Post by Silly Yak on Feb 28, 2011 9:06:00 GMT
Christmas meat free, fish free, GF recipes
based on Rose Elliot’s Pine Nut & Carrot Roast with Mushroom Sauce
Serves 6
Ingredients
25g/1oz butter
1 onion, finely chopped
225g/8oz carrots, finely grated
2 celery sticks, finely chopped
225g/8oz pine nuts, grated
2 tbsp chopped parsley
squeeze of lemon juice
2 free range eggs
sea salt and freshly ground black pepper
freshly grated nutmeg
For the sauce
7g/1/4 oz dried mushrooms, rinsed
600ml/1 pint water
25g/1oz butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp GF soy sauce
Method
1 Preheat the oven to 180C/350F/gas 4
2 Grease and line a 500g/1lb loaf tin
3 Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.
4 Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
5 Season well with salt, pepper and nutmeg.
6 Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
To prepare the sauce:
1 Put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
2 Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
3 Add the mushrooms and gently cook for 30 minutes until tender.
4 Mix the cornflour with the reserved liquid, Madeira and shoyu, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.
Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce. Serve with roast potatoes, sprouts, carrots and all the trimmings for a classic vegetarian Christmas feast that will be a sure-fire hit year after year.
www.vegsoc.org/christmas/2004/pinenut.html
*********************************************
Chestnut & Chocolate Ice-Cream with Apricot Sauce
· 225g bitter chocolate
· 4 x 15ml spoons maple syrup
· 225g canned chestnut purée
· 1.2 Lt. double cream, whipped
· 2 x 15ml spoons kirsch
· 3 free range egg whites (optional)
· 225g whole canned chestnuts in syrup, drained (save a few for decoration)
1. Melt the chocolate into maple syrup, over a pan of hot water. Blend well together and stir into the chestnut purée. Beat in the cream and kirsch.
Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.
2. Srubbishe out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water.
Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.
For the Sauce
· 450g tinned apricots in natural juice
· 2 x 15ml spoons apple juice concentrate
3. Strain the apricots from their juice in the tin.
Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).
4. Serve with ice-cream. Enough for ten portions, small amounts as it is very sweet.
www.vegsoc.org/info/xmas.html#soup
****************
Iman Biyaldi
(The Priest Fainted) - Turkey
Chico Francesco
It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted!
Serves 4
Ingredients
2 medium sized aubergines
50ml olive oil
2 medium-sized onions, peeled and cut lengthways
1tsp cumin seeds
4 cloves of garlic, peeled and chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
1 ½ tsp salt
2 medium sized aubergines
40g flat leaf parsley, finely chopped
300ml hot water
Method
1 Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2 Heat the oil and sauté the onions and scooped out aubergine flesh together.
3 Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.
4 Spoon the mixture into the aubergine ‘shells’.
5 Place the aubergines into an oven proof dish and carefully pour round the hot water.
6 Cover with foil and bake at 200F, 400F, Gas Mark 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.
www.vegsoc.org/christmas/2004/imam.html
********************************
Pistachio & Citrus Ice cream
Prep time: 15 minutes
Freezing time: Overnight
Serves 4-6
Ingredients
240ml/8floz Semi skimmed milk
120g/5oz Caster sugar
2 Large free range eggs
480ml/15floz Double cream
130g/5oz Pistachios, roughly chopped
Freshly squeezed Juice and zest of 1 unwaxed lemon and 1 lime
Method
Heat milk until warm in a medium sized saucepan.
Whisk the sugar and eggs in a separate bowl.
Slowly add the warm milk to egg mixture continuing to whisk.
Pour mixture back into the pan and heat slowly until thickened, stirring constantly. Do not allow to boil! Leave to cool slightly.
Gradually stir in the cream, pistachios, lemon & lime juice and zest. Mix thoroughly.
Transfer to a container suitable for freezing and place in freezer overnight.
