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Classic Haggis, Neeps An’ Tatties With Glengoyne Whisky Gravy - A Traditional Scottish Feast!

20th January 2013 Paul Andrews

Family business makes a great contribution to the Burns' Night Supper!

You need no excuse to enjoy a dram of Glengoyne but we all love a good Burns Supper and what better way to cook up a storm on Burns’ Night than with a classic haggis, neeps an’ tatties recipe with a Glengoyne whisky sauce from our friend and world renowned local chef, Nick Nairn.

Serves 4
  • 200g rooster potatoes, peeled and cut into even-sized pieces
  • 3 tbsp warm milk or cream
  • 40g unsalted butter
  • sea salt and freshly ground black pepper
  • 1 Macsween haggis, cooked according to the pack instructions
  • 800g turnip, peeled and cut into even-sized pieces (by the time it’s mashed this reduces down to about 400g)
For the gravy
  • 100ml chicken stock
  • knob of butter
  • healthy glug of Glengoyne 10 YO whisky
  • salt and freshly ground black pepper
Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes. Check the tenderness - the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.

To make the gravy, reduce the chicken stock and Glengoyne whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy). Slainte!

Nearly forgot, don’t forget the famous Selkirk Grace by Robert Burns

Some hae meat and canna eat,
   And some wad eat that want it;
But we hae meat, and we can eat,
   Sae let the Lord be thankit.

Make your 2013 Burns' Night a real family affair with Macsween and Glenfarclas.

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