Burns Supper in Northern Thailand
“Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race! Aboon them a' yet tak your place,”(Robert Burns, To a Haggis)
I was greeted with vacant looks after my shaky rendition of ‘To a Haggis’. To be fair, I’m not really sure what half of it means myself. “Sonsie Face” - what the feck does that mean? Our home made Thai haggis went down well, a couple of people even had second helpings. There were eight of us for dinner and one wee yin (Luca is two years old). Everyone had a good time; we had beers and “100 Pipers” whisky, Thailand’s answer to Scottish cooking whisky (Bells, Teachers that kind of thing). Got a bit of a sair heid the day though.
I’m sure everyone can’t wait to try out our authentic Thai/Scottish Vegetarian Haggis recipe.
- 8 small onion, peeled & finely chopped
- 15ml/1tbsp olive oil
- 4 carrots, very finely chopped
- 1 ½ cups of yellow beans (kind of like lentils)
- 3 large cups Quaker breakfast oats
- 600ml/1 pint stock
- cup of ground peanuts
- cup of ground cashew nuts
- 2tbsp (soy sauce)
- Juice of 2 limes
- 2 spoons of ground black pepper
- dash of chilli sauce
- Bunch fresh holy Basil (thai)
- A generous shot of whisky
- Pre-heat the oven to 190C, 375F or Gas Mark 5
- Sautee the onion in the oil for 5 minutes, then add the carrot and cook for a further 5 minutes.
- Now add the lentils and three quarters of the stock.
- Add the nuts, soy sauce, lime juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
- Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
- Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
- Serve with mashed neeps and tatties.