Haggis from Scotland
2oz rolled oats
2oz pinhead oatmeal
2oz mixed chopped nuts
2 oz margarine
1 large carrot
1 large onion
small can kidney beans (drained)
2 oz vegetarian suet
1/2 teaspoon yeast extract
1 tablespoon (or more!) whisky
1 teaspoon (at least) freshly ground black pepper
juice 1/2 lemon (or 1 lime)
3 teaspoons of dried mixed herbs
1. Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl.
2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!). Melt rest of margarine, add chopped veg, and cook for anoth 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes.
3. Transfer to medium over for 40 minutes.
Traditionally, serve with bashet neeps (mashed swede) and mashet tatties (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis). (The fat content can be reduced by halving (or removing) the suet. If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)
Also traditionally served on Jan 25th (Robert Burns Birthday) with some suitably poor poetry!