Saturday, January 5, 2008

Haggis!



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!

HAGGIS

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.

7 comments:

Cookiemouse said...

Vegan haggis! What a great idea. Coming from south of the border they never taught us in school just exactly what haggis was. At least I now know what a vegan one is.

VeggieGirl said...

I never knew about haggis - sounds quite delectable!

Carrie™ said...

Well done River!! Did you pipe in the haggis? Being married to a man of Scottish descent (he's first generation Canadian) I've been to Burns Night celebrations, and have eaten haggis which I very much enjoyed. I won't even talk about the Scotch hangover I suffered one year - (((shudder))) That was agonizing.
I tried a vegetized version of haggis that I found on another blog, but it was terrible. Perhaps I'll give this one a whirl. Jim still eats meat, so if he doesn't like it, he can just darn well go to the Scottish store in town and buy a real haggis.
Happy New Year to you and hubby. Scritches to the babes.

River said...

Hi Cookiemouse and VeggieGirl -

I don't know if this is 'safe' as your first intro to haggis - I've never had it, in either its veg or non-veg forms except what I've made myself. My dh tried one his dear departed mother made one year when he was young and pronounced it (as did she) inedible. So I figured make it up as I go along - grains of various kinds including oats and barley (very Scotch!) plus legumes (to sub for me*t) plus anything else to make it taste interesting, authentic or not LOL

Thanks for writing in :) I love hearing from you both. Hugs!

River said...

Lovely to hear from you, Carrie - It's been a while :) Hope everything is going well for you!

Dunno about the haggis recipe - I found one on the net (well there are lots of course) that used
salt, black pepper, ground coriander, nutmeg and mace - and you come across all kinds of herb and spice combos. I think that veggie versions of these originally me*t dishes need to have, simultaneously (hah!), enhanced herbs and spices to bring more flavour to a dish that would have taken much of its flavour from animal parts and animal fat AND restrained use of the same herbs and spices because of the blander ingredients. However, since we like highly spiced dishes here, as everyone knows, enhancement wins out over retraint!

So Hi to your dh from me - my dh's mother was first generation Canadian too but very very Scots. My grandmother was first-generation English but was Scottish-identified. Neither of us is willing to let go of these identities - except of course on Paddy's Day when my dh's Irish father's influence kicks in LOL

Love and hugs again!!!!!!

River said...

Lovely to hear from you, Carrie - It's been a while :) Hope everything is going well for you!

Dunno about the haggis recipe - I found one on the net (well there are lots of course) that used
salt, black pepper, ground coriander, nutmeg and mace - and you come across all kinds of herb and spice combos. I think that veggie versions of these originally me*t dishes need to have, simultaneously (hah!), enhanced herbs and spices to bring more flavour to a dish that would have taken much of its flavour from animal parts and animal fat AND restrained use of the same herbs and spices because of the blander ingredients. However, since we like highly spiced dishes here, as everyone knows, enhancement wins out over retraint!

So Hi to your dh from me - my dh's mother was first generation Canadian too but very very Scots. My grandmother was first-generation English but was Scottish-identified. Neither of us is willing to let go of these identities - except of course on Paddy's Day when my dh's Irish father's influence kicks in LOL

Love and hugs again!!!!!!

Alison Nicole said...

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