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.