Food: Vegan Irish Stew

With St Patrick’s Day celebrations over the last weekend why not try something traditional but with a Vegan twist? This simple recipe is made with TVP chunks which, I’ve found, aren’t that easy to track down! My packet was bought whilst on holiday in Llandrindod Wells! In any case, it comes dried in a bag and looks like misshapen croutons, but these swell to make delicious but firm soya pieces that can be used in a number of creative ways.

You’ll need:

  • 100g TVP pieces,
  • 2 medium carrots,
  • 2-3 medium potatoes,
  • 1 large onion,
  • 2 Bay leaves,
  • 1tsp of all purpose seasoning,
  • 250ml boiling water,
  • 250ml of Irish stout (I used Carlow brewing company for M&S Irish Stout as it’s SFV)
  • 1tbsp of dried thyme,
  • 50g barley or oats,

 

Prepare the TVP pieces first by covering them with boiling water in a bowl with the seasoning. They should begin to swell to nice, meaty pieces.

Peel and chop the onion and soften in a little oil over a medium heat in a decent sized Dutch oven, then peel and chop the carrots and potatoes into nice chunky pieces. Add these to the onions and pour over the boiling water and the stout until the veg is more than covered. Combine the barley or oats along with the TVP pieces and their broth into the pan and stir. Season with black pepper, dried Thyme and the Bay leaves. Check the saltiness of the water for preference. The seasoning can be quite salty so be careful when adding more.

Give the whole thing a good stir and then cook in the oven on a medium heat for forty minutes. When it’s ready the broth will be rich, the TVP will be soft but hold their shape and the vegetables will be cooked but not disintegrating. Enjoy with some crusty bread or potato farls and a liberal glass of stout, I paired ours with another couple bottles of Irish Stout brewed for Marks and Spencer’s by Carlow Brewing Company. Making the most of finding vegan friendly Irish stout
Lá fhéile Pádraig sona dhuit! Sláinte!

Food: Cawl empanadas

Recently, to honour Y Wladfa – the Welsh colony in the Chubut province of Argentina – I made cawl empanadas out of leftover jackfruit cawl mixture. The results were absolutely delicious and the spices go really well with the stocky richness of the cawl to create a moreish empanada filling.

You’ll need:

  • A cup or so of leftover cawl (you can find a recipe for vegan Jackfruit Cawl here).
  • 1 roll of ready made shortcrust pastry,
  • 1 tsp cumin,
  • 1 tsp ground coriander,
  • ½tsp of Chipotle chilli powder (or similar, feel free to use more!),
  • 1 tbsp tomato puree,
  • 100ml sunflower oil,

Method:

Combine the cawl with the spices and the puree in a pan and allow the spices to infuse. Allow the water to boil away until you’ve got a dryer mixture.

Roll out the pastry and use a small bowl to shape the empanadas. Spoon out the mixture onto the disks of pastry and fold over. Crimp the edges together with a fork and place on a baking tray. One roll of pastry makes roughly eight empanadas but it will depend how much leftovers you have.

Bake in the oven for twenty minutes at 180°c or until golden brown. Remove from the oven and place on a rack. Bring the oil to frying heat in a frying pan and quickly dunk the empanadas in the oil for twenty seconds each side. The pastry should change colour quickly so be ready to get them out quick!

For an indulgent touch, serve with some vegan mayo pepped up with smoked paprika and garlic oil.

I paired mine with a bottle of Gaucho from Tomos a Lilford. A light yet full bodied South American IPA brewed with Yerba Mate in 2015 to celebrate the 150th anniversary of the Welsh landing in Patagonia.

¡Salud boyo!

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Food: Jackfruit cawl

To celebrate St David’s day, I’ve done my take on the Traditional Welsh dish, cawl.

Cawl is an institution in Wales, the cornerstone of hearty home cooking that dates back to time immemorial. It’s traditionally a simple, peasant dish and is similar to vegetable soups from around Europe and the British Isles.

