Category: Christmas recipes , Vegetarian
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
At the Merchant hotel we always have this style of dish on our vegetarian menu at Christmas; it is so versatile in that any selection of vegetables can be used. The cranberry jam in the filling adds a wonderful sweetness to the dish. Serve this with pickled red cabbage and mash for a great vegetarian Christmas dinner.
Ingredients;
100g butter
1onion, diced
2 cloves of garlic, crushed
1 leek, diced
1 vegetable stock cube
1tblsp sage, shredded
200g breadcrumbs
2 eggs beaten
50g parmesan, grated
Seasoning
2 carrots, peeled, cubed and roasted
1 parsnip, peeled, cubed and roasted
Half a cauliflower, broken into small florets and cooked
200g quorn pieces or tofu
100g toasted cashew nuts
70g cranberry jam
300g puff pastry
1 egg beaten
Method;
Place the butter, onion, garlic and leek into a pan and cook over medium heat until softened, add the stock cube, sage and breadcrumbs and mix well. Remove from the heat and stir in the egg and parmesan, season to taste.
In a large bowl mix the carrots, parsnip, cauliflower, quorn or tofu, cashew nuts and cranberry jam. Add the breadcrumb mix and stir until everything is incorporated. Leave to cool then place in the fridge for 1 hour.
Lightly flour a work surface and roll out the pastry into a large rectangle, place the filling in the middle and roll into a large sausage roll shape, seal the edges with beaten egg. Score the Wellington with the back of a knife and brush all over with the remaining egg. Set in the fridge for a further hour.
Pre heat the oven to 200c and cook the Wellington for 35-40mins until golden brown.
Serve a slice of Wellington with a choice of vegetables, mash potatoes and pickled red cabbage.
A simple and easy starter that is perfect for this time of year. Any mushrooms can be used in this recipe, making it a very versatile dish to have in your repertoire. I also like to finish this dish with a little truffle oil, this adds a fantastic deep truffle flavour to this simple mushroom on toast recipe.
Ingredients;
300g button mushrooms or mushrooms of your choice
50g butter
2tblsp olive oil
1 clove garlic crushed
1 small red chilli seeded and finely chopped
Juice from half a lemon
1tblsp finely chopped flat leaf parsley
150ml double cream
4 thick slices of crusty bread
100g Glebe Breton cheese, grated
50g fresh breadcrumbs
Maldon salt and freshly ground black pepper to taste
Method;
Pre heat a grill.
Clean and trim the mushrooms as appropriate to the mushroom choice. Cut the mushrooms if necessary. Place a large pan over high heat and add the butter and the oil. Sauté the mushrooms for a minute or two then add the garlic and the chilli, continue to cook until slightly softened. Add the lemon juice and parsley and stir briefly. Add the cream and cook for 8mins or until the mushrooms are tender and the cream has reduced and thickened. Season to taste.
Place the bread slices under the pre heated grill and toast on each side until golden brown.
Place the toast slices onto a tray and top each slice of toast with some of the mixture and sprinkle over the cheese. Sprinkle with breadcrumbs and place under the grill again. Cook for 5mins or until the cheese is golden and bubbling.
Serve at once.
I love beetroot and this is a fantastic way to show off its vibrant colour. This is a very simple recipe to make and is great for a starter or a vegetarian main course. The saltiness of the goat’s cheese work incredibly well with the deep earthy flavours of the beetroot and the addition of the cooking stock adds a wonderful, but subtle sweet and sour notes to the dish.Well worth a try!!!!!!
Ingredients;
For cooking the beetroot;
3 large beetroot washed well
1.5ltr vegetable stock
100ml red wine
75mlred port
75ml sherry vinegar
60g sugar
Seasoning
6 sheets of gelatine soaked in cold water
For the risotto;
2 tbsp olive oil
1 onion, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
250g Aborio rice
250g Aborio rice
150g St Tola Irish goat’s cheese
A handful of fresh thyme, oregano, parsley and chives
Sea salt and fresh black pepper
Method;
For cooking the beetroot;
Place the beetroot, water, red wine, port, sherry vinegar and sugar into a medium size pan.
Bring to the boil and reduce the heat to a simmer, simmer the beetroot for 2 hours or until tender when pierced with a knife. Remove from the heat and allow the beetroot to cool in the stock. When cool enough to handle peel the beetroot and strain the cooking liquid through a very fine sieve, season to taste. Reserve 800ml of cooking liquid.
For the risotto;
Gently heat the oil in a large pan, add the onion and garlic and sweat until transparent. Add the diced beetroot and cook until the beetroot starts to brown (5-10mins over low heat).
Add the Aborio rice and stir until all the grains are coated with oil.
