Vegetarian Haggis baked in chard leaves. A delicious combination of french lentils, roasted mushrooms, nuts, oats and whisky.
This recipe contains lentils (french), mushrooms, oats (rolled), nuts (mixed), beans (kidney), cheese (cheddar), butter, whisky (bourbon), lemon juice, paprika, nutmeg, salt, black pepper, chard, allspice
Prep time: 15 min
Cook time: 20 min
- 1 cup(s) french lentils prepared this way (Link to Out of the Ordinary French Lentils)
- 1 cup(s) roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms)
- 1 cup(s) rolled oats, toasted till fragrant and lightly brown
- 1 cup(s) mixed nuts, roughly chopped
- 1/2 cup(s) kidney beans
- 1 cup(s) grated sharp cheddar
- 4 T butter, cut into pieces
- 1 tbsp. whisky (I used laphroaig, which has a lovely smokey flavor)
- 1 tbsp. lemon juice
- 1/2 tsp. smoked paprika
- lots and lots and lots and lots of black pepper
- 6 or 7 very large chard leaves
- 1. Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.
- 2. In a large pot of salted water, boil the chard leaves for a couple of minutes, until they’re wilted, but still bright. Drain them, and leave to cool for a moment. They don’t need to be completely dry.
- 3. Butter a medium-sized bowl or dish. Line the bowl with the chard leaves – starting in the center and moving around like the petals of a flower. Make sure the leaves overlap one another. Their tips should hang over the outside of the bowl.
- 4. Press the filling into the leave-lined bowl, and then fold the tips of the chard leaves over. Overlap them again, until you have a smooth, coherent surface of chard leaves. Dot the surface with the remaining tablespoonful of butter.
- 5. Bake at 400 for 15 to 20 minutes, till it’s hot through.