This third-generation haggis producer has always used the traditional lamb and beef recipe. #haggis
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This third-generation haggis producer has always used the traditional lamb and beef recipe. #haggis
VEGETARIAN HAGGIS RECIPE for Burns Night 2021. Includes Burns Night Address to the Haggis!
This episode of Nutrition with Lorelei features Michael Sturm of the Langer's Ball providing a tutorial on how to make vegetarian haggis. He also delivers an unforgettable Burns Night Address to the Haggis. Learn a bit about Robert Burns, haggis nutrition, and the tradition behind the Burns Night Haggis. Celebrate Burns Night 2021 and Meatless Monday simultaneously on Jan 25 with your own vegetarian haggis!
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Mike's vegetarian haggis recipe is below. Find more of him and The Langer's Ball on YouTube and Facebook:
Vegetarian Haggis Recipe Ingredients:
1 Tbsp Vegetable Oil
½ medium Onion, finely chopped
1 medium Carrot, finely chopped
6 Fresh Mushrooms, finely chopped
1/3 C. Frozen Peas
1 ½ C. Vegetable Broth
1/3 C. Dry Red Lentils
5 Tbsp. canned Kidney Beans, drained, rinsed and mashed
4 Tbsp. ground Peanuts
3 Tbsp. ground Hazelnuts
1 Tbsp. Braggs (or soy sauce)
1 Tbsp. Lemon Juice
1 ½ tsp. dried Thyme
½ tsp. dried Rosemary
1 pinch ground Cayenne Pepper
Black Pepper to taste
1 Egg, beaten
11/3 C. Steel Cut Oats
• Heat vegetable oil in a saucepan over medium heat and sauté the onion 5 minutes, until tender
• Mix in Carrot and mushroom and continue cooking 5 minutes
• Stir in broth, lentils, kidney beans, peas, peanuts, hazelnuts, braggs, lemon juice and spices
• Bring to a boil then reduce heat to low and simmer 10 minutes
• Stir in oats and simmer 20 minutes
• Preheat oven to 375°F – lightly grease 5”x9” baking pan
• Stir the egg slowly into the saucepan – be sure not to scramble the egg!
• Transfer mixture to the prepared baking pan and bake 30 minutes until firm
*Optional: place prepared mixture into cheesecloth and stitch closed before baking
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Thanks for watching Nutrition with Lorelei - a Nutrition Comedy!
I am an RD or Registered Dietitian. This credential was granted to me by the American Academy of Nutrition and Dietetics. I am licensed to practice as a Dietitian/Nutritionist in the state of Illinois. All nutritional recommendations provided in this video are meant as general guidance for healthy individuals without pre-existing conditions. Please speak to your doctor or get a referral to a Registered Dietitian in your area if you need dietary recommendations to meet your specific needs. Though I do my best to provide useful information with health and safety in mind, I cannot be held responsible for any negative outcomes that may result based on your application of my suggestions.
If you would like to seek one-on-one nutrition counselling with me, you can contact me via email at nutritionlorelei@gmail.com. I check this email weekly - please be patient if awaiting a response.
Chef Richard Hughes prepares a delicious haggis pithiver
Ahead of Burns Night, chef Richard Hughes goes on a haggis hunt and prepares a delicious haggis pithivier.
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis
Making Medieval Haggis
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Subtitles: Jose Mendoza | IG @worldagainstjose
MUSIC
Celtic Impulse - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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#tastinghistory #haggis #scotland
Highland Chicken with Haggis | Scottish | Chef In My kitchen
Hello friends and a big welcome to Chef in my Kitchen UK channel.
Today we are still celebrating Scottish Food Fortnight and are showing you how to make highland chicken. This is a traditional Highland dish incorporating the best haggis you can get.
To make it easier for your shopping list please see below the list of ingredients you need for this Highland chicken Haggis recipe
2 chicken breasts
Salt & Pepper to season
2 cooked haggis
2 Dry cured bacon
Coconut oil
New Potatoes
Vegetable Stock
Green cabbage
peppercorns
Chicken stock
Double Cream
We hope you liked this recipe and if you did please give it a thumbs up and subscribe to our channel.
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#highlandchicken
#scottishfood
#chickendinners
#haggis
#chicken