Scot Mex! Veggie Haggis Tacos

Fusion food. Maybe not at it’s very pinnacle of sophistication, but a blooming tasty weekend family feast let me tell you my friend.

Vegetarian haggis is delicious. I’ve never tried the traditional meat filled version. Why would I when this one is bursting with peppery flavour and packed with mouth pleasing texture. Mmmm.

When my children were a bit younger, and didn’t have quite as gargantuan appetites, I sometimes had a bit of leftover haggis and I’d try to reinvent these morsels into a crowd pleasing meal the next day. The family favourite was, hands down, veggie haggis spaghetti bolognese…

…until now. I’m always up for a bit of foodie fun so Scot Mex tacos is right up my calejon, that’s Spanish for alley don’t you know. See I’m just full of the fun!

Other than the Scottish twist on this Mexican classic, the chilli itself is pretty standard. Heaps of flavour delivered courtesy of cumin, coriander, smoked paprika and just a smidge of oregano. Deepened gloriously by a little cocoa powder.

I serve this with a really simple guacamole, a sweetcorn and black bean salsa, grated cheese and iceberg lettuce. I dont suppose it’s particularly authentic, it just happens to be what we love. Add soured cream if that’s your want.

The one thing I wish I had thought to use for this recipe is a Scotch Bonnet chilli. Not necessarily for the flavour, just the wee nod to Bonny Scotland.

Scot-Mex Veggie Haggis Tacos

Serves 5 – 6

Ingredients

  • 1 vegetarian haggis, cook according to packet instructions
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 1 red chilli, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 2 cans of tomatoes
  • 1 teaspoon cocoa powder
  • A can of red kidney beans, drained and rinsed
  • Salt and pepper to your taste
  • A big handful of chopped coriander
  • A box of tacos (there are usually 12 in a box), cooked according to packet instructions
  • Accompaniments I’ll list at the end as they’re very much optional

Method

  • First cook your haggis. If you have a microwave it will ready in moments. If, like me, you don’t then it will take just over an hour in the oven so bear this in mind in your planning.
  • Heat a tablespoon of oil in a large pan and gently fry your onions for about 10 minutes.
  • Stir in your garlic, chilli and spices and cook for a minute or so.
  • Pour over the tomatoes, cocoa powder and beans and stir.
  • Simmer this aromatic pot of chilli for about half an hour on a low heat.
  • Once your haggis is perfectly cooked break it up a bit and add to the pot. Simmer a little longer to allow for a bit of Scottish / Mexican mingling.
  • Serve strewn with the chopped coriander and whatever else your heart desires.

My favourite accompaniments:

I wouldn’t consider eating this without a pile of grated cheese (cheddar or lancashire) and a mountain of iceberg lettuce. You can shred the lettuce and add to the tacos but we also like to keep some of the leaves whole and use them as healthier shells to stuff the chilli into.

Guacamole

I just smash up a couple of avocados with a good spritz of lime juice, fresh chilli, a pinch of cumin, a pinch of salt and fresh chopped coriander.

Black Bean & Sweetcorn Salsa

In a bowl mix together a can of black beans and a small can of sweetcorn with lime juice, a glug of olive oil, a pinch each of cumin and coriander, a couple of chopped spring onions, a very small crushed clove of garlic, half a chopped chilli, a handful of chopped coriander and plenty of salt and pepper.

Claire’s Loaded Veggie Breakfast Stack

Thank you scrumptious Claire for tickling my taste buds with this pile of savoury favourites… eggs on halloumi on avocado on chilli jam on focaccia. Be still my beating heart!

After a particularly punishing morning HIIT workout in Claire’s garden, my legs were trembling, my arms were aching, my stomach was rumbling, nay roaring! This hearty stack of deliciousness is what she treated me with.

Digging a little deeper into this plate it turns out it didn’t only bestow pleasure on my taste buds. Each of the ingredients is massively helpful to us after a workout. The protein in the eggs helps to repair and build muscle; the avocado is dense in nutrients and fibre, which is really important for our metabolic health; and of course we needed carbs to replenish all the fuel we’d just burned, hello foccacia.

When you stack these awesome ingredients high it’s quite a challenge to open your jaw wide enough to eat this so Claire helpfully served this in 2 halves, making it less exhausting to devour, especially in polite company.

The focaccia was a herby delight but any bread or toast would be welcome to join this party stack. I’m thinking sourdough, bagels or wholegrain toast.

So get veggie stacking this weekend. Workout optional.

