I went to a St Andrew's day online concert party given by Elsa Jean McTaggart and Gary Lister from the Isle of Lewis details here
To get in the mood I looked at several veggie haggis recipes online and read Felicity Cloake's survey of recipes for the Guardian online. She quotes a recipe for the traditional meaty haggis which says “Leave the windpipe out of the pan to disgorge the phlegm.” Her response was call me squeamish, but I do not deal in culinary phlegm.
The one I liked the best was from Graham Campbell at Great British Chefs
I didn't have all the ingredients for his recipe so took some cues from what was in stock and what the other recipes included.
The recipe didn't specify what sort of lentil to use. I had red lentils and Puy lentils , either would do. I chose red lentils.
For spices I used nutmeg. I didn't have allspice or cinnamon so I used a Spice Mountain Lebanese 7 spice mix.
Instead of Borlotti beans I used kidney beans with their juice and roughly chopped in a Thermomix
Instead of stock and salt I water and added plenty of soy sauce.
Instaed of 2 egg yolks I used egg. For a vegan version just leave the egg out.
The recipe said to wrap the haggis rolls in cling film and poach for 30 min. I thought that was too much faff for me. Instead I arranged them in a casserole dish added a tablespoon of water, covered with the lid and microwaved them for 10 min and that worked well.
They were delish and were followed with a wee dram of Glenmorangie Whisky,
- 300g of kidney beans, rinsed, roughly chopped
- 30g of butter
- 1 large onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 80g of shitake mushrooms, finely chopped
- 3 carrots peeled and grated
- 80g of red lentils
- 1 lemon, juice and zest
- 500ml of vegetable stock
- 50g of porridge oats
- Ground nutmeg and Lebanese 7 spice mix (add to taste)
- Rosemary
- Thyme
Fry the onion, garlic and mushrooms in the butter.
Add the carrot, lemon zest, rosemary, thyme and lentils cover with stock and simmer for 15 min,,
Add the oats and cook for a further 2-3 min
Add the lemon juice, salt and spices to taste.
Leave to cool while you prep the cabbage leaves. Par boil approx 8 whole leaves for 4 min.
Drain and cool them with cold water.
Add the egg to the filling and mix well.
Take a generous spoonful of mix and wrap it in a cabbage leaf. If the mix looks a bit wet for stuffing the cabbage leaves with add a bit more oatmeal.
Put the stuffed leaves into a casserole dish with I tbs water. Cover and microwave for 10 min.
Or instead of stuffing the leaves you could assemble it lasagne style in the casserole dish and alternate layers of mix and cabbage leaf.
Can be frozen for use later.
