When I asked my Scottish friend for some typical recipes, he sent me a recipe for haggis and clapshot. It’s originally from the Hairy Bikers, and I just simplified a few ingredients and re-wrote the instructions based on what I actually did. Haggis is a famous Scottish food which is better eaten before you look at the ingredients. In fact, I prefer the vegetarian version! If you want to read about the meaning of the haggis, then search for Robert Burns’ poem “Ode to the Haggis.” This post is coming just in time for Burns night, which is a celebration to the poet on 25th January. Enjoy this version of haggis and clapshot!
The typical way to cook haggis is in a shallow water bath in the oven for about 40 minutes. However, I didn’t have that much time so I prepared it in the microwave. It comes out nice and crispy! One tip is that it’s important to boil the potatoes and swede separately. Swede has a very strong flavour so if you boil them together, then the mash will taste only of swede.
Finally, since made this recipe for haggis and clapshot on Burns night 2022 during the pandemic, we decided to make it an at-home celebration. I had a bought a small bottle of whisky to make the sauce, so we also had a shot on the side and listened to some Scottish ceilidh music. Ceilidh music is very cheerful and is accompanied by line and group dancing. If you have never seen one then you can find a video and see why it is so much fun.
Ingredients
500g haggis or vegetarian haggis
Clapshot
2-3 large potatoes, peeled and chopped into chunks
1 medium swede (aka rutabaga), peeled and chopped
50g butter
100ml double cream
Salt and white pepper to taste
1 Tbsp chopped fresh chives
Whisky Sauce
500ml double cream
1 Tbsp wholegrain mustard
1 Tbsp Dijon mustard
1 Tbsp whisky
Salt and white pepper to taste
1 Tbsp chopped fresh chives
1 Tbsp fresh lemon juice
Instructions
First, prepare the clapshot. Boil the potatoes and swede in separate saucepans of salted water for about 15 minutes, or until tender. Drain well. Combine the drained swede and drained potatoes and mash until smooth. Add the butter and cream and mash until combined. Season with salt and white pepper. Stir in the tablespoon of chives. Cover, set aside and keep warm.
Next, open the haggis packaging and arrange on micro-wave safe plate. Microwave for 10 minutes at 800 Watts. The haggis should become slightly crispy.
In the meantime prepare the whisky sauce. Heat the double cream in a pan over a medium-low heat. Add the mustards and whisky and stir to combine. Cook for about five minutes, until heated through. Then remove from the heat, add seasoning, chives and lemon juice.
Finally, divide the clapshot and haggis equally among four plates. Spoon over the warm whisky sauce and serve. I also like to add a shot of whisky on the side.
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