The traditional Scottish dish, with a twist! The haggis is topped with a creamy whisky and mustard sauce.
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Cook the haggis according to the pack instructions. Meanwhile melt the butter in a medium pan over a medium heat. Add the shallot and stir well for 4-5 minutes, until soft and golden. Increase the heat and add the whisky. Simmer for 2-3 minutes until reduced by 3/4.
Stir in the beef stock and mustard. Simmer for 8-10 minutes, until reduced by 3/4 and slightly thickened. Add the cream, bring to a simmer and remove from the heat. Season and keep warm.
Serve the haggis on warmed plates. Drizzle over a little whisky. Serve with the hot buttered vegetables, the sauce to spoon over, and a neep and tattie mash.
Typical values per serving when made using specific products in recipe
Energy | 3,177kJ/ 762kcals |
|---|---|
Fat | 49.9g |
Saturated Fat | 21g |
Carbohydrates | 48.9g |
Sugars | 8.8g |
Fibre | 2.2g |
Protein | 29.4g |
Salt | 3.9g |
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