I was really looking forward to our first St. Andrew's Day in Edinburgh. Not that I was hoping to go out to a party or anything...I was simply looking forward to cooking haggis for the first time. I love haggis...there I've said it...in fact, both David and I love haggis so that isn't an issue. The issue is the Neeps! EURGH!!! There are few vegetables that I don't like, but unfortunately Swede a.k.a Rutabaga is one of them (along with Parsnips if you are interested)...so Neeps was most definitely off the St. Andrew's Day menu.
To make up for the dastardly Neeps I cooked up some carrots and mashed them into the tatties, along with some thinly shredded cooked cabbage...a kind of makeshift clapshot.
I'll admit that the Haggis was a name brand purchase from Waitrose...if I had had more time (and money) I would have ordered one from the local butcher...but...it is hard to get there afterwork on a cold and dreary Wednesday. Hold on...no excuses, the brand name one did us just fine. It was seasoned well, the texture was great and well...in the end it IS lamb offal so it can't really be that fancy!!
To bring it all together I made a whisky cream sauce by warming some cream and then adding whole grain mustard and a good shot of Wiser's 18 yr. Canadian Rye Whisky to it.
The great thing...we can do it all again in January on Burns night!!!