recipe testing for Ricki Heller), hummus, BBQ shapes and tomatoes. A fine feast to salute the Baird. The haggis wasn't perfect. It was quite sweet and squidgy in the batter. I wondered if a bit more seasoning and perhaps some more oats might give it a bit more oomph. (I've never had meat haggis so I don't know how the vegetarian version compares.)
to serve haggis and got the Scottish seal of approval from E. When we got down to the last ball at the picnic, it was only politeness that stopped us fighting each other for the last crumb.
Delicieux (who alternates with Louisa of Eat Your Veg). I am delighted to have not only a recipe to fit the theme of love but also one that fits seasonally into their Northern Hemisphere.
Previously on Green Gourmet Giraffe:
One year ago: Cranachan
Two years ago: MLLA Nicki's vegetarian dumplings with fried rice
Three years ago: Nutella fudge for World Nutella Day
Four years ago: Pizza for the Working Woman
Five years ago: WTSIM … Fruit kebabs
Six years ago: Polenta and Tomato Comforts
Beer battered haggis balls
Adapted from Scotland for Visitors
Makes about a dozen balls.
1 cup beer
1 cup flour
1/2 tsp mustard
1/2 tsp salt
1 quantity vegetarian haggis
oil for frying
tomato sauce to serve
Mix beer, flour, mustard and salt in a small bowl. Roll haggis into about two dozen small balls about the size of a walnut (I got about 13 and a half balls from half a batch of haggis). Heat 1 to 2 cm of oil in a small saucepan and heat over medium heat. Check it is hot enough by throwing in a bread crumb and if it sizzles it is ready.
When oil is ready dip about six or seven balls in the batter and carefully place in the oil. Use a couple of forks to turn the balls around to evenly cook until golden brown all over. It wont take long ( a few minutes?) so keep an eye on them. Drain on kitchen paper. Repeat with remaining balls.
Serve warm or room temperature with a tomato sauce.
On the Stereo:
Music for Burns Night (freebie CD with the Scotsman)