Recipe - Haddock Rarebit

450 g Vegetarian haggis
1 Egg
1 400 gram tin roasted red
peppers
1 ds Red wine
1 tablespoon Tomato puree
1 teaspoon Chilli flakes
Dsp each fresh chopped thyme
and rosemary
1 small Red onion; coarsely chopped
4 sl Thick cut white bread;
quartered
Oil for deepfrying
Salt and freshly ground
black pepper

1 Combine the haggis with the egg and season generously with salt and
freshly ground black pepper. Form into patties. Blend the peppers to form a
puree.

2 Pour into a saucepan with the tomato puree, chilli flakes and wine.
Reduce for 68 minutes until reduced and thickened. Heat a pan and add 1
tbsp sunflower oil.

3 Fry the haggis patties on both sides until golden. Halfway through the
cooking, add the onions to the pan and fry with haggis until cooked
through.

4 Deep fry the bread quarters until golden and crisp. Drain well. To serve,
place the haggis patties into the middle of the plate with the sauce
spooned on top and the bread quarters around.

Converted by MC_Buster.

Per serving: 241 Calories (kcal); 5g Total Fat; (18% calories from fat);
11g Protein; 42g Carbohydrate; 187mg Cholesterol; 131mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 Vegetable; 0 Fruit; One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.