Recipe

Haggis With Clapshot Cake Recipe

Add Step-by-Step Photos	Kukla / All my dishes 8 months, 3 weeks ago This is (another) recipe for Clapshot Cake - Neeps'n'Tatties with a twist. They are not unlike scallopped potatoes over here, but the turnips take things to a new level. Of course, you can skip the haggis :) ORIGINALLY FROM : Scottish Heritage Food & Cooking.... More Prep:20m Cook:60m Servings:4	Kukla
	traditional scottish meal

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Ingredients

1 large haggis, approximately 1 3/4 pound (800 g)

1 pound (450 g) peeled white turnip or swede (rutabaga)

8 ounces (225 g) peeled potatoes

1/2 cup (120 ml / 4 fl oz) milk

1 garlic clove, crushed with 1 tsp (5 ml) salt

3/4 cup (175 ml / 6 fl oz) double cream (heavy cream, whipping cream, 35% milk fat)

Freshly ground nutmeg, to taste

Freshly ground black pepper, to taste

Butter, for greasing pan

Directions

Preheat the oven to 350 F (180 C / Gas mark 4).

Wrap the haggis in foil, covering it completely and folding over the edges of the foil.

Place the haggis in a roasting pan with about 1 inch (2.5 cm) water. Heat through in the preheated oven for 30 - 40 minutes.

Meanwhile, make the Clapshot Cake: Slice the turnips (swede, rutababa) and potatoes quite finely. (Using a mandolin or food processor is the best way, as you need very thin slices.)

Put the sliced veggies in a large pan and add the milk and garlic. Stir gently (so as not to "mash" the veggies) and continuously over a low heat until the potaotes beging to bread down and exuce their starch and the liquid thickens slightly.

Add the cream and nutmeg, with black pepper to taste, into the mixture. Stir gently but thoroughly. Slowly bring to the boil, reduce the heat, and simmer gently for a few minutes.

Butter a deep round 7-inch (18 cm) dish or a small roasting pan. Transfer the vegetable mixture to the dish; it should not come up too high on the sides as it will rise slightly and bubble during cooking.

Bake in the oven for about 1 hour, or until you can push a knife easily through the cake. The top should be nicely browned by this time; if it is becoming too brown, cover the top with foil and continue to bake until veggies are tender. Alternately, if it is NOT browned enough after the hour is up, place it under a hot broiler for a few minutes.

Remove the foil from the haggis, place on a warmed serving dish, and bring out to the table for your guests to witness the cutting. Use a sharp knife to cut through the skin, then spoon out the haggis onto serving plates.

Serve the clapshot cake in slices with the haggis, spooning the juices over.

NOTE: It is traditional, in Scotland, to serve haggis on Burns Night (January 25th). You MUST bring the haggis whole to the table on a platter and cut it open while reciting the famous Burns Poem:

"Some hae meat and canna eat - And some was eat, that want it; But we hae meat, and we can eat - Sae let the Lord be thankit." Then, you have to recite Burns "Address To A Haggis" (1786) poem that begins: "Fair fa' your honest, sonsie face - Great cheiftain o' the puddin' race!...."

Don't for get the dirk (dagger) to cut the haggis, and the piper to play the bagpipes throughput this whole ceremony :)

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Comments

softgrey 8 months, 3 weeks ago said:
I had the MOST delicious haggis when i was in edinburgh...
and i brought some back from marks and spencer...
i froze it and stuck it in my luggage...lol...
it's frozen in my fridge right now...
and i am SO going to try making this!...

i'm kind of scared..but also excited...

thanks a bunch kukla dear!!...

xx-softie