Baby haggis on a stick
Baby haggis on a stick
Serves 20 | Prep 30 mins | Cook 45 mins
For the haggis:
2 tbsp oil
300g finely chopped onion (about 2–3 medium onions)
700g frozen vegetarian mince
2 tsp ground coriander
2 tsp ground mace
2 tsp freshly grated nutmeg generous amount of black pepper
1 tsp salt
300g oatmeal
250ml vegetable stock
100g vegetable suet
To serve:
2 medium swede, peeled and cut into
1cm-thick slices
10 egg-sized potatoes (red ones are best, not too floury), peeled
12 small onions, cut into quarters or eighths (depending on size) oil, for roasting
2 tbsp whisky (optional)
1 To make the haggis mixture, heat the oil and fry the onion slowly until it starts to colour and soften. Add the mince, spices and seasoning and cook, stirring, until it has completely defrosted. Season well.
2 Add the oatmeal and stock and mix well. Cook until thick and sticky. Check the seasoning, then take off the heat and mix in the suet. Allow to cool.
3 Take a spoonful of the haggis mixture and roll into a ball with wetted hands. Repeat until all the mixture has been made into balls.
You can make any size you prefer – I aim for golf-ball size. Stand the balls in a steamer and cook over boiling water for 15 minutes. Cool and then chill.
4 Parboil or steam the swede for 10 minutes. Cool and cut into rounds with a small pastry cutter. Parboil the potatoes whole, then cut into 1cm slices.
5 To assemble the haggis, spear a piece of onion on to a wooden skewer, then thread on a slice of potato, a haggis ball and a swede disc. Place in an oiled roasting tray. Repeat with the rest of the ingredients. Drizzle a little oil over each skewer and put in the fridge until ready to cook.
6 Preheat the oven to 200C/fan 180C/ gas 6. Roast for 20–25 minutes, basting occasionally, until the vegetables are nicely browned around the edges. Just before the haggis are done, drizzle a little whisky over them, if desired, and return to the oven.
Serve hot.
Per haggis 216 cals, fat 10.5g, sat fat 2.5g, carbs 23.5g, sugars 4.5g, protein 8g, salt 0.4g, fibre 6g
Serves 20 | Prep 30 mins | Cook 45 mins
For the haggis:
2 tbsp oil
300g finely chopped onion (about 2–3 medium onions)
700g frozen vegetarian mince
2 tsp ground coriander
2 tsp ground mace
2 tsp freshly grated nutmeg generous amount of black pepper
1 tsp salt
300g oatmeal
250ml vegetable stock
100g vegetable suet
To serve:
2 medium swede, peeled and cut into
1cm-thick slices
10 egg-sized potatoes (red ones are best, not too floury), peeled
12 small onions, cut into quarters or eighths (depending on size) oil, for roasting
2 tbsp whisky (optional)
1 To make the haggis mixture, heat the oil and fry the onion slowly until it starts to colour and soften. Add the mince, spices and seasoning and cook, stirring, until it has completely defrosted. Season well.
2 Add the oatmeal and stock and mix well. Cook until thick and sticky. Check the seasoning, then take off the heat and mix in the suet. Allow to cool.
3 Take a spoonful of the haggis mixture and roll into a ball with wetted hands. Repeat until all the mixture has been made into balls.
You can make any size you prefer – I aim for golf-ball size. Stand the balls in a steamer and cook over boiling water for 15 minutes. Cool and then chill.
4 Parboil or steam the swede for 10 minutes. Cool and cut into rounds with a small pastry cutter. Parboil the potatoes whole, then cut into 1cm slices.
5 To assemble the haggis, spear a piece of onion on to a wooden skewer, then thread on a slice of potato, a haggis ball and a swede disc. Place in an oiled roasting tray. Repeat with the rest of the ingredients. Drizzle a little oil over each skewer and put in the fridge until ready to cook.
6 Preheat the oven to 200C/fan 180C/ gas 6. Roast for 20–25 minutes, basting occasionally, until the vegetables are nicely browned around the edges. Just before the haggis are done, drizzle a little whisky over them, if desired, and return to the oven.
Serve hot.
Per haggis 216 cals, fat 10.5g, sat fat 2.5g, carbs 23.5g, sugars 4.5g, protein 8g, salt 0.4g, fibre 6g
Baby haggis on a stick
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
