Burns Night party
On 27th January we had a Burns
Night party - partly to cheer up the end of January,
and partly because one of us has a distant ancestor in
Ayrshire...
We read the traditional Burns poems and ate three kinds of haggis, neeps and tatties, and cranachan, all washed down with a dram of Talisker whisky!
the recipes
neeps
1 large swede, sunflower margarine, freshly ground black pepper
tatties
potatoes, sunflower margarine, Maldon sea salt optional
haggis 1
(round transparent pudding bowl)
organic rolled oats
organic pinhead oats
1 tin organic green lentils, drained and rinsed
1 tin organic flageolet beans, drained and rinsed
1 tin button mushrooms
some whole shallots
wholegrain mustard
1 onion
some sunflower oil
some sunflower margarine
some Talisker whisky
some water
haggis 2
Vegetarian haggis
Ingredients
100g/4oz onion, peeled & finely chopped
15ml/1tbsp sunflower oil
50g/2oz carrots, very finely chopped
35g/11/2 oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/11/2 oz ground peanuts
25g/1oz ground hazelnuts
30ml/2tbsp shoyu (soy sauce)
15ml/1tbsp lemon juice
7.5ml/11/2tsp dried thyme
5ml/1tsp dried rosemary
generous pinch cayenne pepper
7.5ml/11/2 tsp mixed spice
200g/8oz fine oatmeal
Freshly ground black pepper
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. Then 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 a lightly oiled 1lb loaf tin and bake for 30 minutes.
7. Serve with mashed neeps and tatties.
© The Vegetarian Society 1997, 'Feeding the imagination; the Vegetarian Society cookbook', also available on the vegetarian Society web-site - reproduced here courtesy of the Vegetarian Society.
cranachan
4 oz pinhead oatmeal, toasted in the oven for about five mins
2 large tubs of soya yoghurt
four tablespoons (or more to taste!) whisky
6oz (more if you want) raspberries (ideally grown in the garden back in the summer and frozen since then!)
2 tablespoons of golden syrup
Blend about a quarter of the raspberries to a puree. Mix all the other ingredients together. Then fold in the pureed fruit to make a 'ripple' effect. Fold in the remaining fruit and sprinkle with a little oatmeal. Spoon into a large bowl or individual dessert glasses. Chill and serve!
We read the traditional Burns poems and ate three kinds of haggis, neeps and tatties, and cranachan, all washed down with a dram of Talisker whisky!
the recipes
neeps
1 large swede, sunflower margarine, freshly ground black pepper
tatties
potatoes, sunflower margarine, Maldon sea salt optional
haggis 1
(round transparent pudding bowl)
organic rolled oats
organic pinhead oats
1 tin organic green lentils, drained and rinsed
1 tin organic flageolet beans, drained and rinsed
1 tin button mushrooms
some whole shallots
wholegrain mustard
1 onion
some sunflower oil
some sunflower margarine
some Talisker whisky
some water
haggis 2
Vegetarian haggis
Ingredients
100g/4oz onion, peeled & finely chopped
15ml/1tbsp sunflower oil
50g/2oz carrots, very finely chopped
35g/11/2 oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/11/2 oz ground peanuts
25g/1oz ground hazelnuts
30ml/2tbsp shoyu (soy sauce)
15ml/1tbsp lemon juice
7.5ml/11/2tsp dried thyme
5ml/1tsp dried rosemary
generous pinch cayenne pepper
7.5ml/11/2 tsp mixed spice
200g/8oz fine oatmeal
Freshly ground black pepper
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. Then 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 a lightly oiled 1lb loaf tin and bake for 30 minutes.
7. Serve with mashed neeps and tatties.
© The Vegetarian Society 1997, 'Feeding the imagination; the Vegetarian Society cookbook', also available on the vegetarian Society web-site - reproduced here courtesy of the Vegetarian Society.
cranachan
4 oz pinhead oatmeal, toasted in the oven for about five mins
2 large tubs of soya yoghurt
four tablespoons (or more to taste!) whisky
6oz (more if you want) raspberries (ideally grown in the garden back in the summer and frozen since then!)
2 tablespoons of golden syrup
Blend about a quarter of the raspberries to a puree. Mix all the other ingredients together. Then fold in the pureed fruit to make a 'ripple' effect. Fold in the remaining fruit and sprinkle with a little oatmeal. Spoon into a large bowl or individual dessert glasses. Chill and serve!