You are here

Member since April 2003
0
4

Haggis from Scotland

What you need: 

2oz rolled oats
2oz pinhead oatmeal
2oz mixed chopped nuts
2 oz margarine
1 large carrot
4oz mushrooms
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

What you do: 

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!

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This actually looks really good, but I'm stumped as to what mixed herbs you would use. I have never really paid attention to how haggis is made :P but I did have some canned vegetarian haggis a couple of months back that was a bit spicy. It was good, but way too fatty.

Any herb/spice suggestions or ideas of good recipe sources to examine? I'm hoping to be able to take it on our trip next year to the Enumclaw Highland Games that has become our family's yearly trip. Camping and kilts, what could be better?  :-D

~Susanne

0 likes

The fake haddis recipe I use is similar to this.  It calls for non-hydrogenated margarine in place of the shortening, and to stuff everything into giant roasted onion skins before baking.  I guess it looks more like sausage that way?  ???I don't know

0 likes

My Scottish father-in-law loves this!! He says it is better than the meat version. I make it with stock instead of the extra fat (Veg Suet step) as this keeps it moist too but lowers the fat. I have found walnuts are the most authentic tasting nuts to use (thanks to my father-in-laws testing) and use lots more whisky and pepper than the recipe states as Haggis needs to be spicy. I am often asked when I am making more!

0 likes
Log in or register to post comments