Recipe courtesy of John Higgins, Executive Chef, King Edward Hotel.
Neeps and Tatties
Marinate 2 pounds veal or braising beef in the wine, thyme and peppercorns for 24 hours. Lift the meat out of the liquid and drain. Place the marinade liquid in a small pot and bring it to a boil. Strain and save the liquid.
Preheat oven to 350 degrees F.
Dip meat in flour. Heat oil in a Dutch oven and sear the meat until it has a good brown colour. Add any remaining flour to the pan and make sure the oil absorbs it.
Add the vegetables, bacon, garlic and reserved marinade liquid. Whisk to remove any lumps.
Continue whisking and add the stock. Season.
Cover pot and bake in oven for 3 hours. Check every 30 minutes. Reconstitute stew with water if necessary.
When the meat has cooked, remove it from the Dutch oven. Reduce the sauce further if desired then add the mustard, whiskey and horseradish. Season.
Remove haggis from the skin. Place the butter in a small pan then add the haggis. Mash haggis with a fork on a low heat until the mixture comes together. Keep hot.
Wash, peel and dice potatoes. Wash, peel and dice turnips. Place in a pot and cook until tender. Drain and dry the potatoes and turnip then pass them through a sieve. Mix until creamy. Add the butter and season. Keep hot.
Heat 2 inches of canola oil in a deep sided frying pan. Fry the horseradish julienne until golden and crispy.
Arrange the haggis in a mound in the centre of a platter. Surround the haggis with the neeps and tatties. Top with the meat. Drizzle with the sauce and garnish with the fried horseradish and herb sprigs.