Recipes

Helen’s Home Cooking: Video & Recipe for Haggis & Clapshot (Neep & Tattie)

With Burn’s night fast approaching I thought we’d do a wee video for Clapshot. Clapshot is believed to be an Orcadian word however there will no doubt be variations of this dish from all around Scotland. F Marian McNeill who grew up in Holm Orkney included Clapshot in her book; The Scots Kitchen which was first published in 1929. Keep your quantities of Neep (Turnip) & Tatties (Potatoes) equal

If you feel brave enough to make your own haggis you can find a recipe previously post in The Orkney News here

Haggis 1

Ingredients

Serves 4

  • 1 Haggis as big as you need
  • 750g peeled quartered Tatties, keep your Tatties bigger than your Neep as Neep takes longer to cook
  • 750g peeled diced Neep
  • ½tsp of salt
  • A large dod o’ butter
  • ½ tsp of black pepper

Method

  1. Cook Haggis according to the instructions on the pack.
  2. Put your tattie and neep in a large pot, with the neep at the bottom.
  3. Cover with water and add your salt.
  4. Bring to the boil, reduce heat and simmer for approx 25mins or until your veg is soft when skewered with a sharp knife.
  5. Drain and return to the low heat.
  6. Wait a minute or two to dry your veg a little.
  7. Add the butter and pepper and champ (mash) until well combined.
  8. Serve with your Haggis and enjoy.

Happy Burns Night; Slainte 

Here’s an idea for any leftovers too, Haggis Patties

7 replies »

  1. There are also veggie haggis available – or is veggie haggis a blasphemy?!!

    Some are a bit yukky – don’t really get the idea, but MacSween’s are good

    That veggie haggis
    Of MacSween’s
    Ya’ eat wi’ neeps
    And no’ wi’ greens

    Mixed in wi’ tatties
    Mix ‘em right through
    And raise a glass
    Of amber brew!

    Slàinte

    Liked by 1 person

  2. Yon Haggis is a wary beast
    Caught only with much cunning.

    Bright light, loud noises are no use
    They’ll set the wee beast running.

    What’s needed is a bit of guile –
    Try moldy bread, soaked in fish oil.

    Or other stinking foodstuffs, too
    The more they smell, the more they’ll do.

    Festive left-overs, by this time of year
    Can overcome the Haggis’ fear!

    Good Hunting!

    Liked by 1 person

  3. I think I’ll just make one substitution: no, not vegetarian haggis, rather switching the Highland Park for a Bladnoch 10 year old as I’m fresh out of the former.

    Liked by 1 person

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