serves
2
prep
40 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
40
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- ½ onion, finely chopped
- ¼ cup finely chopped button mushrooms
- 1 tomato, finely chopped
- 30 ml Drambuie whisky
- sea salt and freshly ground black pepper, to taste
- 125 ml (½ cup) pouring cream
- ½ cup hot mashed potato
- ½ cup hot mashed turnip
- ½ cup hot cooked peeled and crumbled haggis
- parsley, to garnish
Instructions
Heat the oil in a frying pan over medium heat. Add the onion and stir for 2 minutes or until soft. Add the mushrooms and cook for another minute, then add the tomato and cook for another 2 minutes or until soft. Add the whisky, then gently tilt the pan toward the flame until the alcohol ignites. When the flames have subsided, stir in the cream. Reduce the heat to low, season to taste and simmer for 1 minute or until slightly thickened. Remove from the heat and keep warm.
Place an 8 cm deep x 10 cm round stainless steel ring onto a serving plate. Spoon half the mashed potato into the mould and press it down tightly, then repeat with half the mashed turnip, then half the haggis. You should have 3 nice layers. Remove the mould from the plate, then repeat on a second plate with the remaining mash and haggis. Divide the sauce between the plates, scatter with parsley and serve immediately.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
