by Celia Pickup, Craigadam.
We always have a little bit of fun with guests when they ask what is a Haggis and where do they live? The story of the Haggis running around the hill anti-clockwise because one leg is shorter than the other sounds plausible as it is greeted with exclamations of wonder! Can they go and see and can they take a photograph? We have to explain they are very shy timid little creatures. The myth of the “Haggis” lives on…
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| 4 persons |
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by Celia Pickup, Craigadam.
We always have a little bit of fun with guests when they ask what is a Haggis and where do they live? The story of the Haggis running around the hill anti-clockwise because one leg is shorter than the other sounds plausible as it is greeted with exclamations of wonder! Can they go and see and can they take a photograph? We have to explain they are very shy timid little creatures. The myth of the “Haggis” lives on…
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Ingredients
- 500 g local butcher’s haggis
- For rumbledethumps…
- 500 g potatoes peeled & cut up roughly, Maris Piper/King Edward
- 1 spring/Savoy cabbage rinsed finely shredded
- 1 onion peeled & finely chopped
- A drizzle of Scottish rapeseed oil
- 50 g butter
- Freshly milled Scottish sea salt & black pepper
- For whisky sauce…
- 450 mls double cream
- A dram of single malt whisky
- Freshly milled sea salt & black pepper
- Chopped chives optional
Servings: persons
Instructions
- Take the haggis and remove any plastic outer labelling packaging but retain its casing. Wrap it up in tin foil and submerge in a generously sized pan of water. Bring to boil and simmer according to the instructions – usually an hour for that size of haggis. Take care to top up with boiling water from the kettle as required.
- Meanwhile boil potatoes in lightly salted water. Drain when soft. Return to pan and mash with butter.
- Heat oil in a pan and soften onion. Add cabbage and cook for a further few minutes until the cabbage is tender. You can add a splash of water to create a little steam if the cabbage is sticking to the pan.
- Add cooked onion and cabbage to your hot mashed potato, taste and adjust seasoning, adding a little more butter as you wish.
- For whisky sauce, heat double cream in a pan over a medium heat. Add remaining ingredients and simmer for a couple of minutes to reduce slightly and absorb flavours.
- Carefully remove haggis from its pan and place on a plate. Cut through tin foil and spoon out haggis. Serve on warmed plates with rumbledethumps and a glaze of whisky sauce.
Recipe Notes
Richard & Celia Pickup have a wonderful country house in Dumfries & Galloway https://scottishfoodguide.com/places/united-kingdom/dumfries-and-galloway/castle-douglas/restaurants/craigadam/
Celia's recipe was first published in VisitScotland's 'You'll Have Had Yer Tea?' compiled by Wendy Barrie. This book is currently out of print. photo © Wendy Barrie