Vegetarian Haggis served with a Neeps and Tatties Cake and Whisky Sauce

Rating: 5.0. From 2 votes.
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Difficulty
easy
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1 .
For the Neeps and Tatties
2 large
White potato - peeled and sliced
500 grams
Swede - peeled and sliced
50 grams
Butter
1 Twist
Salt and pepper
1 Splash
Truffle oil
2 .
For the haggis
2 whole
Garlic clove - peeled and finely chopped
30 grams
Butter
1 medium
White onion - peeled and finely chopped
80 grams
Shiitake mushrooms
1/4 tsp
Black Pepper
1/4 tsp
Ground cinnamon
1/4 tsp
Allspice
2 pinch
Nutmeg - finely grated
3 medium
Carrot - Peeled and grated
100 g tin
Green lentils - drained and washed
1 medium
Lemon - Juice & zest
250 ml
Vegetable stock
50 grams
Rolled oats
300 g tin
Borlotti beans - drained and washed
1 pinch
Salt
1 tbsp
Rosemary - finely chopped
2 tbsp
Fresh Thyme
1 tbsp
Sage - finely chopped
2 whole
Egg yolk
1 medium
Savoy cabbage leaves - blanched
1 pinch
Salt
3 .
For the sauce
250 ml
Double cream
1 tsp
Wholegrain mustard
1 tsp
Dijon mustard
2 tsp
Whisky
1 Twist
Salt and pepper
Vegetarian Haggis served with a Neeps and Tatties Cake and Whisky Sauce
  1. Boil the swede in salted water for 10 minutes and then add potatoes for a further 20 minutes until completely tender. Drain and then return to the pan under a very low heat for a few minutes to dry out. Take off the heat and squash the veg into a chunky mash with the butter a twist of salt and pepper.
  2. Heat oven to 180’C and grease a baking dish with your truffle oil (I found a round cake tin was perfect for this). Fill this with your Neeps and Tatties, squashing it in well and set aside until you are ready to cook your haggis. Once golden and crisp, remove from the oven, turn out onto a board and cut into wedges.
  3. To make your vegi haggis, heat the butter to a medium- low heat in a large pan and gently fry the onions and garlic. Add the mushrooms (once finely chopped), cinnamon, nutmeg, black pepper and allspice and continue to cook for 2-3 minutes. Add the carrots, lentils and lemon zest and pour in the stock to cover the ingredients. Cover the pan and simmer for 12-15 minutes.
  4. Blend the oats until you have breadcrumb consistency and then add these to the pan, stirring for 2-3 minutes until it has soaked up most of the liquid. Add the lemon juice, beans, herbs and season with salt to taste. Remove from the heat and leave to cool slightly before stirring in the egg yolks.
  5. Carefully breakaway 8 of the cabbage leaves (discarding the outer one and rinse. Heat a large saucepan of water to the boil and cook the leaves for 4 minutes. Remove and instantly plunge into a bowl of ice cold water for 5 minutes. Remove and then set to dry on between two clean tea towels.
  6. Use some scissors to carefully cut off the chunky vein at the bottom of the leave (still keeping your leaves in in tact.). Lay out a sheet of cling film and then one by one lay a leaf on top, fill with an eighth of the mixture and seal it up into a little parcel. Wrap tight in the cling film and set aside while you repeat the process with the other leaves.
  7. Preheat a large pan of boiling water and gently simmer your parcels (with the lid on) for half an hour. This is also the time to put the Neeps and Tatties in the oven.
  8. For the whisky sauce, simply gently heat all the ingredients together 5 minutes before you are due to serve until just steaming. Transfer to a pre-warmed jug to take to the table (as you are bound to want more!).
  9. Once cooked, remove the leaves from the water and allow to cool slightly. Snip one end of cling film to release each haggis and serve immediately with your Neeps and Tatties and whisky sauce.

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