Mushroom Pate on a Purple Potato Chip (gf, df, ve)
Makes 30 canapes
300-400g purple potatoes (size should be suitable for canapé rounds)
1 tbsp olive oil
½ tsp flaked sea salt
250g cherry tomatoes
1 tbsp olive oil
2 tbsp fresh thyme leaves (and or rosemary)
1 tsp flaked sea salt and 1/2 tsp black pepper
500g mixed mushrooms, cleaned and sliced
1 tbsp olive oil
1/2 lemon, juice
1-2 tbsp water
a few drops of truffle oil (optional)
sea salt and black pepper to taste
- Preheat oven to 220C.
- Thoroughly wash potatoes and cut into 2 mm thick slices with a mandoline or a sharp knife. Place cut potato slices in a large bowl in cold water (to drain starch).
- Drain potatoes and pat dry on dish cloth/ kitchen towel then toss potatoes with olive oil.
- Arrange slices on a parchment lined baking tray (avoid stacking the slices for maximum crispiness).
- Bake at 220C until chips are starting to brown on the edges, about 15 to 18 minutes.
- Remove from oven, sprinkle salt while hot (but before baking to maximise crispiness) and cool.
- Meanwhile, roast tomatoes with a drizzle of olive oil, salt, pepper and 1 tbsp fresh herbs for 20 minutes until soft and slightly brown.
- Cook sliced mushrooms in 2 batches with olive oil, salt, pepper and remaining herbs on high for 6-8 minutes until golden brown and relatively dry.
- In a blender or processor, combine cooked mushrooms, hummus, lemon juice and water. Blitz until desired texture and season with salt and pepper and truffle oil. Serve pate on potato slices with roasted tomatoes and more fresh herbs.
Lentil Walnut “Meatballs” with Coconut Raita (gf, df, ve)
Makes 25-30 balls
Flaxseed, milled, 1 tbsp (to make gel)
Warm Water, 2 ½ tbsp
Saffron, 8 strands, crush (soak in gel)
Green lentils, 500g, cooked (or 200g raw + 1L water + 1 tsp table salt)
Olive or coconut oil, 2 tbsp
Red onion, minced, 120g
Garlic, 12g (about 4-5 cloves), minced
Mixed toasted walnuts, roughly chopped, 100g
Fresh rosemary leaves, 2 tbsp, chopped (about 5g)
Sumac, 1 tbsp
Smoked paprika, 1 tsp
Flaked sea salt, 1 tsp
Black pepper, ½ tsp
200g coconut yogurt
60g red or yellow pepper, small dice
60g cucumber, small dice
30g red onion, small diced
Salt and pepper to taste
- P/H oven 180C.
- Make saffron gel and set aside for at least 30 mins in the fridge.
- Cook lentils with water and salt (about 10-15 mins). When ready drain immediately.
- Toast nuts in oven for 7 mins on a lined tray.
- Heat oil on med heat in a saucepan and cook onions for 5 mins and then add garlic, nuts, herbs and spices for another 2 mins then add drained lentils cooking for another 5 mins stirring so it doesn’t stick.
- When ready, let mixture cool slightly and blitz in food processor with gel until a textured dough forms. Shape dough into 30g balls (makes about 25-30).
- Make raita by chopping vegetables and and adding to yoghurt. Set aside in fridge until ready to serve.
- When ready to serve, bake in oven for 20 mins until warmed through and golden.
Turkey, Sage and Butternut Squash Dumplings (ve optional)
Makes 45 dumplings
300g strong white flour
1/2 tsp fine salt
190 ml boiling water
(or store bought circular wrappers for dumplings/ gyozas)
125g turkey mince (or 125g crushed toasted nuts for vegan option e.g. walnut, brazil, cashew, pecans etc.)
