Posts Tagged With: christmas day lunch

Highlights from our Vegan Christmas Cooking Workshop – 2/12/18 Manchester

A CHRISTMAS FEAST TO REMEMBER!

Our day started well before dawn in North Wales, then we all scooted down to our wonderful venue Food Sorcery in Manchester and got the ovens fired up….

Getting the Apple Mull rockin’ first thing

With a team of amazing people, we can do anything…..

The awesome Cook Vegan! team getting ready; Mandy, Amy, Nita, Claire and Steve

Vegan Christmas Cooking Workshop in full swing. High energy, loads of amazing dishes:)

The day was a mixture of cooking demonstrations and hands on cooking, working from our specially designed recipe booklets and loads of support from the team.

Still swinging! Groups worked in threes to cook a three course festive vegan menu, with all the trimmings. Menu below.

Amy being amazing (as usual!:)

Some of the Portobello Mushroom Wellingtons made by the teams, recipe coming soon on the blog….

You can imagine, the Wellingtons didn’t last long. All that cooking gives a good appetite right!!:)

 

Our menu for the day:

MENU

Welcome Drink
Hot Apple Mull

Starter
Roast Squash and Ginger Soup with Almond Bacon and Coriander

Main Course
Portobello Mushroom Wellington with Toasted Walnut and Rosemary Stuffing
Glazed Rainbow Roots
Pan fried Brussels Sprouts with Black Kale and Vegan Parmesan
Yorkshire Puddings
Cranberry, Orange and Prosecco Sauce
Rich Christmas Gravy
Creamy Mash

Dessert
Festive Chocolate and Orange Brownie Cake with Mulled Berries and Vanilla Ice Cream

 

Is this the best time of the day? Lunch! An early Christmas gathering, a great rehearsal for the big day. Everyone left with a bespoke recipe booklet, a full planner for Christmas lunch and confidence that 2018 will be the best vegan Christmas ever!!!

We hope to be doing more vegan cooking events in the new year, you’ll find all of our upcoming events right HERE.

 

You’ll find more pictures of the day and the food we cooked

on Jeremy’s blog, right HERE.

 

Extra special thanks to this pair. The super talented and sensational Mr Steve and NitaX

 

I’d just like to thank all who came to the workshop and contributed so positively, making it a special day.

 

Hope to see you again soon in Manchester, Spain or somewhere else in the UK!

 

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ONLY TAKES 5-7 SECONDS:)

 

 

Categories: Cooking demos, Cooking Workshops, Events, healthy, photography, plant-based, Vegan | Tags: , , , | 1 Comment

Roast Chestnut, Apricot and Spinach Terrine (Christmas Lunch)

Roast Chesnut and Spinach Terrine

Roast Chestnut and Spinach Terrine

It was -5oC here on our grey island the other day, it reminded me of our freezing Christmas and not at all of Spring (it is allegedly now Spring!)  I come from a family of food lovers and Christmas time can get a little ‘foodie’ and delicious.  But of all the amazing food we ate over the festive period, this Roast Chestnut and Spinach Terrine stood head and shoulders above it all.

This was Christmas day lunch for the Watson family (well my part of the lunch anyway) and the recipe has been hanging around ever since demanding to be posted and shared.  This is a delicious slab of baked nut and leaf and will meet all the demands of the vegetarian seeking something rather special to impress/ reward/ treat loved ones, friends and guests.  It’s quite a grand looking thing that can be wheeled out for any special occasion.  You get the point!

Up at Mum and Dad’s in the wilds of west Durham, we had flown back from our glorious little pad on the Med to a blanket of deep grey mist and drizzle for a crimbo.   A time to retire to the kitchen and feast; drink red wine and whiskey, forget about the sun and personal well-being and throw yourself headlong into christmas pudding, huddle around the fire (playing charades if desperation sets in).  Ah, great memories of festive times.

My family this Christmas at the highest pub in Britain

My family this Christmas at the highest pub in Britain

This dish works well at anytime of year, but is especially rewarding when things are colder and darker.  February is perfect for that, the January detox is over and your ready to over indulge again!  What a glorious cycle!

