{"id":1584,"date":"2026-01-16T10:33:31","date_gmt":"2026-01-16T10:33:31","guid":{"rendered":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/?p=1584"},"modified":"2026-03-03T10:35:04","modified_gmt":"2026-03-03T10:35:04","slug":"elements-haggis-neeps-tatties-with-a-wolfcraig-whisky-sauce","status":"publish","type":"post","link":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/elements-haggis-neeps-tatties-with-a-wolfcraig-whisky-sauce\/","title":{"rendered":"Elements Haggis, Neeps &#038; Tatties with a Wolfcraig Whisky Sauce"},"content":{"rendered":"<p>This year, to celebrate Burns Night, we\u2019re partnering with Elements Fine Dining in Bearsden for an extra\u2011special, one\u2011off menu. Head Chef Gary Townsend has created a beautiful take on traditional Burns Supper favourites, with our Wolfcraig Gin and 14\u2011Year\u2011Old Deluxe Blend woven throughout. As a little treat, he\u2019s also shared a recipe for you to recreate at home\u2026<\/p>\n<h3>Ingredients<\/h3>\n<p><strong>Haggis<\/strong><\/p>\n<ul>\n<li>1 good-quality Scottish haggis<\/li>\n<li>Butter, for finishing<\/li>\n<\/ul>\n<p><strong>Pomme Mousseline<\/strong><\/p>\n<ul>\n<li>1kg Maris Piper potatoes<\/li>\n<li>100g unsalted butter, cold and diced<\/li>\n<li>120ml double cream, warmed<\/li>\n<li>Fine sea salt<\/li>\n<li>White pepper<\/li>\n<\/ul>\n<p><strong>Salt-Baked Swede<\/strong><\/p>\n<ul>\n<li>1 medium swede<\/li>\n<li>1kg coarse sea salt<\/li>\n<li>1 sprig thyme<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<p><strong>Wolfcraig 14 Whisky Sauce<\/strong><\/p>\n<ul>\n<li>1 small shallot, finely diced<\/li>\n<li>20g unsalted butter<\/li>\n<li>100ml chicken stock<\/li>\n<li>60ml double cream<\/li>\n<li>30ml Wolfcraig 14-Year-Old Second Edition Triple Sherry Cask<\/li>\n<li>1 tsp wholegrain mustard<\/li>\n<li>Salt, to taste<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<p><strong>Salt-baked swede<\/strong><\/p>\n<p>Heat oven to 180\u00b0C.<\/p>\n<p>Trim the swede but leave the skin on. Place it in a small roasting dish, scatter over the salt, add thyme and cover tightly with foil. Bake for 1\u00bd\u20132 hours until completely tender.<\/p>\n<p>Remove from the salt, peel while warm and cut into generous wedges. Finish with a little olive oil and keep warm<\/p>\n<p><strong>Pomme mousseline<\/strong><\/p>\n<p>Peel and cut the potatoes into even chunks. Cook in well-salted water until tender. Drain and allow to steam dry for a minute.<\/p>\n<p>Pass through a potato ricer or mash very finely. While still warm, beat in the cold butter a little at a time until glossy. Gradually fold in the warm cream until light, smooth and just holding its shape. Season with salt and a whisper of white pepper.<\/p>\n<p>Keep warm over a bain-marie, stirring occasionally.<\/p>\n<p><strong>Haggis<\/strong><\/p>\n<p>Cook the haggis according to instructions.<\/p>\n<p>Once cooked, cut into thick slices and lightly pan-fry in a little butter until just golden on the outside. This adds texture while keeping the centre soft.<\/p>\n<p><strong>Wolfcraig 14 Whisky Sauce<\/strong><\/p>\n<p>In a small saucepan, gently soften the shallot in butter over a low heat until translucent \u2013 do not colour.<\/p>\n<p>Add the whisky and increase the heat briefly, allowing it to reduce by about half. This softens the alcohol while keeping the aroma.<\/p>\n<p>Add the stock and reduce again until lightly syrupy. Stir in the cream and simmer gently for 2\u20133 minutes until the sauce coats the back of a spoon.<\/p>\n<p>Finish with a pinch of salt and a touch of wholegrain mustard. The sauce should be silky, balanced and aromatic \u2013 the whisky present but not dominant.<\/p>\n<p><strong>To serve<\/strong><\/p>\n<p>Spoon the pomme mousseline onto warm plates. Add the haggis and swede, then finish with the whisky sauce poured around rather than over everything \u2013 letting each element shine.<\/p>\n<p>Enjoy\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This year, to celebrate Burns Night, we\u2019re partnering with Elements Fine Dining in Bearsden for an extra\u2011special, one\u2011off menu. Head Chef Gary Townsend has created a beautiful take on traditional Burns Supper favourites, with our Wolfcraig Gin and 14\u2011Year\u2011Old Deluxe Blend woven throughout. As a little treat, he\u2019s also shared a recipe for you to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-1584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/posts\/1584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/comments?post=1584"}],"version-history":[{"count":1,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/posts\/1584\/revisions"}],"predecessor-version":[{"id":1586,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/posts\/1584\/revisions\/1586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/media\/1585"}],"wp:attachment":[{"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/media?parent=1584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/categories?post=1584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asteroid.xtserver.co.uk\/wolfcraig\/wp-json\/wp\/v2\/tags?post=1584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}