Food: Peaches with apricot, cardamom & lemon fraîche

Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun.  The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday

Serves 2

You’ll need:

  • 4 peaches ( I used doughnut peaches as they are in season)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 shot of lemon vodka (optional)
  • 2tbs sesame seeds, toasted

Apricot fraîche:

  • 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
  • 2tbs icing sugar, sifted
  • 2 apricots, chopped finely
  • 1tbs ground cardamom
  • Zest of 1/2 lemon
  • Squeeze of lemon juice

 

Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.

Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.

Enjoy!

 

 

Food: Barbecue Cauli Stack

Aldi recently had cauliflowers at 45p, so I bought quite a few; they’re a great meat alternative, versatile and last for ages! Here’s a recipe I came up with to emulate that meaty bbq taste!

You’ll need:

For the BBQ Cauliflower:

  • 1/2 Head of cauliflower
  • 1tbs tomato pureé
  • Splash liquid smoke
  • 1tbs dark soy sauce
  • 1tsp Chipotle chilli powder
  • 1tsp vegan Worcestershire sauce
  • 1tbs paprika
  • 1tbs pomegranate molasses
  • 1tbs apple cider vinegar
  • 1tsp dried rosemary
  • Splash garlic infused oil
  • 1tsp onion powder
  • Splash of wate

For the charred sweet potato mash:

  • 3 Sweet potatoes, peeled & chopped
  • Salt n Pepper
  • 1 knob of vegan butter
  • 200ml plant milk (I used Oatly)

To finish:

  • 1 roasted red pepper, chopped
  • 4 lingonberry pickled onions, chopped
  • Handful of fresh coriander, chopped

 

Method:

Okay, so this method is a little unconventional, but bear with me.

Peel the sweet potatoes and cut into thick coins, layer them on a baking tray and drizzle a splash of oil and season with a little salt. Make sure all the pieces of potato are covered and then put into a hot oven (200°C) and bake for twenty minutes. At this point you need to watch them like a hawk because you want them to be burned but not incinerated! Once they’re browned or lightly blackened, remove them from the oven put them in the pan with the milk, vegan butter and a little more salt. If they haven’t fully softened by now they will in the mix. When they’re softened take off the heat mash them together. Depending on the size of your potatoes you may not need all of the milk, just enough to give you a thick but creamy mash. Spoon the mixture into chef’s ring/ decorative tart tin  on your serving plate and allow to cool. If using a tin, like I did you may have to flip it onto another plate.

Now for the bbq cauliflower. Put a pan on the hob on low heat and drizzle with a little oil. I like using a Dutch Oven such as a Le Creuset as it can go from the hob to the oven easily. Add in the tomato pureé and let it fry off. Next, add in the spices, syrups and soy sauce and stir them into the tomato mixture. You should have a smoky, dark paste in the pan. Cut the cauliflower into little pieces and add them into the pan, trying to coat them with the smoky sauce. Let it fry off for a few minutes, then add in a splash of water. Stir and with the lid on, place in the oven on a low heat (140°C) for 30 minutes.

Once the time is up you should have a brown, glistening and surprisingly meaty cauliflower mixture. Place in a bowl and add the pepper, pickled onion and coriander.

Place a Chef’s ring on top of the mash and spoon in the cauliflower mixture. Once filled, press it lightly and slowly take the Chef’s ring off. Finish with some more chopped coriander. Works great served with some fresh green veg, I served mine with some purple sprouting broccoli.

 

Enjoy!

Food: Roasted Vegetable Fusilli

Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!

You’ll need:

  • Handful of cherry tomatoes,
  • 1 Courgette, sliced
  • 1 Pointed pepper, deseeded & sliced
  • 1tbs Balsamic vinegar
  • 1tbs olive oil
  • Handful of basil, ripped
  • Salt & pepper
  • 100g Fusilli pasta (per person)

Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.

Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.

Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.

Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.

I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto.  They paired beautifully with the pasta!

Buon appetito!

Food: Eating Vegan at The SWiGG

 

When describing Swansea to anyone new the fact that it’s by the sea will probably come up at least once. It’s great for surfing, long walks along the sands and generally admiring in all its beauty. I’d imagine “vegan” isn’t the first word that comes to people’s’ minds when they think about Swansea.

The SWiGG however has an exciting new menu that includes, not just vegetarian options, but SFV options too. The recently reopened bar and bistro has been working hard to tempt new custom down to the waterfront for a unique take on Welsh cuisine. Situated in the shell of the National Waterfront Museum’s older wing, directly opposite the iconic lighthouse and tugboats in the heart of the marina, The SWiGG is inarguably more sophisticated than ninety percent of the bars and restaurants around. It offers the chance to sample something a bit different – a Welsh take on tapas. Well, more like ‘small plates’ than anything, but it’s an opportunity to try something uniquely Swansea but crucially, with a Vegan twist.

