"Haggis with Drambuie cream
Bung the haggis in a pan of water, bring to the boil and simmer for 30min till it’s heated through. Peel and chop the potato, simmer till tender and mash with a little butter and warm milk. Do the same with the swede, but omit the milk and add lots of freshly ground black pepper. For the sauce, heat a small pan and sweat the shallot in a little butter till it’s translucent. Warm the Drambuie slightly, light it with a match, pour into the pan and shake it till the flames die down. Stir in the cream. Let the sauce bubble and reduce a little. To serve, divide the sauce among four warmed plates and pile three equal mounds of haggis, potato and swede on top. Sprinkle with chopped parsley."
Drambuie cream? Disgusting...
No comments:
Post a Comment