RECIPE: Haggis

[Guest guest]

I've been slow in posting this one - have just finished putting my notes

together this

weekend. This can be made in a much less spicy version - but you know me!

 

This is my veggie haggis <a href= " http://beanvegan.blogspot.com/2008/01/

haggis.html " >http://beanvegan.blogspot.com/2008/01/haggis.html</a> - all baked

and

ready to be enjoyed by those who, for reasons known only to ourselves, feel that

something particular to our heritage (or part of it) should be consumed at some

time

during the year. Sound familiar?

 

The haggis (in its distinctly non-veg version) is traditional on Burns Night, 25

January, in

honour of the Scottish poet. In our household, we like that too - but my husband

also asks

for it for New Year. Why not! so I make enough to do for both and freeze half!

 

HAGGIS

 

IÕve made this a couple of times now - it is a work in progress, evolving, etc.

There are

soooo many recipes for this dish that you really canÕt go too far wrong. I used

no oil and

no salt for this (and of course no yukky me*t) - so in small servings it should

fit in as part

of your grain/bean/starch allowance (whichever you're watching) for the day.

It's also

made without salt in our home, but again you can please yourself. )HereÕs my

latest

version, which no Scotsman would recognize:

 

ASSEMBLE THE FOLLOWING:

 

1-1/2 cups cooked kidney beans (homemade or from a can, drained)

3 oz (by weight) green lentils

2 oz (by weight) pot barley

2 bay leaves

2 oz (by weight) steel-cut oats

1/4 cup regular rolled oats

1/4 cup dried TVP granules

4 oz carrot (by weight), minced

6 oz onion (by weight), minced

4 oz mushrooms (by weight), minced

2 cloves garlic, minced

juice of 1/2 lemon

1 tsp Marmite (optional)

1 Tbsp low-sodium soysauce

1/3 cup Scotch

1/4 tsp sage

1/4 tsp rosemary

1/4 tsp paprika

1 tsp dried parsley

grating of fresh nutmeg

1/4 tsp or so of cumin

1/4 tsp tumeric

sprinkle of cinnamon

salt and black pepper - to taste

dash of cayenne or two - to taste (optional - IÕve made it with the cayenne and

without it)

YouÕll also need water or stock to rehydrate the tvp and to soak the oats as

well as to

ÔsauteÕ the vegetables (if you donÕt use oil) .

 

TO MAKE THE HAGGIS:

 

Pre heat oven 375F

 

Put the oats and the tvp together in a bowl and add enough stock or water to

come up to

about 3/4 of the contents. Leave until the mix has absorbed all the liquid and

is dryish.

This can take about 45 mins or so - but it all happens quietly while the lentils

and barley

are cooking.

 

Cook the lentils and barley with bay leaves. When done, remove leaves, drain pan

very

well, and set aside.

 

Puree most of the Kidney beans except for about 1/3 cup to add whole.

 

ÔSauteÕ the onions, garlic, mushrooms and carrots in a little water (or stock if

you have it)

until they go a bit soft - 5 to seven minutes should more than do it.

 

Add the lemon juice, Marmite, soy sauce, scotch, spices and stir well. Add the

pureed

kidney beans, the whole kidney beans, the oat and tvp mixture, and the lentil

and barley

mixture. Stir well and taste for seasoning.

 

Add more water or stock if it looks a bit dry, but you wonÕt want it soupy.

 

Put into an lightly oil-sprayed ovenproof casserole and cover. Bake for 30 to 45

minutes. If

you would like a crispy top (itÕs nice ) you should remove the cover for the

last 10

minutes.

 

GO-WITHS: While the haggis is in the oven, now's the time to cook the potatoes

and

turnips that go with it! I add all kinds of things to mashed potatoes - and that

includes

nutritional yeast, turmeric, and goodness knows what else. You please yourself.

The

turnips I like pretty well plain.

 

Glamorous it is not, but it certainly was good to eat! My husband was delighted

- and

that's what it was all about!

 

NOTE:

You could use just one kind of oats - I chose two for added visual interest and

texture.

Barley is a nice touch, but many recipes donÕt have it. Other beans? I think you

need the

darker colour of the red kidney beans for this kind of dish. Use brown lentils

rather than

green if you prefer, but I wouldnÕt advise using red lentils - too soft. Save

some scotch for

a toast.

 

Love and hugs, Pat

[Guest guest]

Sorry - url was broken. Try this one to see the photos of this dish on my blog:

 

<a href= " http://beanvegan.blogspot.com/2008/01/haggis.html " >

http://beanvegan.blogspot.com/2008/01/haggis.html </a>

 

Love, Pat

[Guest guest]

Lord that does look interesting ... I might have to give it a try!

 

Anna

 

 

On 7/1/08 2:38 AM, " Pat " <drpatsant wrote:

>

> This is my veggie haggis <a href= " http://beanvegan.blogspot.com/2008/01/

> haggis.html " > <http://beanvegan.blogspot.com/2008/01/haggis.html>

> " >http://beanvegan.blogspot.com/2008/01/haggis.html</a>

> <http://beanvegan.blogspot.com/2008/01/haggis.html> - all baked and

> ready to be enjoyed by those who, for reasons known only to ourselves, feel

> that

> something particular to our heritage (or part of it) should be consumed at

> some time

> during the year. Sound familiar?

>

> The haggis (in its distinctly non-veg version) is traditional on Burns Night,

> 25 January, in

> honour of the Scottish poet. In our household, we like that too - but my

> husband also asks

> for it for New Year. Why not! so I make enough to do for both and freeze half!

>

 

 

 

 

[Guest guest]

> Lord that does look interesting ... I might have to give it a try!

 

Well, I have no idea what it is *supposed* to taste like, you understand, just

guessing from

reading various recipes on the net - and that it is spicy in taaste. (I suspect

using cayenne

is going a bit far, however! But it tasted good that way, so . . . . ). I just

used a mix of the

herbs and spices suggested in the recipes - until it tasted, well, good. I think

you'd have to

experiment on the spices, etc., for yourself

 

It helps the making of it considerably if you open the scotch early to test for

quality

control.

 

Love and hugs, Pat