Christmas Suggestions and Tips

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Some of Damian's Tips ;-)
Damian (the manager here) likes to mess about in the kitchen, and so we have picked a few of his suggestions for a Veggie Christmas for you to try. He says there are no particular rules, just have fun, be imaginative and if possible practice these ideas until you get a feel for how all the ingredients work... but don't worry too much, things rarely work out so bad you can't eat them!!

Christmas Balls
Very simple idea and handy if you have a lot of extra stuffing knocking around!

All you need is:
1 pack of Sausage mix
1 pack of Stuffing mix

Just check it is veggie/vegan - some fancy ones may use animal fats or meat powders.

All you need to do is mix the stuffing mix as directed in one bowl. And the sausage mix as directed in another bowl.

Just watch out you don't make a whole packet of stuffing - it will be TOO MUCH. I rarely use exact quantities, it is a good idea to trust your own judgement but for this idea you probably need about 150g box of sausage mix and just a few heaped tablespoons of stuffing mix (adjust the amount of water of course!)

OK - once mixed and thick, just get the stuffing and make little balls of it - no bigger than a golf ball. Set them onto a plate. Then when they are ready coat them in sausage mix. The best method I found was taking a table spoon of ready mixed sausage mix and squeezing it in my hands to make a large flat disc. Then put the stuffing ball in the middle and wrap the sausage mix around it. If there are gaps you can easily squeeze the sausage mix over them or add little bits of mix and blend them in.

The final thing will look like a Scotch Egg - just roll gentle in your hands until smooth and round. Set aside on a plate and continue until your sausage or stuffing mix run out. I managed to make about 8 of these (typically a pack of sausage mix will make about 8 sausages).

Then just roll them gently in a pan of hot oil until they go golden all over. It should also work well in an oven for 15 mins or so.

Well - It was an experiment and they tasted great - I hope you try them and have fun experimenting - maybe add your own seasonings or something instead of stuffing. No rules :-)

Pastry Plait
Here is a lovely savoury dish that makes a good centre piece in a Christmas meal. It is like a large savoury strudel and is nice to slice and share - perfect for a family meal!

Using your favourite sausage or/and burger mix (I usually use one pack of each), or maybe a veggie/nut roast mix or even the Granose Chicken Style Roast mix... mix in a bowl with any other ingredients you fancy.

Remember these will not be burgers or sausages so they do not need to completely stick together, the pastry will hold it together.

Try any or all of these (I have) : chopped onion, leek, celery, sage, rosemary, olives, chopped sun-dried tomatoes, mushrooms...

Mix it all up in a bowl with the water (I always use less than the packs say and add more if I have to)

Then you need a block of frozen or ready to go rolled puff pastry - so you have a big square of puff pastry. Lay your filling down the middle. Cut the pastry outwards each side of the filling to make 1/2 inch (1.25cm!) wide 'arms' to each side, then plait over the top like a strudel. You can use a little soya milk to glaze and help the pastry stick.

Cook as per instructions for the pastry - eat hold or cold

To make it more 'Christmassy' - you can channel out a section down the middle of the sausage/burger/roast mix and fill it with stuffing mix before wrapping the pastry over the top.

Just check the pastry you buy is veggie/vegan - some use animal fats. Most are ok.

Vegetarian Sausage Mix
Vegetarian Roast Mixes
Vegetarian Burger Mixes

Vegan Cheese Straws & Swirly Puffs
If you have made some puff pastry dishes and have some off cuts left over try these for tasty nibble.

You can make vegan cheese straws with the off-cuts, all you need to do is use some finely grated vegan cheese and put it between rolled out pieces of puff pastry - then slice in to long pieces and twist - pop in oven until puffed.

Another one of my favourites, which doesn't officially have a name - so I will call them "marmite swirly puffs"

Roll all off-cuts of puff pastry together, roll out flat. spread with marmite and little marg/butter, a very thin layer. Gently roll up and slice. lay on greased baking tray - cook 'til puffed.

Nice for nibbles with wine, especially when still warm

Tasty Sprouts
Sprouts - contain calcium, iron, folates and they are being studied for aniti-cancer properties in us humans... but they have a reputation for tasting foul!

Damian says that the reason most sprouts taste so horrible is because people just boil them to much. This is because like all members of the Brassicaceae family of cruciferous plants (like broccoli, cauliflower, collard greens, cabbages) contain bitter sulphur comounds that help protect them from insects and animals but these are released when boiled too long. These can spoil the taste and smell.

For tastier sprouts, try this out: Cut your sprouts in half right down the middle of the stem - and then put in a bowl of warm (not boiling) vegetable stock (the Swiss Bouillon is great). This lets the tasty stock get into the sprouts in between the leaves (almost nothing can get into a sprout usually!).

The just steam for a few minutes to cook. Don't cook them until soft - a little 'al dente' is nice and you should find they still have a nutty taste without the pong. If you like finish them off in a pan with a little butter/marge/oil with garlic and herbs - maybe a pinch of salt.

If you have traditionalists for Christmas who insist a Sprout must be round and smelly - make two lots, the usual 'boiled into submission' and these gently steamed ones, and see which ones actually get eaten :-)

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