Sgain Dudh
Dinner @ "The Clock House Restaurant" in Tomintoul.
"Quenelle of Dingwall Haggis with turnip puree, accompanied by a Highland Croquette. Finished with a Tomintoul Whisky cream"
A more fancy way to serve haggis, neeps and tatties.
Haggis is perhaps the best known Scottish food and is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.
Neeps and tatties are a classic Scottish dish – the 'neeps' means swede or turnip and the 'tatties' refer to potatoes. Traditionally they're served mashed separately alongside haggis.
Despite the awful reputation of haggis, it actually tasted more of cooked cereal with its nutty taste rather than any offal that were used. I do enjoy oat so it reminded me of savoury oats more than anything else but it did had a meaty and slightly bloody-metallic aftertaste. The 2 earthy vegetable, especially the swede puree, provided refreshing contrast that really helped the more robust haggis.
In this version, the mashed potato had been upmarketed into a croquette.
Sgain Dudh
Dinner @ "The Clock House Restaurant" in Tomintoul.
"Quenelle of Dingwall Haggis with turnip puree, accompanied by a Highland Croquette. Finished with a Tomintoul Whisky cream"
A more fancy way to serve haggis, neeps and tatties.
Haggis is perhaps the best known Scottish food and is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.
Neeps and tatties are a classic Scottish dish – the 'neeps' means swede or turnip and the 'tatties' refer to potatoes. Traditionally they're served mashed separately alongside haggis.
Despite the awful reputation of haggis, it actually tasted more of cooked cereal with its nutty taste rather than any offal that were used. I do enjoy oat so it reminded me of savoury oats more than anything else but it did had a meaty and slightly bloody-metallic aftertaste. The 2 earthy vegetable, especially the swede puree, provided refreshing contrast that really helped the more robust haggis.
In this version, the mashed potato had been upmarketed into a croquette.