The haggis; when is the end?!
The idea to throw a BBQ for any occasion is not a very original nor unfamiliar motion for a pair of Australians, and to have 2 ‘special’ calendar events in sequence doubles the chances for proceeding. Spawned to celebrate this years Burns Night and Australia day, the game was afoot to use as much haggis as we’d possibly be able to prepare for party food.
Not exactly new year fare but tasty nevertheless: simmered eggplant & lamb & haggis, haggis spring rolls and cheesy kale.
But during the party we had something inspired by the tomato-centered meatballs that sadly didn’t make it into my lunchbox because it was too popular:
Vegetarian Haggis “Scotch Tomato”
- Unlike the ‘meatatarian’ version (naturally haggis & black pudding around a quail egg) this vegetarian version is more simple. Crumb vegetarian haggis and combine with beaten egg and breadcrumbs to adjust the mixture so it can be molded without falling apart (and not too wet). Remember to season!
- Mold more or less about 2 tablespoons of the mix around each cherry tomato, ensuring that there is no tomato exposed. Roll the ball in more bread crumb and place in the fridge to further harden
- Fry the balls in 180°C vegetable oil until golden brown and drain well. WARNING: the tomato will be extremely hot when freshly cooked, so let the ‘eggs’ cool a little before serving
They are best at least warm as the tomato becomes more like a saucey center.
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