Vegetarian “Sausage” Rolls

“I’ve got an increasing number of friends that are either vegetarian or vegan. so I decided I’d better perfect a vegetarian “Sausage” roll.  As I plan to open a cafe in the future I thought it would be a good addition to the menu.  I’ve found that other veggie rolls I’ve had have been a bit bland and lacking in texture so I’ve added pumpkin seeds and a few other ingredients to give them a culinary kick.  The filling contains no animal products so vegans can make them simply by substituting vegan pastry for the puff pastry I’ve used.  I’ve also used the filling as a veggie burger patty by rolling in bread crumbs and shallow frying.  Enjoy!”

Ingredients

  • 1 large onion, diced
  • 4 cloves of garlic, diced
  • 150g mushrooms, diced
  • 2 tbsp fennel seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 75g sun-dried tomatoes
  • 60g olives
  • 100g bread crumbs
  • 400g can of chick peas, drained and lightly smashed
  • 400g sweet potato, roasted or grated
  • 100g pumpkin seeds
  • Salt and pepper
  • 4 sheets of puff pastry or vegan pastry
  •  Egg-wash or almond milk to brush on pastry
  • Poppy seeds
Method
  1. Place the whole unpeeled sweet potato on a tray and bake at 180 degrees C for 40 minutes or until it is soft all the way through.  Let it cool then blitz in a food processor until smooth. (You can also just grate the sweet potato and add to the mixture, but I prefer the baked version)
  2.  Fry the diced onion, garlic, mushroom and fennel seeds until onion is translucent.  Set aside to cool.
  3. In a food processor, blitz the sun-dried tomatoes and olives.
  4. Combine the grated carrot, zucchini, bread crumbs, smashed chick peas and pumpkin seeds.  Add in the tomatoes and olives, the garlic and onion mixture and the pureed sweet potato. Stir the mixture well to combine.  Season with salt and pepper to taste, then refrigerate for at least an hour.
  5. Lay out 4 sheets of puff pastry or vegan pastry and distribute a log of the cooled filling down the middle of each.
  6. Wrap the pastry around the filling and place seam side down on a baking tray.
  7. Brush with egg-wash or almond milk and sprinkle with poppy seeds.
  8. Bake at 180 degrees C for 30-45 minutes or until the pastry has cooked and browned.
  9. Let the rolls cool slightly before slicing into segments and serve with a sauce or chutney.

 

 

 

 

Roast eggplant and tomato pasta

“I seem to be making a lot of vegetarian dishes lately.  It’s forced me to come up with new recipes to make things interesting.  One of my favourite ingredients is eggplant.  It’s also the only thing I haven’t been able to kill in my garden and have had a plentiful supply for months.  You can use it in eggplant parmigiana, baba ganoush and vegetarian lasagne but I also love roasting it and stirring it through a pesto pasta.  Having just bought a Thermomix (Instructions included) I decided to make an easy tomato sauce then stir the roast eggplant and a few other ingredients through.  It was an instant favourite at our house and will satisfy those pesky vegetarians when they drop over.  Enjoy!”

(Photo by Gary Donald Corbett)

Ingredients

  • 700g eggplant
  • Olive oil
  • Flaked sea salt
  • 1 large red onion
  • 4 cloves of garlic
  • 400g tinned tomatoes
  • 2 tbsp Dijon mustard
  • 2 tbsp white sugar
  • 60g grated parmesan cheese
  • 60g sour cream
  • 40g roasted pine nuts
  • 60g sundries tomatoes
  • 1/2 cup basil leaves
  • Shaved parmesan
Method
  1. Cup the eggplant into 1.5cm cubes and place on a baking tray covered with baking paper.  Drizzle with olive oil and sprinkle with flaked sea salt.  Bake in a 180 degree C oven for 30 minutes or until slightly browned.  Flipping the eggplant once during this time helps get an even colour.
  2. Add the spaghetti to a medium saucepan of salted boiling water and cook until al dente.  Drain when cooked.
  3. Cut the sundries tomatoes into strips and roughly shred the basil leaves. Put aside with the roasted pine nuts and shaved parmesan.
  4. Finely chop the onion and garlic and fry in a medium saucepan with a small amount of olive oil until translucent.
  5. Add the tomatoes, Dijon mustard and sugar to the onions and simmer for 15 minutes, stirring occasionally.
  6. While the sauce is still hot add the parmesan cheese, then using a stab blender, blend the mixture until you get a smooth sauce.  Just before serving add the sour cream and stir through the sauce.
  7. Drain the pasta and in a large bowl stir through the sauce, roasted eggplant, sundries tomato strips and half the basil leaves.
  8. Once served into pasta bowls sprinkle on the pine nuts, remaining basil and shaved parmesan.

Thermomix method 

  1. Cup the eggplant into 1.5cm cubes and place on a baking tray covered with baking paper.  Drizzle with olive oil and sprinkle with flaked sea salt.  Bake in a 180 degree C oven for 30 minutes or until slightly browned.  Flipping the eggplant once during this time helps get an even colour.
  2. Add the spaghetti to a medium saucepan of salted boiling water and cook until al dente.  Drain when cooked.
  3. Cut the sundries tomatoes into strips and roughly shred the basil leaves. Put aside with the roasted pine nuts and shaved parmesan.
  4. Add onion and garlic to Thermomix bowl and process on speed 4/3 seconds
  5. Wipe down the bowl with a spatula then add 2 tbsp olive oil and cook for 6 minutes/100 degrees/speed 0.5
  6. Add tinned tomatoes, Dijon mustard and sugar and cook for 6 minutes/100 degrees/speed 0.5
  7. Add parmesan cheese and sour cream then blend 20 seconds/ speed 7
  8. Drain the pasta and in a large bowl stir through the sauce, roasted eggplant, sundries tomato strips and half the basil leaves.
  9. Once served into pasta bowls sprinkle on the pine nuts, remaining basil and shaved parmesan.

 

Chili Con Carne

“I’ve just returned from doing ten days of cooking demos in Townsville.  I had to do four recipes a day that the audience could try then replicate with basic ingredients.  I made this chili con carne several times and got a great reaction from everyone who tried it.  It’s pretty much a staple in our house which is used in tacos and nachos and in a ridiculous mix of cultures even when making lasagne or cannelloni.  This recipe makes a huge amount that I cook up in my slow-cooker then freeze for later.  For a more modest amount just halve the recipe.  The amount of chili is to my taste but feel free to add or subtract the spices to your own palette. Enjoy!”

(Photo by Gary Corbett)

Ingredients

  • 2 brown onions
  • 6 cloves garlic
  • 500g bacon
  • 1.5kg lean beef mince
  • 500g pork mince
  • 140g tomato paste
  • 4 heaped tbsn sambal oelek (or chopped chillies)
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 2 x 40g tins tomatoes
  • 2 x 400g tins red kidney beans
  • 500g mushrooms
  • Salt and Pepper

Method

  1. Dice onions and fry off in a hot pan with some oil for 5 minutes.
  2. Add the finely chopped garlic and chopped bacon and cook for 5 minutes.
  3. Add the beef and pork mince and cook for 15 minutes, making sure to break up with the back of a spoon.
  4. When all the meat is cooked through add the tomato paste, sambal oelek, chili powder and cumin and stir to combine.
  5. Add the remaining ingredients and let simmer on a low heat for at least an hour.
    (I usually let the mixture cook in a slow-cooker for up to three hours.)
  6. A few times during the cooking process use a large spoon to remove any fat that has risen to the top.
  7. Serve with corn chips, guacamole, re-fried beans, sour cream and jalapenos.