vegan Haggis Sausage Rolls and Welshcakes for 25th January

....which in Scotland is Burns Night and in Wales St Dwynwen's Day  likened to Valentines Day.

l actually made these last year and took them into work for colleagues last year and the Welsh cakes came from a local place, though in the past I have made my own Welsh cakes many times.

The recipe for the vegan haggis filling came come from my dear friend Johanna who blogs over at Green Gourmet Giraffe.  The vegan Haggis Sausage rolls were popular at work, so much so that I got asked if I could make them again this year, but unfortunately as some of you have noted, I am hardly blogging which means I am not cooking much creatively, partly because I am lacking energy, partly because I have things going on in the background, so I declined.

Tell you what I have been making a lot recently though, is lots of soup!  So expect soup to make an appearance on my blog some time soon. 

Vegan Haggis Samosa for an Alternative Burns Night

A few years ago, D and myself lived in the city of Glasgow, Scotland and we often visited the Kelvingrove Museum.  It was there that we first saw an actual ‘Haggis Scoticus’ .  

Haggis Scoticus

A Haggis Scoticus is the fictional wild haggis animal from which the original haggis is 'claimed' to have been made from. See the prepared MacSween example next to it.  Haggis continues to remain an interesting subject for people all over the world.  

from Glasgow Kelvingrove Museum

I have written before how ethnically diverse communities in Scotland had incorporated haggis into their traditional cuisine, form example haggis pakora or bhajis can be found at some South Asian (Indian, Pakistani and Bangladeshi) restaurants; haggis wontons and haggis spring rolls at some Chinese Take-aways in Glasgow and haggis samosa in Edinburgh. 

One of the best places to eat  vegetarian haggis samosa in my opinion has to be the Baked Potato in Edinburgh.  Another modern twist on the haggis is a dish called the ‘Flying Scotsman’ chicken stuffed with haggis. Haggis features quite a lot now in Scottish fast food. There is haggis burger, a patty of fried haggis served on a bun, haggis fritters, haggis pasties, haggis pies topped with a swirly mash, haggis savoury crepes, haggis wrapped in tortilla, haggis nachos, haggis lasagne, haggis macaroni cheese, haggis crisps and much much more. I’ve even created some with my own twist, mushroom haggis pakoras, haggis pakora bites, and haggis tikkia to name a few

But I no longer live in Scotland, yet I still reminesce of my time their with great fondness. So I am pleased that I am able to make vegan haggis from scratch at some made mostly with various pulses, oats and vegetables.  There are so many vegetarian and vegan haggis recipes on the world wide web, however the recipe I made was adapted from Hendersons. If anyone should be making a good version of vegetarian Haggis, it has to be Hendersons Bistro and Restaurant, a Scottish institution.

These days there many versions of vegan and vegetarian haggis on blogosphere, but I still use Hendersons as a base and spice it up a little.  It is this very haggis recipe that I stuffed into my homemade vegan Haggis Samosa's.  I actually made these last year, when I wrote about an Alternative Scottish Fusion Burns Supper, but did not get round to showcasing it. Enjoy.   

Alternative Scottish Fusion Burns Supper

My heart was heavy when I left Scotland for Wales over five years ago, but a little part of me remains there. I have great fondness for Scotland (especially the West of Scotland) and its people who warmly welcomed me when I made it my home all those years ago.  I went to University there, got engaged and married there, I began this blog allotment2kitchen there.

Scotland has so many memories for me, and so many highs and lows. 

Even though I am no longer living in Scotland, I still celebrate the revered bards - Robert Burns birthday my own way and its often with a vegetarian haggis, either shop bought and then its always MacSween or homemade tweaked and based on Edinburgh's vegetarian institution Hendersons.

In my time there, I witnessed the Scottish haggis integrated into many world fusion cuisine recipes from haggis bon bons, haggis burgers, haggis canneloni, haggis dim sum, haggis pasty, haggis pakoras, haggis panini, haggis pastitisio, haggis pies, haggis lasagne, haggis moussaka - haggis pizza, haggis quesadillas, Black Pudding and Haggis Risotto; haggis Scotch eggs, haggis samosas, haggis sausage rolls, haggis spring rolls, haggis wontons, haggis tostados, haggis Tex Mex nachos,  Haggis A La Wellington; haggis wraps, in fact you name it, someone somewhere has made it with haggis.

