Post by Silly Yak on Feb 28, 2011 9:10:09 GMT
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Christmas Tree Platter (starter)
Serves 6
· 450g / 1lb fresh or frozen cranberries
· 45m1 / 3tbsp water
· 30-45ml / 2-3tbsp icing sugar
· 15ml / 1tbsp créme de cassis (blackcurrant liqueur), optional
· 1 large, ripe honeydew melon
· 1 star fruit
· 225g / 8oz small black grapes
· 15m1 / 1tbsp GF hundreds and thousands (gelatin-free brand)
· 15ml / 1tbsp GF silver balls
To make the coulis, liquidise the cranberries with the water, sugar and cassis, place in a saucepan, bring to the boil and boil for approximately 1 minute, until glossy. Leave to cool.
To make the trees, cut the melon into three equal lengthwise wedges. Scoop out seeds. Then cut each wedge in half, crosswise to give 6 triangular shaped wedges which will each make one tree.
For each tree, take a piece of melon and make 4 cuts down to the skin, parallel to the curved side.
Using a curved, serrated (grapefruit) knife, remove the flesh from the skin to give 4 curved slices and one little pointed bit.
Lay the largest slice flat near the bottom of the plate, curving away from you so that it forms the bottom of the tree.
Lay the second largest slice flat on the plate, cupped against the first slice to form the next layer of branches and so on, graduating to the pointed bit which forms the top of the tree.
Spoon the coulis around the tree. Place a slice of star fruit at the top of the tree, and decorate the tree with halved grapes.
Just before serving, sprinkle tree with hundreds and thousands and silver balls. Serve on large plain plates.
www.vegsoc.org/cordonvert/recipes/crackers.html
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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 shoyu 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
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Rich Chestnut Casserole
Serves 6
For the Casserole:
olive oil, for frying
3 medium parsnips, chopped
6oz/175g baby onions
2 large red peppers, seeded and chopped
1 aubergine, chopped
1 courgette, sliced
6oz/175g button mushrooms
3 leeks, sliced
24 fresh chestnuts, cooked and peeled
For the Sauce:
1 pint passata
8oz/225g fresh plum tomatoes, chopped
½pt/10floz red wine
dash of GF vinegar
2 bay leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
1oz/25g fresh marjoram chopped
For the Topping:
2 medium potatoes, par-boiled and sliced
1. Heat the oil in a saucepan, add the parsnips and fry until soft.
2. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes.
3. Combine the sauce ingredients, then add to the vegetables.
4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200°C/400°F/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill.
Serve with pickled red cabbage.
www.vegsoc.org/cordonvert/recipes/greens.html
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Griddled Pineapple with Curried Sweet Potato Filling
Serves 6
12 slices of fresh pineapple, griddled or char-grilled
For the Filling:
3 medium sweet potatoes, peeled, blanched and sliced
2 fresh mangoes, peeled, stoned and sliced
2 red peppers, seeded and chopped
1 red onion, peeled and chopped
24 pieces of lightly cooked okra
chilli oil
salt
For the Curry Sauce:
7oz/200g creamed coconut
1pt/600ml vegetable stock
1tbsp/15ml oil
1 chopped onion
2 cloves garlic, crushed
1tbsp curry paste
salt and freshly ground black pepper
1. First make the sauce. Place the creamed coconut in a bowl with the stock and stir well to dissolve.
2. In a saucepan, heat the oil and fry the onion and garlic until soft.
3. Add the curry paste, coconut and stock liquid and season to taste with salt and pepper.
4. Now prepare the filling: gently fry all the vegetables in a little chilli oil until lightly cooked.
5. Place one slice of pineapple on each of six serving plates.
6. Divide the vegetable mixture into six equal portions and place on the pineapple slices.
7. Pour the curry sauce over the potato mixture and top with a second piece of pineapple.
Serve at once.
www.vegsoc.org/cordonvert/recipes/greens.html
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Braised Chestnuts in Red Wine Gravy
Serves 6
The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge.
For approximately one pint of gravy:
· 175g / 6oz dried chestnuts, soaked in cold water overnight
· 75g / 3oz carrots, cut in half
· 75g / 3oz celery, cut in half
· 75g / 3oz leeks, cut in half
· 1 small onion, peeled, cut in half
· 5 mil / 1tsp crushed garlic
· herbs & spices: 2 bay leaves, 2 cloves, 5 ml / 1tsp juniper berries, 5ml / 1tsp black peppercorns, sprig fresh thyme, sprig fresh parsley, 30ml / 2tbsp butter or sunflower oil
· 600ml / 1pint water
· 600ml / 1pint red wine
· 10ml / 2tsp yeast extract
· 30ml / 2tbsp comflour
· 15ml / 1tbsp tomato purée
Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes.
Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes.
The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast.
Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato purée to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until thickened.
www.vegsoc.org/cordonvert/recipes/crackers.html
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Courgette Eggah
Serves 6
This delicious egg dish is thick and well filled. It is baked, cooled and then cut into thin wedges.
4oz/100g butter
1 large onion, finely chopped
2 cloves garlic, crushed
1lb/450g courgettes, thinly sliced
9 free-range eggs. lightly beaten
2 tbsp fresh parsley, finely chopped
½tsp turmeric
salt and freshly ground black pepper to taste
1. Preheat the oven to 190°C/375°F/gas mark 5. Melt two-thirds of the butter in a heavy frying pan and sauté the onion and garlic until softened.
2. Add the courgettes and cook while stirring over a medium heat until they are lightly browned and all the liquid has evaporated from the pan.
3. Allow the mixture to cool and transfer to a bowl.
4. Stir in the eggs, parsley, turmeric and salt and black pepper to taste.
5. Melt the remaining butter and brush it on the inside of a 9" non-stick casserole dish. Pour the egg mixture in and bake for 30 minutes or until nicely set.
6. Remove the dish from the oven and if you wish brown the top under a hot grill. Allow to cool.
7. Turn the eggah on to a serving dish and cut into thin wedges.
www.vegsoc.org/cordonvert/recipe ... .html#cour
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Falafel
Serves 4-6
1lb/450g chickpeas, soaked overnight, drained
3 cloves garlic
2 tsp coriander
2 tsp cumin
2 tbsp chopped parsley
sea salt to taste
Spiced chickpea croquettes, fried golden brown. Serve with wedges of lemon. Falafel are usually very popular, so it's worth making extra quantities.
1. Cook the chickpeas in plenty of fresh water until soft. Put a quarter of the chickpeas into a blender with the garlic, coriander, cumin and parsley.
2. Liquidise and keep adding a few more chickpeas and then blending until they are all used. Add extra water as necessary.
3. Season with salt and transfer to a bowl. Take dessertspoonfuls of the mixture and shape into round, flattish, croquettes.
4. Heat a small amount of oil in a frying pan and fry the falafel in batches for 2-3 minutes or until golden brown all over. Drain well and serve.
www.vegsoc.org/cordonvert/recipe ... .html#fela
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Christmas Tree Platter (starter)
Serves 6
· 450g / 1lb fresh or frozen cranberries
· 45m1 / 3tbsp water
· 30-45ml / 2-3tbsp icing sugar
· 15ml / 1tbsp créme de cassis (blackcurrant liqueur), optional
· 1 large, ripe honeydew melon
· 1 star fruit
· 225g / 8oz small black grapes
· 15m1 / 1tbsp GF hundreds and thousands (gelatin-free brand)
· 15ml / 1tbsp GF silver balls
To make the coulis, liquidise the cranberries with the water, sugar and cassis, place in a saucepan, bring to the boil and boil for approximately 1 minute, until glossy. Leave to cool.
To make the trees, cut the melon into three equal lengthwise wedges. Scoop out seeds. Then cut each wedge in half, crosswise to give 6 triangular shaped wedges which will each make one tree.
For each tree, take a piece of melon and make 4 cuts down to the skin, parallel to the curved side.
Using a curved, serrated (grapefruit) knife, remove the flesh from the skin to give 4 curved slices and one little pointed bit.
Lay the largest slice flat near the bottom of the plate, curving away from you so that it forms the bottom of the tree.
Lay the second largest slice flat on the plate, cupped against the first slice to form the next layer of branches and so on, graduating to the pointed bit which forms the top of the tree.
Spoon the coulis around the tree. Place a slice of star fruit at the top of the tree, and decorate the tree with halved grapes.
Just before serving, sprinkle tree with hundreds and thousands and silver balls. Serve on large plain plates.
www.vegsoc.org/cordonvert/recipes/crackers.html
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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 shoyu 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
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Rich Chestnut Casserole
Serves 6
For the Casserole:
olive oil, for frying
3 medium parsnips, chopped
6oz/175g baby onions
2 large red peppers, seeded and chopped
1 aubergine, chopped
1 courgette, sliced
6oz/175g button mushrooms
3 leeks, sliced
24 fresh chestnuts, cooked and peeled
For the Sauce:
1 pint passata
8oz/225g fresh plum tomatoes, chopped
½pt/10floz red wine
dash of GF vinegar
2 bay leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
1oz/25g fresh marjoram chopped
For the Topping:
2 medium potatoes, par-boiled and sliced
1. Heat the oil in a saucepan, add the parsnips and fry until soft.
2. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes.
