Celebrate Burns Night – Monday 25 January with a Traditional Burns Night Supper
No traditional Burns Night bill of fare would be complete without a ‘warm, reeking cheiftan o the puddin’-race’, however, not everyone can stomach the idea of dining on sheep’s ‘pluck’ (the lungs, heart and liver) so we suggest making your own veggie haggis. Packed with the wholesome goodness of Scottish oats and, deliciously spiced for a traditional taste, there’s definitely nothing offal about this recipe from the Vegetarian Society:
Not So Offal Mini Veggie Haggis
Makes 4 individual haggises,
Dairy, wheat & egg free
100g/4oz onion, finely chopped
15ml/1tbsp sunflower oil
200g/8oz fine oatmeal
50g/2oz carrots, very finely chopped
35g/1.5oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/1.5oz ground peanuts
25g/1oz ground hazelnuts
0.5 tbsp soy sauce
1tbsp lemon juice
2tsp dried thyme
2tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
1 tsp freshly ground black pepper
salt to taste
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. 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 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 minutes.
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.
For more sensational recipes visit the Vegetarian Society website at www.vegsoc.org
Buy local and in season - leeks and kale
January sees Curly Kale in season while February brings plentiful leeks. The Vegetarian Society’s Cordon Vert? cookery school has created two delicious recipes using these seasonal ingredients Curly Kale and Potato Cakes, and Tangy Leek and Ginger Soup.
There are many reasons to eat seasonal fruit and vegetables, ingredients will be fresher and therefore tastier. If produced locally, they will have less impact on the environment, thanks to reduced energy use and associated carbon dioxide emissions from their production and transportation. Buying seasonal fruit and vegetables is also a good way to support your local economy and farming communities.
Curly Kale and Potato Cakes
Serves 4
Prep Time: 10 mins
Cooking Time: 45 mins
Ingredients
500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 medium free range egg yolks
2 tbsp crème fraiche
100g vegetarian smoked cheddar, thinly sliced
Method
1. Bring the potatoes to the boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.
2. Sauté the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.
3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).
4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
5. Top the cakes with the cheese and place under a hot grill until melting.
Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages
Tangy Leek and Ginger Soup
Serves 4 : Preparation time: 10 minutes Cooking time: 15 minutes
450g leeks (about 2 medium)
25g soya margarine
2 small cloves garlic, peeled and crushed
100g potato, peeled and diced
600ml light coloured vegetable stock
5 – 7 tbsp ginger wine, according to taste
6 tbsp soya cream
salt and pepper to taste, paprika to garnish
1. Remove any tough outer leaves from the leeks and top and tail. Leave as much dark green as possible. Cut horizontally into thin slices, rinse well.
2. Melt the margarine and gently sauté the leeks for 5 minutes until soft, then add the garlic and sauté for a further 30 seconds. Add the potato and stock. Bring to the boil then simmer for about 10 minutes.
3. Remove from the heat and add 4 tbsp ginger wine and the soya cream. Liquidize until smooth, adding more ginger wine and seasoning if needed at the end.
4. Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.
