gluten free : OK , omit croutes notes
This wants to be well cooked , this is not the place for ‘ al dente ’ veg . vegetarian
Veggie timbale
Serves : 1 Cooked : on the hob
½ carrot , chopped very small 4 French beans , chopped very small 25g peas 1 egg 30ml cream
Preparation time : 5 minutes Cooking time : 15 minutes
½ teaspoon dried tarragon 25g grated cheese salt and pepper 2 croutes ( see salmon paté recipe ) handful of mash to serve pinch nutmeg 1 . Boil the carrots for 10 minutes , adding the peas and beans for the last minute . 2 . Meanwhile mix the egg , cream , salt and pepper , nutmeg and tarragon in a bowl , add the cheese and the drained vegetables . 3 . Put the mix into a buttered ramekin and stand the ramekin in a small oven dish filled with some water ( this is a bain marie , see notes ). 4 . Cover with foil and bake for 30 minutes or until the terrine is set . 5 . Allow to cool and chill before turning out to serve .
To serve : place the timbale on a plate with 2 little toasts on one side of the plate and a handful of mache on the other . dietary requirements : vegetarian : OK
vegan : NO , see alternative vegan recipes
dairy free : NO , as vegan
nut free : OK , check nutmeg with guest
gluten free : OK , omit croutes notes
Veggie timbale : Bain marie is the French word for a water bath . It ensures an even temperature is maintained throughout cooking .
Vegetarian : Sunflower seeds are a tremendous source of protein and omegas so this is not only delicious but good for you . If you have a vegetarian then you can make the vin chaud sauce with veg stock cube for all and use the sauce for this recipe .
This wants to be well cooked , this is not the place for ‘ al dente ’ veg . vegetarian
Stuffed red pepper with sunflower seeds
Serves : 1 Cooked : at oven temp 350F / 180C
Preparation time : 15-20 minutes Cooking time : 30-40 minutes friday
1 smallish red pepper ¼ red onion ( white will do ) ¼ bulb fennel 1 tomato
2 slices of brittle stale bread made into crumbs
2 tablespoons olive oil
½ clove garlic finely grated ½ large courgette 1 teaspoon dried sage
1 portion vin chaud sauce from duck recipe using veg stock cube
25g sunflower seeds , chopped salt and pepper
1 . Slice the courgette with a potato peeler to get wafer thin slices and cut the fennel into paper thin slices , same with onion . 2 . Quarter the tomato . 3 . Stir the veg in a bowl with the oil and garlic and season with sage and salt and pepper . 4 . Cut the pepper in half lengthways and retain half the stalk on each half and lay in a roasting tin cut side up . Clear out any seeds and divide the breadcrumbs between the two halves . Pack the vegetables into the pepper piling them really high as the veg will shrink a lot when cooked . 5 . Bake uncovered for 25-35 minutes or until cooked , these are great cooked ahead then re-heated for 10 -15 minutes while guests eat the starter . When re-heating top with chopped sunflower seeds so they brown on cooking . dietary requirements : vegetarian : OK
vegan : NO , see notes on vin chaud sauce in duck recipe
dairy free : NO , as vegan
nut free : OK , but check sunflower seeds with guest
gluten free : NO , omit breadcrumbs and add more vegetables to the pepper
To serve : place the pepper on top of the roast aubergine on one side of the plate and pipe the peas like the duck recipe . Drizzle over vin chaud sauce .