Tonight “Tom” and I hosted a Scottish themed dinner party. Our inspiration was our recent trip to Scotland where we were able to sample haggis, tatties, neeps and bridies. We managed to find vegetarian haggis and bridies, but got quite a shock when we bit into a tattie pie and discovered not only potatoes, but meat as well!
Here is the menu for our dinner party:
Bridies* with HP Sauce
Haggis, Mashed Tatties, Bashed Neeps with Whiskey Sauce*
Roasted Brussel Sprouts
Salad with Caesar Chavez Dressing
And here’s how we made the food (recipes included for menu items with a *) …
Bridies (adapted from this recipe)
– these are meat and onion pies
– “Tom”, being the accomplished pastry chef he is, made these
1 recipe for pastry dough (enough for about 3 pie crusts)
1 package of Veggie Ground Round
1 onion, diced
1 cup vegetarian beef bouillon
1 tsp dry mustard
1 1/2 tsps garlic powder
1 tsp dried thyme
salt and pepper
Saute the Veggie Ground Round and the onion together for a bit, then add the remaining ingredients. Let simmer and cook down until the liquid has been reduced. Roll out the pastry dough and cut out 6″ diameter circles. Spoon some of the meat and onion mixture onto 1 half of the pastry circle, moisten edges with water, fold over, crimp closed with a fork, and cut a steam slash or two into the pastry. Bake at 400 degrees for 15 minutes, rotate pan(s) and bake for another 5 to 10 minutes until lightly browned on the bottom. This recipe made 17 bridies.
Vegetarian Haggis with Tatties and Neeps (recipe adapted from here) and Whiskey Sauce (I can’t remember where I got the recipe from!)
(I apologize for the photo – I forget to take a picture until we’d already started eating!)
1 medium onion, finely chopped
1 small carrot, finely chopped
5 mushrooms, finely chopped
1 cup vegetarian beef bouillon
1/3 cup red lentils
2 tbsp. cooked kidney beans, mashed
3 tbsps. ground peanuts
2 tbsps. ground hazelnuts
1 tbsp. tamari
1 tbsp. lemon juice
3 tsps minced fresh rosemary
1 1/2 tsps dried thyme
1 pinch cayenne
1 1/3 cups oats
1 large rutabaga (Swede turnip), peeled and cut into cubes
6 white potatoes, peeled, quartered
1/2 cup non-dairy milk
1 cup Scotch whiskey (I used a blend because it was considerably cheaper than the single malt)
3/4 cup almond milk
1/4 cup agave nectar
2 tbsps. cashew cream (see dessert recipe below)
Saute the onion (add a splash of water to prevent sticking if needed) for a bit, then add the carrots and mushrooms and sauté until the mushrooms release their moisture. Stir in the broth, lentils, kidney beans, peanuts, hazelnuts, tamari and lemon juice. Cook for a couple of minutes then stir in thyme, rosemary and cayenne. Simmer for about 10 minutes. Stir in oats, cover and simmer for 20 minutes – you may need to add more water as the oats begin to soak up the liquid. Spoon into a baking dish and bake at 375 degrees for 30 minutes.
Boil the rutabaga cubes until tender, drain and mash.
Boil the potatoes until tender, drain, mash with milk and salt.
Heat and simmer the whiskey until reduced by 1/2. Whisk in the milk, agave and cashew cream. Let simmer, whisking now and then until it thickens a bit.
– put a scoop of mashed potatoes on a plate, hollow out the mound somewhat
– put a scoop of mashed turnips into the hollow of the mashed potatoes, hollow out the turnips a bit
– put a scoop of haggis into the turnip hollow and mound and sculpt the haggis over top
– serve with whiskey sauce
Carnachan (my own creation, based on a dessert I had in World’s End Pub in Edinburgh)
1 cup cashews, soaked overnight, drained
1/2 to 3/4 cup water
2 tbsp. agave nectar
4 cups frozen raspberries
2 tbsps. sweetener like agave or honey or sugar
3/4 cup oats
1/2 cup sliced almonds
Blend the cashews with the water – start with 1/2 cup water, then increase until the cashews can be blended easily, but are still blending into a thickish cream. Reserve 2 tbsps. for the whiskey sauce above. Blend the agave into the rest of the cashew cream. Heat the raspberries gently and stir in the sweetener, gently so as not to break apart all the raspberries. Toast the oats in a dry pan over med-high heat – shake and toss the oats so that they do not burn. Remove from heat and transfer into a dish as soon as they start to brown. Toast the almonds in the same way.
Ways to assemble the carnachan:
1. I assembled the dessert by putting a dollop of cashew cream into an individual dessert bowl, then a spoonful of raspberries, then sprinkling some toasted oats and almonds over top. My grandson (3 years old) helped with the assembly, so I went for the least complicated method.
2. In individual bowls, layer cream, then raspberries, then oats, then cream, then raspberries, then oats, then cream, then oats and almonds.
– soak the raspberries in whiskey or Drambuie beforehand or drizzle a bit of whiskey onto the dessert when serving