Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

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Food: Cilento ciambotta

Here’s a great recipe for using up the vegetables you have left in your fridge. Plus, it’s one of those that kind of works for all seasons, whether frosty Winter or a breezy Summer evening.

You’ll need:

  • 1 aubergine, cut into cubes
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • Oil, for frying
  • 1tsp tomato pureé
  • 1tsp sundried tomato paste (optional)
  • 1 tin of chopped tomatoes
  • 2 courgettes / zucchini, cut into coins
  • 1 red pepper, diced
  • Handful of new potatoes, cut into pieces (I used purple potatoes)
  • Handful of good black olives
  • Splash of good red wine
  • 1tbs chilli flakes
  • Handful of fresh rosemary, chopped
  • 1tsp dried rosemary
  • 1tsp dried basil
  • 1tsp dried thyme
  • 3 bay leaves
  • Salt & Pepper

 

Start by chopping the aubergine into pieces and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.

While this is doing, in a Dutch Oven, fry the onions and garlic on a medium heat until they turn translucent. Then add in the tomato pureé & paste and fry until it’s cooked out. Next add in the tin of chopped tomatoes, peppers and potatoes. Cook for 10 minutes. Now is probably time to check on the aubergine.

Once the juice has been extracted from the aubergine, Rinse with some water, and add into the pot, along with the courgette, olives and herbs. Top up with some good red wine and stir. Season with salt & black pepper, not forgetting the aubergines might still be a little salty.

Place into a pre-heated oven at 140°C, for 50 minutes. In this time the wizard that is the Dutch oven/ cast-iron casserole will do it’s magic and meld everything together. After 50 minutes is up, take the lid off and check if the potatoes are done, by pricking them with a fork. They should be, as cutting them into small pieces, shortens their cooking time, however, if not, place back in the oven for a further 10-15 minutes.

Serve, with a good drink and a nice loaf of bread

Enjoy!

 

Food: Columbian potatoes

This is my take on the Colombian dish, Papas con Salsa de Aguacate (potatoes with an avocado sauce), using sweet & purple potatoes, topped with a creamy intense avocado hit. My version has a spicy tomato base to transform it from a traditional side-dish into a tasty plantbased meal.

You’ll need:

  • 3 Sweet potatoes, roughly chopped
  • 3 purple potatoes/ potatoes roughly chopped
  • 1/2 tin of peeled tomatoes
  • 1tbs tomato pureé
  • 1 red onion, diced
  • 1tbs Pimentón
  • 1tbs ground cumin
  • 1tbs ground coriander
  • 2 cloves of garlic, minced
  • 1 red chilli, chopped finely (de-seeded if want less hot!)
  • Black pepper
  • Oil for roasting.

For the Salsa de Aguacate:

  • 1/2 a tub of Oatly fraîche
  • A glug of garlic infused oil
  • 1 avocado
  • Handful of coriander, chopped
  • Juice of 1/2 a lime
  • Some red onion
  • Salt & pepper

Garnish:

  • Salt for garnishing (I used Saltverk Birch smoked salt)
  • Handful of chopped coriander

Start by parboiling the potatoes in salted water. As they’re boiling, place a baking tray in oven on it’s hottest setting, with a layer of oil (just like you’re making roasties). Whilst they are cooking, fry off the onion & garlic in a pan. When they are sufficiently softened the potatoes should be ready to take off the boil. Drain and place into the baking tray and oil. Flip over until they begin to sizzle. Place back into the oven to start roasting and crisping up.

In a baking dish, place the now softened garlic & most of the onion with the tomatoes, spices and the chilli. I’d recommend roughly chopping up the tomatoes. Season, mix thoroughly and spread evenly across the bottom of the dish.  After around 10-15 minutes, take the potatoes out and place into the baking dish, on top of the spicy tomato base. Place back into the oven, with a lower temperature of 180°C. Cook for a further 30-40 minutes before taking out. Leave to cool slightly, before serving.

Whilst the potatoes are in the oven, you can make the indulgent bit, the avocado sauce. In a food processor, place the Oatly fraîche, avocado, coriander, garlic oil, lime juice and the rest of the fried onion. Whizz up until it forms a creamy sauce. Scoop into a bowl. Season to taste. If too thick, you can loosen it up with a bit more lime juice.

To serve, drizzle on the sauce, the chopped coriander and a sprinkle of salt flakes. I used Saltverk birch smoked salt, which matched the smoky spicy taste of the potatoes.

I’d reccomend serving this with a couple of cold cervezas. I paired it with some Columbian Cerveza Aguila.

 

Enjoy!

