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Nutrition Facts
Serving Size 1 (128g) Recipe makes 6 servings The following items or measurements are not included below: haggis
Calories 219
Calories from Fat 170		(77%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 11.8g	58%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 40mg		1%
Potassium 238mg		6%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 1.4g	5%
	Sugars 2.1g
Protein 2.0g		4%
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Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion

Recipe #371887 | 1½ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lindseylcw
May 13, 2009

This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!

SERVES 6 (change servings and units)

Ingredients

8 ounces haggis
6 ounces turnips
6 ounces creamed potatoes
1 medium onion, finely sliced
1 tablespoon scotch, for preference glenfiddich
300 ml double cream

Directions

1
Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
2
Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
3
Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
4
Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm.
5
To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.