Winter

Chestnut, Millet & Sage Sausages with Homemade Ketchup

I just felt like a sausage sandwich and these chestnut sausages from ‘Peace & Parsnips‘ are some of my favourite vegan bangers going.  Teamed up with the Rye & Stout Loaf that I just posted and some home made ketchup (recipe is in the book;), made creamy with macadamias or cashews, you’ve got yourself a really top breakfast/ brunch.

I haven’t shared a recipe from the cookbook for a while and thought this one is arriving at an ideal time, a great way to start a chilly morning and these sausages freeze well, so you can make a stock for the freezer to last you through winter.

THE BIG QUESTION – WHAT’S ON THE XMAS MENU?!

I’ll be in Murcia, Spain for Christmas, a tough call, but someone’s got to do it! I’m spending time with family over there and no doubt Mum’s already thinking about Xmas lunch (as am I).

I think these sausages will be made over the festive period, there are huge mountains of local castana’s (chestnuts) down at the local food markets and after a quick roast in an oven, and especially when eaten straight from their shells, it’s one of my favourite tastes of Christmas.

I see Christmas as a great time to try out new things and I’m surprised how chestnuts can be neglected at this time of year, for me, they’re as essential as cranberry sauce or mince pies.

Do you already have one eye on your Xmas menu?  It’s such a feast, a celebration of good food and drink, but I don’t think it necessarily needs to be really unhealthy.  I’m looking at a balance between indulgence and food that makes us shine.  Xmas doesn’t need to be an eating marathon that makes us feel sluggish and heavy all the way to February, I think we can get the best of both worlds.  I know we can get the best of both worlds!!

I’m going to share some recipes with you and there are a few on the BHK already.  Here’s one to get you into the spirit;)  Maple Roasted Parsnip, Walnut & Mushroom Roulade with Cashew Cream Sauce.

Let us know what you have in mind for this Xmas and generally what’s inspiring you in the kitchen, it’s always awesome to hear from you in the comments below.

I love the winter walks in Snowdonia, especially on clear day like this:)

Here’s the intro from Peace & Parsnips:

“Chestnuts seem to have been a little neglected of late, and you rarely see the lonely chestnut roaster on the festive street corner these days. But chestnuts are so plentiful on our island, and can be used in a variety of dishes, both savoury and sweet. They come to life when paired with the robust and earthy sage, and will live with most herbs in harmony. I like to use them in sausages and burgers because they are quite starchy and help with the binding process, which can be a major failing in many vegan sausage and burger recipes. Most vegan sausages/burgers are best cooked straight from the freezer – they hold their shape better that way. The key with vegan sausages/burgers is to be gentle with them in the pan, and don’t mess with them unnecessarily. They just need a precise flip on occasion and they are perfectly happy. To make things easy, you may like to use pre-cooked chestnuts.”

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Chestnut, Millet & Sage Sausages with Homemade Ketchup

The Bits – For 15 small sausages

75g millet

250g cooked chestnuts

300g firm tofu (mashed with a fork)

3 tablespoons nutritional yeast flakes

a handful of toasted sunflower seeds

1 onion (grated)

3 cloves of garlic (peeled and minced)

2 tablespoons very finely chopped fresh sage

2 tablespoons very finely chopped fresh rosemary

1 red chilli (deseeded and finely diced)

a large pinch of ground allspice

2 tablespoons lemon juice

150g very fine wholewheat or gluten-free breadcrumbs

1 tablespoon tamari or teaspoon sea salt

Vegetable oil (for frying)

 

To Serve

Homemade raw ketchup (or your favourite sauce)

 

Do It

To cook the millet, put it into a small pan and cover with 2cm of cold water. Bring to the boil, then pop a lid on, lower the temperature and leave to cook for 20 minutes. Fluff up with a fork – the millet should be soft and tender but quite sticky.This is perfectly normal. Allow to cool.

In a food processor, blitz your chestnuts to fine crumbs. Add half the tofu and pulse a few times until quite smooth. In a large bowl, mix the chestnuts and tofu with the rest of the ingredients apart from the vegetable oil. The mixture should be firm enough to form into sausages, slightly tacky to the touch. Check the seasoning and add more tamari or salt if needed.

Using dampened hands, form your sausages, making them look like big chipolatas. Roughly 15 will do, but you may prefer just a few longer ones instead. Place them on a plate and cover lightly with cling film, then pop into the fridge and chill them for 30 minutes (you can also freeze them at this point).Put 1 tablespoon of oil into a large frying pan on a medium heat and fry your sausages for 5minutes, turning them regularly to get a good colour all over.

Serve with a big blob of homemade raw ketchup and some warm toast. And normally I’ll have a few green leaves for the plate. Sausage sandwich, anyone?

Foodie Fact

Chestnuts are best kept in the fridge and are the only nut to contain good levels of vitamin C.  You’ll also find some of the vitamin B’s along with a decent amount of fibre and minerals, especially copper and manganese.  Nut-wise, they are low in fats and are unusually starchy for a nut.

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Join us in Murcia, Spain next year for our blissful vegan cooking and yoga retreat, we have a couple of rooms still available in our beach side villa and we might even get some chestnuts in the oven! 

 

Categories: Breakfast, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Vegan, Winter | Tags: , , | 2 Comments

Rye & Stout Loaf

Rye & Guinness Loaf

Rye and stout just works!  There’s a harmony there.  I’ve been wanting to use stout in a recipe for a while now.  The deep, full  flavours mingle perfectly with the big flavours of rye and dark treacle.  Nutritious and really flavourful, wholesome in the best possible way.

