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Dram Fine Burns With Glengoyne

Posted on 23 Jan 2013 by Glengoyne Distillery

Following a superb response to the Glengoyne and Haggis Hamper competition, we are pleased to announce that Julie Crouch from Aberdeen beat off stiff competition from over 550 entrants to win a packed Burns hamper. Julie correctly answered the question: What was Robert Burns’ profession? The answer was of course poet. Well done Julie and thank you to everyone who entered!

We would like to wish you all a fantastic Burns Night and with that in mind, here’s a reminder of a classic haggis, neeps an’ tatties recipe from our friend and world renowned chef, Nick Nairn. 

Classic Haggis, Neeps an’ Tatties with Glengoyne Whisky Gravy 

Serves 4

  • 200g rooster potatoes, peeled and cut into even-sized pieces
  • 3 tbsp warm milk or cream
  • 40g unsalted butter
  • sea salt and freshly ground black pepper
  • 1 haggis, cooked according to the pack instructions
  • 800g turnip, peeled and cut into even-sized pieces (by the time it’s mashed this reduces down to about 400g)

For the gravy

  • 100ml chicken stock
  • knob of butter
  • healthy glug of Glengoyne 10 YO whisky
  • salt and freshly ground black pepper

Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes. Check the tenderness - the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.

To make the gravy, reduce the chicken stock and Glengoyne whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy). Slainte!

Nearly forgot, don’t forget the famous

Selkirk Grace by Robert Burns

Some hae meat and canna eat,

 And some wad eat that want it;

But we hae meat, and we can eat,

Sae let the Lord be thankit.