VEGAN HAGGIS RECIPE | BBC GOOD FOOD
Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
- When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
- Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.
Nutrition Facts : Calories 313 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.22 milligram of sodium
DUMPLINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
Nutrition Facts : Calories 281 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium
More about "cooking suet recipes"
DUMPLINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Supper
Calories 281 calories per serving
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
VEGGIE CROWN | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 532 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool. Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.
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