Yet More Haggis!
Vegetarian Haggis
This recipe is by Tony Weston, proprietor of Tigh-na-Mara,
a vegetarian guesthouse in Scotland, via the magazine "BBC
Vegetarian Good Food" for Jan 94 (I think).
Baked Onions with Vegetarian Haggis
6 medium unpeeled onions, trimmed
50g/2oz sunflower margarine
50g/2oz organic rolled oats
50g/2oz pinhead oatmeal
50g/2oz chopped mixed nuts
1 onion, finely chopped
100g/4oz mushrooms, finely chopped
1 carrot, finely chopped
200g/7oz can red kidney beans, drained and chopped
50g/2oz vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbsp chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbsp whisky
chopped fresh chives and parsley, to garnish
1 Cut a slither from the bottom of each of the onions, so that they stand
upright. Cut a cross in the top about three-quarters of
the way down. Place in a large pan, cover with cold water and bring to the
boil. Simmer for 15 minutes, drain and refresh under
cold water.
2 Preheat the oven to 190C/375F/Gas 5. To make the haggis, melt half the
margarine in a pan and add the oats, oatmeal and nuts. Cook
over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
3 Melt remaining margarine, add the onion, mushrooms and carrot and cook
gently for 5 minutes until softened. Stir into the toasted
oat mixture with the remaining haggis ingredients. Season.
4 Snip out the centre of the onions with kitchen scissors, leaving the skin
and 3-4 outer layers intact. Stuff with haggis, place in
a roasting tin and bake for 40 minutes.
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