A vegetarian feast

A vegetarian feast

Posted 20th May 2016

This week is National Vegetarian Week (16th to 22nd May) and to celebrate we've rounded up some delicious meat-free recipes for you to try at home

Carrot Tartlets

Serves 4

500g ready-rolled puff pastry
4 large carrots
2 tablespoons olive oil
1 tablespoon runny honey
1 tablespoon Maille wholegrain mustard
1 teaspoon thyme, finely chopped
1 medium egg, beaten
1 teaspoon red wine vinegar
150g rocket

1. Take the puff pastry out of the fridge and bring to room temperature. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Wash, peel and slice the carrots into rounds. Place in an ovenproof dish and drizzle over 1 tablespoon of the olive oil. Season with salt and pepper. Cook the carrots in the oven for 10 minutes, stirring every few minutes to coat them evenly in the melted honey.

3. Lay the puff pastry onto an oven tray, keeping on the parchment that it is packaged with. Use a pint glass to cut out circles from the pastry, then, using a glass with a slightly smaller circumference, make a light indent inside each circle. Prick each of the pastry circles with a fork and spread with a layer of mustard.

4. Place the cooked carrots onto the pastry bases. Using a pastry brush, coat the carrots with a little more olive oil and sprinkle over the thyme. Finish by brushing the pastry edges with the beaten egg, then cook in the oven for 12 minutes, or until the pastry is golden.

5. Meanwhile, prepare the salad. In a small bowl mix together the remaining tablespoon of olive oil with the red wine vinegar. Add the rocket to the bowl and coat evenly in the dressing.

6. When the tartlets are cooked, top each one with the rocket and serve.

Recipe courtesy of www.maille.com and The Little Book of Lunch

Corn & Quinoa Bites with Roasted Pepper & Peach

Serves 4

75g sweet potato, peeled and diced
75g quinoa
5 tablespoons extra virgin olive oil
1 small red onion, finely diced
50g courgette, finely diced
2 garlic cloves, peeled and crushed
½ teaspoon sweet smoked paprika
50g sweetcorn kernels
1 tablespoon fresh parsley, finely chopped
50g gram flour
6 vine tomatoes, deseeded and chopped
2 tablespoons fresh coriander, finely chopped
½ lime, juice
½ red pepper, deseeded and cut into 8 pieces
½ yellow pepper, deseeded and cut into 8 pieces
1 peach, stone removed and cut into 8 pieces

1. Place the prepared sweet potato in the top of a steamer over boiling water. Cover and steam fro 8-10 minutes, or until very soft, then remove from the heat. Mash in a bowl with a fork until very smooth and set aside.

2. Rinse the quinoa under cold running water until the water runs clear. Place the quinoa into a saucepan with 225ml of water and bring to the boil. Reduce the heat to a simmer, cover with a lid and simmer very gently for 15 minutes, or until almost all of the water has been absorbed. Turn off the heat and leave to sit on the hob for 5 minutes, or until all of the liquid has been absorbed and the quinoa is light and fluffy. Spread the cooked quinoa out onto a baking tray and leave to cool.

3. Heat 1 tablespoon of the oil in a frying pan and add ½ of the red onion, the courgette and 1 of the garlic cloves. Fry for 3-4 minutes, or until softened. Add the paprika and fry for a further minute. Remove from the heat and stir in the sweetcorn and parsley.

4. Tip the cooled quinoa and sweet potato into a bowl and mix together. Add the cooked vegetables and gram flour and stir until well combined. Using lightly floured hands, divide the mixture into 16 evenly sized small balls. Place on a plate, cover and chill for 1-2 hours, or until firm.

5. Meanwhile, place 8 bamboo skewers into a roasting dish and pour over water to cover. Leave the skewers to soak while the quinoa balls are chilling.

6. To make the salsa, combine the prepared tomatoes, remaining red onion, remaining garlic, coriander, lime juice and 2 tablespoons of oil. Mix well, season to taste and set aside.

7. Divide the chilled quinoa balls between the skewers, alternating 4 balls per skewer with slices of red and yellow pepper and peach segments.

8. Pre-heat the grill to medium and line the grill pan with foil. Arrange the skewers on the foil and cook for 5 minutes. Carefully turn the skewers over and cook for a further 5 minutes. Brush the skewers with oil and cook for a further 2-3 minutes, turn over, brush with more oil and cook for another 2-3 minutes. Serve immediately with the tomato salsa.

Recipe courtesy of www.lakeland.co.uk

Cauliflower Burgers

Serves 4

1 cauliflower, roughly chopped
50g butter
100g plain flour
150ml milk
1 lemon, zest and juice
8 Haywards traditional onions, finely sliced
2 tablespoons coriander, chopped
2 teaspoons cumin
4 ciabatta rolls
100g baby plum tomatoes, halved
100g rocket
2 gherkins, sliced

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. In a bowl, cover the cauliflower with boiling water and leave to stand for 5 minutes.

3. Drain the cauliflower and refresh it with cold water, then crush roughly.

4. In a small saucepan, melt the butter and stir in the flour, cooking for 1 minute. Gradually add in the milk a little at a time, stirring continuously.

5. Add the lemon zest and juice and the onions, then mix with the cauliflower and coriander.

6. Shape the cauliflower mixture into 4 burger patties with hands that are lightly dusted with flour. Place the burgers onto a baking tray lined with baking paper and sprinkle over the cumin.

7. Chill the burgers for 10 minutes.

8. After chilling, bake the burgers in the oven for 15-20 minutes, or until slightly browned.

9. Serve the cauliflower burgers in ciabatta rolls topped with tomatoes, rocket and gherkins.

Recipe courtesy of www.haywardspickles.co.uk

Wild Mushroom & Cheese Puff Pie

Serves 4-6

450ml Badger Fursty Ferret ale
120g unsalted butter, cut into cubes
190g plain flour
Pinch of salt
4 large eggs, beaten
120g mature cheddar cheese, grated
1 medium onion, finely chopped
50g salted butter
600g mixed mushrooms, sliced
10g dried wild mushrooms, chopped
3 garlic cloves, finely chopped
2 tablespoons parsley, chopped
100ml double cream
20g dried breadcrumbs

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Bring 300ml of the ale to the boil with the unsalted butter in a large saucepan over a low heat.

3. Sieve together the flour and salt into a small bowl. Once the ale and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.

4. Beat the dough continuously with a wooden spoon until it is smooth and comes cleanly away from the sides of the pan. Allow to cool.

5. When the dough is cool, gradually add in the beaten egg a little at a time. Mix well until the dough becomes glossy and smooth. Season with pepper and stir in three quarters of the cheese.

6. Spoon the dough mixture around the edges of a greased ovenproof dish and bake in the oven for 30 minutes.

7. Meanwhile, soak the dried wild mushrooms in boiling water for 10 minutes. Place the onion and salted butter in a large frying pan and cook over a low heat for 5 minutes until softened. Drain the wild mushrooms, reserving the liquid and add to the frying pan along with the mixed fresh mushrooms. Increase the heat and brown the mushrooms. Add in the remaining ale, the reserved mushroom liquid and parsley and cook until the liquid has reduced by half.

8. Stir in the cream and simmer for a few minutes until the sauce has thickened. Season to taste.

9. Remove the pastry from the oven and pour the mushroom mixture into the centre.

10. Top the pie with the remaining cheese and breadcrumbs and cook for a further 10 minutes until bubbling and golden.

Tip: Serve with seasonal vegetables.

Recipe courtesy of www.hall-woodhouse.co.uk

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