Burns Night Baked Highland Haggis With Whisky Cumberland Sauce
Per serving
First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address.…
Ingredients
6 serv.Step-by-step instructions
- 1
In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
- 2
Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
- 3
Add the redcurrant jelly, salt, and cayenne, and stir well.
- 4
Cook until thickened, about 2 to 3 minutes.
- 5
Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
- 6
Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
- 7
To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.
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