Claire’s Loaded Veggie Breakfast Stack

Serves 2

Ingredients

  • 4 generous slices of focaccia or bread / toast of your choice
  • 1 packet of halloumi, thickly sliced
  • Chilli jam
  • 1 avocado
  • 2 – 4 eggs (depending on how starving you are)
  • Salt & pepper

Method

  • First of all heat your oven to about 120C / gas 1 and slip in an oven tray. This is for keeping the halloumi warm once cooked.
  • Heat a frying pan and once it’s warm cook your halloumi slices. You will not need oil for this. Once the liquid has evaporated and the halloumi is golden flip over and cook the other side, the 2nd side cooks much quicker than the 1st so keep an eye on it. Transfer to the warm oven tray to keep nice and warm.
  • Now add a little oil to your pan and fry your eggs (1 or 2 each).
  • While you’re waiting for the eggs to cook you can spread your chilli jam on your toast / bread and slice your avocado.
  • Arrange the avo on the bread / toast, followed by the halloumi and eggs. Sprinkle over salt and pepper if you like.
  • If you’ve built a stack you can pop the 2nd slice of bread / toast on top or just keep it on your plate to catch the tumbling odds and ends.
  • Loosen up your jaw then sink your teeth into this heavenly manna.

Light & Lovely Veggie Carbonara

Monday evening means football training in my house so a carb packed meal is the norm. I’m surprised this carb fest carbonara hasn’t popped into my head before now. Carb by name and by nature.

Not only is this sensational plate of pasta vegetarian, it is also lighter than your more traditional carbonara style dishes. A couple of eggs and a small mountain of grated parmesan are the essence of the creamy sauce here. It tastes wonderfully indulgent and yet doesn’t hit you with the mega calories you’d be facing with a cheeky drizzle of double cream, thank you very much.

Quorn ham plays a starring role but if it’s just not your thing then simply add more veg (mushrooms would work a treat) or if the fancy takes you, try it with thinly sliced smoked salmon.

Light & Lovely Veggie Carbonara

Serves 4 people in need of a carb load

Ingredients

  • 500g packet of spaghetti
  • 3 eggs
  • 100g parmesan, grated
  • Salt and pepper, to taste
  • A couple of handfuls of frozen peas
  • A tablespoon of olive oil
  • 4 garlic cloves, crushed
  • A packet of quorn ham, chopped
  • A couple of tablespoons of fresh thyme leaves
  • 1/2 lemon, juiced and zested

Method

  • First of all get your pasta started. Cook according to packet instructions.
  • Whisk your eggs, half of the parmesan and a pinch of salt and pepper together. Leave to one side.
  • A couple of minutes before the end of the spaghetti’s cooking time, tip the peas into the pan and continue to simmer.
  • Once your pasta is cooked just the way you like it, reserve a mugful of the cooking water and then drain the spaghetti in a colander.
  • In your now empty pan, heat the oil and gently fry the garlic for a minute. Add the ‘ham’, thyme and lemon zest and stir around.
  • Turn out the heat then tumble the spaghetti back into the pan along with the reserved warm cooking water and the cheesey eggs.
  • Stir this pot of delights well and the heat from the pasta and the pan will cook the sauce quickly to perfection.
  • With a final flourish, stir in the lemon juice and the remaining parmesan.
  • Have a taste and add more seasoning if you think it needs it.
  • Serve with a big crunchy salad.

Quick Quorn Creamy Pasta

I’m a big fan of quorn. Especially when I need to get dinner on the table quickly. I try to have a bag of quorn pieces (basically veggie chicken substitute) tucked away in the freezer just waiting for me to pluck out to add to something quick and delicious.

One of the mighty quorn’s exemplary features is that it absorbs all of the flavours you add to the cooking pot, so every mouthful is bursting with a lively, savoury punch.

I made this yesterday when time had run away from me and before I knew it I needed dinner to be on the table in less than 30 minutes. After a quick scavenger hunt around the kitchen this is what I concocted.

So, do the same, grab what your have and please don’t feel wedded to the ingredients I suggest. This would work with any pasta shape. Most vegetables would be grand here, I simply chose peas as they are quick and effort free. I love creme fraiche as you can keep things light by opting for the half fat version, but you could make this creamy dreamy with double cream. In times of severe bare fridge moments I have made something similar with cream cheese.

You get my point. Let your fridge be your guide.