Want to learn more about the haggis, then follow this Haggis blog post.   You may also be interested to note that there has been some debate about the haggis origins and that it may even be English - whatever its true origin, it will always remain a Scottish icon.  Here is an interesting article by The Guardian on Haggis: An International Ingredient.

We Love Wee Scottish Vegetarian Bites

For those of you still wondering what to make for your Vegetarian St Andrews Day, may I offer a little bit of inspiration from the traditional Scottish vegetarian fare.

For a starter:

Haggis Bon Bons or Haggis Pakora Bites

Portobello Mushrooms stuffed with haggis

For the main:
Portobello Mushroom and Haggis Lasagne

Vegan Haggis, Neep and Tattie Pie

For dessert:

Vegetarian Irn Bru Jelly

And I hope Elizabeth from Elizabeths Kitchen, doesn't mind me sharing her Shetland Flag Fairy Cakes, as I believe they can easily be tweaked to becoe the Scottish flag.

For snacks or light nibbles

Haggis Pasty from Jacqueline of Tinned Tomatoes.

Haggis Nachos from Johanna's blog Green Gourmet Giraffe.

Happy St Andrews Day - my Scottish friends and readers. 

Portobello Mushroom and Vegetarian Welsh Haggis Lasagne

Its been a stinky day at work, rain...rain and more rain.  After work, especially when I finish a tad early - I usually find my way to my parents and slump on their sofa in front of their fire, not today.  I got the bus to my home and jumped pretty much straight away into my pyjamas and the hot water bottle was filled too, oh mustn't forget the coffee. 

So while I am sitting here, waiting for D to come home.  I thought I'd post one of the first recipes from my Burns Night Menu  - a Vegetarian Haggis Lasagne.  Its been a while since I made and more to the point eaten lasagne, so what a great opportunity to create one to showcase my home-made vegetarian haggis with a Welsh twist.

I know nowadays, the Internet is filled with lots of traditional haggis and vegetarian haggis based recipes from the likes of McSween the biggest haggis producers in Scotland, as well as Scottish food writers: Sue Lawrence, but for me I owe my further enjoyment of vegetarian haggis to Johanna.  I remember only five - six year ago when I lived in Scotland, you just couldn't find a good vegetarian haggis based recipes on the internet and when you did, how to incorporate it in other recipes.  The one place on the Internet where I did find some inspiration was Johanna's blog Green Gourmet Giraffe  (a year or so before I began my own blog) I even remember one of the Scottish national papers there, acknowledging her website as a source of haggis recipe inspiration.  Since discovering Johanna's blog, we have become good blogger friends and she has continued to create many other vegetarian haggis delights - such as haggis,neeps and tatties pasties, and haggis nachos which I think I may have to have later this week as I still have some haggis to use up.

Anyway, my Welsh Haggis Lasagne is very earthy looking dish, almost autumnal - except its the winter season here.  For the Welsh twist, I've added some leeks in place of the onion.  I've also added some meaty Portobello mushrooms to my haggis, this was mainly to give it more texture for the guests that were more used to eating meat, so its an optional extra.   It was enjoyed by everybody who had it, including me.  I liked the differential texture of the haggis, the oozyness of the bechamel cream and the chewy baked bits of the lasagne sheets and the just burnt crisp cheese.  

To my knowledge, Welsh faggots are referred to as Welsh Haggis. Faggots were traditionally made with the innards of pigs. The pate like mixture is then wrapped in the lacy casing of the animals caul and oven roasted slowly, just like Scottish Haggis.  there may be some truth in this as The Scotsman also make reference to haggis being popular in the Welsh Valleys of Wales, but they still credit the Scots for the haggis jokingly writing that a Scottish haggis escaping to Wales in 1690, hence its popularity in Wales. 

