This is a veggie haggis - 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!
I’ve 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 can’t go too far wrong. Here’s my latest version:
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 - I’ve made it with the cayenne and without it) You’ll also need water or stock to rehydrate the tvp and to soak the oats as well as to ‘saute’ the vegetables (if you don’t 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.
‘Saute’ 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 won’t 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 (it’s nice :) ) you should remove the cover for the last 10 minutes.
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 don’t 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 wouldn’t advise using red lentils - too soft. Save some scotch for a toast.