The great Bard Robbie Burns birthday was on Friday. We think this is good reason to take a look at Haggis recipes, the real deal or vegetarian.
Take a look at this link to read ‘Rabbie Burns’ Ode to Haggis
1 Beef Bung
Heart, liver and lungs from one lamb
450g beef or lamb trimmings, fat and lean
2 onions finely chopped
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
Take the cooked heart, liver and lungs and mince into a fine grind.
In a bowl blend the remaining ingredients except the stock and water.
Once blended add some stock to loosen the oats.
Wash the bung and stuff with ingredients.
Sew the bung up allowing some space for the oatmeal to expand.
Once sewn, place in a large pt and just cover with water.
Prick with a pin and boil for a minimum of 40 minutes.
Serve with Neeps and Tatties. (Mashed turnip and mashed potatoes.)
Source courtesy of CBC News
4-5 shallots, finely chopped
2 cloves garlic, finely sliced
75g white mushrooms, roughly chopped
Generous pinch of cayenne pepper
½ tsp ground cinnamon
½ tsp allspice, ground in a pestle and mortar
A few scrapes of freshly grated nutmeg
3 carrots, peeled and grated
75g red lentils
The juice and zest of a lemon
About 500ml vegetable stock
Small bunch rosemary, leaves stripped and finely chopped
Small bunch thyme, leaves stripped
½ tin of red kidney beans, rinsed
50g pinhead oatmeal
1 egg (optional)
Vegetarian sausage casing (optional)
Making vegetarian haggis. Photograph: Oliver Thring
In a medium-sized casserole, sweat the onions and garlic in the butter until very soft. Add the mushrooms and sauté until they’ve released their water and started to brown. Add the spices and continue cooking for a couple of minutes, then add the carrots, lentils and lemon zest, and pour over the boiling stock until the ingredients are just submerged. Simmer, covered, until the lentils are soft – about 15 minutes.
Vegetarian haggis: the finished article. Photograph: Oliver Thring
Mash the beans roughly with a fork, then add them add to the pan with the oatmeal. Add a little more stock if you think it’s needed, but remember that the point of the oatmeal is to absorb the last of the liquid so you’re left with something relatively firm. Stir over a low heat until the oatmeal has plumpened. Add the lemon juice, then taste and correct seasoning – be quite generous with the salt.*
Spoon out the haggis and serve with neeps and tatties or, better in my opinion, clapshot and homemade oatcakes.
*At this point, if you like, let the haggis cool completely, then beat an egg and stir it thoroughly into the mix. Stuff this into a large vegetarian sausage skin, making sure there are no air pockets, then wrap tightly in tinfoil. Poach gently for half an hour before unwrapping, then cut it up wi’ ready slicht.
And if you are looking to buy Haggis etc, please check out the link below.