 

You’ll need:

  • 1 Tin of green jackfruit

  • 1 tsp Light Soy Sauce

  • 1 tbsp Gravy granules

  • 1 Large parsnip

  • 1 Large swede

  • 3 Medium potatoes

  • 2 Carrots

  • 1 Large leek

  • 1 Onion

  • 1 Bayleaf
  • 1 Veg stock pot

 

Method:

 

The base of the cawl couldn’t be simpler. Peel and chop all of the vegetables – the parsnip, leek and carrots into coins and dice the rest into cubes. Soften the leek and onion in a little oil and then add the rest of the vegetables. Cover with hot water from the kettle and bring to a gently boil. Season with lots of black pepper and the stock cube. Stir, cover and reduce to a simmer for half an hour or so or until the veggies have cooked. The natural flavours of the vegetables, especially the parsnip and the swede really come through and don’t need any other herbs to be added for authenticity.

 

While the vegetables are simmering you can prepare the jackfruit. Drain and de-core the jack fruits then cut the pieces into chunks. Heat the gravy and the soy sauce on the hob in a splash of hot water to make a rich marinating sauce. Add the bayleaf in. Place the jack fruit in a baking tray and cover liberally with the sauce. Bake in the oven at 140°C (fan) or until the sauce has thickened. Remove from the oven and wipe away any excess sauce. The sauce will have permeated the fruit so don’t worry about wiping away your hard work.

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When ready to serve, ladle the vegetables into a bowl with enough of the broth then place the pieces of  jackfruit into the bowl, sharing evenly between guests. Serve with crusty bread and strong (vegan) cheese with a hearty pint of ale for the full experience.

Mwynhewch!

Food: Salt baked vegetable soup with hay ash

Based on the NOMA dish of vegetables salt baked with hay ash, I was inspired to make this soup. It combines my love for plant based cookery with a nod to New Nordic cuisine.

 

You’ll need:

For the salt dough:

 

  • 450g (2 cups) of plain flour
  • 112g (½ cup) table salt
  • 200ml (1 cup) warm water

 

For the soup:

  • 2 Small turnips
  • 1 Large Potato
  • 2 Medium carrots
  • ¼ Celeriac
  • 2 Medium parsnips
  • 1 Medium leek
  • 500ml water
  • Black pepper

 

To finish:

  • 1 tbs hay ash (I used a handful of hay, bought here)
  • 1tbs Oatly crème fraîche
  • 1tbs Seaweed black caviar (available to buy from IKEA)
  • 1tsp rye bread crumbs
  • A sprinkle of Saltverk lava salt

 

To make the dough, simply mix the salt and flour together in a bowl, whilst slowly adding the water until it comes together into a dough. Knead it for a few minutes until all the ingredients are evenly distributed. Roll out to 3-4mm thick on a floured surface.

Cover the vegetables, until they are all wrapped up cosy in their salt dough blankets. Make sure you seal all the corners. Use a pinch of water if you need to make sure they are glued shut. You want the vegetables to steam in their own moisture in the oven. Place the vegetables in a baking dish and then into the oven on low (140°C) for an hour and a half.

During this time you can start prepping the hay. Get a handful of hay, place into a baking dish/ metal box and in a well ventilated area, set it alight with a match. Leave it burn down to ashes. Have some water/ emergency equipment on hand, just in case. Once it has turned to ash, you can use them to add an earthy, smoky, bitterness to a dish.

Once the vegetables have finished baking, they should have become fudgy, with their flavour, intensified. Break open their shells and place on a chopping board. Be careful at this stage because they are hot and you don’t want any stray pieces of the dough casings. Peel the celeriac, the skin should come away easily. Chop all of them up into small chunks, and add them one by one into a lightly oiled pan, starting with the leeks. Add the water and stir on a medium heat. Season with black pepper. The dish shouldn’t require more salt but taste test at this point just in case. Place the lid on and let it cook for a good 20 minutes on low.

Once removed, place into a bowl and whizz together with a stick blender until you get a smooth and even consistency. To serve simply replace into the pan and re-heat on low if needed.

