Displaying haggis recipe

A Veggie haggis for Burns night
Vegetarians don't have to miss the highlight of a Burns' Night supper with this simple alternative.

* 100g/4oz onion, peeled & finely chopped
* 15ml/1tbsp sunflower oil
* 50g/2oz carrots, very finely
* chopped
* 35g/11/2 oz mushrooms, finely chopped
* 50g/2oz red lentils
* 600ml/1pint vegetable stock
* 25g/1oz mashed, tinned red kidney beans
* 35g/11/2 oz ground peanuts
* 25g/1oz ground hazelnuts
* 30ml/2tbsp shoyu ( soy sauce)
* 15ml/1tbsp lemon juice
* 7.5ml/11/2tsp dried thyme
* 5ml/1tsp dried rosemary
* generous pinch cayenne pepper
* 7.5ml/11/2 tsp mixed spice
* 200g/8oz fine oatmeal
* Freshly ground black pepper

1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5

2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.

3. Now add the lentils and three quarters of the stock.

4. 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.

5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.

6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.

7. Serve with mashed neeps and tatties.

Source: http://www.vegsoc.org/news/2001/burns.html

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