You may be interested to note that in the few years there has been some questions as to the origins of the Haggis being English - to read more follow this link.  Also, to view some of my past vegetarian and vegan haggis based recipes, follow this link
Vegan tower of Haggis, Neeps and Tatties
Haggis Burgers
Mushroom Haggis Pakoras/Bhajis 
Vegan Haggis Bon Bons or Bites
Clapshot Haggis Tikkia
Haggis Roti
Haggis Samosa

A Vegetarian Haggis Roti for Burns Night

The haggis roti also known as chapatti that I will be making later tonight will not fare well for photos so you will just have to take my word for it and wait for me to blog post about it next time. It is simply a wheat flour roti stuffed with homemade spicy vegan haggis and then cooked over a tava, a South Asian disc shaped griddle and then coated in a little butter for moisture.  As a way to use up pulses and pinhead oatmeal in my flat, I've made my own vegan haggis, but you can also purchase vegetarian haggis at some supermarkets, though they cost a fare bit these days.

As I am unable to showcase my vegetarian haggis roti at this present time, I thought I would share a link to some other roti recipes on my blog.  But imagine a veggie meaty spicy stuffed pizza. Mmmmm is right. 

There is something called Katlama in Pakistani cuisine:  a flatbread stuffed with keema (spicy minced lamb) cooked on both sides and then coated in full fat butter.  I used to indulge in katlama also known as Desi Pizza in my early teens.  My father would bring it back from his trip to Birmingham.  It was the one time we would be treated to eat something that my mother had not cooked.  So this idea of stuffing haggis (or meat) into a roti is not completely original.   

Stuffed Haggis Mushroom with Curried Neep Chips

I know its a bit late, but if your still wondering what to do tonight, I also have some ideas for a fusion Burns Night cuisine - Just check out the link.

Black Pepper Oatcakes

Its Friday night and tonight's light nibbles are 'black pepper oatcakes', (not all of them of course!).

It's virtually the same recipe for the wild garlic oatcakes, but in place of the wild garlic I've got freshly ground black pepper to pack a sobering punch.

I have to admit I was in bit of a daze and my first attempt at making these 'Black Pepper Oatcakes' totally bombed.  Not only did they not firm up, they didn't want  to stick.  So I had to chuck the whole mix in the bin and start again, before trying for a second time it dawned on me that I was using the wrong oatmeal.  I was using pinhead oats.  These were swelling and retained some bite that would make those of us with fillings a little nervous.  They would have been perfect for Scottish cranachan, but not so good for my homely oatcakes.  As soon as I noted my error, I replaced the pinhead oats with medium oatmeal and they worked like a well oiled sewing machine.  If you had been in the kitchen, you would have heard my sigh of relief.

Well I am off to enjoy some of these oatmeal bites with some cheese.  I bid you all: old and new readers, and those just passing by a good Friday night.

Black Pepper Oatcakes
Makes about 12
Ingredients
2 tablespoon butter
140ml boiling water
225g medium oatmeal, plus extra for rolling
½ teaspoon baking powder
¼ teaspoon salt
Generous grinding of freshly ground black pepper or to taste
Method
Preheat oven to Gas mark 5.
In a measuring jug, add the butter, minced wild garlic and boiling water. Allow the butter to melt into the hot water.
Whilst the butter is melting, put the oatmeal, baking powder, salt and black pepper into a bowl, mix together and make a well in the centre. Pour the warm liquid into the well and mix together with a knife. Allow to sit for a couple of minutes for the water to thicken the oatmeal.
Then divide the mixture into two and lightly knead each piece on a board sprinkled with oatmeal. Roll out each and cut into 5 – 6 pieces. Place on an ungreased baking sheet and bake for 20 minutes, or until crisp and lightly golden. Best eaten within a day or two.

Scottish Macaroni Cheese Pies

I made these little macaroni cheese pies a little while ago. I wanted to create a homely version of those you find at this High Street low cost bakery in the U.K, especially in Scotland.

Its not that far removed from the Caribbean 'Mac'n'Cheese, except in Scotland, the macaroni pie is made from hot water crust pastry, that is filled with macaroni cheese and then baked in the oven. I'm not that keen on them, but I have to admit that whenever the hunger pangs strike and I am near this bakery, I would indulge in them for two reasons. They are cheap and cheerful - value for money, and secondly, this was the best of a bad batch in the way of vegetarian options  The other being a greasy cheese and onion pastry that lacked onions; or a cold congealed pizza slice.

Anyway, a couple of months ago, I thought I'd have a go at making my own version of the Scottish Macaroni Pie.  Although I was happy with my pies.  The filling was creamy and the cheesy topping golden crisp, they were far from perfect.

