January
2005
Celebrate
Burns Night – Tuesday 25th January 2005
A Traditional Burns Night Supper That’s Not So Offal!
Rabbie Burns famously
penned a wee ditty entitled “Address to
a Haggis” with the immortal lines:
Ye Pow’rs, wha mak mankind your care,
And dish them out their bill of fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But if ye wish her grateful prayer,
Gie her a Haggis!
The first of his
poems to be published in a periodical, its patriotic passion captured
the imagination
of Scots so vividly that even now, over
200 years after his death, people with Scottish connections the world
over commemorate ‘The Bard’ with a Burns Night Supper.
No traditional Burns
Night bill of fare would be complete without a ‘warm,
reeking cheiftan o the puddin’-race’, however, not everyone
can stomach the idea of dining on sheep’s ‘pluck’ (the
lungs, heart and liver) so we suggest making your own veggie haggis.
Packed with the wholesome goodness of Scottish oats and, deliciously
spiced for a traditional taste, there’s definitely nothing offal
about this recipe from The Vegetarian Society:
Not So Offal Mini Veggie Haggis
Makes 4 individual haggises,
Dairy, wheat & egg free
100g/4oz onion, finely chopped
15ml/1tbsp sunflower oil
200g/8oz fine oatmeal
50g/2oz carrots, very finely chopped
35g/1.5oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/1.5oz ground peanuts
25g/1oz ground hazelnuts
0.5 tbsp soy sauce
1tbsp lemon juice
2tsp dried thyme
2tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
1 tsp freshly ground black pepper
salt to taste
Method
1. Pre-heat the
oven to 190°C, 375°F
or Gas Mark 5
2. Sauté the onion in the oil for 5 minutes, then add the carrot
and mushrooms and cook for a further 5 minutes.
3. Now add the lentils and three quarters of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these
to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything,
well mixed together, for a further 10 to 15 minutes.
5. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes,
adding a little extra liquid if necessary.
6. Turn the mixture into 4 lightly oiled pudding tins and bake in the
centre of the oven for 20 – 25 minutes.
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg
and onion gravy.
For more sensational recipes visit The Vegetarian Society website at
www.vegsoc.org
Notes for editors
• Haggis recipe photography
available free - contact Kerry on 0161 925 2012 or kerry@vegsoc.org
• Outside office
hours The Vegetarian Society Press Office can be contacted on 07973
108 165. Alternatively visit the website for lots more information
at www.vegsoc.org.
• The Vegetarian
Society defines a vegetarian as a person who eats no meat, poultry,
game, fish, shellfish or crustacea. Vegetarians also avoid
the by-products of slaughter such as gelatine or animal rennet in cheese.
The Society only approves products containing eggs when they are free-range.
• NATIONAL VEGETARIAN
WEEK: 23-29 MAY 2005
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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