… according to the brilliant Haggis Bible that came with my lovely delivery of assorted haggis from the good people at Macsween, every country in the world has a version of this unnerving mix of oats and offal… its author Jo Macsween tells us that for centuries, hunters all over the globe quickly realised the poor keeping qualities of these internal meats and it was often mixed with grain eaten first… whilst it has many different names in many different countries – there’s a version in Lincolnshire called chine – it was Scotland’s favourite son Robert Burns and his infamous poem ‘Address to the Haggis’ that made the Scottish version so well renowned…
… i’ve always been a big fan of anything offal related, from roast chicken neck to black pudding, it has a depth of meaty flavour and an incredible velvet texture that I adore… and the great thing that companies like Macsween are doing is taking the haggis into the 21st Century by preparing and packaging it in such a way that is more palatable to modern tastes, so rather than simply buying it in big balls of sheep’s bladder it now comes sliced, enough for one or two people and also comes in a variety of styles, black pudding being my favourite… they have also developed a vegetarian version which is packed with flavour and texture…
vegetarian haggis and black pudding stuffed peppers
there are loads of gorgeous yellow peppers in the markets right now and they are my favourite as they have a beautiful level of sweetness and work well raw in salads and cooked like this… they also make an incredibly sweet soup but due to their bell-like shape they also make perfect vessel’s for stuffing…
4 yellow peppers – halved and de-seeded
160ml good quality veg stock
a handful of sunflower seeds
a pinch of dried chilli flakes
80g french brie
olive oil and seasoning
place the peppers onto a baking tray, hollow side up and drizzle with a little oil and season with salt and pepper
in a bowl add the couscous and the veg stock and let it sit for 5 mins, then fork it through and add the rest of the ingredients, crumbling the haggis and then the brie into the mix, stir it all together and then spoon it into the pepper halves, packing it in tightly
bake in the oven on 170C for about 20 mins until golden
… tomorrow i’d love you to join me at the Willow Manor Ball hosted by my dear friend and poet Tess Kincaid… it’s a brilliantly fun virtual ball where you can trawl through the internet to find your ultimate outfit and then find a photo of your dream date and then link up to Tess’ site with all the other guests from across the globe… I will be catering the event with the ultimate dream selection of food that I have been looking for from all my favourite food blogs and will post this up tomorrow afternoon… feel free to join me…
eat and of course, enjoy!
Ruth Ellis says
It's an ingenious little book that one! Made the haggis Bobotie a wee while ago and it was surprisingly awesome 🙂
Cro Magnon says
Being a big fan of both Haggis and Peppers, I must say that I thoroughly approve!
I used to love getting my mitts on veg haggis when I lived in Scotland, struggle these days to get it in Wales – so I have resorted to making my own. Be curious to see whats in the book though, I made loads of Scottish veggie dishes with haggis when I lived in Scotland .
Ooh yes please, these sound perfect Dom. In my pre vegetarian days, I was quite fond of haggis – pretty much anything with oats is a firm favourite with me.
Elizabeth Young says
Would love to be able to get hold of some haggis to make this for my Italian friends! Like the idea of putting in the brie too!
Love the sound do these! I am a huge haggis fan but never do anything terribly adventurous with it. This would be a great change from the old haggis/neeps/tatties rut. Pleased to have discovered your blog via tinned tomatoes!
Louise at Cake and Calico says
I've got that little MacSween haggis book too – it's brilliant! I love the stuffed peppers. Now I'm wishing I had taken haggis out of the freezer for dinner rather than chicken…
Phil in the Kitchen says
Haggis is just such a treat for me. Love the idea of adding the brie. (I'm currently enjoying some Channel Island brie – creamier than I thought possible). Sorry to have missed the ball.
I don't think I've ever tried propper haggis. I had it on a canape once and thought it was nice but couldn't tell if it was the real thing or a fake vegetarian one, as there was so little of it! This recipe really makes me want to try it. I was surprised how good black pudding is, so I reckon I'd love it!
Brie cheese is so delicious and these peppers look so yummy.