The hot water crust pastry still needs a bit of tweaking, hence the reason I had not posted this earlier.  But for those of you who can't wait for it here are two pastry recipes.  Follow this link for hot water crust pastry and the other is below, but be warned this recipe still needs improving.

Scottish Macaroni Cheese Pies
For the macaroni pie pastry crust
Makes about 12
Ingredients
200g plain flour
¼ teaspoon salt
140g butter, chopped into cubes
1 egg yolk
60ml cold water
Method
In a large bowl, combine the flour and salt. Then add in the cubed butter and rub in with flour until the mixture begins to resemble coarse breadcrumbs. Then gently add in the egg yolk and enough water to make a dough. Knead the dough on a floured surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
Now make the macaroni cheese filling
Macaroni Cheese
Fills about 12 individual pastry cases
Ingredients
75g butter
1 medium onion,  peeled and sliced
75g plain flour
800g milk
200g cheddar cheese, grated, plus extra for topping
salt and ground pepper
250g macaroni pasta
Method
Melt butter in a saucepan, add the chopped onions, cook gently until soft.
Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time and then whisk in about three-quarters of the cheese and allow to melt into the sauce. Season to taste.
Cook the pasta according to packet instructions with a teaspoon of salt until soft.
Drain and then stir into cheese sauce.  Set aside while you roll out the pastry.
Lightly grease a 12 muffin pan.  Then roll out pastry dough thinly on floured surface. Then using a cookie cutter measuring about 3½ - 4  inch rounds and cut out 12 rounds. Gently press these pastry cases into the greased muffin pan.
Then spoon the cooled macaroni filling into the pastry cases and sprinkle them with the remaining cheese.
Bake in oven Gas mark 6 for 20 - 25 minutes until golden. Allow to cool before removing from the tin and serving.

Wild Garlic Oatcakes

I was never much of an Oatcake nibbler until I made Scotland my home.

For those of you not familiar with Oatcakes, they are a Scottish flat biscuit traditionally made on a griddle (girdle in Scotland). They are made from oatmeal and tend to be shaped round, but you can also find them in triangular shapes.

Traditional Oatcakes are quite plain in taste, but its up to you to enhance them further. Plain Oatcakes serve as a firm base - Imagine pizza base - its what you put on that brings them up a notch or two, and for this reason they are versatile. Oatcakes can be served as a sweet with jam; as a savoury with cheese, chutney and a glass of wine; or simply with a little butter.

I've made a savoury version of the Scottish Oatcakes.  These Wild Garlic Oatcakes were inspired by Welsh Laverbread Oatcakes given to me by nephew early this year. 

This was my first attempt at making oatcakes, and I wondered to myself why I had never made them before as they are quite a doddle to make.  These were crisp-dry, crumbly and the flavour of the wild garlic actually came through good and true.

Wild Garlic Oatcakes
Makes about 12
Ingredients
1 tablespoon wild garlic, washed, blanched and then thoroughly minced
2 tablespoon butter or vegan margarine
140ml boiling water
225g medium oatmeal, plus extra for rolling
½ teaspoon baking powder
¼ teaspoon salt
Method
Preheat oven to Gas mark 5.
In a measuring jug, add the butter or margine, minced wild garlic and boiling water. Allow the butter to melt into the hot water and the wild garlic to infuse the butter-water liquid.
Whilst the butter is melting, put the oatmeal, baking powder and salt into a bowl, mix together and make a well in the centre. Pour the warm liquid into the well and mix together with a knife. Allow to sit for a couple of minutes for the water to thicken the oatmeal.
Then divide the mixture into two and lightly knead each piece on a board sprinkled with oatmeal. Roll out each and cut into 5 – 6 pieces. The edges will be jagged, but idon’t mind that. If you wish you can neaten them.  Place on an ungreased baking sheet and bake for 20 minutes, or until crisp and lightly golden.
Best eaten within a day or two.

Tacky or Tattie (Potato) People with heart

I know, I know its a little tacky - but warm (mmm) these Tattie Scones are so comforting.
Of course we all know that Valentines Day is just around the corner. To be truthful though, D and me have never really got into the Valentines Day spirit – its commercialised, plus we feel we don't need one day in the year to show how much we love each other. But I would be a liar if I said I didn’t participate somehow. Just look at my blog filled with lots of sweet hearty edibles.

