A very Irish evening at The Farriers.
Following on from the success of the Burn’s Supper we took a look at the calendar and the 14th February was an obvious date for our next Supper Club. With us living mere minutes away from the Birthplace of the Goddess Aphrodite, we know that we will need to once gain dig deep and come up with something really special for our guests.
Our first ever Supper Club event in aid of Mandry’s Fund, a local Trap, Neuter, Release Project for Feral Cats.
Burn’s would turn in his grave!
The mere thought of a Vegan haggis is pretty much nothing short of sacrilege. During the period leading up to our first event, I was literally racking my brains to come up with a Haggis that would work and in the process, show normal meat eaters that it was possible.
There were plenty of “alternatives” – even a posh chef version which to me looked more like an Eastern European Stuffed Cabbage than anything I could even pass off as a Haggis. This lead me off on a search for the right flavours to make something I would be happy to call a Haggis, albeit minus all of the animal products that would normally be used.
Could it be done? Had I bitten off more than I could chew? This was one challenge I was definitely up to – as a Fraser, it was in my blood somewhere a few generations back and I was determined to make it happen.
As with all new recipes, there were triumphs and complete cock-ups, yet perseverance and a desire to nail the goal resulted in something I was happy to dub Haggis Veganus Kyprius. Our guests that night must have agreed and they have already pre-booked for the next event, a Valentine’s Day Dinner – again with a Vegan perspective being showcased.