Post by kickingfrog on Nov 26, 2013 10:11:23 GMT
From CUK
Quick Stuffing
Serves 6
INGREDIENTS
1 loaf gluten-free bread
1 bunch parsley
50g (2oz) margarine
2 onions, chopped finely
200g (8oz) mushrooms, chopped
Salt and pepper
1 egg, beaten
METHOD
Melt margarine in a saucepan and soften onions over a low heat
Add mushrooms and/or bacon and cook for a further 4-5 minutes
Allow to cool
Add parsley and breadcrumbs and season to taste
Bind with as much beaten egg as necessary
... roll into balls about 4cm in diameter. Roast the
stuffing balls in hot fat for about 30 minutes at 190oC, 375oF, Gas mark 5, until golden brown.
**********************
Red Cabbage, Chestnut and Mushroom Sauté
Preparation notes
Serves 4-6
Ingredients
2 tbsp vegetable oil
1 large onion, cut into wedge shaped slices
1 red cabbage, core removed and finely shredded
275g open cup mushrooms, sliced
1 courgette, sliced
175g can sweetcorn kernels, drained
350g can whole peeled chestnuts
2 tbsp fresh coriander, chopped
Salt and pepper
Method
Heat oil in a large frying pan.
Add onion and red cabbage, cover and cook over a gentle heat for about 8 minutes, stirring occasionally.
Add mushrooms and courgette, recover and cook for 5 minutes.
Add remaining ingredients and cook for about 3 minutes.
The Vegetarian Society 1992.
*********************************************
Black Pepper & Rosemary Hassle Back Potatoes
Introduction
Hassle backs - the secret to extra crispy roasties.
Once you’ve tried them this way, nothing else will measure up!
Preparation notes
Serves 6
Ingredients
12 small roasting potatoes
2 tbsp vegan margarine
2 tbsp olive oil
1 tbsp coarse ground black pepper
½ tsp rosemary chopped
sea salt to taste
To Garnish:
Fresh rosemary sprigs
Method
Preheat the oven to 200C/400F/Gas 6.
Peel the potatoes and cut in half lengthways so they sit flat.
Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.
Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
Remove the potatoes from the saucepan and drain.
Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.
Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
Garnish with fresh rosemary.
The Vegetarian Society 2005
www.vegsoc.org/christmas
************
Rose Elliot’s Pine Nut & Carrot Roast with Mushroom Sauce
Preparation notes
Serves 6
Ingredients
25g butter
1 onion, finely chopped
225g carrots, finely grated
2 celery sticks, finely chopped
225g 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 dried mushrooms, rinsed
600ml water
25g butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp shoyu sauce
Method
Preheat the oven to 180C/350F/gas 4. Grease and line a 500g/1lb loaf tin.
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.
Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
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.
Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
Add the mushrooms and gently cook for 30 minutes until tender.
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.
The Vegetarian Society 2004
*************************
Oven chips
450g-500g (1lb-1lb 2oz) potatoes, preferably each about 200g (7oz)
2 tbsp-3 tbsp sunflower or corn oil
Scrub the potatoes and cut them into thick chunky chips.
Coat in the oil.
Spread onto a baking sheet and bake for 45 minutes at 200°C/400°F/Gas 6, turning at least once.
For a variation, sprinkle one or two teaspoons of either chilli or curry powder over the chips before coating in the oil. And if you prefer, peel the potatoes before cooking.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2197#ixzz2Fd2JofL1
***************************
Kitty's Honey Roast Root Veg (variation)
Ingredients
2 sweet potatoes
3 parsnips
4 carrots
3 (or more) shallots(peeled & halved)
3 TAB clear honey
2 TAB olive oil
1 TAB fresh thyme (or other herbs)
Method
Preheat oven 200*C /400*F/Mark 6
Peel root vegetables & chop into large pieces.
In large bowl mix all ingredients.
Line a baking tray with baking parchment.
Transfer ingredients from bowl to baking tray.
Place in oven.
Roast for about 35-45 minutes(check about 1/2 way through,veg may need turning).
Serve with fried tomatoes , sweetcorn & little grated cheese- fresh lemon juice from lemon wedges is good, too.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2975#ixzz2Fd2f4Hta
******************
Vegetarian Gravy
Based on Sarah Brown's recipe Mushroom and Sherry Sauce in 'Vegetarian Kitchen' (BBC).
Makes 1 1/4 pints (550mls) of sauce.
Ingredients
1 oz butter
8oz mushrooms, wiped & quartered
1 tablespoon of sherry
4 teaspoons GF flour
1 pint of vegetable stock (or substitute some red wine for stock)
salt & freshly ground black pepper to taste.
Method
Melt most of butter in saucepan, add mushrooms & fry for a time.
Add sherry, cover & cook for 2-3 minutes on high heat.
