Haggis recipe: Haggis with patty tatties and neep surprise

Published on Wednesday 10 February 2010 13:19

The Neep Surprise - Neeps stuffed with pease pudding with a cap of cheese & cranberry sauce

Ingredients

2 Neeps about half a pound each

Lanark Blue cheese

cranberry sauce

Butter

2 tins marrowfat peas 14 oz(410gm) gross weight

bacon bits (preferably smoked) 8 oz

Salt, pepper Worcester sauce/Hendersons relish

Method

Trim the top of the neeps then boil in salted water until tender(about 40mins) ,remove from pan and allow to cool until they can be handled with bare hands.

Cut enough of the bottom of the neeps off so that they have a flat base,

then cut the top half inch of the neep off and reserve the tops.

Using an apple corer/melon baller/serrated grapefruit knife excavate

the centre of the neeps leaving at least quarter inch walls

mash what you have taken out, season to taste with salt, pepper & butter and set aside.

The hollow neeps will need to be filled with pease pudding.

The traditional way to make pease pudding is by soaking split peas

overnight & then cooking them in a bag with ham or gammon.

This recipe is an updated one

Tip the 2 tins of peas into a saucepan dice bacon bits & add to

saucepan,& put on a low heat to simmer gently, stirring occasionally.

The idea is to reduce the peas to a porridge like consistency by

evaporating the water.

Add salt , pepper & Worcester sauce to taste before the end of the cooking

process.

To aid cooking you may wish to use a potato masher to squash the peas.

Do not get too dry and towards the end stir frequently to prevent burning

on the bottom of the pan.

Fill the hollowed out neeps with the pease pudding leaving 3/4 inch space below the top.

Put a layer of 1/4 inch Lanark Blue cheese on top of the pease pudding .

place the neeps with the tops back on, in an oven proof dish dotted with butter and brown in the oven for about 12 minutes (200C).

Before serving place a teaspoonful of cranberry sauce on top of the melted cheese and replace the top.

The Patty Tatties

Ingredients

12oz floury potatoes

one half teaspoon each of dried sage & thyme

for the batter

6oz plain flour

6 fl oz malt vinegar

4.5 fl oz water

2 teaspoons salt

Seasoned flour for dredging.

To make the batter place flour & salt in a bowl, make a well in the center & add the water & vinegar,

whisk well until smooth , then set aside to rest.

Boil the potatoes until tender( 20 minutes),drain well,mash & add the herbs, mix well, allow to cool.

Divide the seasoned potato in half and flatten each half into a half inch thick patty,

Sredge in seasoned flour then dip in batter & deep fry (190C) for about 5 minutes each pattie.

Place in bottom of oven on a wire rack to keep warm & drain.

The Haggis

A 1lb Haggis - simmer for 45 minutes.

Serving

Any surplus mashed neeps & pease pudding should be served at the side of the pattie.

Final ingredient ; A good bottle of single malt to toast the Haggis