Chestnuts make great roasts, they are the starchiest of all nuts so they bind things together nicely.  Collapsed terrines taste fine, they just look like a horrible accident.

This superbly glorified nut roast has all the richness of a meat-style dish and will sate any carnivore (for a while, just don’t tell them that it is vegan!)  We absolutely loved it and most of the family preferred this to the fish that was also being served.  It is moist and hearty and is a real looker, a dish that naturally takes centre stage.

It has a few steps in preparation and does take a little effort, but your loved ones are definitely worth it.

Have a magic (festive) February!

This recipe fills a large terrine dish and is good for 8 portions.  If you don’t have a terrine dish, you can use any deep and, preferably narrow, oven dish.

The Bits

Nut layer – 8oz mixed nuts coarsely ground (hazelnuts, walnuts, cashews, pecans), 2 oz dried apricots, 4oz breadcrumbs, 2 tbsp olive oil, 2 onions (finely chopped),  3 ripe red tomatoes (chopped), 2 tbs good tomato puree, 1/2 tsp nutmeg, pinch of cinnamon, pinch of ground clove, 3 cloves garlic (crushed), sea salt and black pepper,

Chestnut layer – 2 oz chestnut mushrooms, 8oz chestnut puree (best homemade if you can), 4oz cooked chestnuts, 1 tbsp breadcrumbs, 1 tbsp oil, 1 large onion, 2 sticks celery,

Spinach layer – 1 oz butter (we used olive vegan spread here), 3 garlic cloves (crushed), 1 kg spinach leaves,

Do It

Nut layer – Blitz in a food processor the mixed nuts and apricots then mix together with the breadcrumbs.  Some chunks are fine.

On medium heat, fry off onions until soft and add your mushrooms, cook for a minute and then add your tomatoes and puree.  Cook until a thick sauce-like texture is formed.  Season, cool (20 mins in the freezer) and then add to blitzed nut mix, stirring in the egg and spices.  Set aside.  One down…..

Chestnut layer – Fry off your onion and celery until soft, then add you chestnut puree and cook for 10 minutes on a medium heat, then add cooked chestnuts and breadcrumbs.  Season and set aside.  Two down…..

Spinach layer – Melt butter/ alternative in a saucepan and fry garlic for 3o seconds and then add spinach leaves, lower heat and allow to slowly cook for 10 mins with lid on.  Empty into a colander and gentle squeeze out excessive water.  Season and set aside.  Nearly there…

Preheat oven 180oC

Oil you baking dish, then line with greaseproof paper, begin to add your layers, gauging quantities it should go; nut, spinach, nut, chestnut, nut and pressing down evenly and firmly as you go.  Cover with oiled greaseproof paper and bake on the middle shelf for 35 – 40 minutes.

Remove from oven, then turn up heat to 200oC.  Empty the terrine out, ever so gently, onto a baking tray and play back into the oven for a final crisping.  Bake for around 10 minutes or until you are happy that the terrine is looking nicely browned.

Remove from oven and leave to rest on a wire rack for 5 minutes before serving.

P1190301

Jane carving the roast!

Serve

One your finest platter, we scattered a few basil leaves that were lingering around.  Cut in and served in nice thick slices, no sauce required, it should be nice and moist.

We Love It! 

This dish will now always remind us of Christmas and happy times, we may even be making it every Christmas from now on.  Can we wait that long!?

Foodie Fact

Chestnuts should not just be for Christmas, they are an awesome nut all year round and superbly healthy.  Chestnuts originate in China are are best in the cooler months, they are lower in fat than all other nuts and are a great source of minerals, protein and vitamins; especially rich in vitamin C.  Their starchy make up is not dissimilar to a potato!  Of course they are gluten free and make a great alternative, when dried and ground, to flour.

Categories: Recipes, Special Occasion, Vegan | Tags: , , , , , , , , , , | 3 Comments

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