Haggis and Neeps and Tatties by Tom
So this is the foods of England month. Technically haggis is not an English food. It is Scottish. And Scotland is not part of England, but is a part of the United Kingdom. Scotland even made an attempt at seceding from England last year in a failed referendum. But I just spent a week playing golf in Scotland with seven other guys, and we saw haggis on the menu everywhere we went. So that is what I am writing about in this post even if it is not technically an English food.
The weirdest, yet surprisingly good menu item I experienced, was haggis nachos. Talk about crossing ethnic foods lines! Fortunately a more traditional Scottish haggis dish was also on virtually every menu we saw: haggis with neeps and tatties. Neeps are turnips, and tatties are potatoes. Haggis is mostly sheep lobes, and that is about all you want to know about haggis. This is not a dish I would eat everyday, but it was pretty good for local fare.
As a "treat" for Barbara, I made her this very traditional Scottish meal. It was actually pretty good, and we both finished our portions. The savory beef gravy certainly did not detract from the taste. A hint of sliced leeks in the tatties also added to the flavor. And a wee dram is always good.
Haggis, Neeps and Tatties
(from the van driver Billie, and on menus throughout southwest Scotland)
can of haggis
leeks - about 1" of white part, cleaned and very finely chopped
potatoes - about 1 pound, cut into 1" pieces
turnips - about 1 pound, cut into 1" pieces
gravy - I used a jar of savory gravy...much easier to use
salt and pepper
4 ounces butter
Wee dram of single malt Scotch
Heat some of the savory beef gravy so that it is warm. Put a small amount on each plate.