Courtesy of St. Andrews Links‘ Culinary Team.

Yield: 4 Cooking Time: 30 Minutes Difficulty: Easy Full Episode: A Taste of Scotland (Season 7)

Directions:

Cake:
  1. Boil potatoes in a separate pan and turnip and carrots together in another pan until soft, drain. Once drained, add butter and cream to the potatoes. Create a mash, then chill. Place turnips and carrots in a food processor and blitz until smooth consistency.
  2. Slice the haggis (20cm). Using the metal ring, press down into slice of haggis to create the base to the cake - pipe the turnip mixture on top of the haggis and top with mashed potato fill the ring completely, use a palate knife to smooth and flatten the top of the cake. Bake the cake for 15 to 20 minutes at 190°C/375°F.
Sauce:
  1. Place the Whiskey into a pan and flambé, add the cream and chicken stock. Season and reduce. Finally add chives to the sauce. Enjoy.

Equipment:

50mm (2inch) Metal Rings approx. 60mm high
Saucepots
Potato Maser
Food Processor
Palate Knife (Offset Spatula)
Full Episode: A Taste of Scotland (Season 7)

Ingredients

  • Cake:
  • 200g Turnip
  • 200g Carrots
  • 200g Potatoes, peeled
  • 20g Butter
  • 50ml Cream
  • 300g Haggis (stick)
  • Sauce:
  • 60ml Whiskey
  • 25g Chicken Stock
  • 125ml Double Cream
  • 10g Chives
  • Salt and Pepper