Finally, those of us that always wanted the great taste of haggis without the sheep giblets can enjoy this tasty recipe, cribbed from the distinguished Lisa C. Ferguson's recipe at http://www.smart.net/~tak/haggis.html
- 6 medium unpeeled onions, trimmed
- 50g sunflower margarine
- 50g organic rolled oats
- 50g pinhead oatmeal
- 50g chopped mixed nuts
- 1 onion, finely chopped
- 100g mushrooms, finely chopped
- 1 carrot, finely chopped
- 200g can red kidney beans, drained and chopped
- 50g vegetable suet
- 1 teaspoon yeast extract
- 1 teaspoon ground black pepper
- 2 tbs. chopped mixed fresh herbs
- pinch of grated nutmeg
- juice of 1 lime
- 1 tbs. whisky
- chopped fresh chives and parsley, to garnish
- paring knife, cooking knife and cutting board
- large saucepan
- medium saucepan
- mixing bowl
- Kitchen shears
Snip out the center of the onions withthe shears, leaving the skin and 3-4 outer layers intact.
Stuff the hollow onions with haggis and bake for 40 minutes.
- Cut a sliver 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 the large saucepan, cover with cold water and bring to a boil. Simmer for 15 minutes, drain and refresh under cold water.
- Preheat the oven to 190C (375F)
- Make the haggis:
- Melt the margarine in a saucepan
- Add the oats, oatmeal and nuts.
- Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
- Melt the remaining margarine, add the chopped onion, mushrooms and carrot and cook gently for 5 minutes until softened.
- Stir into the toasted oat mixture with the remaining haggis ingredients. Season to taste.