6 medium unpeeled onions, trimmed 50g sunflower margarine 50g organic rolled oats 50g pinhead oatmeal 50g chopped mixed nuts 1 onion, finely chopped 100g mushrooms, finely chopped 1 carrot, finely chopped 200g can red kidney beans, drained and chopped 50g vegetable suet 1 teaspoon yeast extract 1 teaspoon ground black pepper 2 tbs. chopped mixed fresh herbs pinch of grated nutmeg juice of 1 lime 1 tbs. whisky seasoning chopped fresh chives and parsley, to garnish Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water. Preheat the oven to 190C (375F). To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl. Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season. Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes. Serves 6. |
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