Haggis, tatties and neeps is usually the main meal served at a Burns Supper, on or around January 25th each year. This recipe is just a slight variation on the traditional to hopefully spruce up what can - in all honesty - be a pretty bland creation at times. The idea for including a partridge breast with the haggis came about entirely by coincidence a few days ago. I had some partridge breasts and was scouring the Web looking for inspiration for partridge recipes when I found one for haggis stuffed partridge breasts. I thought the combination sounded interesting and was delighted the way this worked out.
Ingredients for One Serving
1 small haggis
1/2 small Swede turnip (rutabaga)
1 large baking potato
1 skinless partridge breast fillet
Canned or frozen peas
2 tsp chopped chives
1 small measure of single malt Scotch whisky
1oz butter
Salt and white pepper
A little vegetable oil for frying
Method
Clapshot is simply mashed tatties and neeps (potato and Swede turnip/rutabaga) with chopped chives. The first step in preparing this meal is to peel the potato and Swede and chop to around one inch pieces. Add the pieces to a large pot, season with a little salt and pour in enough cold water to comfortably cover all the pieces. Put on a high heat until the water boils then reduce the heat to achieve a steady simmer for twenty-five to thirty minutes until the vegetables are softened.
If you buy a haggis prepacked, the cooking instructions should be written on the packaging. If you buy it from a butcher's and need advice on the cooking procedures, simply ask your butcher. The instructions on this prepackaged small haggis were to wrap it in foil, lay it in an ovenproof dish with around three-quarters an inch of water and bake in the oven, preheated to 180C/350F, for twenty-five minutes.
The partridge breast should be cooked about ten minutes before the haggis and vegetables are due to be ready. Bring a little vegetable oil up to a medium heat in a small, non-stick frying pan. Season the partridge breast on both sides with salt and white pepper and fry on a medium heat for two minutes each side. Transfer to a heated plate, cover with aluminium foil and leave to rest.
When the haggis is ready, remove it from the oven and carefully unwrap it. Line a small round bowl with clingfilm. Remove any remaining packaging from the haggis and carefully pack it in to the bowl with a spoon. Turn the bowl upside down in the centre of your serving plate. Hold the edges of the clingfilm, lift the bowl away and peel off the clingfilm. Drizzle the whisky over the top.
Heat the canned peas gently in a saucepan, or if using frozen peas, add them to boiling water for three minutes.
Drain the potatoes and Swede and return them to the empty pot with the butter. Mash with a hand masher and season with white pepper. Stir in the chopped chives with a spoon.
Use an ice cream scoop to plate the clapshot as shown in the image below.
Drain the peas and spoon them on to the plate. Unwrap the partridge breast and slice carefully in half. Lay it on top of the haggis and serve.
If you are looking for an authentic Scottish dessert for your Burns Night supper, why not try Cranachan (pictured below)? Fresh raspberries and cream, Scotch whisky and honey, all simply combined to truly delicious effect...
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