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. 

Vegan Haggis, Neep and Tattie Pie

I made a version of these vegan Haggis, Neep ad Tattie Pies early this year to celebrate Burns Night in Wales,  but unfortunately, I did not get to share a picture of the pies or the recipe, so in anticipation of St Andrews Day, I thought I'd give them a go again, this time they were topped with the saltire. 

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.

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.

From the Indian Subcontinent to Scotland with love

Or is it the other way around…

Over the past few years there has been much interest in the haggis fritter, vegetarian haggis pakora or bhaji, and even haggis samosa with various TV food shows making noises about it. I first tasted the vegetarian haggis samosa in Edinburgh and really liked the idea and the flavour. Recently I introduced it to my nephew, who wasn't as keen on it as I was.

I was first introduced to haggis pakora by a Scottish friend of Pakistani heritage in 2001 when she brought in a tray of savoury delights, amongst them were these tasty little morsels. I was well impressed with how many South Asian families, whether Sikh, Hindu or Muslim had incorporated some uniquely Scottish flavours into their cuisine, hence Scottish South Asian fusion food. There is even a 'curried black pudding' recipe, but I won’t go there, unless of course it’s made with the vegetarian version of black pudding.
Anyway in the tradition of my South Asian Scottish friends, last week with the left overs from my St Andrews day meal I had decided to create a fusion dish too. I decided to make some ‘clapshot vegetarian haggis tikkia’. For the uninitiated, imagine deep-fried potato cake covered in a spicy batter and you will get the picture of what this dish would be like. I was confident that these savoury bite would be a success, as my Welsh Glamorgan pakoras and even those I made with Welsh Caerphilly cheese early in the year had been, but the true test is the opinions of others, I hoped they would approve.
I served these in pitta bread, but burger buns will do just fine too; however please note aloo tikkia are traditionally eaten with plain roti’s. And what was the verdict. They got the thumbs up and were described as a 'splendid culinary fusion of two cultures' by whom? My nephew of course! I know, I know he is biased. If you get a chance to make them, please do, and give me your verdict.

I had left the cooked tikkia in the oven to stay warm, but they were in there too long and some had burst, but this did not impact on the flavour, just the way they looked.

Clapshot Vegetarian Haggis Tikkia

Makes 12
Ingredients
Follow clapshot recipe here, but reduce quantity by half and allow to cool*. Then add about 225g of cooked vegetarian haggis, 1 finely sliced green chilli (deseeded if you wish) and 1 small onion, finely sliced. Combine well using your hands. Now take a small handful of the clapshot haggis mixture and shape into flat cakes, you should get about 10 – 12, depending on size.

150g gram flour (also known as chickpea flour)
½ - 1 teaspoon chilli powder or to taste
1 generous teaspoon garam masala
1 teaspoon Aijwain seeds also known as Bishops Weed seeds) available at most South Asian stores.
Season with salt as required
Water as required

Vegetable oil for deep frying
Method

Mix all the above ingredients except for the oil, until you have a dropping and coating consistency. Set aside. Pour in enough oil in a pan till it reaches about ½ inch up the side. Heat the oil. Gently dip each tikka piece into the gram flour batter to coat and then gently drop in tikka pieces, cook on one side until golden about 3 minutes, then flip over and cook other side. Once cooked, remove from the pan and place onto a kitchen towel to drain excess oil before serving.

*As I made these clapshot haggis tikkia with leftovers from my St Andrews day meal, I had to guess the ingredient quantities in the recipe, so if you do decide to have a go, please check consistency and alter accordingly.

Clapshot and Vegetarian Haggis

For St Andrew's Day.

Although I treated my nephew to a haggis samosa over the weekend, I wanted him to try the real thing, no not the meat version, but the vegetarian version which apparently is much better than the traditional haggis; so I have been told. My nephew snug his nose, but said 'i'll eat whatever you feed me'. I had to convince him it was not something I ate everyday, just now and again. In fact the last time I had a similar meal was for Burns Night Supper.

Here was my humble attempt at celebrating St Andrews day: home-made Clapshot and Macsween of Edinburgh's vegetarian haggis.

Neeps and tatties are the traditional accompaniment to haggis, but I decided to make clapshot for a change. So what is clapshot? Clapshot is a Scottish dish similar to Northern Ireland's champ and also to colcannon. Clapshot differs by having the potatoes and turnips - called swede in England and Wales, and for short, neeps in Scotland, instead of the chosen green, whether its cabbage, leeks or spring onion.
Some of you may have read early in the year, that the origins of haggis have recently been disputed. There are records of a similar 'sausage' in Greek writings, according to the famous Scottish cook, Clarissa Dickson Wright the origins are more likely to be Scandinavian - a legacy of the Viking raids. However shrouded in mystery the history of the haggis may be, there is no disputing the fact that Robert Burns brought it into the limelight through his poem 'To a Haggis'.
Our Scottish meal was warming and comforting, and I am pleased to report that my nephew enjoyed it, though he did sprinkle a lot of black pepper on his clapshot.

For sweets, I was going to make a cranachan, I like the pinhead oatmeal texture, but decided it was too cold too, maybe next time. Next year I intend to make my own vegetarian haggis too.

Happy St Andrew's Day for those of you celebrating it.

Clapshot

Serves 6

Ingredients

500g potatoes, peeled and chopped

500g turnip (swede) peeled and chopped

50g butter

Method

Put vegetables in two separate pots of cold salted water, then cover and bring to the boil. Simmer until the vegetables are tender. Return them to the pan, cover and shake the pan over a very low heat to dry them off completely. Then mash the vegetables together with the butter, season with salt and pepper.

On our table for Burns Night Supper

There was no Cock-a-leekie soup on our Scottish themed table. Cock-a-leekie soup is traditionally made with chicken (which I do not eat), and prunes (which D doesn't like).

Instead we went with a Leek and potato soup with a hint of warm spices.

Vegetarian Haggis (McSween of course)

Warm with Tatties (mashed potatoes)

Bashed neeps (Mashed Turnip) - hence the Tur neep, or Swede as it is also known by. I don't know why? Do you?


Scottish Nains Oatcakes and selection of cheeses

Tunnocks for the sweet toothed amongst us

A Tassie o’Coffee with cream - no dram of whisky. Some of us have work to go to tomorrow.

PS The leeks in the soup were the only vegetable from our plot.