Two weeks ago on the 25th of January it was a very special day; not only was it Burns‘ night, but it was also the birthday of my darling betrothed. With the confluence of these two great annual events came the opportunity to showcase my dazzling culinary skills and create a delicious birthday meal for Kynon. Both of us love Haggis (I stick with the vegetarian option of course), so I decided to make a Haggis based dish with an unusual twist and decided to make Haggis Cannelloni.

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My Mum first made this dish for me years ago, and inspired by it I have since experimented with haggis as a mince substitute on a couple of occasions, creating haggis lasagne and haggis tacos. It’s really quite a simple recipe but it just takes a little time to prepare the various components before assembling the dish for baking. It can be incredibly healthy as well (depending on how much cheese you put on the top), and can be made vegan by exchanging the ricotta for a vegan soft-cheese substitute.

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Vegetarian Haggis is made with lentils, grains and beans so is a great protein-packed food for vegetarian athletes. Lots of spinach also adds a nutritional punch as well.
This recipe will give you 4 hearty servings, or you could stretch it a bit further if you’re serving with accompaniments such as bread and and salad.

Haggis Cannelloni by Rhona Mitchell

Prep time: 20 mins, bake time: 40 mins

Ingredients
250g vegetarian haggis
Box of dry cannelloni
150g fresh baby spinach
40g fresh basil (chopped finely)
150g mushrooms (chopped finely)
2 cloves garlic (crushed and chopped finely)
125g ricotta cheese
Large jar of tomato pasta sauce (I used 660g Lloyd Grossman Tomato and Basil)
Bag of shredded mozzarella cheese
1tsp olive oil

Method
1. Set your over to pre-heat to 200C. Cook your haggis as per the packet instructions and set aside in a bowl to cool.

20130125_1752512. Finely chop basil, garlic and mushrooms

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3. Heat the oil in a large wok and saute the garlic, mushrooms, basil and spinach until the spinach is completely wilted.

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4. Add the sauteed vegetables and ricotta cheese to your bowl of haggis and mix thoroughly.

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5. Blanch cannelloni in salted water and set aside out of the water to cool.

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6. Fill the cannelloni with haggis mixture using a blunt knife – push the mixture to the middle first of all then stuff each end til they are full.

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7. Place filled cannelloni in a greased baking dish. Fill as many as you like – just make sure you have enough tomato sauce to cover them! I did two layers.

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8. Cover the cannelloni in sauce, making sure no pasta edges are peeking out.

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9. Bake in your pre-heated oven for 25 minutes, then add your shredded mozzarella and cook until brown and bubbly – probably about another 15 minutes.

Leave to cool for a few minutes after taking it out of the oven, then serve and enjoy with lots of wine and bread!