SERVES 4
INGREDIENTS
For the haggis:
1kg lamb plucks
220g pinhead oats
400g white onions, diced
300g beef suet
10g cayenne pepper
10g nutmeg
20g garlic powder
30g ground all spice
30g cracked black pepper
30g ground sea salt
For the mash:
8 white potatoes
20ml double cream
30g unsalted butter
For the confit turnip:
½ turnip, cut into squares
50g duck fat
1tsp fresh thyme, chopped
1tsp fresh rosemary, chopped
4 cloves of garlic, roughly crushed
For the beef sauce:
200ml beef stock
50ml red wine
20ml whisky
20ml cream
METHOD
1 For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around 1 hour. Take lamb plucks out of water and leave to cool. Fry onions in a pan until golden and add the beef suet, spices and pepper. Add the oats and enough of the cooking liquid from the lamb to cover the oats. Grate the lamb plucks and add to the food processor. Mix together thoroughly and season with salt and pepper. Take off the heat and leave to cool. Cover in plastic wrap and shape into rugby ball.
2 Next, make the mash potato. Peel the potatoes, place in a pot and cover with cold water. Boil until soft and then drain. Add butter and the cream and then mash with a potato ricer or hand-held masher. Season with salt and pepper.
3 To make the confit turnip, preheat the oven to 120°C. Warm the duck fat until it has turned to a liquid. Place the turnip, herbs and garlic in tray and cover with the fat. Cover with tin foil and put in oven to cook for around 40 minutes. Baste the turnip twice, once after 15 minutes and again after 30 minutes.
4 Next, make the beef sauce. Place the wine and beef stock into pan, bring to a boil then reduce to a low heat for 5 to 8 minutes. Add the cream and reduce until the sauce starts to thicken. Add the whisky and season to taste.
5 To serve, first place the mash and confit turnip on the plate before topping with the haggis and finally the beef sauce.
By Callum Gilmour, Head
Chef at The Saint in St Andrews
For more information, visit: www.the-saint-bar.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article