Vegetarian Haggis

Name: Vegetarian Haggis
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 1 cup Lentils (1 cup french lentils prepared this way (Link to Out of the Ordinary French Lentils)); 1 cup Mushrooms (1 cup roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms)); 1 cup Rolled Oat (1 cup rolled oats, toasted till fragrant and lightly brown); 1 cup Nut (1 cup mixed nuts, roughly chopped); ½ cup Red Kidney Beans (1/2 cup kidney beans); 1 cup Sharp Cheddar Cheese (1 cup grated sharp cheddar); 4 tbsp Salted Butter (about 4 T butter, cut into pieces); 1 tbsp Whiskey (1 T whisky (I used laphroaig, which has a lovely smokey flavor)); 1 tbsp Lemon (1 T lemon juice); ½ tsp Paprika (1/2 t. smoked paprika); 1 pinch Nutmeg (pinch each nutmeg and allspice); 0 pieces Table Salt (salt); 0 pieces Black Peppercorns (lots and lots and lots and lots of black pepper); 6 pieces Swiss Chard (6 or 7 very large chard leaves)

35 minBritish

Servings6

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 6 servings

Lentils1 cup · 1 cup french lentils prepared this way (Link to Out of the Ordinary French Lentils)
Mushrooms1 cup · 1 cup roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms)
Rolled Oat1 cup · 1 cup rolled oats, toasted till fragrant and lightly brown
Nut1 cup · 1 cup mixed nuts, roughly chopped
Red Kidney Beans½ cup · 1/2 cup kidney beans
Sharp Cheddar Cheese1 cup · 1 cup grated sharp cheddar
Salted Butter4 tbsp · about 4 T butter, cut into pieces
Whiskey1 tbsp · 1 T whisky (I used laphroaig, which has a lovely smokey flavor)
Lemon1 tbsp · 1 T lemon juice
Paprika½ tsp · 1/2 t. smoked paprika
Nutmeg1 pinch · pinch each nutmeg and allspice
Table Salt0 pieces · salt
Black Peppercorns0 pieces · lots and lots and lots and lots of black pepper
Swiss Chard6 pieces · 6 or 7 very large chard leaves

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Steps

1Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.
2In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.
3Drain them, and leave to cool for a moment. They dont need to be completely dry.
4Butter 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.
5Press 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.
6Bake at 400 for 15 to 20 minutes, till its hot through.