Vegetarian haggis & whisky sauce recipe
This month, we feature a very special take on the traditional Scottish haggis from the internet sensation Coinneach MacLeod, better known as the Hebridean Baker
“Trim off any large pieces of fat and cut away the windpipe is never the most appetising way to start a recipe, so I have chosen a vegetarian haggis recipe for my cookbook. It still deserves to have Rabbie Burns’s ‘Address to the Haggis’ recited before digging in!”
“Address to the Haggis”
Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place, Painch, tripe, or thairm:
Weel are ye wordy o’ a grace, As lang’s my arm.
For the haggis
30g red lentils
115g pinhead/steelcut oats
60g vegetarian suet
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
30g chopped mixed nuts
1tsp of salt
½tsp black pepper
130ml–150ml vegetable stock
For the sauce
Knob of butter
3–4tbsp of whisky
1tsp Dijon mustard
50ml vegetable stock
Salt and pepper to taste
100ml double/heavy cream
For your haggis
Soak your lentils overnight and then drain.
Preheat the oven to 180°C/360°F.
Finely chop your onion and carrot, mix in with the oats, suet, lentils and nuts, then season. Add enough stock to make a moist consistency.
Butter a pudding basin, pour in your haggis and cover in foil. Bake in the oven for 25 minutes, remove the foil and bake for a further 20 minutes.
For your sauce
Melt the butter in a pan. Add your whisky to the melted butter and let it simmer. Add your mustard and stock and bring it back on to simmer. Season and add your cream—let that reduce to a gravy-like thickness.
Serve your haggis with neeps and tatties—mashed turnip and potatoes—and pour over your whisky sauce. Make sure you have a dram of your favourite single malt to wash it down!
Taken from The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands by Coinneach MacLeod
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