Try this vegan friendly Christmas dish from Somerset Life Chef of the Year Steve James
(Serves 4)
INGREDIENTS
4 large beetroots
1tbsp Fussels rapeseed oil
1 onion, finely diced
300g mixed mushrooms, sliced
1 clove garlic, miced
1 sprig rosemary, finely chopped
Flaked Dorset Sea Salt
Freshly ground black pepper
2 sheets of ready rolled puff pastry (if cooking for vegans please check the packaging to make sure it is suitable)
4 large leaves of savoy cabbage, stalks removed.
1tbsp coconut oil
METHOD
1. Preheat the oven to 160c. Wrap the beetroot individually in foil and place in the oven to cook for 1 hour. Leave to cool.
2. Heat a frying pan over a medium heat and add the onion, fry for five minutes until soft but not colouring.
3. Add the mushrooms and fry until all liquid has disappeared. Add the garlic and rosemary and fry for 30 seconds till fragrant. Tip into a food processor and blitz, leaving a bit of texture. You can also do this by tipping onto a chopping board and using a large knife.
4. Season with salt and pepper and leave to cool completely. Prepare a pan of boiling salted and a bowl of iced water.
5. Cook the savoy cabbage leaves in the water for around 30 seconds until pliable and then quickly remove and put into the iced water.
6. Cut each puff pastry sheet in half. Take the beetroot out of the foil once cooled and peel away the skin. Sprinkle a good amount of salt and pepper all over the surface of the beetroot.
7. Dry the savoy cabbage leaves with paper towel and place to one side.
8. Cover the beetroots with the mushroom mixture until full enclosed and the wrap this with a savoy cabbage leaf.
9. Place on one of the halves of pastry and fold the pastry over the top and brush around the edge with water. Press down to enclose the beetroot parcel making sure to remove as much air as possible. Trim the edge and use a fork to seal. You can make a nice pattern on the top if you wish at this point. This can all be done the day before up until this point, wrapped and the put in the fridge.
10. When ready to cook. Preheat the oven to 200C and cook for 30 minutes until puffy and golden.
For the red wine, mushroom and seaweed gravy
INGREDIENTS
1 onion, finely diced
1 carrot, coarsely grated
1tbsp Fussels rapeseed oil
200g mushrooms, roughly chopped
1 sprig rosemary
2 bay leaves
2 sprig thyme
1 clove garlic crushed
25g dried mushrooms, soaked in boiling water overnight
1 heaped tbsp plain flour
1tsp marmite
1 large glass of red wine
500ml vegetable stock
Cornish Seaweed company salt and pepper
METHOD
1. The first part of this can be done up to two days ahead. In a large saucepan add the oil, carrot and onion and place over a medium heat till softened but not coloured.
2. Add the mushroom, rosemary, bay and thyme and cook till the mushrooms are golden.
3. Add the garlic, the dried mushroom, reserve the liquid, and the plain flour and cook for one minute, stirring constantly. A
4. Add the marmite and the red wine and cook until the wine has reduce by half. Add the reserved mushroom liquid, don’t add all of it as the last part will be gritty, and the vegetable stock and cook until the liquid just coats the back of a spoon.
5. Remove from the heat and if making ahead can be put to one side to cool and the put in the fridge to infuse. Once ready to serve bring back to the boil, or if using straight away, strain the liquid and then season with Cornish sea salts.
For more great festive recipes see the December edition of Somerset Life.
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