Pastilla of Haggis, turnip, potato tuille, whisky and green peppercorn jus

A Pastilla of Haggis, turnip, potato tuille, whisky and green peppercorn jus from award winning Glasgow based chef Brian Maule in a modern twist on the traditional Haggis Neeps and Tatties tat are normally served for Burn's Suppers.

As it’s Burn’s Night, I thought I’d share this recipe for a Pastilla of Haggis, turnip, potato tuille, whisky and green peppercorn jus, from award winning Glasgow based chef Brian Maule in a modern twist on the traditional Haggis Neeps and Tatties that are normally served for Scottish Burn's Suppers.

I've included a link to the full article, which also contains some great suggested accompanying beverages.

Ingredients

750g Quality Haggis

1 x medium turnip

2 x red rooster potatoes

2 x banana shallots

2 x measures whisky

tablespoon peppercorns

200ml beef stock

300ml double cream

100g butter

500ml chicken stock

1 packet feuille de braque pasty (filo)

2 sheets of baking/parchment paper

Recipe

Turnip

1. Chop half of the turnip into small even pieces, sweat down in butter in heavy based sauce pan, add chicken stock and cook over a medium heat. Once the turnip is soft blend well until smooth (puree) and season with salt and pepper to taste – keep warm until needed.

2. Take the other half of the turnip and using a mandeline (or sharp knife) cut the turnip to resemble short spaghetti.

3. Blanch the turnip spaghetti in salted boiling water until tender then drain the water to stop the turnip from cooking. Season with salt and pepper then keep warm until needed

Potato

1. Using a mandeline (or sharp knife) take the potato and cut into long strips (spaghetti). Clarify butter by melting in a pot and skim any residue from the surface. Toss the potato spaghetti in melted butter and season.

2. Mould the potato into small round shapes and place on a baking tray lined with parchment paper. Place a second sheet of paper on top of the potato and put another baking tray on top then bake potato between the two parchment lined trays in the oven until they are crisp and golden.

Haggis Pastilla

1. To make the haggis pastilla, take the sheet of filo pastry and lay out on a clean dry surface. Make a paste using plain flour and water (1:1) brush the sheet of pastry with the paste and put another sheet on top. Fashion the haggis into a small sausage shape and roll up in the filo pastry. Make sure it’s wrapped tight and is well tucked in either side to resemble a spring roll. Deep fry until pastry turns golden brown and the haggis is hot through to the middle.

Sauce

1. Slice shallots and sweat off in pan ensuring no colour. Glaze with whisky, reduce slightly then add beef stock. Reduce a little further this time and add cream. Pass through a fine sieve and add peppercorns (whole) to taste.

Serve

1. To serve spoon turnip puree onto plate, place spaghetti of turnip to the side of puree. Cut through the pastilla at an angle and place on the turnip spaghetti. Drizzle whisky jus around the plate and garnish with potato tuilles on top.

bon appetit