Hey, fellow food enthusiasts!
Today on Al’s Cooking Chronicles, I’m tapping into my heritage roots with a comforting dish that’s sure to warm you and your loved ones right up. Curious? Picture this: a sizzling Scottish sensation coming right out of your kitchen – an Iron-Skillet Haggis Hash with Root Vegetables and a Whisky Sauce Drizzle.
Now, haggis may invoke a variety of emotions, but trust me when I say – it’s a scrumptious treasure that deserves a spot on your dinner table. Especially when it’s paired with earthy root veggies and a sauce that’ll have you tipping your hat to Scottish ingenuity.
This dish is a love letter to Scotland, hosting a hearty, flavour-packed star, the famously debated haggis, a chameleon of ingredients that seamlessly mingles with vibrant root vegetables. And that whisky sauce? It’s like a warm Scottish embrace on a chilly evening. So, grab your kilt (optional, but always fun!) and let’s channel our inner highlander!
I’ve chosen a classic blend of swede, carrots, and potatoes. They’re like the reliable trio in a pop band. You know, the ones that harmonize so effortlessly you can’t help but tap your foot along. Roasting them brings out a sweetness that pairs perfectly with the savoury notes of the haggis.
As for the haggis, don’t shy away from it. It’s rich, it’s peppery, and in this hash, it provides a textural contrast that’s just delightful. Give it a chance, and you might find yourself humming “Auld Lang Syne” with newfound affection for this Scottish delicacy.
Now, the whisky sauce is like a good Scottish ballad – deep, soulful, with layers of flavor that resonate long after the plate is clean. It’s a jolly good addition that transforms the ordinary into a ceilidh for the taste buds.
Let’s get down to the method. It’s as simple as a Sunday stroll along the Loch Ness. Just sauté, roast, fry, and drizzle. Then serve up this dish to the family, and watch it disappear faster than a mystery in an Arthur Conan Doyle novel.
Whether you’re part Scottish or just Scottish at heart, this dish is a culinary journey to the Highlands with every bite. Honestly, the combination of texture and flavour in this Iron-Skillet Haggis Hash is nothing short of a joyful reel – it’s celebratory, it’s comforting, and above all, it’s deliciously Scottish.
So, until our next culinary adventure, grab your skillet and let’s make magic in the kitchen. Slàinte mhath!
Ingredients
– 450g traditional haggis
– 300g swede (rutabaga), peeled and diced
– 300g carrots, peeled and diced
– 300g potatoes, peeled and diced
– 4 tablespoons vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 100ml whisky
– 200ml beef stock
– 1 tablespoon brown sugar
– 1 tablespoon Dijon mustard
– 2 sprigs fresh thyme
– 1 bay leaf
– 2 tablespoons unsalted butter
– Fresh parsley, chopped for garnish
Method
1. Preheat your oven to 200°C (390°F).
2. In an iron skillet or oven-proof pan, heat 2 tablespoons of vegetable oil over medium-high heat.
3. Add the diced swede, carrots, and potatoes to the skillet. Sauté for about 8-10 minutes, or until they start to get golden brown around the edges. Then, stir in the diced onion and garlic, cooking for an additional 3-4 minutes until softened.
4. Season the vegetable mixture with the salt and black pepper, and then transfer the skillet to the preheated oven. Roast the vegetables for 20-25 minutes, or until they are tender and nicely caramelized. Stir halfway through to ensure even cooking.
5. While the vegetables are roasting, prepare the whisky sauce. In a small saucepan over medium heat, combine the whisky, beef stock, brown sugar, Dijon mustard, thyme, and bay leaf. Allow the sauce to come to a boil, and then reduce the heat to simmer. Cook for 15-20 minutes or until the sauce has reduced by half. Remove from heat and whisk in the butter until it’s well incorporated and the sauce has a glossy finish. Discard the thyme stems and bay leaf.
6. Heat the remaining 2 tablespoons of oil in a separate frying pan over medium heat. Crumble the haggis into the pan and fry until it is heated through and starts to crisp up, about 6-8 minutes, stirring occasionally.
7. Once the vegetables are roasted, remove them from the oven and carefully combine the cooked haggis with the vegetable hash in the skillet.
8. Drizzle the warm whisky sauce over the haggis and vegetable hash just before serving.
9. Garnish with freshly chopped parsley and serve immediately. Enjoy your Sizzling Scottish Sensation!
