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
LAMB BHUNA RECIPE - BBC GOOD FOOD
Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop
Provided by Tom Kerridge
Categories Dinner, Supper
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
- For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
- Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
- Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.
Nutrition Facts : Calories 455 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.5 milligram of sodium
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Total Time 45 minutes
Category Breakfast
Cuisine British
Calories 179 calories per serving
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Calories 218 calories per serving
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Calories 394 calories per serving
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