In a seperate pan heat the stock. Add the stock to the rice pan a ladle at a time, gently stirring after each addition until it is absorbed. Continue until the risotto is cooked but retains a slight bite. Just before serving, add the goat’s cheese and herbs and season to taste with salt, pepper
Category: Vegetarian
Ingredients;
For the parcel;
1 medium savoy cabbage
50g butter
2 onions finely sliced
1 large parsnip finely diced
2tblsp chopped flat leaf parsley
350g plain mash potato no cream or butter added
1 egg yolk
100g grated Irish Cheddar
For the celeriac;
1 medium sized celeriac, peeled
300ml duck fat
2 cloves garlic peeled and sliced
2 sprigs thyme
Seasoning
For the mushrooms;
12 small button mushrooms
Olive oil
Seasoning
For the dressing;
2tblsp Dijon
2tblsp red wine vinegar
4tblsp walnut oil
4tblsp ground nut oil
To serve;
Asparagus tips, roast pumpkin, olive oil and finely chopped chives
For the cabbage parcel;
Remove the four outer leaves from the savoy cabbage by cutting away the base core.
Remove the thick stalk vein from each leaf without cutting in half. Reserve these leaves for wrapping the parcels.
Split the remaining cabbage in half and then into quarters, shred them finely.
Bring a large pot of salted water to the boil and add the outer leaves cook for a couple of minutes until tender, refresh in iced water. When cold lay them out on a cloth to dry. Add the shredded cabbage to the boiling water and cook for 2 mins, strain then spread on a large tray and allow to cool.
Heat a pan over medium heat and add the butter, sliced onions and parsnips fry until golden in colour and the parsnip has been cooked through season to taste and add parsley. Allow to cool.
When everything is cold mix the blanched shredded cabbage with the onion and parsnip mix and add the mash. Add the egg yolk and cheddar and adjust seasoning.
Divide the mix into 4 balls. Season the large cabbage leaves and place the ball in the centre. Roll the cabbage around the mix and wrap in cling film. Refrigerate.
For the celeriac;
Cut the celeriac into 4 even sized disc about 3cm thick.
Place a pan large enough to hold the 4 celeriac disc over a medium heat and add the duck fat, garlic and thyme. Add the celeriac and cook very slowly until golden on one side turn over and continue to cook until golden brown and cooked through.
Keep warm.
For the mushrooms;
Heat a pan over high heat and add the olive oil, season the mushrooms and cook cap side down until browned turn over and remove from the heat.
For the dressing;
Mix the mustard and the red wine vinegar together. Mix the two oils together.
Slowly pour the oil into the mustard whisking vigorously to amalgamate.
Season and set aside.
To serve;
Warm the parcel in a steamer for 6-7mins or until heated through.
Place a hot celeriac disc into the centre of a serving plate. Remove the parcel from the cling film and place on top of the celeriac.
Arrange the mushrooms, asparagus and roast pumpkin around the parcel.
Drizzle with the red wine dressing.
Pour the chives and olive oil over the completed dish.
The sweet flavour of the pepper are further enhanced by the long slow cooking, this along with the garlic, basil and Goat’s cheese help to intensify the flavour of the pepper.
Any goat’s cheese can be used in this recipe, but do try to find Boilie as the subtle fresh flavours of this goat’s cheese work perfectly with the sweet peppers
4 peppers
8 cloves garlic peeled and thinly sliced
4 large basil leaves
2 plum tomatoes, peeled and cut into quarters
300g Boilie goat’s cheese
100g parmesan, grated
Maldon salt and fresh black pepper to season
Olive oil
Method;
Pre heat oven to 140c
Cut the peppers in half cutting through the stalks, these lot good for the final presentation of the dish.
Remove the seeds and white membrane with a small sharp knife.
Lay the peppers cut side up onto a tray and season with maldon salt and cracked black pepper. Place a whole, sliced garlic clove into each pepper half; place a basil leaf on top. Place a quarter of tomato, then top with goat’s cheese, sprinkle over parmesan cheese and season to taste.
Cover a baking tray with tin foil, place the peppers onto the baking tray and drizzle with olive oil. Place the peppers into the pre heated oven and cook at 140c for 45-50mins, it is this slow cooking that makes this dish so delicious.
Remove peppers from the oven and allow and stand for 10mins.
Serve with a simple dressed salad and shaved parmesan.
At Bert’s we serve this hot pot in individual dishes but at home it works perfectly served in a large pot, this can then be served family style, set in the middle of the table and everybody just helping themselves. Any vegetables can be used in this recipe just try to use the best of local, fresh seasonal vegetables, whatever the time of year.
