Haggis
Ingredients
4 oz oats
2 oz chopped mixed nuts
200g tin kidney beans (drained)
1 medium onion (finely chopped)
4 oz mushrooms (finely chopped)
1 medium / large carrot (finely chopped)
3 tsp yeast extract
2 tsp black pepper
sprinkle cayenne pepper
small sprigs thyme, parsley, sage (finely chopped)
small scraping nutmeg
juice from half a lime
nip of whisky
2 oz vegan margarine
4 tbsp walnut oil
Method
- Toast the oats in a saucepan with the margarine until golden brown - be careful not to burn them, keep stirring with a wooden spoon
- Fry the onions in the walnut oil. Add the rest of the ingredients, mix thoroughly for 5 minutes to ensure flavours combine. Add salt and pepper to taste.
- Bake for about 30 minutes in a medium / hot oven.
- Serve with neeps and tatties for the perfect Burns' Supper
Taigh na Mara Highland Shortbread
Perfect for Hogmanay, Burns' Night, or whenever you fancy!
Ingredients
8 oz plain flour
4 oz cornflour
4 oz icing sugar
8 oz vegan margarine
Sprinkle of fine caster sugar
Method
- Sieve plain flour, cornflour and icing sugar into a bowl.
- Rub in margarine until you have a breadcrumb consistency.
- Knead to form a stiff dough.
- Press dough on to an oiled baking tray in a layer about 1/2 inch deep.
- Prick all over and cut into triangular sections.
- Bake for about 35 minutes at 180ºC until light golden brown.
- Re-cut the sections and sprinkle with caster sugar.
