Haggis Neeps & Tatties & A Whisky Sauce. Burns Night Special.
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- čas přidán 11. 09. 2024
- The Classic Haggis Neeps And Tatties with a beautiful whisky sauce. A real simple dish, traditionally eaten on Burns night. A true Scottish classic, that is packed full of flavour..
How To Make Haggis..
• How To Make Haggis. Th...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
From this Scotsman in exile , you made me home sick Sassanach. I would kill right now for a haggis tatties and neaps. I haven't had a Clootie dumpling either since the mither died.
The first time I ever had Haggis with neeps and tatties was at a little pub in Stonehaven. To this day one of the best meals I’ve ever had.
I didn't take you for a haggis man, BUT it's made my day to see your respect for it and encouraging people to try it. Props to you as usual Scott
Looks perfect Scott, I'm sure a lot of us Scots will be making the sauce with the great Colemans mustard, would be great if you made square sausage by the way, and other Scottish dishes 👍👍👍
I love the way I sighed about the mustard just before he said that. That was hilarious!
Had Haggis, Neeps and Tatties with Whiskey Sauce for the first time at "The Last Drop" Tavern in Edinburgh, Scotland... loved it! Can't wait to give this recipe a try...!
Love the Hamlet quote in the intro as well... Poor Yorick!
Us too!! And four year later it’s still amazing!
From a Scotsman to a Scott, brilliant my son. Scott how about giving us your version of another Scottish favourite, the square (sliced) sausage.
Cheers Scott...similar
I liked the plating and the step-by-step on building the whiskey sauce!
I'd never forget about you Scotty my fine lad.
What's this fancy new cooker?!? You've come a long way Scott. I've been following you 2-3 years now. Best cooking show on the internet.
The presentation is **chef's kiss**
As usual, nothing but the best baby, from Scott. Thank you, I’ll be doing this one, that’s for sure.
Two words: OUT-STANDING!!
Hey Scott, does your family ever get to taste your creations or do you just scarf it down before they get a chance? :0) Scott, its easy to see that you love your snap. LOL
Top work, from a Hamilton Scotsman, that looks great.
I have never had Haggis but I would like to try it after seeing this!!! Looks amazing Scott!
I follow your video every time i make a burns night meal. I don't know if I need to any longer, but it's a great but of tradition and like a warm lesson.
Planning a BURNS NIGHT in North Carolina for next January 25 (27), welcoming family and friends! Love the 'posh' presentation on the plate.
I love all of your videos Scott, but as an American I love these "food history" videos the most. Love to learn.
I'm drooling
I know this is a Scottish dish, as there are no vegetables! Haha! Great man!
What is a Potato or a turnip ...??
This has been a staple in my fam for 3 years now. Have made a few wee changes but mostly to tastte. Love it hope you have a great burns night if your doing anything. Peace oot
My man im looking forward to.this again. Love coming fae paisley
10/10 scott! You must have celtic blood in those english veins of yours!! Perfectly done, and as a scot, I'm addicted to Colman's mustard, as I'm sure many of us are! Well done mate. Loved the scots simple minds touch too.👌🏴
The Clans are marching brother. Join em.
Have enjoyed Haggis neeps and tatties many many times but It never seems to be served with a sauce or gravy! That looks absolutely delicious Scott, the whisky cream sauce makes that even better, genius.
Just made it. Absolutely gorgeous! Took a bit of convincing to stop the missus taking the haggis out of the trolley in the shop but she adored it too. Presentation wasn't quite as good though ha ha.
I’ve been worried sick!! Where on earth have you been? I look forward to your videos every week Scott and this ones a beauty!!
Ben writing a cook book mike, all will be revealed my friend..But im back now..
Scott Rea About time too!! I have followed your channel for ages now and I must say your recipes are fantastic! Really looking forward to your cook book brother...
You should get Colman's to sponsor your channel!
ugh, god, that looks delicious.
Scott, As a Scotsman all I can say is that looks amazing, Oh, and I'm trucking to Wales in the morning, Bridgend. love going to Wales as it kind of reminds me of Scotland
Hope you use a clean spoon every time you taste food. Love watching your vids
He is the one eating it so its hardly a big deal.
Been using McSweens of Edinburgh for years,Phone them up,give order and card number then wait for delivery,,Real haggis,white pud and Lorna sausage,,,,,WALLOP!!!!..Job Done !!!!
Beautiful
Oh, what a glorious sight.
Warm. Reekin'. Rich.
I've been lucky enough to have a butcher who keeps me supplied with sheep pluck, so've been making my own haggis for years. The real sod is neeps, nothing even close to them here in South America. Typically I've a few plants growing in the garden but one of our dogs dug them up, so this year it's back to a mix of white and yellow yam. Not quite the same but it does the job. Slainte!
Looks wonderful. Planning haggis for a Robert Burns supper this Friday. Also, remember that a swede, or turnip is often called a rutabaga in the U.S.
Nice "dutch door" in opening background. Cool Dearstalker hat. Fine kitchen. Great food. Which you obviously love. Best
That's proper food! Anything with neeps is good, and haggis is great, but hard to get in Sweden...
We always serve ours in the school dinner style using an ice cream type scooper. One scoop of haggis, one of neeps and one of tatties
Swede. Aka rutabaga. Cabbage and turnip cross. Gonna have to try this...
good evening scott i am no chef but followed you recipe and it tasted fantastic that sauce is to die for THANK YOU :)
Brilliant Paul. Cheers mate
I am enjoying this but without the whisky sauce, whisky on the side in a glass! I added a little nutmeg to the tatties not traditional I know but nice! Thanks for putting this up. Gonna watch your haggis making video while I am eating!