Strawberry Cheesecake,

Cranberry Heart Scones,

Kahlua Pots,

Lavender Heart Scones and finally, chocolate orange brownies. The truth is these sweet, pretty and elegant delights tend to enthuse and excite me, rather than D. He is just happy to eat - whether it is heart shaped or not.

Excluding the shapely figures which are purely for my entertainment, this morning I thought I’d make something that would appeal to him, as well as make him smile as he dug his fork in - Tattie (Potato) scones. Shame though, he’s not here to eat them or laugh at them, but I think he might be a little grateful of that.

I spoke with him on the phone earlier. I always ask him what he has eaten? His response ‘potato this, potato that’. It sounded like he was getting fed up of potato based meals, so maybe I should’t tease him with my Tattie people. Instead I hope he will note that his little Missy is missing him ♥

For those of you who may not be familiar with Tattie Scones. Let me tell you that no Scottish breakfast would be complete without some Tattie Scones. Tattie scones are made with mashed potatoes. They are cooked in a wide pan, and tend to be flat, golden brown pancakes in the shape of a triangle. I’ve always known Tattie Scones as 'potato scones', but recently learned that they are also known as 'fadge' or 'potato bread' in parts of Ireland.

Tattie scones are traditionally served with a Lorne Sausage, black pudding, bacon, egg, griddled tomato and/or mushrooms. Well we, meaning me and my nephew didn’t go down that road, we just had them with a fried egg and beans.

There are so many Scottish recipes for Tattie Scones, but I am fond of this one for many reasons. First it was given to me by a Scottish friend many years ago. Secondly, its so easy to make and thirdly, I always seem to have the right amount of left over cold mash to make this.

Tattie (Potato) Scones
Serves 2
Ingredients
I generous teaspoon of salted butter
160g mashed potato, cold
50g plain flour, plus extra for rolling out
Pinch of salt
1 - 2 tablespoon oil for shallow frying
Method
Blend the butter into the mashed potatoes, then add the flour and salt. Stir continuously preferably with a wooden spoon until smooth dough like consistency is achieved.
Gently roll out the soft dough on a floured surface into a rough circle and about 6mm thick. Using a palette knife gently cut through the dough, first downwards as if you cutting in half and then horizontally, so that you have four triangles.
In a wide frying pan, heat the oil. Carefully transfer the rolled out dough pieces into the hot oil. After a minute or so, flip over and cook the other side until golden brown in places. Enjoy immediately. These are best eaten on the day, but can be reheated in the oven.

For Burns Night or Day

If you are living in Scotland or have Scots ancestry, I am sure that celebrating Burns Night will be on your mind.

So here are a few non-traditional Scottish or Burns Night night inspired recipes that may tempt you. Some are made with the vegetarian haggis such as this:
Mushroom haggis pakoras with curried neep chips, haggis samosa and

Haggis pakora bites. The haggis bites were excellent as light nibbles.

Some recipes with neeps and tatties such as this Garam masala Swede Filo pie,

Swede neep soup,

and Garam masala Swede cakes,

These Clapshot Haggis Tikkia were very moreish. Its a shame here in the photograph that they have burst, as I had left them in the oven too long to stay warm. Great disguised in pitta bread though.

Home-made Vegan Tower of Haggis, neeps and tatties

and finally Haggis burgers aka patties.

If these don't excite you, I do have some traditional Burns Night fare too.

Vegan Haggis Burgers aka patties

I had some vegan haggis leftover from the weekend. I would have been tempted to follow in the footsteps of fellow blogger Johanna GGG and made some cheesy Haggis nachos for light snacking. But I already had plans for the leftovers in my head. I had already decided on making some vegan haggis burgers, or as some people would them - patties. Its been awhile since I've had a good veggie burger, in fact I can't remember the last time. So this was a good opportunity to make some.

