Jane's Cookbook
JANE'S COOKBOOK
Welcome to our new recipe page. This will change on a monthly and seasonal basis.
This recipe uses the traditonal ingredients of "Haggis, Tatties and Neeps" but with a twist.
It sounds fiddly but it's worth the effort , is very simple to do and will stun your guests
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HAGGIS TOWER
Ingredients
Mashed Potato
Mashed swede (neeps)
Haggis
185gms Grated Potato
4 Tomato’s
Whisky sauce
Method
1) Cook and mash potato and swede.
2) Cook haggis as instructed on packaging
3)Meanwhile make candied tomatoes
Candied Tomatoes
4 Tomatoes
25gms Sugar
5gms Sea Salt
5gms Mixed herbs
1 Clove of Garlic finely chopped
a)Slice tomatoes and place 4 interlinking to make approx 10cm circle.
Place on baking tray lined with silicone paper. You will need 3 circles per tower.
b)Mix sugar, salt, herbs and chopped garlic and sprinkle evenly over circles.
c)Place in pre-heated oven (150c gas, mark 2, simmering oven of Aga) for 25 - 30 Mins.
d)Remove and allow to cool
Whisky Sauce
500 mls Beef stock
6fl ozs Double cream
50mls whisky
3 ozs Butter
Put stock, 3 fl ozs cream and the whisky into a pan and boil vigorously to reduce to 175mls
When sauce has reduced to the required amount add remaining cream and the butter. Simmer until thickened slightly.
Rosti
(3 for each serving)
1) Heat olive oil in small frying pan
2) Season raw shredded potato with salt and pepper. Place in circles the same size as the tomato circles cook and colour for a few minutes, turn over and repeat the other side
Place on baking tray
To Serve
Place pastry cutter or crumpet ring on serving plate and push in layer of haggis.
Place one rosti on top, then tomato layer.
Place cutter on top and push in layer of potato then another rosti and tomato cicle on top of this
repeat with the turnip (swede). ending with rosti and tomato ring as before.
Drizzle whiskey sauce around the plate and garnish tower.
As each tower is completed pop into oven to keep warm.