Baked Onions with Vegetarian Haggis
(from Lisa C. Ferguson, filmgal@magicnet.net)
6 medium unpeeled onions, trimmed
50g sunflower margarine
50g organic rolled oats
50g pinhead oatmeal
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
50g vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbs. chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbs. whisky
seasoning
chopped fresh chives and parsley, to garnish

Directions:

Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190C (375F). To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.