Quick Quorn Creamy Pasta

Serves 4 people with hearty appetites

Ingredients

  • 500g bag of pasta (I used tricolor farfalle, because it was in my cupboard)
  • A tablespoon of olive oil or butter
  • 2 leeks, chopped into fairly small pieces
  • 2 cloves of garlic, crushed
  • 1 bag of quorn pieces
  • 1 stock cube
  • A couple of large handfuls of frozen peas
  • A tub of half fat creme fraiche
  • A large handful of cheddar, grated
  • A couple of tablespoons of Parmesan cheese, grated

Method

  • Cook your pasta according to packet instructions.
  • Meanwhile cook your leeks in your oil of butter over a gentle heat, until softened.
  • Add the garlic and stir for a minute, before crumbling in your stock cube and tumbling in the quorn pieces.
  • Stir, then pour over enough hot water to cover the base of your pan. Pop a lid on the pan and leave to simmer for a few minutes.
  • Pour in your peas, stir then pop the lid back on. Add a little more water if the pan is looking dry.
  • After about 5 minutes the peas and quorn should be nicely heated through, so turn off the heat and stir in the creme fraiche and then the cheddar.
  • Once your pasta is cooked to perfection, drain and return to the pan. Pour over the creamy quorn and add the Parmesan. Give it all one final big stir.
  • Serve with a good grinding of black pepper and, if you fancy, an extra sprinkling of Parmesan. Buon appetito!

Light & Lemony Beetroot Soup

I’ve been feeling a little under the weather this week. So for lunch yesterday my body was calling out for a big bowl of nourishing soup. A little rummage in the fridge and a couple of moments later I was armed with a beautiful bunch of beetroot and a few other select ingredients to chuck in the soup pan.

By absolute coincidence pretty much everything in this nourishing soup is helpful if you are in need of a health boost: beetroot is packed with antioxidants and great for nurturing our immunity; garlic is well known for its antibiotic properties, which are invaluable in fighting colds and coughs; and of course lemons are bursting with Vitamin C. I could go on by mentioning the antibacterial properties of onions etc but you get the picture, this soup is really good for you. Really really good for you.

But the crucial thing here is that this lemony beetroot soup is also seriously delicious. Everyone scraped their bowls clean.

Beetroot soup is so velvety smooth, like a soft cosy blanket, that I’d usually categorise it as Winter comfort food. But adding the lemon brings a subtle citrus zing to the party, which makes this soup ideal during these warmer months.

Whether you are feeling a tad low or on top of the world one thing’s for sure, you will feel all the better for eating a bowl of this alluring deep purple soup.

Lemony Beetroot Soup

Serves 4

Ingredients

  • 500g raw beetroot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 carrot, roughly chopped
  • 1 potato, roughly chopped
  • 1 litre beef stock (use veg or chicken if you prefer)
  • Juice of half a lemon

Method

  • Put all of the ingredients, except the lemon, into a large pan and bring to the boil.
  • Turn the heat down and simmer for about 25 minutes, or until the veg is nice and tender.
  • Blend the soup until it is velvety smooth. Stir in the lemon juice.
  • Serve with your favourite bread or crackers, we had brioche rolls with Dijon mustard and cheddar cheese.

Garden Berry Waffles

Waffles truly are waffley versatile. They’re delicious sweet or savoury with a delectable array of tempting toppings and and accompaniments.

This is my new favourite way to munch sweet waffles. The combination of juicy berries, crunchy nuts and sweet syrup with the warm, fluffy waffles is pretty much perfection on a plate.

Of course you do need a waffle machine to make the actual waffles at home (I picked up mine from a well known discount supermarket some years ago). But if you don’t have one fear not, this would be just as fabulous with a stack of hot pancakes. And let’s be honest this would be ready in mere minutes if you decided to opt for shop bought waffles. There’s no shame in keeping it real.

And if you do want to try this with pancakes I use the exact same ingredients for pancakes as I do for the waffles and just cook them in a standard non stick pan.

Garden Berry Waffles

Serves 4

Ingredients

  • A big rounded tablespoon of butter
  • 300ml milk
  • 2 eggs
  • 225g self raising flour
  • 1 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Berries
  • Pecans
  • Maple syrup
  • Peanut or almond butter (optional)

Method

  • Melt your butter in a pan then leave it to cool slightly while you get on with your measuring and weighing.
  • Mix together the milk, eggs and vanilla, whisk.
  • Now add the flour, baking powder and sugar. Whisk again.
  • Pour in the melted butter and whisk for the final time.
  • Cook your waffles in your machine. Keeping them warm in a low oven as you go.
  • To assemble, pop a couple of waffles onto each plate, strew with berries and nuts and drizzle generously with maple syrup.
  • If you fancy, dollop over a little peanut or almond butter.