This was in my local newspaper this morning
(prep time -- 1 hour)
1 small onion, finely diced 1 Tablespoon olive oil 2 Tablespoons shortening 1 medium carrot, finely
grated 1 cup button mushrooms, diced
3/4 cup red lentils 2 cups vegetable stock 1 cup canned kidney beans, mashed with a fork
4/4 cup mixed nuts, finely ground 2 Tablespoons soy sauce 1 Tablespoon lemon juice 1 teaspoon fresh
rosemary, minced pince cayenne pepper salt and fresh ground black pepper, to taste 3 cups quick-
cooking oatmeal
5/2 cup Scotch
6/3 cup water
preheat oven to 375 degrees F.
Combine the onion, olice oil and shortening in a large skillet over a medium-high flame and
saute until onions are just tender, about 4 minutes. Add the carrots and mushrooms and saute
another 3 minutes.
Add the lentils and 1 1/2 cups stock and bring to a simmer.
Meanwhile, combine the kidney beans with the remaining stock. Once the lentil and vegetable mixture
has reached a simmer, add the beans, nuts, soy sauce, lemon juice and seasonings. Cover, reduce heat
to low and simmer 10 minutes.
Stir in the oats, Scotch and water and remove from the flame.
Lightly oil 8 ramekins or other small baking dishes. Spoon the haggis into ramekins, cover with
foil and bake for 30 minutes. Uncover during final 5 minutes. Let cool 10 minutes before serving.
Makes 8 servings.