|Name:||Baked Onions with Vegetarian Haggis||Contributor:||Pat Loughery|
|Description:||Baked onions with vegetarian haggis||Posted:||1995-12-04|
|Key words:||vegetarian, haggis, onions||Category:||Main Dishes|
|Ingredients:||6 medium unpeeled onions, trimmed
50 g sunflower margarine
50 g organic rolled oats
50 g pinhead oatmeal
50 g chopped mixed nuts
1 onion, finely chopped
100 g mushrooms, finely chopped
1 carrot, finely chopped
200 g can red kidney beans, drained and chopped
50 g vegetable suet
1 tsp yeast extract
1 tsp ground black pepper
2 Tbsp chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbsp whisky
chopped fresh chives and parsley, to garnish
|Preparation:||Cut a slither from the bottom of each of the onions, so that they stand
upright. Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5.
To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook
gently for 5 minutes until softened. Stir into the toasted oat mixture with the
remaining haggis ingredients. Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin
and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
|Notes:||Drink plenty of whisky with this :)|