Como fazer neeps e tatties clássicos haggis para Burns Night

Como fazer neeps e tatties clássicos haggis para Burns Night
Make your Burns supper in traditional style with this recipe

Haggis, neeps e tatties

Preparação: 20 minutos
cozinheiro: 45 minutos

Serve 6

2 x 500g haggis
1.5kg King Edward potatoes, peeled and cut into large chunks
100ml de leite integral
60g manteiga sem sal
1.5kg swede, peeled and diced
50ml whisky

For the gravy

1 tbsp sunflower oil
1 celery stick, picado
1 carrot, picado
1 small onion, picado
1 tbsp plain flour
1 tsp tomato puree
750ml beef stock
3 tbsp redcurrant jelly
1 splash Worcestershire sauce
1 splash Tabasco sauce

Preheat the oven to 180°C, or gas mark 4, and cook the haggis according to pack instructions.

Enquanto isso, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato puree and cook for 2-3 minutos. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minutos, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minutos, then remove from the hob and reheat before serving, se necessário.

Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minutos, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.

Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minutos. Mash, stir in the remaining butter and season.

Reheat the gravy, neeps and tatties if necessary. Remove the haggis from the oven. Make a slit through the casing and pour in the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.

Recipe and image from [object Window] & Sócios

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