Name of the dish: Haggis, clapshot and whisky sauce
Introduction:
Haggis, clapshot, and whisky sauce is a British dish. Clapshot recipe is recipe of potatoes and swede and is often served with the haggis. Clapshot is also known as Clapshaw or Orcadian Clapshot. It is a type of burns night recipes. It can be made either nut-free or shellfish-free type. You can celebrate the burns night with this type of dish.
Recipe:
Haggis, clapshot, and whisky sauce is a British cushion. It can either be vegetarian or non-vegetarian so it is very popular with both vegetarian and non-vegetarian people. The cooking of dish is time consuming, which is the only con of the dish; otherwise, the dish is very delicious and spicy as the ingredients used in it are very spicy.
Complexity level: Easy
Time taken:
Preparation time for four servings of the dish is about 30-35 minutes and the cooking time is about 1-2 hours
Ingredients:
For the Haggis:
- Buy the haggis ready made from the market. Use 500g/1lb 2oz haggis
For the Clapshot:
- 500g/1lb 2oz potatoes
- 500g/1lb 2oz swede
- 50 g/2oz butter
- 75ml/3fl oz double cream
- Sea salt
- White pepper
- 1 tbsp fresh chives (chopped)
For the whisky sauce:
- Double cream 500ml/17fl oz
- 2 tbsp whisky
- 1 tbsp Dijon Mustard
- 2 tbsp whole grain mustard
- Sea salt
- White pepper
- 1 tbsp fresh chives (chopped)
- Lemon juice (½ lemon)
Process:
Haggis:
Haggis can be made at home but it is a very time consuming task to make haggis and a bit difficult too. The haggis available in the market has a good quality so when you want to make this recipe, take the readymade haggis from the market. For the haggis, follow the below-mentioned steps:
Heat the oven at 180 °C temperature. Take aluminum foil or silver foil fold the haggis tightly in the foil and put on a baking tray. Now bake the folded haggis for about 50 minutes to an hour or until they are baked throughout properly.
Clapshot:
Peel the potatoes and cut them into equal size. Boil the potatoes for the clapshot in sea-salted water for around 15-20 minutes. Peal the swede and cut it into equal sized parts. Boil the swede for the clapshot in sea salted water for around 15-20 minutes. Now dry the potatoes and swede properly. Mix the dried potatoes and swedes properly and mesh them together throughout the whole mixture. Mix the butter and the double cream until the mixture get smooth. Season to taste with sea salt and white pepper. Now stir it into the tablespoon of the chives. Put it aside and keep in mind that it remains warm.
Whisky sauce:
Heat the double cream on a medium heat. Now add whole grain mustard in the heated cream. Now add Dijon mustard in the cream and whole grain mustard mixture. Finally add the whisky in the mixture of cream, Dijon and grain mustard. Stir the mixture until it is well combined. Enhance the amount of heat provided to the mixture until the mixtures simmers. Continue the cooking for around 2-3 minutes. Remove the mixture from the heat and season to taste with sea salt and white pepper. Stir the mixture in the chives tablespoon and put lemon juice in the mixture, which gives it a spicy taste.
Serving the dish:
For the serving of four, divide the clapshot in four equal parts and put in the plates. Place haggis alongside each part of the clapshot in the plates. Now finally drizzle over the warm whisky sauce all over the clapshot.
Tips:
The dish takes a lot of time to cook so be assured about how you have to manage all the tasks. Like when the haggis are baking in the oven, you can boil the potatoes and swedes and do the work for preparing the clapshot which will reduce the amount of time taken in the making of the dish.
