Prep 45 mins
Cook 1 hr 30 mins
A recipe for Miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. NB: if served on Burns Night (25 Jan.), Robert Burns's "Address to a Haggis" must be read before anyone is allowed to eat! That's the rules.
- 100 g barley
- 175 g pinhead oats
- 25 g rolled oats
- 22.18 ml yeast extract (Marmite, Vegemite, etc.)
- 100 g margarine (or substitute olive oil)
- 1 onion, large
- 100 g mushrooms
- 50 g green lentils
- 50 g split red lentils
- 100 g textured vegetable protein or 100 g vegetarian ground beef
- 400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
- 29.58 ml ground black pepper (or to taste)
- 29.58-44.37 ml mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
- 44.37 ml vegetarian worcestershire sauce (or mushroom ketchup)
- 1 lemon, juice of
- 1 lime, juice of
- Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
- In one pan, boil the barley for 30 minutes.
- In another, boil green and red lentils for 30 minutes.
- Drain both barley and lentils well and reserve separately.
- Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
- Sauté for three minutes or so; then reserve in a bowl.
- Chop onion and mushrooms fine or pop them in the food processor.
- Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
- Cook for 2 or 3 minutes.
- Then add lentils and the oat/barley mixture.
- Mix up this lot well.
- Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
- but not too watery!
- This can be trial-and-error.
- I find that roughly 300 ml works for me.
- But I always make up about 500 ml, just in case.
- You can also splash in a little extra olive oil if you think it is needed.
- Mix in spices, whiskey, juice, and Worcestershire sauce?.
- and do a bit of a taste test.
- Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
- Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
- Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
- Cook this for about an hour or an hour and a quarter.
- Times may vary greatly.
- Refrigerates or freezes well.
- Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.
We used this recipe to cater for a crowd of around 100 for an informal not for profit evening and it went down a storm, after half an hour there was none left and people were asking for more.
I was a vegetarian for 7 years at one point...I still am very picky about what meats I eat. The idea of eating organ meats is especially abhorrent to me. Being in Scotland we are all for celebrating Burn's night. This will be a great alternative. I gave almost the highest rating because hardly anything is ever as good as the original =)...Thanks!