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By: F T.
| Description: | ||
| Time: | 1 hr (10 min to prepare, 50 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 OZ rolled oats 2 OZ pinhead oatmeal 2 OZ mixed chopped nuts 2 OZ margarine 1 each large carrot 4 OZ Mushrooms 1 each large onion, small can kidney beans (drained) 2 OZ vegetarian suet 0.5 teaspoon yeast extract 1 tablespoon (or more!) whisky 1 teaspoon (at least) freshly ground black pepper, juice 1/2 lemon (or 1 lime) 3 teaspoons of dried mixed herbs |
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| Directions: | ||
| 1. Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl. 2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!). Melt rest of margarine, add chopped veg, and cook for another 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. 3. Transfer to medium oven for 40 minutes. Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis). (The fat content can be reduced by halving (or removing) the suet. If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.) |
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| Notes: | ||
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