The V.I.P VEGETARIAN - My article & recipes for Stylist Magazine

Flourless Honeycomb Chocolate Cake

Flourless Honeycomb Chocolate Cake

Preparation Time – 10-15 minutes

Cooking Time – 40-45 minutes

Feeds – 6-8

Ingredients –

3 Bars of Dark Chocolate / 300g broken into small pieces

Knob of Butter for greasing your tin

225g Caster Sugar

6 Eggs - Yolks and white separated

225g Salted Butter – Cut into chunks

2 Teaspoons of Vanilla Extract

175ml of boiling Water

1 Tablespoon of Icing Sugar

Honeycomb – Big chunk

Instructions –

Take a springform cake tin around 24cm wide and dot with butter before lining with parchment. Heat the oven to 180 degrees Celsius.

In a food processor add the broken chocolate and caster sugar and whizz until it turns to fine crumbs. Next add your six egg yolks, butter, vanilla extract and finally the boiling water. Whizz again until thoroughly combined.

In a large bowl whisk the six egg whites until they form stiff peaks and set to one side.

Pour the chocolate mixture into a large bowl and gently fold in the whisked egg whites. Once combined pour the chocolate mixture into your cake tin and bake for 45-50 minutes. The cake will sink a bit when you take it out and could even form a crack. Don’t worry though, it will still taste delicious and will remain almost mousse like. It keeps really well in the fridge so you can make it well in advance of any dinner party…Before serving sprinkle with icing sugar and drizzle over the honeycomb.

Garlic Fried Samphire, Courgette & Chilli Lumaconi

Garlic Fried Samphire, Courgette & Chilli Lumaconi

Preparation Time – 10-15 minutes

Cooking Time – 20-25 minutes

Feeds – 4-6

Ingredients –

500g Lumaconi Pasta

Sprinkle of Salt Flakes

2 Generous glugs of good quality Olive Oil

4-5 Large cloves of Garlic – Crushed and finely chopped

1 Red Chilli – Finely sliced

2 Courgettes - Finely chopped or put through a ‘Spiralizer’

Large handful of Samphire

3 Slices of stale Sourdough - Roughly chopped/blitzed into breadcrumbs and roasted

Small handful of Parsley – Roughly chopped

Generous sprinkle of freshly ground Black Pepper

120g of Vegetarian Parmesan – Finely Grated

Instructions –

Start by boiling a large pan of water (use the kettle to help speed things up). Add a sprinkle of salt then add in the pasta, stirring and cooking for 12-15 minutes until al dente. Drain once cooked.

While the pasta cooks, roast the breadcrumbs by spreading out on a tray and roasting for 3-5 minutes 190 degrees Celsius or until golden.

In a large frying pan combine the garlic, chilli, breadcrumbs and oil over a medium to high heat and cook for a minute or so being careful to not let the garlic brown. Next add in the courgette and samphire, cooking for a further minute or two before adding the pasta. Stir to ensure an even coating before serving with generous amounts of black pepper, parsley and veggie Parmesan.

 

Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Preparation Time – 10 minutes

Cooking Time – 10-15 minutes

Feeds - 4-6

Ingredients –

4 Ripe Peaches – Cut into quarters, stones removed

1 Tablespoon of Brown Sugar

Juice of half a Lemon

200ml of Water

12 Artichoke Hearts in Oil

1 Small Sweet Potato – Finely sliced with a mandolin

Glug of Olive Oil

3 Gem Lettuces - End chopped off and washed

Small handful of Parsley – Roughly chopped

Dressing -

Juice of half a Lemon

1 Large glug of Extra Virgin Olive Oil

1 Slightly larger glug of Maple Syrup

Pinch of Salt Flakes

Sprinkle of freshly ground Black Pepper

Instructions –

Start by adding the peaches to a pan along with the brown sugar, lemon juice and half a cup of water, cooking over a medium to high heat for 8-10 minutes until the peaches are soft. Drain and set to one side to cool.

Place the artichoke hearts top side down in a frying pan with a small glug of the oil from the jar they come in. Fry them until golden turning to cook the sides evenly.

Place the sweet potato slices on sheets on parchment paper with a small drizzle of olive oil and sprinkle of salt, then roast on 190 degrees Celsius for 10-12 minutes or until crisp.