200g butternut squash, grated
1/2 cup (50g) cabbage, diced
1/2 cup (50g) red onion, diced
2 tbsp fresh sage, about 10g, finely chopped 1 tbsp grated ginger
1 tbsp garlic, minced
3 tbsp coconut aminos (or tamari or soya sauce)
2 tbsp tahini paste
2 tsp allspice
1 tsp rice wine vinegar (or regular wine vinegar)
1 tsp rice wine (or regular wine)
1-2 tsp flaked sea salt
1/2 tsp crushed black pepper
3 tbsp vegetable oil and approx 750 ml boiling water to cook dumplings
50ml coconut aminos (or tamari or soya sauce)
1/2 tsp freshly grated ginger
a few pinches of chilli flakes
- Make the dough by mixing the flour and salt and then adding the boiling water. Stir with a spatula until cool enough to knead with hands. Knead for 5 minutes or until smooth then shape into a ball and wrap with cling film. Rest on the counter for 30 minutes or more.
- Prepare the other vegetable filling ingredients and add the turkey (or nuts).
- Whisk all the marinade ingredients and pour on top of the filling. Thoroughly mix and refrigerate until needed.
- Prepare a small bowl with water and a plate generously dusted with flour.
- Prepare the homemade wrappers by cutting the dough ball into 4 pieces. Start with one quarter rolling the dough and turning it to get an even thickness until you can see your hand through the dough (approximately the thickness of a 50p coin)
- Using a 3 to 3.5″ inch (76-89mm) cutter, cut 7-8 circles. Fill the dumpling skins with nearly 1 tbsp filling then dip your finger in water and circle the outer rim of the pastry. Fold dumpling skin in half sealing the midpoint and make a pleats from the midpoint out towards the ends on each dumpling (alternatively close with a fork pinching down the closure).
- Make dipping sauce by combining all the ingredients.
- Too cook, coat a 30 cm non-stick pan (which has a lid) with 1 tbsp oil on medium heat. Once the oil is hot, place about 15 dumplings onto the pan and cook for 3 mins. Then cover with hot water ⅓ of the way up on the side of the dumplings (watch out for splash back!) and put the lid on. Cook for another 7-8 minutes or until all the water has evaporated. Repeat with the remaining dumplings.
- Serve hot with dipping sauce.
Superfood Mince Pies (gf, ve optional)
Makes 12 mini mince pies
220g rice flour
Zest of 1 orange (use half for pastry half for mincemeat)
a pinch of fine salt
100g butter, chilled and cubed (or coconut oil for vegans) plus a little more for greasing the tin
8-10 tbsp very cold water
1 egg (optional for egg wash)
100g jujube fruits, soaked in hot water for 10 minutes (use medjool dates if you can’t find jujube fruits)
75g goji berries
1 orange, juice and zest from above
3 tsp mixed spice
1 tsp brandy or port (optional)
15g coconut sugar for sprinkling
- Preheat oven to 180C.
- Lightly grease a mini muffin tin with butter (or coconut oil).
- Make the pastry dough by sifting the flour into a bowl. Add the orange zest and a pinch of salt and mix together. Add the cubes of butter and mix with fingertips until crumbly. Add the water one tbsp at a time until a sticky dough is formed. Knead for 1 minute or until smooth then shape into a ball and wrap with cling film. Rest in the fridge for 30 mins.
- Make the mincemeat by chopping the jujube fruits and mulberries and putting in a saucepan with the goji berries, orange juice, spices and alcohol and cook on a low heat for 10 mins to let the flavours mingle. Leave to cool for 30 mins.
- Once the pastry has rested, generously dust a work surface with rice flour and carefully roll out the pastry dough to 1 cm thick.
- Using a 2.5 to 3″ inch (64-76mm) round cookie cutter, cut out 10-12 circles. Using a 2-2.5 inch (50-64mm) star cutter, cut out 10-12 stars. Gently press the circles into the tin using your thumbs. Fill with the mincemeat and use water or egg wash to seal base and star top. Brush star tops with egg wash (optional).
- Bake in the oven for 15 minutes. Leave to cool on a wire rack.
- Sprinkle with coconut sugar and serve.