Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Hi Pat, Thank you so much for this. It looks a bit fiddly to make but worth the effort. I love the 'work-in-progress' shots as well as the photo of the finished product. I have a couple of questions for you. Firstly, how essential is the Scotch? We are teetotal (including in cooking) so would it be possible to substitute the amount of Scotch with a similar quantity of stock/water? Secondly, how would you describe the texture of the finished product? The only time I have ever had vegetarian haggis was last year in Edinburgh and it was served in slices so I imagine it was a reasonably firm textured 'loaf'. It's hard to tell exactly from your pictures but it looks a little more 'relaxed' than a loaf but still fairly cohesive. Hugs from Marie Pat <drpatsant wrote: 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! . Sent from & #45; a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.