In “Scotland”, their excellent anthology published by Editions de La Martinière, Aurélie Bellacicco and Sarah Lachhab share 60 recipes that transform haggis. Including recipes for this iconic dish guaranteed to be without lamb belly.
A heresy? And yet, in 2019, James Macsween, who is the owner of the Edinburgh Macsween brand, explained that vegetarian haggis represents a quarter of the Scottish market. It has been on the market since 1984. If the meat-based haggis remains stable in practice, then vegetarianism is on the rise, even among regular meat eaters. Why? Because its taste and texture make it a nutritious and delicious food. With lentils, oats and various grains, this dish is low in gluten, high in protein and fiber.
Want to try it? It takes about an hour to prepare and three hours to cook.
Also read: Scottish fish farming conditions criticized
Ingredients for 4 people
For haggis
- 60 g green beans
- 70 g of barley
- 1 small onion finely chopped
- 1 small carrot, finely chopped
- 2 finely chopped shiitake mushrooms, stems removed
- ½ tsp. black pepper
- ½ tsp. ground nutmeg
- ½ tsp. ground coriander
- 2 tbsp. teaspoon soy sauce (or Marmite® if available)
- 20 g coarsely broken sunflower seeds
- 1 tbsp. blackstrap molasses
- 100 g of chopped oats
- 2 tbsp. oil soup
- salt
For mashed potatoes and rutabagas
- 800 g potato flour (bintje type), peeled and cut into pieces
- 800 g rutabagas, peeled and cut into pieces
- 60 g fat
- Milk
For whiskey sauce
- 12 cl of whiskey (sweet, not too smoky)
- 2 shallots very finely chopped
- 2 very finely minced garlic cloves
- 2 bay leaves
- 1 tbsp. mustard
- 1 tbsp. black pepper
- 20 cl beef broth
- 20 cl of water cream
- 20 g fat
- 1 tbsp. oil
Also read: No more 3, 8, 12 or 50 year old whiskey in the barrel?
Preparing the haggis
and haggis
- Put the lentils in a pot of salted water for 20 minutes. They should be firm. Book.
- Cook the pearl barley in a pot of salted water for 50 minutes. It should be firm. Book. These two steps can be planned up to a day in advance. (Keep refrigerated at this point.)
- Preheat the oven to 180 ° C (th. 6).
- Saute onion and carrot in a heavy pan with oil for 5-6 minutes.
- Add the mushrooms and cook for 3 to 4 minutes, time for the mushrooms to pop and the liquid to evaporate.
- Add pepper, nutmeg, coriander, soy sauce (or Marmite®), sunflower seeds and molasses. Mix well.
- Then pour oat flakes and 20 cl of water. Mix well and cook for five minutes. The mixture should thicken.
- Add the pre-cooked lentils and pearl barley and mix.
- Pour into a quarter mold or a springform pan about 20 cm wide.
- Bake in a hot oven for about 30 minutes.
Mashed potatoes and rutabagas
NB: You have to prepare the rutabagas and potatoes separately, but the process is the same in both cases.
- In two saucepans, cook potatoes and rutabagas in salted water for 20 minutes or until tender.
- Mix with a fork or mashed potatoes.
- Add 30 g butter to each pan and mix.
- Dissolve the mashed potatoes and milk, and mix it slowly until you get the consistency you want.
Whiskey sauce
- In a saucepan, saute the shallots in butter and oil for 8 minutes. They should be soft and fragrant.
- Pour in the whiskey and cook until the liquid has completely dissolved. You can light the whiskey if you want a caramelized taste.
- Add garlic, bay leaf, mustard, pepper and beef broth.
- Simmer for 10 minutes until the sauce reduces by half.
- Pour the cream and simmer for 5 minutes until the sauce thickens.
- Strain the sauce through a strainer to remove pieces or put it in a blender.
- Pour over the haggis and enjoy the two purées.
Good to know
This terrine can be stored for up to 5 days in the refrigerator in an airtight container. One of the main ingredients of haggis is Marmite® (a paste made from brewery residues). We know that it is difficult to find in France, it can be easily replaced with aromatic additives, such as Viandox® or soy sauce. Whiskey sauce is great with steak or grilled vegetables. Originally, the haggis recipe was very peppery; if it’s too hard on your palate, feel free to reduce the amount of pepper.
And to find all the recipes in this book, go to Here.