The Simply Delicious Vegan/Vegetarian Christmas Cookery Thread.

I know I'm way late here but maybe for next year or for a special January meal- Nevin Maguire's Christmas Kilkenny show last month went to The Cutting Vege restaurant in Kilkenny and they made a nice vegan Hazelnut and cranberry roulade served with an elderflower and orange reduction- it looked lovely- I was all set to make it for a vegetarian relative but the dinner was postponed to January sometime so if/when i do make it, I'll post here- as a meat eater, I'd happily have this for dinner any evening.

Enjoy!

https://beta.rte.ie/player/series/neven-s-kilkenny-christmas/SI0000004511?epguid=AI000003025

Tar.Aldarion wrote: »

Thanks Episode 2 is it? I'll have a watch. Is the recipe written somewhere?

Yes Episode 2- I couldn't find the recipe from a google search but i'd say a quick phone call to the restaurant will sort that one- I'm sure they have a facebook page or twitter and if they don't they should have or will soon.

Here's what i liked about the recipe (and this is also about some general cooking tips)

1. You can use what veggies you want - but I love the way she roasted the veggies- she charred them (brushed with oil) in the oven on a baking tray, for just 20 mins at a med/high heat - but the veggies (like celery, parsnip, carrot etc) were all chopped in small chunks, so they roasted very quickly- like a complete DOH! moment for me on that one :P - you don't have to spend an hour roasting veg to get them charred/caramelised, just cut them smaller

I used this technique on my own Christmas dinner day and was so grateful for seeing it- she cautions against over-roasting if doing this recipe though, as they'll be roasted again within the pastry after being mulched in the food processor, but for me on Christmas day, 30 mins roasted in the oven in small chunks was perfect.



2. She placed ground/roasted hazelnuts on a baking tray and then placed dough on top of these and pressed down- so lovely hazelnutty pastry on the outside once cooked in the oven - so simple- again, DOH for me :P

So I made this the other week. By all accounts went down well.

Here's what i did: Serves 4 decent dinner portions - you'll need to thaw just 1 sheet of puff pastry in advance (they usually come with two sheets but one sheet will be fine for this mix). Serve with Cranberry and Orange sauce heated with a little soy sauce.

1. Peal (where necessary) and Chop into small pieces (bit sized or just a little bigger):

2 small or 1 large sweet potato
2 peppers (colour of your choice)
1/4 of a standard sized celeriac
dress with olive oil, massage into the veg and place on tray lined with parchment paper.

roast these in a fan oven- 200deg - for 20-25 mins- until charred - allow to cool a little, then blitz 1/2 the mixture in the food processor with some fresh ginger and chop smaller, the other 1/2 of the mixture.

3. Roast about 200g (in total) nuts- cashews, hazelnuts and walnuts @ 180 deg on a tray for about 12 mins - peal off the burnt skin of the hazelnuts (if you can find blanched hazelnuts all the better, you won't have to do this)

4. Blitz the nuts in a food processor until broken up a lot but not all - i.e. it will be a combination of small chunky pieces and finer "nut flour"

5. Fry up 1 large onion or red onion until starting to caramelise.

6. Add a tablespoon of hot/smoked paprika and a pinch of chilli pepper if you like and also, some dried herbs - add sea salt and pepper to your taste -stir and mix in with onion

7. add all the other ingredients and also add 1 grated raw carrot and 1/4 grated raw celeriac and mix very well - it will be moist but not wet when you're finished with it

8. Cut your puff pastry sheet about 55:45 proportion (the bottom sheet is where you'll place the mixture.) Ensure you keep the edges clear so you can fold them up.

Once you've shaped the mixture on your puff pastry sheet (like a log or wellington) brush the sides and corners with egg yolk- place other pastry sheet on top of the "log" and fold in the edges all around until sealed.

Make a nice design with a blunt knife on the pastry on top if you like- brush pastry with egg yolk- place in pre-heated oven @ 200 deg for first 20 mins and then reduce to 180 for rest of cooking (between 30-35 mins) until golden

Allow to cool for 10 mins before cutting - serve with the Cranberry and Orange sauce.

Enjoy

davidjtaylor wrote: »

Brill. Easy recipe too. Thanks POT.

You're welcome

BTW, took me 2-3 minutes to realise that POT stood for PlentyOhToole :P

Tar.Aldarion wrote: »

Looks great thanks!

NP- thanks for the feedback.

While I'm an omnivore, I'm eating more and more veggie dishes throughout the week - like about 4:3 Veggie:Meat so just making my contribution to show people what a tasty meal you can make without meat.

In addition or alternative to serving with a nice cranberry & orange or port sauce, I'd recommend a nice olive and feta cheese salad with a good balsamic vinegar.

Appreciate I haven't reached out to the vegans on this forum but wrapped in filo or vegan pastry would work too but don't think it would be as tasty- but look, if it helps someone eat more veg or to satisfy a dinner guest who's vegetarian my work is done.