Instead of enveloping my veggie haggis burgers in between two bread buns or a pitta bread, these were served with some Brussels Sprouts hash. The Brussels sprouts hash was excellent, but more about that later.
The burgers were substantive, with bite and chew from the lentils. Golden and crisp on the outside and light and soft on the inside. So much superior than those carpet tile processed burgers found at supermarkets. And just look at them, so much prettier and colourful.
The ingredients are exactly the same as the vegan haggis, the only addition is cooked kidney beans. These kidney beans were mashed and then combined with the other ingredients. This ensured that the burgers held whilst cooking and flipping in the pan and then transferring in one piece to the plate.

Vegan Haggis Burgers or Patties
Makes 8
Ingredients
50g pinhead oatmeal (soaked for 1 hour)
2 tablespoons olive oil
2 garlic cloves, minced
1 large onion, sliced finely
2 teaspoons garam masala
1 tablespoon Tamari
100g chestnut mushrooms, finely chopped
2 carrots, peeled and grated
100g puy lentils
100g of cooked kidney beans, about 1/2 tin, rinsed and chopped
1x400g tinned cooked kidney beans, drained, rinsed and well mashed
Freshly ground black pepper to taste
Sunflower oil for shallow frying
Method
Saute onion, garlic and seasoning in the oil until soft. Add the lentils and carrot and simmer on low heat until the lentils are soft, stirring to prevent sticking. The moisture content of the soaked lentils and carrot should be sufficient, but if not add a very small amount of water. Add the mushroom and allow to soften before adding the chopped kidney beans. Add the drained and rinsed oatmeal. Allow to cool before adding in the mashed kidney beans and combine well. Season to taste. Then shape into 6 - 8 burgers and place in fridge for 30 minutes to firm up before shallow frying in vegetable oil. Fry on both sides until golden. Serve warm.

Vegan Tower of Haggis, neeps and tatties

This weekend, when D and me visited the Kelvingrove Museum, I asked him to take a photograph of ‘Haggis Scoticus’ so that I may share it with you. Haggis Scoticus is the fictional wild haggis animal from which the original haggis is 'claimed' to be made from, see the prepared MacSween example next to it. Even my favourite TV chef Hugh Fearnley- Whittingstall knowingly allowed himself to be fooled by Scottish pranksters who led him on Wild Haggis hunt for one of his River Cottage series. Haggis continues to remain an amusing subject for people all over the world.
I have yet to meet a Scottish person to honestly admit to enjoy eating the traditional haggis (sheeps stomach full of offal). I have however met many Scots who talk about the traditional haggis with passion and pride; and this has not swayed with recent debate around the origins of haggis.
I’ve written before how ethnically diverse communities in Scotland have incorporated haggis into their traditional cuisine, for example haggis pakora or bhajis can be found at some South Asian (Indian, Pakistani and Bangladeshi) restaurants; haggis wontons and haggis spring rolls at some Chinese Take-aways in Glasgow and haggis samosa in Edinburgh. One of the best places to eat vegetarian haggis samosa in my opinion has to be the Baked Potato in Edinburgh. I think it was around this time last year that I treated my nephew to a vegetarian haggis samosa. It was nice and spicy too. Another modern twist on the haggis is a dish called the ‘Flying Scotsman’ chicken stuffed with haggis. Haggis features quite a lot now in Scottish fast food. There is haggis burger, a patty of fried haggis served on a bun, haggis fritters, haggis pasties, haggis pies topped with a swirly mash, haggis savoury crepes, haggis wrapped in tortilla, haggis nachos, haggis lasagne, haggis macaroni cheese, haggis crisps and much much more. I’ve even created some with my own twist, mushroom haggis pakoras, haggis pakora bites, and haggis tikkia.

As a person who prefers to eat her vegetables, I have absolutely no idea what the meat version of haggis tastes like, but I can tell you that the vegetarian alternative is a bit like a smooth oaty- bean and nut roast.
I know haggis, neeps and tatties are traditionally served as a main course of a Burns Night Supper and Hogmanay, not St Andrews day celebrated on the 30th November. St Andrew is the Patron Saint of Scotland. But it is not often I eat meat-free haggis, so any excuse is welcome. Also chances are I may not be living in Scotland this time come next year, and good haggis may not be easy to find in places like England and Wales, so I thought it would be a good time to start making some from scratch made with various pulses, oats and vegetables.

There are so many vegetarian and haggis recipes on the world wide web, however the recipe I made was adapted from Hendersons. If anyone should be making a good version of vegetarian Haggis, it has to be Hendersons Bistro and Restaurant, a Scottish institution.

