Haggis, Neeps and Tatties
Scotland's national dish. Haggis (a savoury pudding containing sheep's pluck), served with mashed turnips (neeps) and mashed potatoes (tatties).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Haggis, Neeps and Tatties evolved from a combination of practical cooking methods and the availability of ingredients in Scotland. Using offal was a resourceful way to utilize all parts of an animal, and the hearty root vegetables like turnips and potatoes thrived in the Scottish climate. The dish reflects the country's history of thriftiness and agricultural traditions.
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Haggis, Neeps and Tatties is a deeply ingrained part of Scottish culture, representing tradition, resourcefulness, and national identity. It's particularly celebrated on Burns Night, a commemoration of the poet Robert Burns.
Burns Night
Haggis is the centerpiece of Burns Night celebrations (January 25th), where Robert Burns's poem 'Address to a Haggis' is recited. The meal is a focal point of the evening, enjoyed with whisky and traditional music.
National Dish
Haggis is widely considered the national dish of Scotland, symbolizing the country's culinary heritage and unique identity. It's a source of national pride and is enjoyed throughout the year, not just on Burns Night.
Scottish Identity
The dish is more than just food; it represents Scottish resilience, resourcefulness (making use of all parts of the animal), and a connection to the land. It is a symbol often used to represent Scottish heritage.
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Haggis, Neeps and Tatties offers a complex and earthy flavor profile, blending savory, peppery, and slightly sweet notes. The haggis provides a rich and gamey taste, balanced by the sweetness of the neeps and the mildness of the tatties. A peppery spice is common, adding warmth and complexity.
The haggis itself is intensely savory and rich, with a slightly crumbly texture. It contains sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and stock. The neeps (swede turnips) are naturally sweet and earthy, offering a contrast to the haggis. The tatties (potatoes) provide a creamy and comforting base, absorbing the flavors of the other components. Black pepper is a key component and provides a spicy kick.
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Sourcing Haggis
If possible, source your haggis from a reputable butcher specializing in Scottish cuisine. The quality of the haggis will significantly impact the overall flavor of the dish. Vegetarian haggis is available, though it will impact the flavor.
Proper Cooking
Haggis is typically cooked by simmering in water. Ensure the haggis is fully cooked through according to the packaging instructions. Overcooking can make it dry, while undercooking is unsafe.
Perfect Mash
For creamy and flavorful tatties (mashed potatoes), use floury potatoes and mash with butter and milk (or cream). Season generously with salt and pepper. For the neeps, adding a knob of butter and some freshly ground black pepper enhances their sweetness.
Whisky Pairing
A dram of Scotch whisky is the traditional accompaniment to Haggis, Neeps and Tatties. The peaty and smoky notes of the whisky complement the rich and savory flavors of the dish.
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