.
Cooking time: 1 hour 30 minutes.
Total time: 1 hour 45 minutes.

Prep the Grains

Before you start, you need to soak the yellow split peas in boiling water for at least 2 hours, preferably overnight. Rinse the pearl barley in cold water. Bring the yellow split peas and the barley to the boil in separate pans. Simmer the barley until it is cooked but still has some bite, about 30 minutes. Simmer the split peas until well-cooked and a bit mushy, about 45 minutes. 

Make up the Haggis Filling

Peel and finely chop the onion, carrot and mushrooms. Sauté the onion in some of the butter for about 5 minutes, until soft and translucent, but not browned. Add the carrot, stir well, and cook for a couple of minutes. Then add the mushrooms, allspice and peppers, and cook for another 5 minutes. Heat up the vegetable stock and dissolve the yeast extract into it. Add the liquid to the pan, then drain the peas and barley and add them. Let this cook until most of the moisture is gone - maybe 15-20 minutes, then add the black treacle and the oats and mix well. Taste for seasoning and adjust if necessary - it should be very peppery.

Bake the Haggis

Preheat your oven to 210°C (410°F) if it's a fan oven, 230°C (446°F) if it isn't. Generously smear a sheet of aluminum foil with butter and tip the haggis mixture onto it. Wrap it into a kind of large sausage, put it on a baking sheet and bake for 20-30 minutes. Take it out of the oven and remove the foil from the top. Put it back in the oven and bake for another 20-30 minutes until the outside is a bit crispy. To serve, fly in a bagpiper from Scotland, a celebrity to recite Robbie Burns' Ode to a Haggis, neeps and tatties and a wee dram (a glass of Scotch whisky).

Neeps and Tatties

Haggis is always accompanied with neeps which is a turnip mash and tatties which is a potato mash. For the neeps, you will need one large yellow turnip and a carrot which will be boiled for approximately 20-25min. Then you mash it with salt and pepper. Next, boil a few potatoes for about 20-25mins. and mash with butter and milk and add salt and pepper. 

Whisky Sauce Ingredients

 30ml (1oz) Whisky

150ml (2/3 cup) Double Cream

Salt & Pepper

Pour the whisky into a hot pan. Burn off the alcohol by setting the whisky alight. Be incredibly careful as the flames can get quite high. Add the double cream to the pan and season with salt and pepper. Reduce the heat and cook for a few minutes. Pour over your haggis, neep and tatties and enjoy.