For the dressing combine all the ingredients in a jar and shake, have a taste and adjust seasoning if you need to.

Once everything’s good to go mix together on a large serving dish and drizzle over dressing, sprinkle over parsley and add a little extra seasoning.

Crunchy Baked Beetroot with Oregano & Thyme Cream

 Crunchy Baked Beetroot with Oregano & Thyme Cream

 

Preparation Time – 5-10 minutes

Cooking Time – 50-60 minutes

Feeds – 4-6

Ingredients –

8 fresh Large Beetroot (with leaves still attached - set aside Around 8-10 leaves) 300ml Single Cream

1 Tablespoon of Oregano – Roughly chopped

1 Tablespoon of Thyme - Roughly chopped

Generous amount of seasoning

1 Cup of roughly chopped stale Sourdough Breadcrumbs

100g Vegetarian Parmesan Cheese – Finely grated

Rind of 1 Lemon – Finely grated

Instructions –

Add the beetroot to a pan of salted boiling water and cook for 15-20 minutes. Once they begin to soften, drain and set them to one side allowing to cool a little. Whilst the beetroot is cooking, combine the garlic, oregano and thyme with the cream and cook for 10 minutes on a medium heat, allowing the flavours to infuse and cream to reduce. In a pan of boiling salted water blanche the beetroot leaves then roughly tear ready to add to your dish.

Once the beetroot is cool enough to handle, peel the skin and slice into bite sized pieces before placing them snugly in an oven proof dish. Add the beetroot leaves and cooked cream before covering with the breadcrumbs, veggie Parmesan and lemon. Bake on 180 degrees Celsius for around 20-25 minutes or until golden. Season and serve.

Super Sized Fake Chicken Chilli Taco

Having come to terms with mock meat and impressed by it's willingness to take on any flavour that you throw at it, I've now decided to openly embrace it...and here's another example.

Combine a good variation of chillies, herbs, spices and whatever else you may have hanging about in the back of your cupboard to create a flavoursome, hearty, fake chicken chilli.

Super Sized Fake Chicken Chilli Taco

Cooking/Preparation Time - 1.30-2hrs

Feeds - 6/8

Ingredients -

1 x White onion - Diced

3 x Cloves of garlic - Crushed and roughly chopped

2 x Carrots - Diced

2 x Celery Sticks - Diced

2 x Tins of kidney beans

1 x Medium sized red chilli

350g (ish) of Fake chicken pieces

1/2 x Pint of red wine

2 x Tsp of cumin powder

2 x Tsp of cumin seeds - Muddled and lightly toasted in a frying pan

2 x Tsp of fennel seeds - Muddled and lightly toasted in a frying pan

2 x Tsp of dried oregano

1 x Tin of tomatoes

1/2 x Pint of vegetable stock

Generous glug (or 2) of red wine

Salt & pepper

2 x Tsp of chilli flakes

1 x Handful of fresh coriander - Thoroughly washed and finely chopped

Rapeseed oil – Big glug

Gem lettuce – Roughly teared

Lemon – Cut into quarters

Flour Tortilla – White or wholemeal flour variety

Crème fraîche - 200g (sour cream works well but I find Crème fraîche has a fuller, richer flavour which works well with lots of chilli sauce.

Cooking Instructions –

Start by muddling your spices, combing both the fennel seeds and cumin seeds. Once smooth add these to a pan and dry roast on a medium heat for around a minute until you can really start to smell the spices. Add a glug of rapeseed oil along with the dried cumin, oregano, chopped onion, carrot, celery,  garlic and fake chicken giving it all a thorough stir before seasoning with salt and pepper. Cook on a medium heat unit the onion turns translucent ensuring that the garlic doesn't brown or burn. Be aware that the garlic cooks a lot quicker than the rest of the veg so it's wise to keep stirring it all. Once the veg and fake chicken has been cooking for at least 5/8 minutes add in the tinned tomatoes, vegetable stock, kidney beans and a good glug of red wine and let cook on a medium heat on the hob for at least 30 minutes.  Again, be sure to give it the occasional stir making sure nothing is sticking to bottom. After 30 minutes have a try and adjust the seasoning accordingly with more black  pepper, salt or chilli depending on how you like it. If you've over spiced it adding a teaspoon of sugar can help as can any type of yogurt or cream.

