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Sunday 31 March 2024 11:15:51 GMT

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Haggis, Neeps and Tatties Ingredients: - 1 haggis - 3 medium-large neeps (swede), peeled and diced - 4 medium-large mashing potatoes, peeled and diced - 1 onion, finely diced - 100g (3.5 oz) butter - salt, to taste - 50ml (1.7 fl oz) whisky - 1L (2.1 pints) chicken stock - 120ml (4 fl oz) milk - 40ml (1.4 fl oz) cream - parsley, to garnish Method: 1. Place the potatoes in a pot with a big pinch of salt and cover with cold water. Bring to a boil and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 2. Repeat the same process with the swede: add to a pot with a big pinch of salt, cover with cold water, bring to a boil, and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 3. In a frying pan over medium heat, melt 40g (1.4 oz) butter. Once melted, add the onions with a pinch of salt. Sauté for 5-6 minutes or until translucent. Add the whisky and flambé. Once the whisky has reduced, add the chicken stock and reduce by half. Finish the sauce with the cream just before serving. 4. Heat the haggis by boiling in water for 30 minutes. 5. Once the potatoes are nice and dry, add 30g (1 oz) butter and the milk to the pan and mash. Then, add the remaining butter to the swede and also mash. 6. To serve, place some of each mash on the plate along with the haggis. Finish with the whisky cream sauce and garnish with parsley. #Scotland #cooking #food #Recipe #meat #viralvideo #fypシ

Haggis, Neeps and Tatties Ingredients: - 1 haggis - 3 medium-large neeps (swede), peeled and diced - 4 medium-large mashing potatoes, peeled and diced - 1 onion, finely diced - 100g (3.5 oz) butter - salt, to taste - 50ml (1.7 fl oz) whisky - 1L (2.1 pints) chicken stock - 120ml (4 fl oz) milk - 40ml (1.4 fl oz) cream - parsley, to garnish Method: 1. Place the potatoes in a pot with a big pinch of salt and cover with cold water. Bring to a boil and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 2. Repeat the same process with the swede: add to a pot with a big pinch of salt, cover with cold water, bring to a boil, and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 3. In a frying pan over medium heat, melt 40g (1.4 oz) butter. Once melted, add the onions with a pinch of salt. Sauté for 5-6 minutes or until translucent. Add the whisky and flambé. Once the whisky has reduced, add the chicken stock and reduce by half. Finish the sauce with the cream just before serving. 4. Heat the haggis by boiling in water for 30 minutes. 5. Once the potatoes are nice and dry, add 30g (1 oz) butter and the milk to the pan and mash. Then, add the remaining butter to the swede and also mash. 6. To serve, place some of each mash on the plate along with the haggis. Finish with the whisky cream sauce and garnish with parsley. #Scotland #cooking #food #Recipe #meat #viralvideo #fypシ

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Lángos 🫓 Ingredients: - 3 cloves garlic, finely grated - 50ml (about 1.7 fl oz) olive oil - 500g (about 1.1 lbs) flour - 7g (¼ oz) dry yeast - 8g (about ¼ oz) sugar - 12g (about ½ oz) salt - oil, for frying - sour cream, to serve - gouda cheese, to serve Method:# 1. To make the garlic oil: In a jar, combine the olive oil, grated garlic, and 50ml (1.7 fl oz) water. Secure the lid and shake well. Refrigerate for 1-3 hours to infuse the flavours. 2. In a bowl, combine 350ml (about 12 fl oz) warm water with the yeast and sugar. Stir until the yeast and sugar are completely dissolved. 3. In a separate bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture. Mix thoroughly until it forms a dough. Knead for 6-8 minutes, or until smooth. Cover with a tea towel and leave to rest in a warm place for 30 minutes. 4. After resting, add the garlic oil to the dough. Using your fingers, lift and fold the dough from the bottom to evenly distribute the oil. 5. Cut the dough into 6 even balls. Turn each one in your hands to create a smooth, round ball. Place them on a plate, ready for cooking. 6. Heat the oil to 170°C (about 338°F). Take each dough ball and stretch it into a flat, round shape, making sure the edges are thicker than the middle. Carefully lay each piece into the hot oil and fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and place onto a rack to drain. 7. Serve the Lángos topped with sour cream and grated Gouda cheese. #bread #Recipe #streetfood #cooking #viral #fyp

Lángos 🫓 Ingredients: - 3 cloves garlic, finely grated - 50ml (about 1.7 fl oz) olive oil - 500g (about 1.1 lbs) flour - 7g (¼ oz) dry yeast - 8g (about ¼ oz) sugar - 12g (about ½ oz) salt - oil, for frying - sour cream, to serve - gouda cheese, to serve Method:# 1. To make the garlic oil: In a jar, combine the olive oil, grated garlic, and 50ml (1.7 fl oz) water. Secure the lid and shake well. Refrigerate for 1-3 hours to infuse the flavours. 2. In a bowl, combine 350ml (about 12 fl oz) warm water with the yeast and sugar. Stir until the yeast and sugar are completely dissolved. 3. In a separate bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture. Mix thoroughly until it forms a dough. Knead for 6-8 minutes, or until smooth. Cover with a tea towel and leave to rest in a warm place for 30 minutes. 4. After resting, add the garlic oil to the dough. Using your fingers, lift and fold the dough from the bottom to evenly distribute the oil. 5. Cut the dough into 6 even balls. Turn each one in your hands to create a smooth, round ball. Place them on a plate, ready for cooking. 6. Heat the oil to 170°C (about 338°F). Take each dough ball and stretch it into a flat, round shape, making sure the edges are thicker than the middle. Carefully lay each piece into the hot oil and fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and place onto a rack to drain. 7. Serve the Lángos topped with sour cream and grated Gouda cheese. #bread #Recipe #streetfood #cooking #viral #fyp

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