3. Combine the sauce ingredients, then add to the vegetables.
4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200°C/400°F/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill.
Serve with pickled red cabbage.
www.vegsoc.org/cordonvert/recipes/greens.html
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Griddled Pineapple with Curried Sweet Potato Filling
Serves 6
12 slices of fresh pineapple, griddled or char-grilled
For the Filling:
3 medium sweet potatoes, peeled, blanched and sliced
2 fresh mangoes, peeled, stoned and sliced
2 red peppers, seeded and chopped
1 red onion, peeled and chopped
24 pieces of lightly cooked okra
chilli oil
salt
For the Curry Sauce:
7oz/200g creamed coconut
1pt/600ml vegetable stock
1tbsp/15ml oil
1 chopped onion
2 cloves garlic, crushed
1tbsp curry paste
salt and freshly ground black pepper
1. First make the sauce. Place the creamed coconut in a bowl with the stock and stir well to dissolve.
2. In a saucepan, heat the oil and fry the onion and garlic until soft.
3. Add the curry paste, coconut and stock liquid and season to taste with salt and pepper.
4. Now prepare the filling: gently fry all the vegetables in a little chilli oil until lightly cooked.
5. Place one slice of pineapple on each of six serving plates.
6. Divide the vegetable mixture into six equal portions and place on the pineapple slices.
7. Pour the curry sauce over the potato mixture and top with a second piece of pineapple.
Serve at once.
www.vegsoc.org/cordonvert/recipes/greens.html
**************************
Braised Chestnuts in Red Wine Gravy
Serves 6
The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge.
For approximately one pint of gravy:
· 175g / 6oz dried chestnuts, soaked in cold water overnight
· 75g / 3oz carrots, cut in half
· 75g / 3oz celery, cut in half
· 75g / 3oz leeks, cut in half
· 1 small onion, peeled, cut in half
· 5 mil / 1tsp crushed garlic
· herbs & spices: 2 bay leaves, 2 cloves, 5 ml / 1tsp juniper berries, 5ml / 1tsp black peppercorns, sprig fresh thyme, sprig fresh parsley, 30ml / 2tbsp butter or sunflower oil
· 600ml / 1pint water
· 600ml / 1pint red wine
· 10ml / 2tsp yeast extract
· 30ml / 2tbsp comflour
· 15ml / 1tbsp tomato purée
Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes.
Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes.
The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast.
Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato purée to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until thickened.
www.vegsoc.org/cordonvert/recipes/crackers.html
***************************
Courgette Eggah
Serves 6
This delicious egg dish is thick and well filled. It is baked, cooled and then cut into thin wedges.
4oz/100g butter
1 large onion, finely chopped
2 cloves garlic, crushed
1lb/450g courgettes, thinly sliced
9 free-range eggs. lightly beaten
2 tbsp fresh parsley, finely chopped
½tsp turmeric
salt and freshly ground black pepper to taste
1. Preheat the oven to 190°C/375°F/gas mark 5. Melt two-thirds of the butter in a heavy frying pan and sauté the onion and garlic until softened.
2. Add the courgettes and cook while stirring over a medium heat until they are lightly browned and all the liquid has evaporated from the pan.
3. Allow the mixture to cool and transfer to a bowl.
4. Stir in the eggs, parsley, turmeric and salt and black pepper to taste.
5. Melt the remaining butter and brush it on the inside of a 9" non-stick casserole dish. Pour the egg mixture in and bake for 30 minutes or until nicely set.
6. Remove the dish from the oven and if you wish brown the top under a hot grill. Allow to cool.
7. Turn the eggah on to a serving dish and cut into thin wedges.
www.vegsoc.org/cordonvert/recipe ... .html#cour
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Falafel
Serves 4-6
1lb/450g chickpeas, soaked overnight, drained
3 cloves garlic
2 tsp coriander
2 tsp cumin
2 tbsp chopped parsley
sea salt to taste
Spiced chickpea croquettes, fried golden brown. Serve with wedges of lemon. Falafel are usually very popular, so it's worth making extra quantities.
1. Cook the chickpeas in plenty of fresh water until soft. Put a quarter of the chickpeas into a blender with the garlic, coriander, cumin and parsley.
2. Liquidise and keep adding a few more chickpeas and then blending until they are all used. Add extra water as necessary.
3. Season with salt and transfer to a bowl. Take dessertspoonfuls of the mixture and shape into round, flattish, croquettes.
4. Heat a small amount of oil in a frying pan and fry the falafel in batches for 2-3 minutes or until golden brown all over. Drain well and serve.
www.vegsoc.org/cordonvert/recipe ... .html#fela
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