Traditionally a Burn's Night Supper is haggis, neeps and tatties - neeps being what England calls swede, but in Scotland turnip - always good for a discussion with Scottish friends or colleagues! Our supper includes carrots and neeps, rumbledethumps (potatoes and cabbage) and a delicious creamy whisky sauce.
Serves: 4
450g Haggis
Rumbledethumps
1 kg potatoes, peeled and cut into 2cm chunks
1 tsp salt
250g savoy cabbage, shredded
4 spring onions, sliced diagonally
25g butter
50g butter
4 tbsp double cream
Salt
Freshly ground black pepper
100g Cheddar cheese, grated
Carrots and Neeps
500g carrots, peeled and cut into 0.5cm slices
500g swede, peeled and cut into 1.5cm dice
1 tsp salt
25g butter
4 tbsp double cream
Salt
Freshly ground black pepper
Whisky sauce
25g butter
1 shallot, finely diced
75ml whisky
200ml double cream
100ml chicken stock
Salt
Freshly ground black pepper
Preparation Time: 25 minutes. Cooking Time: 1 hour 20 minutes.
1. Cook the haggis as directed on the packaging. You can use the hotplate or induction hob, or bring to the boil, simmer for 5 minutes and then transfer to the simmering oven or oven on B1.
2. To make the Rumbledethumps; place the potatoes and salt in a saucepan on the boiling plate, hotplate on boiling setting or induction on high. Cover 2/3 with boiling water, bring to the boil and allow to simmer for 15-20 minutes until soft.
3. Melt the butter in a sauté pan on the simmering plate, hotplate on simmering setting or induction on medium. Add the cabbage and spring onion and stir fry until softened. Do not allow them to brown.
4. Meanwhile place the carrots, swede and salt in a saucepan on the boiling plate, hotplate on boiling setting or induction on high. Cover 2/3 with boiling water, bring to the boil and allow to simmer for 15-20 minutes until soft.
5. Once the potatoes are cooked, drain them and add the cream and butter. Mash until smooth. Season to taste.
6. Stir the cabbage mixture into the potatoes until evenly mixed. Spoon back into the sauté pan or an ovenproof dish. Sprinkle with the grated cheese.
7. Place in the oven CAST IRON OVEN: on the 4th shelf of the roasting oven or oven on R8. FAN OVEN: preheated to R6/200oC/400oF Cook for about 15-20 minutes until golden brown and heated through.
8. To make the sauce, melt the butter in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium. Add the shallot and fry gently until soft, keep stirring to avoid colouring the shallots.
9. Pour in the whisky and boil vigorously for a couple of minutes to evaporate off the alcohol and just leave the whisky taste.
10. Stir in the cream and stock and cook gently until thickened a little. Season to taste with salt and pepper and keep warm.
11. Drain the carrots and swede, add the butter and cream and mash until smooth. Season to taste.
12. Remove from the water, discard the wrapping and place the haggis on a warm plate. Split open with a knife, sword or pair of scissors before serving. I like to pour over a 'wee dram' of whisky before serving. Serve with the rumbledethumps, carrots and neeps and whisky sauce.
