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| Name: | Baked Onions with Vegetarian Haggis | Contributor: | Pat Loughery |
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| Description: | Baked onions with vegetarian haggis | Posted: | 1995-12-04 |
| Key words: | vegetarian, haggis, onions | Category: | Main Dishes |
| ID: | 85 | Updated: | 2005-11-26 00:46:37 |
| 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 seasoning chopped fresh chives and parsley, to garnish |
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| 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. |
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| Notes: | Drink plenty of whisky with this :) | ||
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