Near the end of January 2016, one of the UK’s largest independent hotel groups, Macdonald Hotels & Resorts, will be hosting lively, traditional Burns Suppers in 45 hotels right across the UK, in celebration of the life and works of Robert Burns. This is believed to be one of the largest haggis-fests in the world and will incorporate one extra special event at Macdonald Aviemore Resort which will also host the Highland Premier of Robert Burns the Musical.
Keith Shearer, group executive chef said:
“Really great haggis is genuinely delicious but if you are preparing it at home there are lots of ways to get it wrong. There’s no excuse for ever serving haggis soggy or dry so, if you can’t join Macdonald Hotels on the evening, here’s my suggestion of how to serve Scotland’s national dish on its most important night of the year.”
300 grams of haggis;
300 grams of mash potato;
300 grams of bashed turnips;
150 grams of butter unsalted;
50 ml of whisky;
100 ml of double cream;
100 ml of beef gravy;
50 ml of milk.
Peel and quarter the potatoes. Rinse in cold water. Bring to a gentle boil in salted water. Simmer until fully cooked. Drain into a colander and allow to steam dry. Pass the potato through a potato ricer or potato masher, add the butter and a splash of milk. Season to taste – then keep warm.
Now, peel the turnip and cut into 2cm dice. Bring to a gentle simmer until fully cooked. Drain into a colander and allow to steam dry. Pass the turnip through a potato ricer or potato masher, add the butter and milled black pepper to taste.
Next, bring the cream and gravy to the boil, then reduce to a pouring sauce consistency. Take care while you flame the whisky by pouring into a hot pan and exposing to open flame. Take off the heat and allow the alcohol to burn off then pour into the cream sauce. Mix well and check for seasoning.
Finally, steam the haggis until piping hot. Cut open and release from the skin. Shape into a large rugby ball form with two wet dessert spoons. Shape the mash potato & turnip in the same way.
Add the finishing touch by serving with the whisky sauce.