Vegetarian Haggis Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 Large Portobello Mushrooms
- • 1 Medium Sized Brown Onion
- • 1 Large Carrot
- • 50g Salted Butter (replace to make the haggis vegan)
- • 100g Pinhead Oatmeal
- • 55g Split Peas
- • 55g Pearl Barley
- • 1/2 tsp Mace
- • 1/2 tsp Black Pepper
- • 1/2 tsp Salt
- • 1/2 tsp Nutmeg
- • 600ml Vegetable Stock
- • 1 1/2 tsp Marmite
- • 1 1/2 tsp Black Treacle
Preparation 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.