Haggis was alien to me until last year (the 250th anniversary of Rabbie Burns), when I tried it for the first time at a céilidh in Edinburgh (how utterly Scottish of me). I was pleasantly surprised and have eaten it many times since then!
Last night, though, we opted for the Vegetarian Haggis, as my twin sister wont eat the real stuff. I love tatties and I love neeps, but if you mash them together, add some cream, butter, and a sprinkling of fresh chopped chives… mmmm there you have some deliciously creamy Clapshot! I wont even tell you what my sister though “Clapshot” was; I will show you a picture of it instead!
I made a “whisky jus” to go with it, by adding 30ml whisky to a hot pan, where I tipped it towards the flame and set fire to it, thus burning off the alcohol (my first flambé!!), added 150ml single cream (once the flames went out), salt and pepper, then reduced for a minute or two! In retrospect, I should have added ALOT more cream (maybe 4-500ml for serving 3), as there wasn’t much to spread around.
Hope you all had a fabulous Burn’s Night!