VEGANUARY – Cauliflower Cheese Risotto

Are you taking part in Veganuary 2021?  If so, we are here to show you that Vegan dishes are not boring, but tasty.  People getting involved has increased dramatically these past few years because not only are there health benefits, but it also has an environmental impact.

The data below is collected from Veganuary Business Support Kit, and you can find more facts, figures and information online. If you have been persuaded to give it a go, your first dish can be Chef Stuart’s Cauliflower & Cheese Risotto:

THE RECIPE

Ingredients 

  • 500g Cauliflower
  • 1 White Onion
  • 2 Garlic Cloves
  • Olive Oil
  • 150g Arborio Rice
  • 75ml Vegan White Wine
  • 300ml Vegetable Stock
  • 50g vegan Italian Style Hard Cheese

Method

1. Begin by cooking the cauliflower until it offers no resistance at all. Then refresh in iced water, strain then squeeze any excess liquid out of it being very firm to make sure it is dry. Blitz down until it is smooth.

2. Finely dice the onion and crush the garlic. In a medium-sized pan with a splash of olive oil add the onion and cook for about 5 minutes until soft and translucent.

3. Add the garlic then add the rice. Cook the rice for 1 minute to start the toasting process then deglaze the pan with the wine. Reduce by half then add 100 ml vegetable stock.  Reduce to a low heat and continue to stir.

4. Once the stock has evaporated add the remaining stock a little at a time stirring until the rice has absorbed all the liquid. This should take around 15 minutes.

5. Finely chop your chives sitting them to the side. The rice should now be cooked, add in your cauliflower puree and season with salt, pepper then grate in your cheese before serving garnished with some of the chopped chives, a drizzle of olive oil and a little more grated cheese.

 

 

 

Chef’s Corner – Raspberry & Vanilla Pavlova

The perfect festive dessert, Chef Stuart teaches us how to prepare the perfect Pavlova.

Pavlova

Ingredients 

  • 4 Egg Whites
  • 250g Caster Sugar
  • 1 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract

Method

1. Heat oven to 150c.

2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in the caster sugar, roughly 50g at a time, until the meringue looks glossy.

3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

4. Spread the meringue to your desired shapes and bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

Raspberry Topping

Ingredients

  • 300g Raspberries
  • 3 tsp Icing Sugar
  • 350ml Double Cream
  • 1 Vanilla Pod, split and scraped

Method

1. When the meringue is cool, put half the raspberries, 2 tsp of icing sugar and ½ vanilla into a food processer, blitz until smooth, then push the fruit mixture through a sieve.

2. Whip the double cream with the remaining icing sugar and vanilla then spread it over the meringue. Use the remaining raspberries as a garnish and serve with your coulis.

Lentil Soup & Soda Bread

Fancy warming the cockles of your heart? Then why not try Chef Stuart’s homemade lentil soup with soda bread – a perfect dish for lunch or dinner.

Lentil Soup

Ingredients

  • 250g Red Lentils
  • 1 Onion
  • 2 Sticks Celery
  • 1 Carrot
  • 25g Butter
  • Thyme
  • 6 Rashers Smoked Bacon
  • 1 tsp Cumin
  • 500ml Chicken Stock
  • Salt and Pepper
  • Chives

Method

1. First, we are going to do is soak our lentils in cold water for a minimum of 3 hours, this will start to rehydrate them and make them easier to cook when making our soup.

2. Finely dice the onion, peel the celery and carrot then also finely dice that. Heat a heavy-based pot on a medium heat then add in the butter and your diced vegetables along with the thyme.

3. Take the fat of the bacon and chop up finely and put that in with your vegetables, letting it render down and become crispy. This will help flavour all the vegetables and give us a nice depth of flavour in our soup once it’s finished.

4. Put the remaining medallions of bacon under a grill and cook before sitting to the side to cool down, add in the cumin and the soaked lentils along with the chicken stock and simmer for an hour.

5. Blitz your soup and check it for seasoning before finely chopping your bacon medallions and then the chives, Heat up your serving bowls, put some finely chopped bacon in the bottom of the bowl and ladle in your soup, garnish with some chopped chives and enjoy.

Soda Bread

Ingredients

  • 150g Plain Flour
  • 125g Wholemeal Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Caster Sugar
  • 1 tsp Salt
  • 30g Butter
  • 200ml Buttermilk
  • 1 Egg

Method

1. Rub all dry ingredients with butter, add milk and mix to a wet dough.

2. Generously flour a work surface and begin to shape the bread into a rough loaf shape.

3. Transfer to a lined tray, lightly whisk your egg and thoroughly glaze your loaf then bake for 25 minutes in a pre-heated oven at 180c.

Profiteroles

Chef Stuart has been busy making these delicious Profiteroles this week. Give it a go and tag us on social media with your creations.

Ingredients

  • 125g Water
  • 125g Milk
  • 100g Unsalted Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 150g Plain Flour
  • 3 Medium Eggs

Method

1. Preheat the oven to 200c. Line two baking trays with parchment paper.

2. Put the water, milk, butter, salt and sugar into a saucepan over a high heat and stir with a spatula or a wooden spoon. Turn off the heat as soon as the butter has melted and the liquid has come to a boil.

3. Quickly sieve in the flour, stirring continuously until the mixture is very smooth.

4. When the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Remove the pan from the heat and transfer the contents to a clean bowl. This will encourage the mix to cool before we add the eggs.

5. If the eggs are added to the mix when piping hot they may start to cook and scramble. When the bowl is cool enough for you to hold, begin to add the eggs one at a time, mixing in with a spatula between each addition.

6. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth, “drop” like. It is now ready to use.

7. Carefully spoon the mixture into a large piping bag and set aside. To cook, pipe the pastry onto your tray in the desired, profiterole shape and bake for 20 minutes until golden brown. Cool on a wire rack before filling with vanilla cream.

Vanilla Cream

Ingredients

  • 300ml Double Cream
  • 50g Castor Sugar
  • 1 Vanilla Pod

Method

1. Whisk up double cream and sugar to a semi whipped stage, cut the vanilla pod in half and carefully remove seeds then continue whisking until piping stage is achieved. Carefully fill up bag and fill your now cooled profiteroles.

Warm Chocolate Sauce

Ingredients

  • 50g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Caster Sugar

Method

1. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.

2. Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over your vanilla cream filled profiteroles.