Uncover & continue to cook until liquid evaporates stirring constantly.
Reduce heat, add the remaining butter & make roux with flour, cook for about 5 minutes, stirring all the time.
Add stock/red wine a little at a time to prevent lumps. (If it is a bit lumpy don't worry, they will go when you liquidise later).
Simmer for 3-5 minutes then season.
Let sauce cool them liquidise until smooth.
Gently re-heat sauce in clean pan.
You can also make this sauce using cornflour ( 4 teaspoons to pint of liquid) mixed in little stock then added to all the stock (instead of the GF flour & butter roux) in which case you still use all the butter to fry mushrooms.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2225#ixzz2Fd3ArZHH
*************
www.deliaonline.com/recipes/type-of-dish/vegetarian-food/traditional-braised-red-cabbage-with-apples.html
www.deliaonline.com/recipes/cuisine/european/english/traditional-bread-sauce.html
**********************
Delia's GF Bread Sauce
Ingredients
(8 oz/225 g). freshly made GF white breadcrumbs (made from bread left out overnight - the best way to make breadcrumbs is in a blender, if you have one)
1 large onion, peeled
1 bay leaf 8 black peppercorns
1 pint (570 ml) whole milk 1 oz (25 g) butter
2 tablespoons double cream
salt and freshly milled black
Method
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs and butter into the milk. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 10 minutes. Now stir in the cream, check the seasoning and replace the clove-studded onion, then transfer the sauce to a freezer container. Cover the surface with clingfilm to prevent a skin from forming.
When the sauce is cold, remove and discard the onion, then cover with a lid and freeze. (Alternatively, you can freeze bread sauce in a freezer bag.
..... Freeze as above.
Delia Smith
***********************************************************
From CUK
Sage & Onion Stuffing
Makes 10-12 stuffing balls
Description

...
Oven temperature: 190°C/375°F/Gas Mark 5
Ingredients
1tbsp vegetable oil
2 large onions (peeled and chopped)
175g (7oz) breadcrumbs (made with Juvela bread)
2tbsp dried sage
2 medium egg (lightly beaten)
salt and freshly ground black pepper
Instructions
Heat the oil in a pan and gently fry the onions until golden brown.
Remove from the heat and stir in the breadcrumbs and sage.
Stir in the eggs and season well.
Shape mixture into 10-12 balls...place on a baking tray and bake in a pre-heated oven for 15-20 minutes until golden and crisp.
********************
Quick Stuffing
Serves 6
INGREDIENTS
1 loaf gluten-free bread
1 bunch parsley
50g (2oz) margarine
2 onions, chopped finely
200g (8oz) mushrooms, chopped
Salt and pepper
1 egg, beaten
METHOD
Melt margarine in a saucepan and soften onions over a low heat
Add mushrooms and/or bacon and cook for a further 4-5 minutes
Allow to cool
Add parsley and breadcrumbs and season to taste
Bind with as much beaten egg as necessary
... roll into balls about 4cm in diameter. Roast the
stuffing balls in hot fat for about 30 minutes at 190oC, 375oF, Gas mark 5, until golden brown.
**********************
Red Cabbage, Chestnut and Mushroom Sauté
Preparation notes
Serves 4-6
Ingredients
2 tbsp vegetable oil
1 large onion, cut into wedge shaped slices
1 red cabbage, core removed and finely shredded
275g open cup mushrooms, sliced
1 courgette, sliced
175g can sweetcorn kernels, drained
350g can whole peeled chestnuts
2 tbsp fresh coriander, chopped
Salt and pepper
Method
Heat oil in a large frying pan.
Add onion and red cabbage, cover and cook over a gentle heat for about 8 minutes, stirring occasionally.
Add mushrooms and courgette, recover and cook for 5 minutes.
Add remaining ingredients and cook for about 3 minutes.
The Vegetarian Society 1992.
*********************************************
Black Pepper & Rosemary Hassle Back Potatoes
Introduction
Hassle backs - the secret to extra crispy roasties.
Once you’ve tried them this way, nothing else will measure up!
Preparation notes
Serves 6
Ingredients
12 small roasting potatoes
2 tbsp vegan margarine
2 tbsp olive oil
1 tbsp coarse ground black pepper
½ tsp rosemary chopped
sea salt to taste
To Garnish:
Fresh rosemary sprigs
Method
Preheat the oven to 200C/400F/Gas 6.
Peel the potatoes and cut in half lengthways so they sit flat.
Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.
Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
Remove the potatoes from the saucepan and drain.
Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.
Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
Garnish with fresh rosemary.
The Vegetarian Society 2005
www.vegsoc.org/christmas
************
Rose Elliot’s Pine Nut & Carrot Roast with Mushroom Sauce
Preparation notes
Serves 6
Ingredients
25g butter
1 onion, finely chopped
225g carrots, finely grated
2 celery sticks, finely chopped
225g 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 dried mushrooms, rinsed
600ml water
25g butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp shoyu sauce
Method
Preheat the oven to 180C/350F/gas 4. Grease and line a 500g/1lb loaf tin.
