ways of presenting haggis. Some more successful than others. A month or two ago it struck me that I should pipe the neeps and tatties to make a tartan topping. I tried it for St Andrews Day (today). It was not perfect but had potential.
I made four components: my usual vegetarian (vegan) haggis (colourful with a few green beans and some red pepper added); mashed potatoes (mashet tatties); baked, peeled and pureed sweet potato (in lieu of any bashet neeps); and tomato sauce (because we didn't have enough bottled stuff).
I had intended to use bottled tomato sauce but didn't have much. So I made up a sauce by frying onions and garlic, then adding a 750ml jar of passata, 1/4 cup tomato paste and mustard, maple syrup, salt and cinnamon. It was so thin that I used 1/4 cup of cornflour but it was still too thin. In an ideal world I would have had more time to reduce it. And finding the right consistency is not easy.
Dinner tonight was quite a scramble of the haggis, sweets and tatties (if I can get away with called sweet potato "sweets"). But E refrained from his favourite saying of "Inverness, what a mess" as it was also very yummy.
More St Andrews Day meals on Green Gourmet Giraffe:
2014: Haggis and mole wraps
2013: Baked potato with haggis
2012: Burger King, Edinburgh Castle and scones at the Deacon's Hoose
2009: Haggis, neeps and tatties at Edinburgh Castle
2008: Henderson's vegetarian haggis
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