To garnish, add a dollop of Oatly craimè fraîche to the bottom of the bowl and then finish the soup with sprinkle of lava salt, rye crumbs and the hay ash. Rest the caviar on the island of craimè fraîche.

(I’d recommend pairing it with a full bodied porter or IPA, I paired ours with an Einstök Icelandic Toasted Porter)

Enjoy!

 

 

 

 

 

Food: Carrot salmon & spinach lattice

Following from the success that was my fishless fishcakes recipe, I wanted to see if I could make “carrot salmon” the star of the dish, which is where the lattice pastry came in. This recipe is a perfect alternative for a salmon en croute and with Mother’s day on the horizon would be a perfect treat for any mam/mum!

You’ll need:

  • 4 medium/large carrots, peeled cut into coins,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • 1tsp dill oil (optional),
  • Salt & pepper,
  • Handful of fresh dill, chopped
  • 200g frozen spinach,
  • Zest of 12 lemon,
  • Juice of 1lemon,
  • 1 Onion, finely chopped,
  • Glug of garlic oil,
  • 1 pack of ready rolled puff-pastry
  • 1tbs aquafaba
  • 1tsp non-dairy milk (I used Oatly)

To garnish:

  • Sprinkle of salt (I used Saltverk black lava salt)

 

To begin,  boil the carrots until soft in salted water mixed with the dried dill, the stalks and seaweed.

Meanwhile, fry the onions in a pan until translucent. Set aside for later.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside in a bowl and leave to cool.

Then add the lemon juice & zest, the onions, the garlic oil, the fresh dill, and the frozen spinach. Leave it in the fridge for a few hours to firm up, during which point the spinach would have thawed.

Once firm & slightly dry, mix the now thawed spinach through the mix. Season to taste. Roll out the pastry and cut a box net, this is so you can wrap the filling up, leaving a window at the front. Leave a square of pastry aside, though, for making the lattice. Cut this into thin strips.

Place the filling at the centre and begin to place on the lattice strips, I did it in a diagonal formation, to give the impression of fish scales. Feel free to change it up, though! Once happy with the design, start to fold up the edges. At this stage if theres excess, you can fold it back down and simply trim it. Once folded, crimp each corner and place on a baking tray lined with greaseproof.

Place into a pre-heated oven (180°C fan) for 25 minutes. Check and turn and place back in for another 20 until golden brown. Take out the oven and let to cool slightly.

Serve with some green veg, parsley potatoes and a crisp glass of wine.

 

Enjoy!

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Food: Gulrødspølse

Inspired by my many trips to Denmark, and their national fast food the rødpølse, I’ve made my own vegan version, which is tasty AF and a lot cheaper than sourcing the Danish hotdogs! You’ll often see a pølsevogn (or hotdog cart) on most street corners in Copenhagen!

The ristet hotdog is a rødpølse with many toppings. They are quite an experience to eat, trying to not drop it all on the floor is like a national challenge. Good luck, but it’s worth the challenge!

The recipe is similar to my Currywurst one, so feel free to make double the amount for two different Northern European dirty favourites!

Once again, I highly recommend prepping the carrots in advance, they’re dead simple to prepare but it makes all the difference when they’ve had time to marinate.

You’ll need:

  • Two medium sized carrots (per person)
  • 1tbs Smoked paprika,
  • 1 tsp Dijon mustard,
  • 1-2 drops of liquid smoke,
  • 1tbs of cider vinegar,
  • 1tbs of light soy sauce,
  • 1tsp Garlic infused oil
  • 10ml water

Remoulade:

  • 3tbs vegan mayo,
  • 1/4 tsp curry powder,
  • 1 small gherkin, chopped,
  • handful of parsley, chopped,
  • 1tsp Dijon mustard,
  • 1tsp sugar,
  • 1tbs finely chopped onion
  • 2 chopped capers

To serve:

  • Ketchup (the Danes have a special hotdog ketchup, which I got from Scandi Kitchen but regular ketchup will also work)
  • Mustard
  • Handful of crispy fried onions
  • 1 Sandwich gherkin or 3-4 gherkin slices
  • 1tbs of chopped onion

Begin by topping and tailing the carrots and “carving” to make rounded ends, a bit like a wurst or hotdog style sausage. Peel the carrots and simmer in salted water on a medium heat until soft. Don’t over boil because they’ll fall apart and be of no use to anyone! You want the knife to slide through but not disintegrate when you lift them. When they’re done leave them to dry out and cool.