This recipe ensures you have a really herb heavy, hearty, spicy and super flavoursome chilli. The longer you cook it for the more tasty and rich it becomes.

Just before serving mix through a generous amount of finely chopped coriander and garnish with some crisp gem lettuce leaves, a dollop of Crème fraîche, extra coriander, fresh slices of red chilli and lemon quarters.

I like this served on a flour tortilla but it would work equally well in crisp tortillas, with rice or as part of a salad.

NY STUFF (LAST TIME ROUND)

NEW YORK DOES VEGAN ...

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus 

Preparation Time - 10 minutes

Marinating Time -1-3 hours

Cooking Time - 1hr-1.5hrs

Ingredients - 

1 Large Octopus- Ink removed/prepared by fish monger 

2 Bay leaves

Sprinkle of black pepper corns

Squeeze of lemon juice

1 Cup of white wine

2 Cups of water

Nectarine, Hot chilli & Orange Salsa/ Marinade

1 Red onion - Finely diced

2 Ripe nectarines - Stone removed and roughly diced

1 Orange - Juice and flesh included and roughly chopped

2 Limes - Juiced

2 Medium green chillis - Seeds removed

2 Tablespoons of cornichons - Finely chopped

Large handful of parsley- Finely chopped

Sprinkle of rock salt & pepper

Dash of extra virgin olive oil

Instructions - 

Start by adding the whole octopus to a large pan with the bay leaves, peppercorns, lemon juice, white wine and water and boil for 60-90 minutes or until it's tender when jabbed with a knife. Dry and cool then add a 4-5 tablespoons of the salsa and refrigerate until ready to BBQ. Place on a hit BBQ and cook briefly fro 1-2 minutes, then remove and serve.

For the salsa, chop and combine everything noted then test and adjust seasoning if necessary. You're aiming for a spicy, zesty combination which is well seasoned and will be a good contrast to the BBQ'd octopus. 

Juicy Ripe Nectarine & Gorgonzola Salad

See the recipe on the Independent along with a load of other vegetarian recipes

http://blogs.independent.co.uk/2014/08/30/the-reluctant-vegetarians-juicy-ripe-nectarine-dolcelatte-salad/

Juicy Ripe Nectarine & Gorgonzola Salad

Preparation Time - 5 minutes

Cooking time - 0 minutes

Feeds 4

Ingredients -

4 Nectarines - Stones removed & roughly diced

200g Gorgonzola - Broken up into rough chunks

Small handful of parsley - Roughly chopped

Generous drizzle of extra virgin olive oil

Sprinkle of rock salt

Generous sprinkle of freshly ground black pepper

Instructions - 

Combine as noted and serve :-) That simple

Minted Jersey Royals with BBQ Red Pepper Frittata Style

Minted Jersey Royals with BBQ Red Peppers Frittata Style

Preparation Time - 20-25 minutes

Cooking Time -10-15 minutes

Feeds - 4-6

Ingredients -

700g Jersey royals

Handful of fresh mint leaves

Large knob of butter

Glug of olive oil

Sprinkle of sea salt

Sprinkle of black pepper

Roasted/ BBQ red peppers - Roughly chopped into long strips (homemade or shop bought in a jar)

6 Large organic eggs - Whisked

100g Parmesan - Finely grated 

Instructions - 

Boil the new potatoes with a half of the mint leaves for 10 minutes or until soft. Drain and leave to dry out. 

In a large frying pan add a knob of butter along with a glug of olive oil, season and add in the new potatoes. With a potato masher or the back of a spoon gently press or squash the potatoes and cook on a medium to high heat turning the potatoes over after they've cooked for 3-4 minutes and turned golden brown and crispy. Roughly chop and add in the remaining mint leaves followed by the red peppers ensuring you spread them evenly through the potato. Next pour over the whisked egg and add the grated Parmesan. Continue to cook on a medium heat for 2-3 minutes before placing the frying pan under the grill to crisp up the Parmesan topping (if you have a plastic handle make sure you don't have this under the grill...it will melt!) 

Once golden and crispy, slice up and serve.

Life With A Sprializer - No Carbs :-)

Chilli & Lemon Zest Mussels with Cracked Black Pepper, Courgette Pasta & Samphire

This is the perfect, super quick, diet dinner.  It's filling, tasty and carb-free plus you can eat as many portions as you want without having the guilts.  It's a crowd pleaser and satisfying even for those not on a diet. Everyone will appreciate this dish. How could you not?

