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Vegetarian Haggis Gougeres
Delicious Vegetarian Haggis Gougeres
Mouthwatering Vegetarian Haggis Gougeres to warm a winter night.
Vegetarian Haggis Gougeres a perfect accompaniement to a winters evening.
Taste Scotland with this mouthwatering Vegetarian Haggis Gougeres.
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Vegetarian Haggis Gougeres

Hi Everyone,

Traditionally gougeres are small cheese puff bites that originate from Burgundy in France. They are often served during wine tastings in the cellars of Burgundy to accompany wine but perfect to be served with an aperitif.

With Burns night upon us, I wanted to come up with a haggis recipe that was a bit different. I love making gougeres and I had the idea of adding in haggis for the perfect nibble this Burns night with a wee dram.

For my choux pastry I’ve used a Michel Roux recipe I’ve been using for years and this gives the perfect quantity too. For my own variation on these gougeres I’ve added vegetarian haggis but you can use regular haggis if you’d prefer.

If you haven’t made gougeres before, trying this recipe is a must. They’re light with a slight crunch on the outside and totally addictive.  They are best eaten straight out of the oven whilst they’re still warm.

Happy Burns Night

Gill X

Preparation Time:
20 minutes
Cooking Time:
20 minutes
Serves: 25 - 30

Ingredients

  • 125ml milk
  • 100g butter, softened
  • œ tsp salt
  • 1 tsp sugar
  • 150g plain flour
  • 4 eggs plus one to use for eggwash
  • 100g gruyere cheese
  • pinch of freshly grated nutmeg
  • pinch of cayenne pepper
  • 225g vegetarian haggis

    Method

    1. Preheat the oven to 200C/Gas 6. Start with making the pastry by combining the milk, softened butter, salt, sugar and 125ml water in a saucepan over a low heat. Add in the flour and beat the mixture until it’s smooth. 
    1. Return the pan to the heat for a minute, stirring the mixture until it dries out then tip it into a bowl.  Beat the eggs into the bowl until they are combined with the mixture.
    1. Add in 75g of the gruyere cheese to the bowl and the cayenne and nutmeg along with the haggis. Mix to combine.
    1. Using a piping bag fitted with a nozzle, pipe the mixture onto a baking tray lined with baking paper and pipe them into evenly spaced small mounds.  Brush with the eggwash and bake in the oven for 20 minutes until crisp on the outside and soft on the inside. Leave to cool but best eaten when warm.

     

    NICKI'S TUPPENCEWORTH

    Without question, my two greatest pleasures in life are food and good writing.  I love Gill's French take on haggis this year - and there was I thinking nothing would beat her Haggis Pizza from 2015. 

    My suggestion is you pour a large dram of Scottish whisky and scoff down these wee treats to your hearts content while reading some of the bard's best works. What a way to spend a dreih Monday in January.

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    'Mon the Bard!

    Nicki X

    Address to a Haggis
    Rabbie Burns

    Fair fa' your honest, sonsie face,
    Great chieftain o' the pudding-race!
    Aboon them a' ye tak your place,
    Painch, tripe, or thairm :
    Weel are ye wordy o'a grace
    As lang's my arm.

    The groaning trencher there ye fill,
    Your hurdies like a distant hill,
    Your pin wad help to mend a mill
    In time o'need,
    While thro' your pores the dews distil
    Like amber bead.

    His knife see rustic Labour dight,
    An' cut you up wi' ready sleight,
    Trenching your gushing entrails bright,
    Like ony ditch;
    And then, O what a glorious sight,
    Warm-reekin', rich! 

    Then, horn for horn, they stretch an' strive:
    Deil tak the hindmost! on they drive,
    Till a' their weel-swall'd kytes belyve
    Are bent like drums;
    Then auld Guidman, maist like to rive,
    Bethankit! hums.

     Is there that owre his French ragout
    Or olio that wad staw a sow,
    Or fricassee wad make her spew
    Wi' perfect sconner,
    Looks down wi' sneering, scornfu' view
    On sic a dinner? 

    Poor devil! see him owre his trash,
    As feckless as wither'd rash,
    His spindle shank, a guid whip-lash;
    His nieve a nit;
    Thro' bloody flood or field to dash,
    O how unfit!

    But mark the Rustic, haggis-fed,
    The trembling earth resounds his tread.
    Clap in his walie nieve a blade,
    He'll mak it whissle;
    An' legs an' arms, an' heads will sned,
    Like taps o' thrissle. 

    Ye Pow'rs, wha mak mankind your care,
    And dish them out their bill o' fare,
    Auld Scotland wants nae skinking ware
    That jaups in luggies;
    But, if ye wish her gratefu' prayer
    Gie her a haggis! 

    Small City Parklands Pub and Beer Garden

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