Evening
entertaining
Serves 4 - 5
vegan
Ingredients
50g
butter (*or vegan margarine) at room temperature
1 1/2 tbsp parsley, chopped
2 cloves garlic, crushed
250g baking potatoes, peeled
75g green lentils
35g puy lentils
15g sesame seeds
20g sunflower seeds
35g brazil nuts
50g fresh wholemeal bread
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
2 tbsp parsley, chopped
2 tbsp onion, finely chopped
salt and pepper to taste
1 free-range egg (*for vegan use 1 tbsp soya flour, 1 tbsp gram flour,
4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar)
200g fine fresh wholemeal breadcrumbs
1.
To make the garlic butter: put the butter or margarine in a small bowl
together with the parsley and crushed garlic. Work together with a
wooden spoon until well combined.
2. Put all the garlic butter onto some baking parchment and use the
parchment to work into a log about 5cm long. Wrap in the parchment
and chill in the fridge or freezer until firm.
3. To make the kievs: steam the potato, then mash. You should have
about 150g of mashe dpotato. leave to cool.
4. Cook the green and puy lentils together until cooked, but not mushy,
about 15 minutes. Drain well and leave to cool.
5. Put the sesame and sunflower seeds, brazil nuts and wholemeal bread
in a fodo processor and blend into fine crumbs.
6. Mix together the mashed potato, lentils, crumb mixture and onion,
and season well.
7. To form the kievs: divide the mixture into five (or if you like
big portions, four!). Take the log of garic butter from the fidge and
cut into five (or four) slices.
8. Take one portion of the lentil mixture and form into a round. Make
a dint in the centre and place a piece of the garlic butter in. Form
the lentil mixture round the garlic butter to enclose it, finishing
up with a flattened cake shape. Do the same with the rest of the mixture
and garlic butter.
9. T coat: whisk the egg, (*or beat together the soya and gram flours,
with the water, oil, salt and sugar until smooth). Dip the kievs into
the egg (*or soya flour mixture) then into the breadcrumbs. Press the
crumbs in well. Chill for 30 minutes.
10. Heat some oil in a large frying pan and fry the kievs until golden
and crisp all over. Take care not to split them, otherwise the garlic
butter will spill out. Serve hot.
Moroccan
red cabbage
2
tsp butter (*or vegan margarine)
1 small red onion
1/2 tsp allspice
400ml red cabbage, shredded
1tsp pomegranate molasses (from Asian and Middle eastern supermarkets)
1 orange, juice only
3 tsp light muscovado sugar
3 tbsp dried cranberries
2 strips fresh orange peel
1/2 pomegranate, seeds only
1 tbsp flaked almonds
1.
Melt the butter or margarine in a saucepan and saute the onion until
golden. Add the allspice and cook for a further minute before adding
the cabbage.
2. Mix the pomegranate molasses and orange juice together and pour
into the pan together with the sugar, dried cranberries and orange
peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy)
adding extra water if necessary.
3. Just before serving, add the pomegranate seeds and garnish with
toasted almonds.
© The
Vegetarian Society 2005 |
