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Haggis, clapshot and whisky sauce

Credit: The Hairy Bikers Haggis, clapshot and whisky sauce

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Haggis, clapshot and whisky sauce
Ingredients

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  • 500g haggis
  • 500g potato(es), (floury variety)
  • 500g turnip(s)
  • 50g butter
  • 75ml double cream
  • 1tsp Dijon mustard
  • 2tsp wholegrain mustard
  • 2tsp whisky
  • ½ x lemon(s), juice of
  • 1tbsp chives, finely chopped
Method

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1. Preheat the oven to 180C/350F/Gas 4.

2. Wrap the haggis tightly in silver foil and bake in its own steam for 45 minutes.

3. Peel the potatoes and turnips and cut into equal sizes and put into separate pans, boil both until tender.

4. Mash them together and add the butter, cream and seasoning.

5. Stir in half the chopped chives and keep somewhere warm while you make the sauce.

6. Heat the cream in a sauce pan and add both mustards and the whisky.

7. Put the pan onto a high heat to cook out the alcohol.

8. Season to taste, add the remaining chives. Just before serving whisk in the lemon juice.

To Serve

1. Put a good spoonful of clapshot on a warm plate.

2. Top with a spoonful of haggis and drizzle over the warm whisky sauce

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Wine matching

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