Recipe detail

Name: Haggis, neeps and tatties
Yield: 4
Cuisine: English
Ingredients: 454.0000 g; 500.0000 g; 500.0000 g; 30.0000 g; 2.0000 tPcs; 5.0000 g; 5.0000 g; 30.0000 ml

Other Haggis, neeps and tatties

19. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Other

Cuisine: English

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Steaming

Termination by core probe temperature

75 °C

99 °C

50 %

Ingredients - number of portions - 4

Name	Value	Unit
Haggis	454	g
swede	500	g
potatoes	500	g
Butter	30	g
egg yolk	2	pcs
salt	5	g
freshly ground black pepper, ground	5	g
Milk	30	ml

Nutrition and allergens

Allergens: 3
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, P, Zn
Vitamins: B, B6, C, K

Nutritional value of one portion	Value
Energy	1745.6 kJ
Carbohydrate	32.6 g
Fat	32.5 g
Protein	19.9 g
Water	0 g

Directions

Set the Retigo to pre-heat on steam.
When ready, place the haggis onto the stainless steel rack and insert the probe.
After around 15 mins, place the swede and potatoes into the oven to cook.
When the swede and potatoes are cooked, mash the potato down with some milk and egg yolks and some seasoning. Then mash down the swede and mix in some seasoning too.
Then arrange on the plate.

Recommended accessories

GN container Stainless steel perforated

Stainless wire shelving