Going Veggie


A LUXURY FAMILY RUN FOODIEHIDEAWAY IN DEVON


INFO@LEWTRENCHARD.CO.UK 01566 783 222


WWW.LEWTRENCHARD.CO.UK


Don’t let the meat eaters have all the fun. Here are two fabulous meat-free dishes to serve on Christmas day...


NUT & MUSHROOM ROAST PARCEL


SERVES 4


250g chestnut mushrooms, sliced 100g white mushrooms, chopped


100g assorted lightly toasted chopped nuts 50g wholemeal breadcrumbs 15g plain fl our 2 large fi nely chopped shallots 2 cloves garlic 12 chopped fresh sage leaves 75g chopped cooked chestnuts 1 tsp Marmite 100ml vegan bouillon stock 2 tbsp brandy Sunfl ower oil to fry Salt and pepper 1 tsp Dijon mustard Large savoy cabbage leaves


2 red peppers cut into long thin strips


1 Fry the garlic, chestnut and white mushrooms in oil until the juices start to run. Remove from the pan and set aside. Return the juices to the heat and add the brandy. Simmer for a few seconds before adding the bouillon. Set the stock to one side.


2 Gently fry the shallots in oil until soft. Add the fl our and cook slowly whilst stirring for 1 minute. Add the marmite and mustard


20 | THE WEST COUNTRY FOODLOVER


and stir thoroughly. Add the mushrooms, sage, breadcrumbs, chestnuts, assorted nuts and seasoning.


3 Gradually add the stock to the dry mixture until it is quite moist and holds it shape.


4 In a separate pan gently fry the red pepper until soft and set aside. Save 3 or 4 strips for decoration.


5 Bring a large pan of water to the boil. Add the cabbage leaves and blanch for 40 seconds. Strain the leaves and plunge into cold water. Drain well.


6 Line an oiled serving dish with overlapping cabbage leaves, leaving any excess hanging over the sides. Spoon in alternate layers of the nut mixture and remaining cooked peppers, until the dish is almost full. Press mixture down fi rmly, after each layer.


7 Fold the leaves over the mixture to create a sealed parcel. Arrange the reserved red pepper strips over the top like parcel ribbons. Cover loosely with foil and bake at 180C/gas 4 for 35 mins. Remove foil and return to oven for a further 10-15 mins until slightly browned.


Recipe by Booths, booths.co.uk


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