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Lufthansa City Center International GmbH

Lufthansa City Center

Telephone: +49 (69) 66075 300
Fax:
+49 (69) 66075 310
Email:
hello@lcc.de

Lyonerstraße 36,
60528 Frankfurt am Main
Germany
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Taste Scotland

The colleagues from LCC In2Scotland are sharing with us their national dish: Haggis Neeps and Tatties.

WHAT IS HAGGIS? The national dish of Scotland and a ‘MUST TRY’ when visiting, we love it! All we ask if that you try it and you will be surprised how delicious it is. This is traditionally serves at a Burns Supper, it is not the most stunning plate of food but the taste makes up for that!

WHAT IS IT MADE OF? This popular dish served in varying ways in most Scottish restaurants is made of meat with oatmeal, onions, salt and spices. The usual accompaniment is mashed neeps and tatties (that's Scottish for turnip and potatoes), haggis was traditionally cooked in a sheep's stomach (a historic way of preserving meat), Nowadays is sold and cooked in a synthetic sausage casing. We agree it is not the most elegant dish, but it really is undeniably delicious!

As strange as haggis may sound, the end result is a culinary masterpiece. Meaty, oaty, fiery and moist, haggis makes a scrumptious meal. Largely made from oatmeal, it gives haggis its soft, crumbly texture - similar to stuffing – with a creamy and earthy flavour, and, when combined with salt and spices, it has a spicy, rustic hint with a peppery kick! Now, that certainly sounds delicious, doesn't it?! 

HAGGIS NEEPS AND TATTIES

Tom Kitchin – Famous Scottish Chef’s Recipe and Method for ‘Haggis Neeps and Tatties’

Ingredients
o 500g haggis (buy one from the shop rather than try making it yourself)
o 500g large potatoes
o 60ml milk – boiling
o 50g butter
o 400g sea salt
o 1 large neep
o 50g butter
o pinch of nutmeg
o 1 large potato
o 10ml clarified butter
o salt

METHOD

For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in half and scoop out the potato, then slowly add the butter, milk and season. Set aside.

For the neeps: Peel and dice the neep, then cook in a pan of salted water until tender. Drain and mash with butter, salt and nutmeg and set aside.

For the potato crisp: Peel the potato and slice into thin strips. Mix with clarified butter and salt. Place into a non-stick pan in the shape you wish, and then gently heat until crispy.

For the haggis: Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for two to three hours.

To serve: Open the haggis and serve with equal amounts of neeps and tatties, crispy potato and a wee dram.