Those of you who read my blog often, will know that I am not a huge fan of vegetables mashed, but if I am to stay within the traditional boundaries of haggis, neeps and tatties, then the one thing I can do is present it slightly differently to those I’ve made in the past, often shaped into quenelles or placed in rings. Once all the components were made, I spooned, pressed and layered each into individual pudding basins and then gently placed onto a plate, if you are not eating these immediately then, they can be gently steamed for 20 minutes before serving. If you don’t have individual basins, you could do in a large basin and bring it ceremoniously to the table.

Can you guess what is missing from this picture? Greens? No Gravy! It does look a bit dry, but you will have to take my word for it when I tell you this veggie haggis was quite moist.

Now having had the ready-made vegetarian haggis and home-made version, I asked D for his opinion. He said he thoroughly enjoyed it, it had substance and it had flavour. He had one criticism, and it was nothing to do with the vegan haggis, it was my tatties, I did not mash them well. Well I did say, I didn’t like mashed veg.

Vegan Haggis

Serves 4

Ingredients

50g pinhead oatmeal (soaked for 1 hour)

2 tablespoons olive oil

2 garlic cloves, minced

1 large onion, sliced finely

2 teaspoons garam masala

1 tablespoon Tamari

100g chestnut mushrooms, finely chopped

2 carrots, peeled and grated

100g puy lentils

100g of cooked kidney beans, about 1/2 tin, rinsed and chopped

Freshly ground black pepper to taste

Method

Saute onion, garlic and seasoning in the oil until soft. Add the lentils and carrot and simmer on low heat until the lentils are soft, stirring to prevent sticking. The moisture content of the soaked lentils and carrot should be sufficient, but if not add a very small amount of water. Add the mushroom and allow to soften before adding the kidney beans. Season with black pepper to taste. Finally add the drained and rinsed oatmeal and mix well. Serve warm. Adapted from Henderson's Wholefood Cookbook.

Vegetarian Haggis Pakora Bites

Call them haggis popcorn, call them haggis morsels, call them haggis balls, even haggis bon bons - one thing for certain though, they are definitely bite sized.

I made these with the left over vegetarian haggis and pakora batter from my belated Burns Supper celebrations. Tasty they were too.
My regular readers will note that I have a new blog header too. I was going to post this on my 500th blog post, which is about a fortnight away, but as you can appreciate circumstances have changed a little. I won't be changing the name of my blog though, I am accustomed to it. Also I will still be growing some of my own soft fruit and vegetables, albeit from my tiny garden plot.

Once again, may I take this opportunity to Thank you all for your kind words of support at this time. It really is most appreciated.

Mushroom haggis pakoras with curried neep chips

Over the years the Scottish haggis has undergone many guises from its traditional serving with mashed neeps (swede, rutabaga or turnip) and tatties (potatoes) on St Andrews Day or Robert Burns Night, to celebrate the Caledonian national bards birthday. These days there are many ways to eat the Haggis. There is haggis samosas, haggis pakoras, haggis pasty, haggis spring rolls, haggis wontons, haggis lasagne, Haggis tostados, haggis Tex Mac nachos, haggis quesadillas and even haggis wraps with winter Tzatziki.

I personally think the wider appeal of the haggis in the past few years has come about come about because of the versatility of the 'vegetarian haggis'. Previous to that not even hardcore meat eaters could stomach the thought of eating the 'real haggis' made from sheeps stomach stuffed with oatmeal, sheeps lung, heart and liver, but disguise it and it becomes a far more appealing product.

It’s only been in the past few years that Scotland has begun to recognise the contributions made by its ethnically diverse communities. Most notable for me is perhaps the visibility of Scottish Sikh communities whom whilst proudly retaining their own cultural and religious identity, have openly embraced aspects of Scottish identity. As part of Scotlands hidden 'Black history' I have learned about the Scottish Sikh Prince, I also became aware of the contributions of the New Scots: the Polish Tartan, the Scottish-Sikh or Leith Tartan. 

Such cultural influences have also impacted on cuisine. In the cities of Scotland, you will often see a Punjabi-style haggis on menus at pubs and restaurants. To the traditional haggis recipe additional ingredients such as onions, cumin seeds, garlic, ginger, green chillies and other spices are added and Naan bread, rotis and chappatis replace the traditional 'neeps' and 'tatties'.

