Savoury
Suppers
Pot Haggis
½ lb liver
3oz suet
1 onion, cut small
1 teacup Hamlyns Scottish Pinhead Oatmeal
1 teacup stock salt & pepper
Mince liver, add rest of ingredients and steam in bowl for 2 hours.
Serve with mashed potatoes and mashed turnips.
Oatmeal Stuffed Breast of Lamb
1 boned breast of lamb, approximately 3 ½ lbs
Stuffing:
1 tbsp oil 1 small onion, peeled and finely chopped
75g (3oz) breadcrumbs 50g (2oz) Hamlyns Scottish Oatmeal
Grated rind of 1 orange or lemon 1 tsp dried mixed herbs
Salt & pepper 1 egg, beaten
1 tsp mild curry powder
Preheat oven to moderately hot 190ºC/ 375ºF/ Gas 5. Prepare meat and if joint is rolled cut string open and roll out. Trim off excess fat. Heat the oil in a pan and fry the onions very gently until soft. Remove from heat and add the breadcrumbs, oatmeal, orange rind, herbs, curry powder and seasoning. Mix well. Bind the mixture together with a beaten egg. Spread the stuffing along the meat and roll up. Tie securely with string. Bake in the preheated oven for 1½ hours or longer if well done is required. A grated apple may be used instead of the orange or lemon.