Of course, there are many other amazing stouts and dark ales which will be equally as nice in this bread, adding ale to a bread really boosts the flavour, deep and malty is this loaf (did I sound a bit like yoda there?) and the recipe calls for a layer of beer batter before baking, which made for a nice crust and finish.

This is a dense and delicious loaf which makes incredible toast!  I’m using a lot of Rye at the minute in baking, its a healthy flour option, low in gluten.   Its a great choice for a hearty wintery loaf.  Although I’d eat this bread at any time of year, anywhere, anyhow….

I’ve been making apple and walnut scones with a rye and white flour mix, they’re great.  The addition of white flour gives just enough lightness to the texture.  I find that this goes for most rye baking, add a little white flour, maybe 1/4 of the total flour quantity, for best results.  Although I regularly go 100% for bread with lots of seeds.   This combo makes a loaf that slices nice and thin, with a great texture.

Rye has always seemed a treat for me, we don’t use it so much in Britian, but in Eastern Europe, Scandinavia and Germany, it is common place.  Rye used to be popular in the UK, but bizarrely, was always seen as being inferior to wheat.

I wasn’t sure about the bread in Portugal, I’m not keen on light and flighty white, so I took a loaf of heavily seeded rye bread on the plane with me.  It probably weighed a few kilos, but it was so worth it.  Rye toast with Portugese tomatoes, oregano and olive oil.   Yes please!  I seemed to get stopped consistently at airport security and they love having a good look through my old green rucksack.  The chap emptying the contents out this time seemed a bit surprised to find a loaf of seedy bread; “Did you bake this loaf yourself sir?”  My small umbrella was also a bit of an issue and they were not sure about my stash of chia seeds, but I got through in the end and Lisbon was an amazing city (more to come about that…..)

One of our neighbours.

This recipe is based on one by Paul Holywood that I played with it a bit.  Thanks Paul!  I liked the batter idea.  I don’t actually watch Bake Off, I find that when I’m cooking most of the day, watching more people cooking is a bit much, but the program has had a massive effect on Britain, when I cook for people and do demos, the level of baking knowledge is incredible!  Most people seem to know there way around a sourdough now lets put it that way!!

Wales has been shining this autumn/ winter, thought I’d share a few snaps of beautiful Snowdonia.  We’ve loved being back up here at this time of year and long may it continue.  Bit of frost livening up the mornings but generally, all has been bright and reasonably dry (weather report over!;)

So here it is, try it with some vegan smoked salmon (made with tomatoes or carrots, we may post a recipe soon) and cream cheese is my whole hearted serving suggestion!!

Recipe Notes

Vegan butter recipe I’ve been working on, if you’d like, I’ll post it soon.

Due to the low gluten in rye, it can take much longer to rise than wheat loaves.  Be patient and leave it for as long as it takes, we’re generally looking for around double the size it started.  You can leave it overnight in a fridge, which has worked for me in the past.

Because of the low gluten, there’s no need to go overboard with the kneading either.  Which I’m sure some of you are quite pleased about!

Sticky is good for me when making bread, better that  the dough is a little sticky, than a little dry.  When kneading the bread, only add a small amount, a thin layer, of flour for dusting.

Rye & Guinness Loaf

Rye & Stout Loaf

The Bits – For one medium-sized loaf

Dry

375g rye flour

125g strong white bread flour (plus extra for flouring)

2-3 teas salt

7g yeast (small packet)

 

Wet

3 tbs black treacle/ molasses

100ml water

250ml stout or dark ale

 

Beer Batter Topping

150ml stout or dark ale

100g rye flour

Large pinch brown sugar

 

Handful jumbo oats

Early winter in Wales has been beautiful! Bardsey Island off the Llyn Peninsula

Do It

Mix your dry bits together in a large bowl and add the wet bits, adding 150ml of the ale and more if needed.  Mix together until a wet dough forms.  The dough should be sticky but comes away from the edges of the bowl.

Tip onto a lightly floured surface and knead for a few minutes.  The dough will be wet, use slightly wet hands to make the kneading easier and less sticky.  It will gradually become smoother, but not as smooth as a normal bread dough.  This is fine.  Form into a ball and place in a lightly oiled bowl.  Loosely cover and leave in a warm spot for 2 hours.

Beer Batter Topping – Mix the ale, flour and sugar together into a thick batter.

On a baking tray, lined with parchment, and lightly oiled, form your dough into a ball and spread over the ale paste, sprinkling the oats all over.  Leave to prove for 1 1/2 hours.

Preheat your oven to 220oC and bake for 25 minutes, then reduce heat to 200oC and bake for 10 more minutes.

The loaf will have a nice crust and be golden brown, tap the bottom, it should sound nice and hollow.  Leave it to cool on a wire rack.

Home baked, can’t beat it!

Foodie Fact 

Rye is quite similar to wheat, but has different nutritional properties.  It’s lower in gluten, high in protein and is full of fibre with good levels of vitamins and minerals.  In fact, Rye is way up there in the fibre stakes. Here’s a quick top three……….

1- Barley   2- Raspberries  3- Rye 

Raspberries!!!  I know.  That seems a bit of a brilliant nutritional curve ball.

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I’d like to thank the good people of the BHK Vegan Cooking group, over on Facebook, who have inspired me to share a Rye Loaf recipe.  (Judy, I finally got around to it;)

Do you like rye bread?  How do you feel about it’s heavy texture and flavour?  Let us know if you try it in the comments below:)

Originally I listed Guinness in the ingredients for this recipe by mistake.  Guinness is only vegan draught, but cans and bottles will hopefully follow soon.

Categories: Baking, healthy, Healthy Eating, Nutrition, photography, Recipes, Vegan, Wales, Winter | Tags: , , , , | 1 Comment

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