Such. Simple meal ..can have it any day but nae mustard for me just as is
1 shot of Whiskey
60 ml of double cream
4 -6 tablespoons of Butter
1 shallot
chicken stock or beef 400ml
1) Heat up Butter around 4 tablespoons of butter
2) Fry shallots in butter
3) take off heat add whiskey ([Dont set yoursefl] set it a light)
4) Pour stock in 250 ml
5) Reduce the sauce by half
6) Add more butter 2 table spoons
7) 60 ml double cream
8) Add mustard (apologise to Scottish people)
9) Add seasonings if required
Its a must
So simple. So easy. I love haggis but I've never had it with whiskey sauce. I cant wait to try it!
'Whiskey' is Irish... 'Whisky' is Scottish
oh. thanks.
Absolutely the best video you have ever done! I am so homesick right now.... Burn's night and i haven't any haggis.... But i do have Whisky!
4 years later and I have a Haggis and Neeps and Tatties.... and yes Whisky!
I love your videos Scott. I just started watching and can't get enough. I have been reading others comments and I don't think they realize you are cooking for you and not in a restaurant environment. I like the fact that you taste your product as you go. Keep up the videos please and I will continue to watch. Thank you so much for these recipes.
What's the best online haggis for those of us in the States? This looks terrific. Thank you!
Alas poor Yorick,I loved him so Horatio,a man of infinite jest.
I've not had haggis for ages, so with the help of Google......Simon Howie Original Haggis 454G £2.00
I know what I'm having for dinner this week!
Thanks Scott!
Damn - great to see you back! Brilliant plate M8. Rutabaga is a damn fine mashing veggie. "Don't you - forget about ... this Recipe!"
Hi Scott, Great to see you back and looking forward to ordering your new book when i'ts released. Atb. Take care mate. Steve
That looks great Scott. I'll give that a try. This will annoy the Scots. I enjoy my haggis steamed for an hour then add balsamic vinegar and dried rosemary and pepper. Nice!
Great channel by the way!
That looks really tasty. That looks like dish that could be adapted to use black pudding or corned beef in place of the haggis too.
Ha! I have that same NYT cook book
Congrats on the 200k Scott! Can't wait for the cookbook
That looks lovely lad. Unfortunately we can't get a proper haggis here in the United States. The ones they sell here are more like liverwurst than true haggis.
Scott, this was quite appetizing and beautifully made! Too bad we can't easily procure haggis in the US. So I am going to see how you make it from scratch. Thank you for your great work.
3:05 Cue the flambé music! Love it!
been meaning to visit ur butcher shop in pershore
Scott Rae! Ya cheffy you! OMG .....that looks delish! I have so many friend whom turn their noses and think I am crazy to like haggis, but I do! I've lived in Scotland on and off since 2010 and dude!
I love this stuff, especially from the best butcher shops which always compete for the BEST HAGGIS Award. so yummy, so delicious and them tatties (I make the best, I will best you anything) .............. heaven! Great video again, HAPPY NEW YEAR and all the best.....keep them great video s coming, you rock! ;)
Good to see your back Scott. Hope you & your family had a great holiday
great video
You are great! Don't ever stop!
Outstanding Scott...I can almost taste it.
Och, I thought you'd make your own haggis! All that lovely offal to play with :-)
Cheers Scott, awesome. Will be eating this next Thursday.
Looks awesome and love the Simple Minds music..
going to have to see if I can get any haggis here (in Finland) not had it for YEARS
Hell yes. A good haggis is a thing of beauty. (Well, not beauty exactly, but it is very tasty.)
That’s amazing. Well done and glad to see you back in action.
Roll on burns night.. gna be trying this.. cheers scott
made this twice - superb! Thank you for sharing
Very cool man good to hear from you again! Its been a dark spot in my life without the weekly video lol. Any how... Cheers Scott!!!
Love your videos Scott. Looks great now I’m hungry.
Random find , the dish looks divine & subscribed!
As for the plating:
‘if you’re going to start - go all the way’
Bukowski
thanks for this !
Scott, that looks absolutely amazing mate.
I'm away to watch how you make haggis now.
Best wishes chef and keep them coming.
Don't you forget about me😉🎶
I love haggis, neaps... hubby doesn't understand and never puts enough butter in ;)
Scotland the Brave noice m8
scott can you do a liver sausage . as in the old days it used to be a dark sausage with a strong taste which was dame good, now its a pale thing with hardly any flavour? can you HELP!
congrats on 200k! i think i have seen all of your vids, keep 'em coming!
Beautiful! A superb vid. Thanks.
pair that with a wee dram of Talisker Port Ruighe for Scott Rhea.
I would really like to try haggis.
That was epic mate. Truly out of the box and i love the delivery. Nice one. Cheers mate and good things for 2018. ATB Moose.
This dish looks awesome. Think I’m gonna make this for the family, Great vids Scott
Looks delish bud, nice job. Cheers from Canada.
Yay your alive Scott. Glad to see you. Cheers and Happy new year from Canada!
Fantastic!
Good to see you back fella hope you n your family had a good xmas n new year!
Don't you forget about me my deer friends.
Gorgeous! Nicely done, sir!
Dude where were you at xmas lol. How dare you enjoy it without us 😂😂. Thanks for the vid, brilliant.....and that’s coming from a Scotsman!! 😂 🥃
Dam, Now I have to try this!!
Good to see you back, how come this haggis is alot darker than the one you make from scratch?! Is it simply just a different method of cooking or different recipes/ingredients etc ?!
You call them neeps or swedes in N.A. they're called swedes or rutabagas. We have a family recipe for rutabaga casserole that is usually served at Easter and Christmas, it's one of my favourite dishes.
Welcome back brother! Missed you
now seeing that you have a fireplace, I'm disappointed in the lack of hearth cooking on this channel