Vegetarian Haggis with Clapshot

Vegetarian Haggis with Clapshot

by Amy Oboussier

The perfect recipe for Burns Night celebrations. This vegetarian haggis combines Wholegrain Naked Oats, Pearled Barley and Olive Green Lentils for a great nutty texture.

This recipe steams the haggis in pudding bowls, however, if you don’t have a steamer or pudding bowls, it would be equally delicious baked in the oven until crisp on the top.

Clapshot is a traditional dish of mashed potatoes and turnips - neeps and tatties - usually served with haggis, oatcakes, cold meats or sausages.

Haggis and clapshot are traditionally served on Burns night with a whisky sauce or gravy.

Serves 4

Ingredients

For the haggis
For the clapshot
  • 500g Potatoes
  • 500g Turnips/ Swede
  • 2 tbsp Butter
  • 2 tbsp Fresh Parsley, roughly chopped
  • 2 tbsp Rapeseed Oil
  • Salt and Pepper, to taste 

Method

For the haggis
  1. In a blender (or pestle and mortar) pulse the whole oats until they are slightly broken.
  2. Boil a well-seasoned pot of water, add the bay leaves oats, barley and lentils and cook for 20 mins or until all are cooked al dente. Drain and set aside to cool.
  3. Finely chop the onion, carrot and mushrooms or pulse in a food processor until fine.
  4. Heat rapeseed oil in the frying pan, add the onion, carrot and mushroom mixture, season with salt and fry until the moisture has been cooked away. Add to your cooked grains and allow to cool.
  5. Add a small amount of boiling water to your dried mushrooms to rehydrate them. Set aside for 10 minutes then drain (save the liquid for another use) and finely chop and add to your mixture.
  6. Add the ground pepper, coriander, thyme and marmite to the haggis mixture.
  7. When the mixture has cooked completely add the suet and mix until well combined. Check the seasoning and adjust if needed.
  8. Take one large or four small pudding bowls and pack the mixture into them cover with baking parchment and secure with string. Place in a steamer over boiling water (ensuring the pan never boils dry) for 1hr for one bowl or 30 mins for four small.
  9. Carefully remove from the steamer and serve with the clapshot.
For the clapshot
  1. Chop the potatoes and swede into medium-sized chunks and boil separately (swede will take longer than potatoes) in seasoned water until cooked but not mushy.
  2. Combine with butter and parsley and roughly mash to desired texture.
  3. Season to taste and serve.



Amy Oboussier
Amy Oboussier

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