Friday, 25 January 2013

Recipe of the week - Slow Cooker Haggis

This is the weekend for Burns' Night Suppers. Maybe you are attending one and freaking out about what to eat. If that is the case then set up this to cook in your slow cooker and sit back to enjoy the Highland Dancers and Scottish poetry you can barely make out.

I make this at least twice a year, on St Andrew’s Day in November and on Robbie Burns’ Day in January. I often make it in August too, for my husband’s birthday request. Traditionally served with “bash’d Neeps and mash’ed Tatties” a puree of Rutabaga (or Brown Turnip) and mashed potatoes on the side. This is a rendition of Haggis which truly captures the taste of the traditional dish without all the body parts. My father-in-law (Scottish to the core) prefers this to the “real” thing. 

SC Haggis + Not Quite Neeps and Tatties


Haggis
Serves 4 to 6 
  • If your slow cooker insert is stovetop safe use that instead of a skillet so no transfer is required. 
  • If you have leftovers this is good sliced and pan fried until the outsides are a little crispy.
  • Before you ask, yes, that is the right amount of pepper! And, in case you were wondering, not all haggis is stuffed into a casing. This is how you’ll often find it presented in Scotland.

Preparation Time – 25 Minutes

½ cup Rolled Oats
½ cup Steel Cut Oats
½ cup small Walnut Pieces
1 tablespoon Margarine

1 tablespoon Canola Oil
1 medium Onion, finely chopped, about 1 cup

2 cups finely chopped Button Mushrooms, 8 medium

1 ½ cup roughly chopped cooked Red Kidney Beans (14-ounce can) if tinned; drained and rinsed 
1 cup grated Carrot, 1 large
1 ¼ cups Vegetable Stock
¼ cup Whisky
2 tablespoons Lemon Juice
1 teaspoon White Pepper
1 teaspoon Marmite
1 teaspoon ground dried Sage
1 teaspoon dried Thyme
1 teaspoon dried Rosemary
½ teaspoon dried Oregano
¼ teaspoon Salt
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder

In a large skillet sauté the oats and walnuts in the margarine, over medium heat, until toasty and golden, about 5 minutes. Transfer to the slow cooker and hold until required.
Heat the oil over medium heat and sauté the onion until soft and translucent, about 5 minutes.
Add the mushrooms and sauté until just releasing their liquid, about 5 minutes.
Transfer to the slow cooker with the oats.
Add the kidney beans, carrot, stock, and remaining ingredients to the slow cooker and stir well to combine.
Set heat to low and cook for 8 hours, if possible stirring occasionally, if not (if you are out for example) then give it a good stir whenever you can.
Uncover, turn heat to high, and cook for a further 30 minutes, stirring frequently to evenly brown, remove excess water, and get a little bit of crustiness.

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