Friday, 20 January 2012

Vegetarian Barley Haggis

This is another variation of a vegetarian haggis which uses barley to add a more traditional texture to the haggis.


  • 1 onion, finely chopped
  • 2 tbsp ghee
  • 150g dried barley
  • 4 carrots, washed and sliced
  • 100g porridge oats
  • 100g chopped mixed nuts
  • 600ml vegetable stock


  1. Pre-heat the oven to 180 degrees.
  2. Fry the onion in ghee until soft over a medium heat.
  3. Pour boiling water over the barley to pre-soak it.
  4. Add the carrots and fry for 5 minutes.
  5. Drain the excess liquid off the barley. 
  6. Add the barley and oats to the carrots and onions and mix well.
  7. Fry for 3 minutes.
  8. Add nuts and then pour in the vegetable stock.
  9. Mix everything well and turn the heat down to low.
  10. Simmer for 15 minutes, stirring frequently to prevent it sticking.
  11. Press the mixture into a large pre-greased dish and bake in the oven for 20 minutes.
  12. Serve with neeps and tatties.

Serves 4.

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