Northamericanhaggis Recipes

Steps:

• Heat oven to 350 degrees.
• Grease an 8 1/2 x 4 1/2 inch loaf pan.
• In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, process until well combined.
• Spoon lamb mixture into greased pan, pat surface to level.
• Bake 45 to55 minutes or until centre feels firm when gently pressed.
• Cool 5 minutes in pan, unmold onto platter, slice and serve.

Steps:

• In one pan, boil the barley for 30 minutes.
• In another, boil green and red lentils for 30 minutes.
• Drain both barley and lentils well and reserve separately.
• Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
• Sauté for three minutes or so; then reserve in a bowl.
• Chop onion and mushrooms fine or pop them in the food processor.
• Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
• Cook for 2 or 3 minutes.
• Then add lentils and the oat/barley mixture.
• Mix up this lot well.
• Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
• but not too watery!
• This can be trial-and-error.
• I find that roughly 300 ml works for me.
• But I always make up about 500 ml, just in case.
• You can also splash in a little extra olive oil if you think it is needed.
• Mix in spices, whiskey, juice, and Worcestershire sauce?.
• and do a bit of a taste test.
• Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
• Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
• Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
• Cook this for about an hour or an hour and a quarter.
• Times may vary greatly.
• Refrigerates or freezes well.
• Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

Steps:

• Preheat oven to 325°. Cream butter and sugar; add extracts. Gradually add flour and salt. Stir in nuts. Shape into 1-1/4-in. balls; place on ungreased baking sheets. Flatten slightly with fingers. , Bake until the bottoms are lightly browned, about 25 minutes. Cool on a wire rack. When cool, sprinkle with confectioners' sugar.