Jeevan Singh of the band The Tartan Dhollies, wearing Leith Sikh tartan. © the artist
From Portrait of The New Asians by photographer Herman Rodriguez 2006

The traditional Burns Night supper ritual would begin with the haggis being ceremoniously led into the room by a man dressed in complete Scottish outfit and bagpipes. However, at a Sikh Burns Night supper, this duty is performed by a Scottish Sikh piper wearing his turban and kilt to identify both his religious, social and cultural heritage. This should not be a surprise, after all, Indian and Pakistani pipe bands have been popular sight at Scottish piping events in Paisley, Glasgow and Edinburgh for a long time now. Also did you know that many of the bagpipes and kilts imported into Scotland are manufactured in the Indian and Pakistani Punjab.
I have read some instances when the haggis was led into the room by a Bhangra or dhol band. Anyway, back to the Burns Supper Night. At a traditional Scottish Burns supper night, the Scottish dirk is traditionally stabbed into the haggis skin during the Burns Ode to a Haggis address, however at a Scottish Sikh event this is often replaced with a kirpan, a spiritual Sikh dagger.

Many people will be or are horrified at integration of cultural identities, and more so at the fusion of such cuisines, but think about it, many countries, even towns and cities identities are based on imports or cuisines that are fusion food. Take Dundee Marmalade for example or even a cup of Tea in Great Britain. Anyway, I digress again. Last year in acknowledgment of Scotlands diverse communities, BBC Radio Scotland transmitted a programme Ravi Burns. In place of Burns's 'Address to A Haggis', the Scottish Sikh comedian actor Sanjeev Kohli gives us Ode to a Samosa: "Wee sleekit, cowrin' triangular tastie, oh what a picnic is in thy pastry'. The novelist Alasdair Gray also recited 'To a Mouse' against a background of sitars.

Now back to my dish. You may already know that every South Asian (m)Ummi Ji whether she is from India, Pakistan or Bangladesh will have her own traditional recipe for pakoras, but the one I am using for this recipe combines both Scottish and Punjabi cuisines. I served these with curried neep chips and mint-yogurt chutney. This is my effort for a belated Burns Supper. I hope you will all approve.

To see more about the Portrait of The New Asians Exhibition see here link to National Library of Scotland

Mushroom haggis pakoras with curried neep chipsServes 4
Ingredients
For the pakoras
200g gram flour also known as chickpea or besan flour

1 tablespoon of garam masala

1 generous tablespoon of dried methi, also know as dried Fenugreek leaves

1 teaspoon cumin or Ajwain seeds (also known as Bishop weeds seeds)

Salt and red chilli powder to taste
1 fresh green chilli, minced

Tepid water as required

1 small Vegetarian Haggis

6 – 8 large Portobello mushrooms

Sunflower or olive oil for frying
Method
To make the pakora batter, put all the dry ingredients into a large bowl and minced green chilli and mix. Add water gradually and mix the batter until smooth but not thick. Leave aside for 5-10 minutes.
Steam the haggis for 20 minutes, then break it up with a fork so that it can cool down.
In the meantime, wipe clean the mushrooms and cut out the core.
Heat the oil in a frying pan for 5 minutes. Scoop out a tablespoon of haggis on the mushroom, press and spread it gently with the back of the spoon. Add more haggis if required but not too much. Do this with all the mushrooms. When this is done, gently place the mushroom into the batter to coat, I use my hands, but use a spoon if you wish to ensure batter covers the mushroom.

Heat the vegetable oil. Place 2 – 3 mushrooms into the pan, ensuring not to crowd them out and fry for 3-4 minutes until golden-brown. Turn the mushroom over so that it is evenly golden. Once cooked, remove from the pan and place onto a kitchen towel to dry.

For the curried neep chips

One large swede, turnip or rutabaga, peeled and sliced into chips

Toss in generous coating of olive oil

Bake in a moderate hot oven, turning now and again until slightly golden.

In the last 10 minutes, sprinkle over either 1 teaspoon curry powder or garam masala and a sprinkling of salt. Cook for a further 10 minutes. Then serve warm.