vegetarian haggis. This year I was pleased to find a new way to present it: in a pastry wreath. I'd seen the idea on Not Quite Nigella and it stuck. It looked very fancy when I got out our tartan table runner, lit some candles and put out our new Edinburgh serviettes (thanks Jim and Sally).
nut roast at Christmas. I didn't have the energy. New Years Eve is more relaxed with more time to experiment.
chocolate sauce. Then we had a walk around the block and some sparkler fun before trying to settle Sylvia to sleep among the sound of fireworks going off all night. Not a wild night but it was a little bit fancy.
Previously on Green Gourmet Giraffe:
One year ago: Edinburgh restaurant: Stac Polly
Two years ago: New year, gingerbread Christmas tree and haggis tacos
Three years ago: Soup for the New Year
Four years ago: New Year's Raspberry Punch
Five years ago: New Year’s Feasting
Six years ago: That’s No’ How You Make Haggis (NYE pt 3)
Vegetarian Haggis Wreath
1/2 quantity vegetarian haggis*
2 potatoes, chopped
1 turnip (aka swede if you don't live in Scotland), chopped
butter for mashing
seasoning for mashing
2 to 4 sheets of puff pastry
egg yolks for glazing
*Finely chopping all the ingredients in the haggis helps it hold together better - I did mine in the food processor.
Preheat oven to 220 C and lined a large baking tray with baking paper.
Boil potatoes and turnip in salted water in separate saucepans (about 20 minutes each, perhaps a little more for the turnip). Mash each with a knob of butter and pinch or two of salt.
Layer haggis, mashed potato and mashed swede along the middle of a sheet of puff pastry. Roll up and cut off any overhanging pastry. Use a little egg yolk to moisten the seal the edge. Transfer pastry onto lined baking tray and shape into a half circle. Repeat with another piece of pastry to complete the circle. Cut out shapes to decorate - holly, or Christmas shapes if you have little cookie cutters. Brush with a little egg yolk.
Bake for 15 minutes and then reduce heat to 200 C and bake another 15 minutes (I baked mine at 180 C for the second 15 minutes and it could have been a little browner.) Slide onto a serving plate and slice to serve.
NOTE: For a vegan version, use a vegan puff pastry, margarine instead of butter for mashed vegies and milk rather than egg wash for glazing the pastry.
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