 

 

 

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: Beetroot, butterbean & dill burgers

Here’s an easy recipe for some tasty ruby red patties, perfect with a zingy balsamic dressed salad.

You’ll need:

  • 2 tins of butterbeans, drained
  • 1 Roasted beetroot, grated
  • 1tbs lemon juice
  • 100g breadcrumbs
  • Glug of garlic oil
  • 1tsp dill oil (optional)
  • Handful of fresh dill, chopped
  • Handful of fresh parsley, chopped
  • Salt & pepper

To roast the beetroot (I do this in advance with many different types of veg when I have a big bag or when I’m roasting other things) drizzle with oil and sprinkle with salt. Bake for 25 minutes on 180 and then leave to cool. Drain the beans but keep the aquafaba. I tend to sieve mine over a cup or bowl.

Place the beans into a bowl and mash them until they’re mostly broken down. Combine with the other ingredients and mix thoroughly (hands are better than spoons!). Form them into patties and place them on a greaseproof lined tray, leave to firm up in the fridge for (min) 30 minutes to 1 hour.

When ready, place in a 160 oven and cook for around 10 minutes on each side (turn and repeat). Take out and leave to cool. They aren’t done yet but the cooling helps keep them together. When you’re ready to eat them, fry them in an oiled pan on a medium heat for a few minutes each side just to colour. The frying will bring out all the lovely redness of the beetroot. Place them back in a low oven to heat through and serve.

Last night I served mine in a sourdough roll with thick slices of avocado and my Vegan smoked salmon, available here. It goes well with roasted new potatoes and my beetroot and caraway martini, also available here.

Enjoy!

 

Food: Vegan Smørrebrød

Smørrebrød, (lit. butter and bread), or open faced sandwiches, are an iconically Danish dish, but much of their popularity is due to a recent renaissance thanks to Adam Aaman’s Deli and Takeaway. Before that, their heyday was during the 19th century when they were eaten in Copenhagen restaurants by men playing cards. These days they’ve become an art form in themselves, each sandwich carefully constructed like ‘Nordic sushi’.

Using my recipe for Vegan gravlax I decided to come up with some classic combos. Smørrebrød needs good bread base so I bought a seeded rye rugbrød from Brød in Cardiff. The smør (butter) element is just as important to the dish as the bread, so make sure you layer each slice with a generous spread of your favourite butter, Vegan in my case. Spread liberally, In Denmark they say you should ‘spread corner to corner’.

Here are three classic varieties.

For the laks you’ll need:

  • 4 slices of Vegan gravlax,
  • Sprig of dill
  • 4 slices of cucumber salad,
    • Half a cucumber, sliced finely
    • 4tbsp sugar
    • 4tbsp white wine vinegar
    • some mustard seeds; some black peppercorns
    • Handful of fresh dill, chopped finely
    • a few bay leaves and a splash of water.

To make the cucumber salad simply combine the ingredients in a small bowl and leave to do their thing for an hour or two at least. It’s best to leave them for longer so the cucumber has time to soften a bit. I make mine up and leave them in the fridge as they last for ages.

To assemble, simply combine artfully & garnish with a sprig of dill 😀

For the kartoffel, you’ll need:

  • 3 medium new potatoes, boiled, cooled and sliced into coins,
  • A dollop of vegan cream cheese,
  • A spoonful of seaweed caviar (available from IKEA),
  • Sprinkle of crispy onions,

For the cream cheese I used Oatly’s PåMackan that I brought back from my trip to Malmö. Sadly it’s a Scandi exclusive for the time being but any Vegan cream cheese would work. I personally like the one from Bute Island Foods.

Again, to assemble, simply layer artfully with the potatoes at the bottom.

For the Levepostej og rødbeder, you’ll need:

  • 2tbs of Vegan leverpostej (see below),
  • 3 pieces of crinkle cut pickled beetroot,
  • 1tbs of chopped parsley,
  • 3 rings of lingonberry pickled onions:
    • 1 red onion, sliced thinly on a mandolin,
    • 1tbs lingonberry cider vinegar (IKEA),
    • 1tbs lingonberry syrup (IKEA),
    • A splash of water,

Again, the pickled onions benefit from having been made in advance, but an hour or two will do. As for the leverpostej (liver pate), this was a bit harder to replicate. It’s a classic Danish ingredient but for a Vegan it requires a degree of creativity! I used the mushroom pate from Suma, which is very rich and delivers that meaty body that you need. To give it the classic pink hue I simply mixed in some pickled beet juice! Hey presto – a convincing alternative is born.

Enjoy your smørrebrød with a shot of cold snaps – oh, and don’t forget to use cutlery! (It’s a faux pas to pick them up with your hands in Denmark :P)

SKÅL!

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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