Ingredients;
For the gravy;
1tblsp olive oil
1 onion diced
2 cloves of garlic, chopped
3 carrot peeled and diced
2tblsp sweet soy sauce
150ml red wine
500ml vegetable stock
8 shallots peeled
8 gloves of garlic peeled
8 baby carrots, peeled
1 small courgette cut into 8 even pieces
1 fennel cut into 8 even pieces
200g broad beans, removed from their pod and shelled
1 red pepper roasted and skinned, cut into 8 even pieces
1tblsp chopped parsley
4 potatoes peeled and sliced thinly on a mandolin
Method;
For the gravy;
Pour the olive oil into a saucepan and place over medium heat, add the onion, garlic and carrots, cook until the vegetables start to brown around the edges, stirring all the time. Turn the heat down to as low as you can and continue to cook over this low heat until the vegetables are very soft and breaking down, check and stir every 5-10mins. This may take up to an hour. This stage is very important as the slow cooking of the vegetables releases as of the vegetables natural sugar and adds intensity to the finished gravy. When the vegetables have broken down turn up the heat add the soy sauce and the red wine reduce by half then add the vegetable stock, turn to a simmer and cook for20mins. Remove the gravy from the heat and place in a blender. Blend until very smooth then pass through a fine sieve. The sauce is now ready to use. This gravy can be made in bulk and frozen for later use. I find that freezing them in an ice tray works well. When you need to use them just pop out a couple of cubes and melt in a pot.
Pre heat the oven to 180c
Place an oven proof pot over a medium heat and add a little olive oil, add the whole shallots and whole garlic cloves and cook for 5mins, add the carrots and cook for a further 5mins add the courgettes and fennel and continue to cook for a further 5mins. At this point add enough of the gravy just to cover and bring to the boil, turn the heat to a simmer and add the broad beans and diced pepper, season to taste and add the chopped parsley.
Remove from the heat and top neatly with the sliced potatoes, pushing then lightly down to compact the vegetable below so they sit evenly on the top. Place the hot pot into the oven and cook for 25-30mins or until the potatoes are golden brown and cooked through.
Serve with a lightly dressed green salad for the perfect vegetarian summer dinner.
A simple summer tart served with a light radish salad makes an ideal starter for any meal espically a vegetarian meal. The sweet onions and tomatoes work beautifully together, baked on top of the puff pastry and served with this refreshing delicate salad, it's a treat for any dinner.
Enjoy!!!!!!
Ingredients;
4 x 15cm circle of puff pastry rolled to 5mm thick
4 red onions, halved then sliced
1 tbsp of olive oil
1 garlic clove, crushed
2 sprigs of thyme
Seasoning to taste
2cm cube of butter
1 tbsp of balsamic vinegar
2 tbsp can sugar
12 cherry tomatoes, halved
To serve;
2 small radishes sliced thinly into rounds
8 sprigs of chervil leaves
olive oil and sea salt
Method;
Preheat the oven to 200c. Make a shallow cut in the puff pastry 1cm in from the edge and all the way around.
In a pan cook the onions, garlic and thyme very slowly in the butter and olive oil for 45-50mins till caramelised.
Add the balsamic and sugar and cook for a couple of minutes, then spoon the onion into the centre of the pastry, leaving the scribed edge clear.
Dot the top with the cherry tomato halves, brush the edge with beaten egg and bake for 20 minutes.
Serve with radish and chervil salad light dressed with olive oil and salt.
Serves 6
Ingredients;
2 | potatoes |
400 gm | piece of butternut pumpkin, peeled and cut into 1cm pieces |
200 gm | canned chickpeas, drained |
1 tbsp | ground cumin |
1 tbsp | ground coriander |
60 ml | vegetable oil |
1 tbsp | brown mustard seeds |
2 tbsp | finely chopped coriander leaves |
300 gm | plain flour |
6 | eggs |
6 | whole meal burger buns, halved |
2 | carrots, peeled and coarsely grated |
2 | beetroot, peeled and coarsely grated |
Mint yoghurt sauce; | |
1 | telegraph cucumber, seeds removed and finely chopped |
300 ml | plain yoghurt |
1/3 cup | mint leaves, finely chopped |
Method;
Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or until tender. Drain, stand to cool slightly, then peel and cut into 1cm pieces. | |
Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 8 minutes or until just tender. Drain and add to potato, then add chickpeas, cumin and coriander and mix to just combine. | |
Heat 1 tbsp vegetable oil in a large frying pan over high heat, add mustard seeds and cook until beginning to pop. Add seeds to vegetable mixture with coriander leaves, season to taste with sea salt and freshly ground black pepper and gently mix until combined. Using wet hands, form mixture into ½ cup patties and refrigerate for 30 minutes. | |
Heat remaining oil in a large frying pan over high heat. Dust patties in flour, add to frying pan and cook, in batches, for 2 minutes each side or until golden, then transfer to an absorbent paper-lined plate. Add eggs to pan and fry to your liking. | |
For mint yoghurt sauce, combine all ingredients and season to taste. | |
Toast cut side of burger buns, top bun halves with carrot, beetroot, patties, fried egg and mint yoghurt sauce, sandwich and serve immediately. |
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