Today: Haggis! The commentary is not mine but I think it's useful so
I'll leave it in.



T.







Baked onions with vegetarian haggis



This recipe comes from the BBC vegetarian good food magazine two years

ago. This makes a pretty impressive dish. We had lots left over from

this year's Burns' night (25th of January) and made it into a plait

using puff pastry. I think the dish can do with a little spicing up,

either with mustard or chiles.



serves 6





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 tbsp chopped mixed fresh herbs

pinch of grated nutmeg

juice of 1 lime

1 tbsp whisky

seasoning

chopped fresh chives and parsley, to garnish



Cut a slither 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 a large pan, cover with cold water and bring to the boil.

Simmer for 15 minutes, drain and refresh under cold water.



Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the

margarine in a pan and 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 remaining margarine, add the onion, mushrooms and carrot and cook

gently for 5 minutes until softened. Stir into the toasted oat mixture

with the remaining haggis ingredients. Season.



Snip out the centre of the onions with kitchen scissors, leaving the

skin and 3-4 outer layers intact. Stuff with haggis and bake for 40

minutes.



Drink plenty of whisky with this.

"Taemon" > wrote in message
...
> Today: Haggis! The commentary is not mine but I think it's useful so I'll
> leave it in.
>
>
>
> T.
>
>
>
>
>
>
>
> Baked onions with vegetarian haggis
>
>
>
> This recipe comes from the BBC vegetarian good food magazine two years
>
> ago. This makes a pretty impressive dish. We had lots left over from
>
> this year's Burns' night (25th of January) and made it into a plait
>
> using puff pastry. I think the dish can do with a little spicing up,
>
> either with mustard or chiles.
>
>
>
> serves 6
>
>
>
>
>
> 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 tbsp chopped mixed fresh herbs
>
> pinch of grated nutmeg
>
> juice of 1 lime
>
> 1 tbsp whisky
>
> seasoning
>
> chopped fresh chives and parsley, to garnish
>
>
>
> Cut a slither 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 a large pan, cover with cold water and bring to the boil.
>
> Simmer for 15 minutes, drain and refresh under cold water.
>
>
>
> Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the
>
> margarine in a pan and 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 remaining margarine, add the onion, mushrooms and carrot and cook
>
> gently for 5 minutes until softened. Stir into the toasted oat mixture
>
> with the remaining haggis ingredients. Season.
>
>
>
> Snip out the centre of the onions with kitchen scissors, leaving the
>
> skin and 3-4 outer layers intact. Stuff with haggis and bake for 40
>
> minutes.
>
>
>
> Drink plenty of whisky with this.
>
>
>
>

This sounds good, will have to give it a try. Will have to get in a nice
single malt to accompany it ;o)

Tracey