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Haggis, Clapshot and Whosky Sauce
The Hairy Bikers' Food Tour of Britain
Dumfries and Galloway Mobile Kitchen Dish ...
500g floury potatoes
500g turnips (or neeps)
75ml double cream
2 tbsp chopped chives
freshly ground white pepper
500ml double cream
2 tsp grain mustard
1 tbsp Dijon mustard
2 tsp whisky
juice of 1/2 lemon
1tbs finely chopped chives
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Preheat the oven to 180C/350F/Gas 4.
Wrap the haggis tightly in silver foil and bake in its own steam for 45 min.
Peal the potatoes and turnips and cut into equal sizes and put into separate pans, boil both until tender.
Mash them together and add the butter, cream and seasoning.
Stir in half the chopped chives and keep somewhere warm while you make the sauce.
Heat the cream in a sauce pan and add both mustards and the whisky.
Put the pan onto a high heat to cook out the alcohol.
Season to taste, add the remaining chives. Just before serving whisk in the lemon juice.
Put a good spoonful of clapshot on a warm plate.
Top with a spoonful of haggis and drizzle over the warm whisky sauce