For something a little more exotic than the traditional haggis, neeps and tatties combo, try these courgette sailing ships loaded with haggis on a high sea of lollo rosso in lemon jelly dressing. Almost too pretty to eat!
- 6 courgettes
- Tamari and oil
- 4 oz (120g) oats
- 2 oz (58g) vegan margarine
- 4 tbsp walnut oil
- 1 oz (29g) vegan margarine
- 1 medium onion, finely chopped
- 2 oz (57g) chopped mixed nuts
- 7 oz (200g) tin red kidney beans (no juice)
- 4 oz (100g) mushrooms, finely chopped
- 1 medium to large carrot, finely chopped
- 3 tsp yeast extract (optional)
- 1 tsp black pepper
- 1 sprinkle cayenne pepper
- Small sprigs of thyme, parsley and sage, finely chopped
- Nutmeg, small scraping
- Juice of half a lime
- Nip of whisky
- 12 slices cucumber - for sails
- 12 red pepper triangles - for flags
- 1 Lolla Rosso lettuce
- Take a sliver off the bottom of the courgettes to make firm. Hollow out to make boats but leave about a 1/4 at the front to stick the sails into. Paint insides with a little tamari and oil.
- Meanwhile toast the oats in a saucepan with the margarine until golden brown - be careful not to burn them, keep stirring with your spurtle (porridge stick - wooden spoon will do).
- Fry the onions in the walnut oil and 1oz of margarine. Add the rest of the ingredients and mix thoroughly for five minutes to ensure flavours combine. Add salt and pepper to taste.
- Stuff mixture into courgettes. Cook for about 30 minutes in a medium/hot oven until courgettes are hot but not too soft.
- Make sails and flags with cucumber and red pepper on cocktail sticks and place at each end of courgettes. Serve on sea of lolla rosso lettuce.
From "Rainbows and Wellies" The Taigh Na Mara Cookbook.