Baked Onion With Vegetarian Haggis
- 6 medium unpeeled onions, trimmed
- 50 g sunflower margarine
- 50 g organic rolled oats
- 50 g pinhead oatmeal
- 50 g chopped mixed nuts
- 1 onion, finely chopped
- 100 g mushrooms, finely chopped
- 1 carrot, finely chopped
- 200 g can red kidney beans, drained and chopped
- 50 g vegetable suet
- 1 teaspoon yeast extract
- 1 teaspoon ground black pepper
- 2 tbsp chopped mixed fresh herbs
- X pinch of grated nutmeg
- 1 lime (juice of)
- 1 tbsp whisky
- X seasoning
- X chopped fresh chives and parsley, to garnish
- Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
- Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts.
- Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl. Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
- Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
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