Haggis is a great winter dish. Traditionally a Scottish dish, and part of the full Scottish breakfast, it very rarely makes it to the South of the border. Haggis is a perfect winter warmer, and is often served with mashed potatoes, and mashed swede/turnip (known as "haggis, neeps and tatties"). It goes really well with roasted parsnips and carrots as well (roast them with rosemary and a honey glaze, with a pinch of sea salt), and a wee dram of whisky on the side. Don't forget the whisky sauce!
Ingredients:
for the haggis:
olive oil
onion, finely chopped
carrot, finely chopped
7 brown cap mushrooms, finely chopped
1 tbsp fresh rosemary, finely chopped
tin of green lentils, drained and washed
tin of black beans, drained and washed
1 cup of oats
1 cup of mushroom stock
1 cup of ale
1 glug of whisky
salt
for the sauce:
double cream (or plant cream alternative)
English mustard
glug of whisky
finely chopped chives or spring onions
Heat up a tablespoon of olive oil in a frying pan, and fry the onion until translucent. Add the carrots and fry for 5 minutes. Add the mushrooms, rosemary and a pinch of salt, fry together until the mushrooms soften. Add the lentils, beans, and the mushroom stock, heat everything through. Add the oats and stir as they soak up the stock, then add whisky for flavour. When it evaporates, gradually add the ale whilst stirring, to cook the oats. To make the sauce, heat up the cream in a small saucepan (but don't let it boil). Add a teaspoon of mustard and mix. Add the chives, mix and cook for 5 minutes. Add a glug of whisky. Mix, season and serve.
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