Burns Supper A la Andy Bell

So close to Burns' night we fell over the Haggis stockpiled in Tesco. It reminded me of the recipe given to us by Andy Bell following our pre-Christmas visit to London.

Andy's original recipe went like this:

Steamed Haggis with a creamy Drambuie and Mustard sauce.

Description:
Easy and quick way to eat your national dish any time and good for serving as a surprise starter at dinner parties for foreigners. I've done this loads of times and (almost) everyone raves about it. I've adapted it from the Unicorn Inn Restaurant recipe. Veggie haggis is easy to buy if you're so inclined but the ingredients need bolstering with some black pepper if this is the case. Equally good with most whiskies but Drambuie does the trick.

Ingredients:
450g Haggis
Olive Oil
2 Shallots
Large dessertspoon of Grainy Mustard
2 tablespoons of Drambuie
100ml of Crème Fraîche
50g Salted Butter

Directions:
Oil the inside of four ramekins or similar moulds, (try coffee cups if need be), and firmly fill each one with the haggis. Steam for ten minutes.

Meanwhile melt the butter in a pan and add the fairly finely chopped shallots, cooking until soft. Add the mustard, stirring until mixed through. Spoon in the Drambuie, warmed if possible, and set it alight. Shake until the flames go out, pour in the crème Fraîche and stir till hot.

Turn out the moulds and pour over the sauce, garnish with whatever is to hand. Looks really impressive for so little work and tastes tremendous.

Number Of Servings: Four

Preparation Time: Can be done in twenty minutes, needs serving as soon as the sauce is ready.

Not having Drambuie to hand I substituted Laphroiag, which I reckon worked really well. I am particularly partial to the smoked peaty flavour of the Islay malt. Mrs tnr, I am sure, would have preferred the Drambuie. We'll certainly make it again though.