Preparation Time - 5-10 minutes

Cooking Time - 5 minutes

Feeds 4-6

Ingredients - 

Glug of olive oil

1 White Onion - Diced

2 Large cloves of garlic - Crushed and finely sliced

1/2 Cup white wine (spare a glug of what your drinking)

500g Mussels - De-bearded/Cleaned 

3 Large handful of samphire

3 Courgettes - Spiralized to create a non carb version of pasta / Or finely sliced into long thin lengths

1 Medium red chillli - Finely sliced 

Zest of 2 lemons

Generous sprinkle of freshly ground/cracked black pepper

Instructions - 

Add a glug of olive oil to a large pan and add the onions and garlic, cook for a minute or so then add the white wine followed by the mussels. Cover with a lid and cook on a medium to high heat for 2 minutes. Next add in the samphire, courgette and half the chilli and half the lemon zest, stir then cook with the lid on for a further 2 minutes. Serve once all mussels have opened (those that haven't opened don't eat). Sprinkle over the remaining lemon zest, chilli and add more black pepper.

Serve it up as fairly as you can..tongs can help.

Hot Smoked Paprika, Oregano Flower & Pepper BBQ'd Chicken

Hot Smoked Paprika, Oregano Flower & Pepper BBQ'd Chicken

Preparation Time - 10 minutes

Cooking Time -30-35 minutes

Feeds -4-6

Ingredients - 

1 Large Organic Chicken (I always try and go with the best quality you can afford and try and avoid buying from supermarkets)

Glug of olive oil

Hot Rub Ingredients -

2 Tablespoons of hot smoked paprika

1 Teaspoon of white pepper

Good sprinkle of freshly ground black pepper

Sprinkle of smoked rock salt

Handful of dried oregano flowers/ or oregano

1 teaspoon of fennel seeds

Instructions - 

Remove any string from the bird and rinse, place in a pan and drizzle with olive oil then combine all the hot rub ingredients together and sprinkle over and rub into the skin and legs of the bird. 

Allow to marinate if you have time for an hour or so or transfer straight to a hot BBQ. 

Place the lid on the BBQ and cook it breast side up- this saves the breast from burning .

Cook for 20-25minutes and then slice into the thigh and side of the breast to see how thoroughly it's cooked through. Only serve when the juice from the chicken runs clear. 

Cook for a further ten minutes and check again. Allow to rest for at least 5 minutes before serving. You can also keep it warm on a higher shelf over the BBQ while you cook any sausages or vegetables. 

Zesty Halloumi, Avocado, Pickles & Green Bean Gem Salad

Zesty Halloumi, Avocado, Pickles & Green Bean Gem Salad

If you're in need of inspiration for dinner look no further...go green and go with this!

Preparation Time - 5-10 minutes

Cooking Time - 5 minutes

Feeds-4-6

Ingredients - 

3 Gem lettuce

Handful of green beans - Ends trimmed

Small dash of oil

1 Pack of halloumi - Sliced into 8 (ish) slices

2 Ripe Hass avocados - Roughly cut
6 Sweet gherkins - Sliced lengthways into four

Sprinkle of rock salt

Generous sprinkle of freshly ground black pepper

Lemon Dressing-

Juice of 1 lemon 

Sprinkle of rock salt

Sprinkle of freshly ground black pepper

Big glug of Extra Virgin Olive Oil

Instructions - 

Start by cutting the ends off the gem lettuce, wash the leaves, then pat dry with paper towel or shake to remove excess water. 

Add the beans to a pan with a dash of oil and cook for 1-2 minutes on a medium heat- don't over cook, you still want them crunchy. Once cooked sprinkle over the gem leaves. Next add the sliced halloumi to a non stick pan and cook on a medium to high heat for 3-4 minutes- I like to just cook one side of the halloumi so you get the contrast of crunchy versus not so crunchy. 

While the halloumi cooks combine the super simple lemon dressing ingredients in a jar and shake until thoroughly mixed. 

As soon as the halloumi is ready add to the salad along with the avocado, gherkins and drizzle over half of the dressing, gently mix the salad and drizzle over the rest. Add a little extra seasoning and serve. 

:-)