Take out of freezer 20 minutes before serving to defrost slightly ...
www.vegsoc.org/xmas2003/pistachiocitrus.html
*************************
based on Rose Elliot’s Pine Nut & Carrot Roast with Mushroom Sauce
Serves 6
Ingredients
25g/1oz butter
1 onion, finely chopped
225g/8oz carrots, finely grated
2 celery sticks, finely chopped
225g/8oz pine nuts, grated
2 tbsp chopped parsley
squeeze of lemon juice
2 free range eggs
sea salt and freshly ground black pepper
freshly grated nutmeg
For the sauce
7g/1/4 oz dried mushrooms, rinsed
600ml/1 pint water
25g/1oz butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp GF soy sauce
Method
1 Preheat the oven to 180C/350F/gas 4
2 Grease and line a 500g/1lb loaf tin
3 Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.
4 Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
5 Season well with salt, pepper and nutmeg.
6 Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
To prepare the sauce:
1 Put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
2 Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
3 Add the mushrooms and gently cook for 30 minutes until tender.
4 Mix the cornflour with the reserved liquid, Madeira and shoyu, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.
Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce. Serve with roast potatoes, sprouts, carrots and all the trimmings for a classic vegetarian Christmas feast that will be a sure-fire hit year after year.
www.vegsoc.org/christmas/2004/pinenut.html
*********************************************
Chestnut & Chocolate Ice-Cream with Apricot Sauce
· 225g bitter chocolate
· 4 x 15ml spoons maple syrup
· 225g canned chestnut purée
· 1.2 Lt. double cream, whipped
· 2 x 15ml spoons kirsch
· 3 free range egg whites (optional)
· 225g whole canned chestnuts in syrup, drained (save a few for decoration)
1. Melt the chocolate into maple syrup, over a pan of hot water. Blend well together and stir into the chestnut purée. Beat in the cream and kirsch.
Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.
2. Srubbishe out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water.
Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.
For the Sauce
· 450g tinned apricots in natural juice
· 2 x 15ml spoons apple juice concentrate
3. Strain the apricots from their juice in the tin.
Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).
4. Serve with ice-cream. Enough for ten portions, small amounts as it is very sweet.
www.vegsoc.org/info/xmas.html#soup
****************
Iman Biyaldi
(The Priest Fainted) - Turkey
Chico Francesco
It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted!
Serves 4
Ingredients
2 medium sized aubergines
50ml olive oil
2 medium-sized onions, peeled and cut lengthways
1tsp cumin seeds
4 cloves of garlic, peeled and chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
1 ½ tsp salt
2 medium sized aubergines
40g flat leaf parsley, finely chopped
300ml hot water
Method
1 Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2 Heat the oil and sauté the onions and scooped out aubergine flesh together.
3 Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.
4 Spoon the mixture into the aubergine ‘shells’.
5 Place the aubergines into an oven proof dish and carefully pour round the hot water.
6 Cover with foil and bake at 200F, 400F, Gas Mark 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.
www.vegsoc.org/christmas/2004/imam.html
********************************
Pistachio & Citrus Ice cream
Prep time: 15 minutes
Freezing time: Overnight
Serves 4-6
Ingredients
240ml/8floz Semi skimmed milk
120g/5oz Caster sugar
2 Large free range eggs
480ml/15floz Double cream
130g/5oz Pistachios, roughly chopped
Freshly squeezed Juice and zest of 1 unwaxed lemon and 1 lime
Method
Heat milk until warm in a medium sized saucepan.
Whisk the sugar and eggs in a separate bowl.
Slowly add the warm milk to egg mixture continuing to whisk.
Pour mixture back into the pan and heat slowly until thickened, stirring constantly. Do not allow to boil! Leave to cool slightly.
Gradually stir in the cream, pistachios, lemon & lime juice and zest. Mix thoroughly.
Transfer to a container suitable for freezing and place in freezer overnight.
Take out of freezer 20 minutes before serving to defrost slightly ...
www.vegsoc.org/xmas2003/pistachiocitrus.html
*************************