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.

 

 

 

 

Marian’s Moroccan Chicken

“I’ve got to thank my friend Marian for this recipe.  She made it for me years ago and ever since I’ve had it on my stand-by list for quick and easy dinners.  It even features on my Moroccan catering menu alongside slow-cooked beef with dates and orange almond cake.  The best thing about this dish is the combination of flavours and textures.  You get the sweet and sour tang from the vinegar and sugar and the caramelised goodness of the chicken with the salty hit from the capers and the olives.  Whoops, just drooled on the keyboard thinking about it!  Of course as an avid cook I couldn’t quite leave the recipe alone so I’ve tweaked it ever so slightly (Sorry Marian!).  You may also notice that this recipe feeds quite a few (Christmas party catering!) so just cut the ingredients in half if you want, or make huge amounts and eat as leftovers.  I’ve paired it with a roast pumpkin cous cous salad.  Enjoy!”

Ingredients

  • 2kg chicken thighs
  • 500g mushrooms
  • 1 red onion
  • 8 cloves of garlic
  • 400g pitted prunes
  • 400g dried apricots
  • 300g pitted olives
  • 150g capers
  • 8 bay leaves
  • 1 cup red wine vinegar
  • 1/2 cup balsamic vinegar
  • 1 1/2 cups light olive oil
  • 2 cups white wine
  • 1 1/2 cups brown sugar
  • 4 tbsn dried oregano
  • Salt and pepper

Method

  1. Quarter the chicken thighs and mushrooms and place in a large container.
  2. Finely slice the onion into rings and slice the garlic.  Add to the chicken.
  3. Add the prunes, apricots, olives, capers and bay leaves.
  4. Combine the vinegars, oil and wine with the sugar and stir into the chicken mixture.
  5. Finally add the oregano, salt and pepper and refrigerate covered for 4 hours or overnight.
  6. Place mixture in an baking dish and cook at 200 degrees c for 40-50 minutes or until the chicken is cooked.  Don’t worry if some of the fruit and chicken caramelises (burns!) during the cooking process, this adds to the flavour.

Roast pumpkin and cous cous salad

Ingredients

  • 1 kg pumpkin
  • 2 tbsn ras e hanout (Moroccan spice)
  • 1 cup cous cous
  • 1/2 cup currents
  • 150g pine nuts
  • 1 red onion
  • Fresh coriander
  • Salt and pepper

Method

  1. Cut the pumpkin into 1cm cubes. Coat in olive oil and Ras e hanout and bake in a moderate oven until cooked.  Allow to cool.
  2. Place cous cous in a sealed container and cover with boiling water.  Place the lid on and let sit for 15 minutes.
  3. Stir with a fork to separate the grains.
  4. In a dry pan roast the pine nuts until they start to turn golden then put in a bowl.
  5. Finely dice the red onion and coriander and add to the cous cous with the other ingredients.
  6. Top with roast pumpkin and some more coriander.