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.
Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
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.
Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
Add the mushrooms and gently cook for 30 minutes until tender.
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.
The Vegetarian Society 2004
*************************
Oven chips
450g-500g (1lb-1lb 2oz) potatoes, preferably each about 200g (7oz)
2 tbsp-3 tbsp sunflower or corn oil
Scrub the potatoes and cut them into thick chunky chips.
Coat in the oil.
Spread onto a baking sheet and bake for 45 minutes at 200°C/400°F/Gas 6, turning at least once.
For a variation, sprinkle one or two teaspoons of either chilli or curry powder over the chips before coating in the oil. And if you prefer, peel the potatoes before cooking.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2197#ixzz2Fd2JofL1
***************************
Kitty's Honey Roast Root Veg (variation)
Ingredients
2 sweet potatoes
3 parsnips
4 carrots
3 (or more) shallots(peeled & halved)
3 TAB clear honey
2 TAB olive oil
1 TAB fresh thyme (or other herbs)
Method
Preheat oven 200*C /400*F/Mark 6
Peel root vegetables & chop into large pieces.
In large bowl mix all ingredients.
Line a baking tray with baking parchment.
Transfer ingredients from bowl to baking tray.
Place in oven.
Roast for about 35-45 minutes(check about 1/2 way through,veg may need turning).
Serve with fried tomatoes , sweetcorn & little grated cheese- fresh lemon juice from lemon wedges is good, too.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2975#ixzz2Fd2f4Hta
******************
Vegetarian Gravy
Based on Sarah Brown's recipe Mushroom and Sherry Sauce in 'Vegetarian Kitchen' (BBC).
Makes 1 1/4 pints (550mls) of sauce.
Ingredients
1 oz butter
8oz mushrooms, wiped & quartered
1 tablespoon of sherry
4 teaspoons GF flour
1 pint of vegetable stock (or substitute some red wine for stock)
salt & freshly ground black pepper to taste.
Method
Melt most of butter in saucepan, add mushrooms & fry for a time.
Add sherry, cover & cook for 2-3 minutes on high heat.
Uncover & continue to cook until liquid evaporates stirring constantly.
Reduce heat, add the remaining butter & make roux with flour, cook for about 5 minutes, stirring all the time.
Add stock/red wine a little at a time to prevent lumps. (If it is a bit lumpy don't worry, they will go when you liquidise later).
Simmer for 3-5 minutes then season.
Let sauce cool them liquidise until smooth.
Gently re-heat sauce in clean pan.
You can also make this sauce using cornflour ( 4 teaspoons to pint of liquid) mixed in little stock then added to all the stock (instead of the GF flour & butter roux) in which case you still use all the butter to fry mushrooms.
Read more: coeliac.proboards.com/index.cgi?board=savou&action=display&thread=2225#ixzz2Fd3ArZHH
*************
www.deliaonline.com/recipes/type-of-dish/vegetarian-food/traditional-braised-red-cabbage-with-apples.html
www.deliaonline.com/recipes/cuisine/european/english/traditional-bread-sauce.html
**********************
Delia's GF Bread Sauce
Ingredients
(8 oz/225 g). freshly made GF white breadcrumbs (made from bread left out overnight - the best way to make breadcrumbs is in a blender, if you have one)
1 large onion, peeled
1 bay leaf 8 black peppercorns
1 pint (570 ml) whole milk 1 oz (25 g) butter
2 tablespoons double cream
salt and freshly milled black
Method
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs and butter into the milk. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 10 minutes. Now stir in the cream, check the seasoning and replace the clove-studded onion, then transfer the sauce to a freezer container. Cover the surface with clingfilm to prevent a skin from forming.
When the sauce is cold, remove and discard the onion, then cover with a lid and freeze. (Alternatively, you can freeze bread sauce in a freezer bag.
..... Freeze as above.
Delia Smith
***********************************************************
From CUK
Sage & Onion Stuffing
Makes 10-12 stuffing balls
Description

...
Oven temperature: 190°C/375°F/Gas Mark 5
Ingredients
1tbsp vegetable oil
2 large onions (peeled and chopped)
175g (7oz) breadcrumbs (made with Juvela bread)
2tbsp dried sage
2 medium egg (lightly beaten)
salt and freshly ground black pepper
Instructions
Heat the oil in a pan and gently fry the onions until golden brown.
Remove from the heat and stir in the breadcrumbs and sage.
Stir in the eggs and season well.
Shape mixture into 10-12 balls...place on a baking tray and bake in a pre-heated oven for 15-20 minutes until golden and crisp.
********************