When they’re dry put them in a freezer bag or container to marinate with the paprika, cider vinegar, oil,  liquid smoke, mustard and soy sauce. Leave them to soak up the flavours for 3-4 hours or best, overnight. They’ll keep for a few days in the fridge if you’re making them well in advance.

Remoulade to the Danes is what brown sauce is to Brits or fish sauce is to the Thai, to make this curry infused mayonnaise sauce is rather easy. Simply, add all the ingredients and mix into a creamy, piquant sauce. Once mixed, Set aside.

To cook the hotdogs, simply take them out of the marinade and brown them in a pan, remembering to turn them. Once brown on all sides, they’re ready to load up!

Home your dog in a hotdog bun and top it with all of the toppings. Start with the ketchup, mustard and remoulade. Then the gherkins and the onions.

Serve with some fries or dill potatoes. Traditionally the Danes pair it with chocolate milk (even grown ups!) or a cold bottle of Danish beer like Tuborg.

Velbekommen!

 

Also- If you are in Copenhagen, the D.Ø.P pølsevogn do a cracking vegan hotdog!

 

Food: fishless fishcakes

Vegan /Eating plant based? Missing fish?

Here’s a ‘salmon’ & ‘tuna’ style fishcake recipe for a convincing taste of the sea!

You’ll need:

For the carrot ‘salmon’ & chickpea ‘tuna’:

  • Four medium/large carrots, peeled cut into coins,
  • 1 tin of chickpeas,
  • ½ aquafaba of the chickpeas,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • Salt & pepper,

 

For the carrot & chickpea cakes:

 

  • Zest of ½ a lemon,
  • 2 spring onions, chopped,
  • ½ aquafaba of the chickpeas,
  • Splash of nondairy milk, ( I used Oatly)
  • 1 tsp dill oil (optional),
  • 200g mashed potatoes,
  • Handful of fresh dill, chopped,
  • Juice of ½ a lemon,
  • 100g breadcrumbs,
  • 1 tbsp Oatly fraîche,
  • Salt & pepper,

 

Method:

To begin with the carrot and chickpea ‘fish’ mix, boil the carrots and chickpeas until soft in water mixed with the dried dill, half of the aquafaba, the stalks and seaweed.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside and leave to cool.

While they’re cooling you can fry the spring onions gently, leave these to cool too.

In a bowl add the carrot & chickpea mixture to the rest of the ingredients bar the other half of the aquafaba and the breadcrumbs. The mashed potatoes can be made up from a handful of potatoes or instant (they need to be cool however). I keep a store of mashed potatoes in the freezer that can be used for different things when needed. I’ve also added dill oil to my mixture, which I bought in Germany a while back. It might be a bit difficult to get hold of over here so that’s entirely optional. The overall purpose is to imbue the cakes with as much sea-like flavour as possible, hence the dill and the seaweed.

After the ingredients are mixed allow the whole thing to cool in the fridge for at least half an hour. Remove from the fridge and form into cakes, put back in the fridge on a tray so they firm up even more.

When you’re ready to crumb, remove the cakes from the fridge. Put the rest of the aquafaba in one bowl and the breadcrumbs in another. Dip both sides of the cakes in the aquafaba, then the breadcrumbs and straight into a lightly oiled frying pan over a medium heat. Fry until golden brown on both sides.

Naturally these are great with fresh steamed greens and new potatoes or you could experiment with adding curry powder or a mix of chilli flakes, lime and a splash of soy for a Thai fishcake alternative. They are great served at a barbecue.

Enjoy!

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