Haggis and neeps ( Nick Nairn) Ingredients ½ haggis, cooked ½ swede, peeled and diced salt and freshly ground black pepper 1 free-range egg, beaten For the gravy ½pint beef stock splash of red wine knob of butter salt and freshly ground black pepper Preparation method Cook the haggis in the microwave according to packet instructions. Bring a pan of water to the boil and cook the swede for 8-10 minutes, until softened. Drain and mash until soft. Pass through a sieve until smooth. Season with salt and freshly ground black pepper. Slice the cooked haggis and arrange in a chefs ring placed on a plate. Spoon the mash on top and season with salt and freshly ground black pepper. Brush the top with the beaten egg and glaze the top using a blow-torch. Remove the ring. To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further. Drizzle the gravy over the haggis to serve.
Posted on: Fri, 24 Jan 2014 19:48:35 +0000
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