An Alternative Haggis Recipe for a Burns' Night Feast
|Author: Emma Sangster||Published: 20th January 2010 13:22|
No traditional Burns Night bill of fare would be complete without a ‘warm, reeking cheiftan o the puddin'-race'. However, not everyone can stomach the idea of dining on sheep's ‘pluck' (the lungs, heart and liver). Packed with the wholesome goodness of Scottish oats and, deliciously spiced for a traditional taste, there's definitely nothing offal about this recipe from the Vegetarian Society.
Not So Offal Mini Veggie Haggis
Makes 4 individual haggises (dairy, wheat & egg free)
- 100g/4oz onion, finely chopped
- 15ml/1tbsp sunflower oil
- 200g/8oz fine oatmeal
- 50g/2oz carrots, very finely chopped
- 35g/1.5oz mushrooms, finely chopped
- 50g/2oz red lentils
- 600ml/1pint vegetable stock
- 25g/1oz mashed, tinned red kidney beans
- 35g/1.5oz ground peanuts
- 25g/1oz ground hazelnuts
- 0.5 tbsp soy sauce
- 1tbsp lemon juice
- 2tsp dried thyme
- 2tsp dried rosemary
- generous pinch cayenne pepper
- 2 tsp mixed spice
- 1 tsp freshly ground black pepper
- salt to taste
- Pre-heat the oven to 190°C, 375°F or Gas Mark 5
- Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
- Now add the lentils and three quarters of the stock.
- Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
- Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
- Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 - 25 minutes.
- Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.
For more recipes visit the Vegetarian Society website at www.vegsoc.org.