The recipe to make your traditional Scotch Dinner.
INGREDIENTS
425gms (15oz) cooked Stahly’s Haggis
3 large turnips
Salt & pepper
8 large potatoes
50gms (1.8oz) butter
2 tablespoons of olive oil
METHOD
PREPARE THE HAGGIS UNTIL PIPING HOT.
FOR THE POTATOES PEEL THE POTATOES, CUT INTO QUARTERS AND PLACE IN A PAN WITH SOME SALT. BRING TO THE BOIL THEN SIMMER GENTLY UNTIL TENDER, REMOVE FROM THE HEAT, AND DRAIN AWAY THE WATER.
LEAVE THE POTATOES TO DRY FOR A COUPLE OF MINUTES, ADD THE BUTTER AND OLIVE OIL, THEN MASH TOGETHER WITH A FORK LEAVING BITS AND PIECES OF POTATOES UN-MASHED. SEASON WELL AND SERVE.
FOR THE TURNIP PEEL THE TURNIP THOROUGHLY, REMEMBERING TO TAKE OFF ALL THE OUTSIDE SKIN, ROUGHLY CHOP AND PLACE IN A PAN OF COLD WATER WITH SOME SALT.
BRING TO THE BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN THE WATER AWAY AND LEAVE TO DRY FOR A FEW MINUTES. MASH THE TURNIP AS THE POTATOES, REMEMBERING TO LEAVE THE MIXTURE A LITTLE LUMPY, SEASON WELL AND SERVE. THE REASON THAT WE LEAVE THE POTATOES AND THE TURNIP LIKE THIS AND NOT COMPLETELY MASHED DATES BACK TO OLDEN TIMES WHEN THEY DIDN’T HAVE THE IMPLEMENTS WE HAVE TODAY TO MAKE THEM COMPLETELY LUMP FREE.
TO SERVE
ARRANGE EACH MIXTURE AND SERVE AS PER PHOTOGRAPH.
GRAVY OR WHISKY SAUCE OPTIONAL.
SERVES 4.