HENDERSON'S FAMOUS VEGETARIAN HAGGIS
January begins, of course, on Ne'erday and is drawing to a close by the time we come to Burns Night.
What more appropriate recipe for this most Scottish of months than Henderson's take on that most Scottish of dishes, the mighty Haggis? It's warm and filling as well, which helps keep out the January cold.
Henderson's Famous Vegetarian Haggis has been a favourite with generations of diners, one of whom was so impressed by it he was moved to compose a poem in its honour.
Here's your chance to make it at home - and if by any chance you too feel the Muse descend, we'd be delighted to hear about it.
- 75g (3oz) mushrooms, finely chopped
- 75g (3oz) brown lentils (soaked for 2-3 hours)
- 50g (2oz) pinhead oatmeal (soaked for 1 hour)
- 50g (2oz) red kidney beans (soaked, cooked and chopped)
- 25g (1oz) margarine
- 150g (5oz) grated carrot
- 2 cloves garlic, finely chopped
- 150g (5oz) onions, finely chopped
- 1 tbspn vegetable oil
- 1 tbspn tamari or soy sauce
- 1 tspn garam masala
- Freshly ground sea salt and black pepper
1. Saute the garlic and onion in a little vegetable oil until soft, adding the garam masala, tamari or soy sauce and a little salt and pepper.
2. Add the brown lentils and carrot, and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
3. Add mushrooms and allow to soften, then add the kidney beans. Stir in the margarine and add black pepper to taste.
4. Add the rinsed and drained oatmeal to the mixture and mix well. The oatmeal should retain its texture to give body to the haggis.
In the restaurant we like to serve this with Clapshot and a Red Wine Gravy; the traditional Burns Night accompaniment would be Bashed Neeps and Champit Tatties. Really, though, this Haggis is incredibly versatile and can be served with a wide range of side dishes.
Good health and good eating!