To begin with a glance at their coffee and daytime options, if you’re looking for delicious and SFV then look no further than their cakes and chocolate cups from Naturally Kind Food, washed down with some Coaltown Coffee (Soy milk available, of course). If you’re sticking around for a drink then how about some of their SFV beers like the award winning Cwtch from Tiny Rebel Brewery. For the more sophisticated try a gin cocktail with Dà Mhìle seaweed gin. They also stock a great range of soft drinks and juices like Hartridge fruit juices.

FOOD Swigg

For lunch or supper there’s the Beetroot Hummus, Crudité and Pumpkin Seed Salad is a riot of colour and flavour. The hummus itself is big on colour but delicate on flavour. Their Laverbread and Leek Stuffed Mushrooms are gloriously meaty (forgive the expression), with a zingy filling that bursts with lemon zest. Finally, their Vegan Salad is laced with ribbons of carrot, with tangy hits of crunchy peas, dotted with jewels of pomegranate seeds and crunchy peanuts, dressed with a soy rich dressing. They also have a Tabbouleh Salad with bulgar wheat, tomatoes, pomegranate, parsley and lemon and they’re working on a new breakfast of avocado, tomatoes and mushrooms stuffed with laverbread and lemon on toast.

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So, whether you’re chilling in the Cwtch Corner under the bespoke artwork, sitting at the bar, basking in the sun outside or inside at a table, you never feel like you’re just another customer. If you’ve ever wondered what Wales can offer the world beyond a SFV take on cheese on toast, then The SWiGG has the answer.

Vegan Salad

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: Curried pancake stack

This is what I made on Pancake Day, or Shrove Tuesday as an alternative to sweet British pancakes with lemon & sugar…which are amazing btw! Here’s how you can make these for dinner and have the sweet ones for dessert 😉 These are also, omitting the Oatly for  another plant milk/ yoghurt alternative, gluten free too!

You’ll need:

For the pancakes:

  • 100g Gram (chickpea) flour.
  • 30g Frozen spinach, thawed.
  • 100ml Aquafaba.
  • 2tbs Chia seeds.
  • 1tsp Green barley powder.
  • 1tbs of kalonji / nigella/ black fennel seeds
  • 1tsp Garam marsala.
  •  1tsp Chilli powder.
  • 1tsp Cumin.
  • Salt & pepper.
  • Splash of non dairy milk (I used Oatly)
  • 1 Portions worth of leftover curry, vegan in my case.

For the Raita:

  • 2tbs Oatly fraîche/ soy yoghurt
  • Splash of water (If using Oatly fraîche)
  • Thumb size piece of cucumber.
  • Handful of fresh mint.
  • Sprinkle of salt

To Garnish:

  • 6 Bhaji bites
  • Handful of chopped coriander
  • 5 lingonberry pickled onion rings, learn how to make them here

This recipe is a doddle to make, simply start by heating up your aquafaba on a low heat in a pan with the chia seeds. This should start the chia seeds coagulation process.

Whilst they begin to heat up, you can get your dry ingredients ready. Sieve the spices, green barley powder, gram flour and salt & pepper into a big mixing bowl. Once you can see the chia seeds have began to open and make a gel, take the mixture off the heat.

with a hand blender, pulse the spinach ever so slightly until it begins to break up. Combine with the aquafaba/chia mixture, then add the kalonji seeds. mix until you get a green, gloopy mixture. Now, all you have to do is simply mix with the dry mixture and add a splash of non-dairy milk accordingly until it becomes a thick batter.

Fry in an oiled pan, remembering to spread the mixture evenly. Keep an eye on the level of oil in the pan, between pancakes, you may have to add a bit more oil.

once they are all cooked, stack them on a plate for later.

I had a bit of batter leftover, but not enough to make another pancake. Instead of wasting it, I decided to make these bhaji bites. To the batter I added 1tbs of finely chopped spring onion, 1tsp turmeric and 1tsp paprika. mix and dollop a teaspoon worth into the pan, to which I added an inch of oil. They will slightly expand and bubble. Cook until crispy, but be vigilant as they can burn easily.

Once done, pop them onto some paper towel to drain and pop the leftover curry in a pan/ microwave to heat through.

Whilst you’re waiting for the curry to re-heat, it’s time to make the raita. Chop the mint & cucumber finely, adding to a bowl. Mix through the yoghurt/ fraîche. If you’re using the Oatly fraîche, you may need to add a splash of water to the bowl, as its quite a thick product. Season with salt & you’re done!

Time to assemble!

Layer each pancake with a big dollop of curry, then on the final layer, top with the raita & garnishes and finally crown with the bhaji bites.

It’s great paired with a light & refreshing beer. I made a shandy out of Five Points Ale & Cawston Press cucumber & mint soda and it worked perfectly!

Enjoy!

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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!