Haggis, Neeps and Tatties Recipe
This gluten-free recipe for haggis, neeps and tatties comes from chef Tom Kitchin. It's an absolute Scottish classic and should be enjoyed on Burns Night!
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Cooking tools:
- Mandoline
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Nonstick skillet
- Stove
- Refrigerator
- Saucepan
- Pot
- Aluminum foil
- Plastic wrap
- Mixing bowl
- Airtight container
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Plate
Ingredients
- 500g gluten free shop-bought haggis (such as Macsween)
- 2 free-range egg yolks
- 100g gluten-free flour
- 1 free-range egg lightly beaten
- 100g gluten-free breadcrumbs
- vegetable oil for deep-frying
- 4 quails eggs
- 1/2 turnip ('neeps')
- 150g caster sugar
- 1 bay leaf
- 3 thyme sprigs
- 6 black peppercorns
- 1-2 garlic cloves
- 150ml white wine vinegar
- 1 large potato
- 20ml clarified butter
- sea salt
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