Haggis Loaf Food

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

SIMPLIFIED HAGGIS

Steps:

• Preheat the oven to 350F/175C.
• Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
• Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
• Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
• Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
• Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
• Cover the dish and put in the oven for 30mins.
• Remove the lid and cook another 10 mins.
• Serve with mashed potatoes and mashed rutabaga/swede.
• Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.

HAGGIS LOAF

Steps:

• Heat oven to 350°F.
• Grease an 8½ by 4½ inch loaf pan.
• In a food processor fitted with the chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, and process again until well combined.
• Spoon the lamb mixture into the greased pan and pat the surface to level it.
• Bake for 45 to 55 minutes or until center feels firm when gently pressed.
• Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
• ***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.

NORTH AMERICAN HAGGIS

Steps:

• Heat oven to 350 degrees.
• Grease an 8 1/2 x 4 1/2 inch loaf pan.
• In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, process until well combined.
• Spoon lamb mixture into greased pan, pat surface to level.
• Bake 45 to55 minutes or until centre feels firm when gently pressed.
• Cool 5 minutes in pan, unmold onto platter, slice and serve.

HAGGIS

Steps:

• Rinse the stomach thoroughly and soak overnight in cold salted water.
• Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
• In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
• In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
• Serve with mashed potatoes, if you serve it at all.

VEGETARIAN HAGGIS RECIPE

Steps:

• Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.
• Grease your baking tin thoroughly, we used a loaf tin.
• Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms
• Finely chop the onion.
• Grate your carrot.
• Heat your frying pan and, once hot, add 25g of butter.
• Fry the onions in the butter until they begin to soften.
• Add the chopped mushrooms.
• Once the mushrooms and onion are soft stir in the grated carrot.
• Stir the mix together over a low heat until well mixed.
• Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.
• Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.
• Add the oats to the frying pan.
• Add 400ml of the stock to the frying pan.
• Add the salt, nutmeg, pepper and mace.
• Continue to stir while gently heating.
• Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.
• Allow the stock to reduce down, stirring gently.
• Add 25g Butter and the remaining 200ml of stock.
• Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.
• Heat your oven to 180 degrees C.
• When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.
• Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.
• Once the haggis is cooked take it out of the oven
• Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands, hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.
• Place this back in the oven for 2-5 mins to crisp the outside of the haggis.

HAGGIS

Steps:

• Place sheep's pluck in a large bowl of unsalted water. Simmer gently for two hours until tender. Remove from heat and let cool overnight in the water it was cooked in.
• The following day, strain and reserve the stock. Chop the meat finely, transfer it into a large bowl, and season with salt, ground white pepper, rosemary, sage, and thyme.
• Chop the onion and lightly toast the oatmeal. Mix them with seasoned meat. Add the suet and a pint of stock and mix until combined.
• Fill a sheep stomach with the meat mixture so it is half full. Use a strong thread to sew it up and make a few holes with a skewer, so it doesn't explode during cooking.
• Cook the haggis for 3 hours in boiling water. If necessary, add more water during cooking, so the haggis is always covered.
• After the haggis has been cooked, transfer it to a serving plate, cut it open, and garnish with chopped parsley.