Press release

Get your Christmas cooking tips from Rudolph’s favourite chef!

26 July 2012

If Rudolph could choose a favourite chef we’re pretty sure he’d pick one that wasn’t going to cook reindeer, venison, turkey or any other animal. Step forward Rudolph’s favourite chef -Alex Connell. Alex is Principal Tutor at the Vegetarian Society’s cookery school the Cordon Vert (www.cordonvert.co.uk) so he’s an expert in vegetarian cuisine. We tracked Alex down to get some advice for all the other meat free menu makers.  

“Christmas means many things to people. Reflection, celebration, family and friends plus for most of us a little indulgence. As a veggie I want to kick back and have fun with all the ceremony, trimmings and flavour that everyone else wants, but no meat thanks. If you are new to the wonderful world of a veggie Christmas or catering for a veggie for the first time a few tips may help you on your way”, said Alex Connell, Principal Tutor at Cordon Vert.

Top Christmas Tips from Rudolph’s Favourite Chef

• Let the goose be! Don’t use goose fat - you never used to and it’s totally unnecessary. Roast spuds in olive oil, with a sprig of rosemary, a twist of rock salt and a squeeze of lemon for a deliciously delicate roastie with a light fluffy centre.
• Veggie sausages are widely available and brands such as Redwoods (vegan), Cauldron, McCartney Foods, and Quorn all meet the Vegetarian Society approved standard. Roast these until they are nearly cooked then wrap in veggie “bacon” or sundried tomatoes. Secure with a cocktail stick and continue to cook for 5 minutes.
• Give turkey Christmas off. As a vegetarian alternative the nut roast has become a popular choice. Delicious hot or cold, and even good in a butty. Making your own is straightforward, easier still with a food processor. Simply take nuts, a few mushrooms, breadcrumbs, herbs, grated cheese, a couple of eggs, a stock cube and a splash of soy sauce. Whizz it up and place in a lined loaf tin and bake in the oven for 40 minutes and you won’t go far wrong. 
• If you enjoy a little tipple the good news is that champagne is veggie, as are many wines and beers. Have a quick look on the Vegetarian Society web site for a listing of approved veggie drinks: www.vegsocapproved.com
• A good standby in the kitchen over the holiday period is a Macsween vegetarian haggis – it’s not just for Burn’s night. Use it as a stuffing or place it on a field mushroom with a little garlic and roast for 10 mins. Add a little veggie blue cheese and pine nuts and roast for another 5 minutes, perfect as a quick main dish.

For more tips and lots of festive recipes - everything from the simple to the gourmet - visit www.vegsoc.org/christmas or call 0161 925 2000.

Cordon Vert teaches both the general public and professionals the many aspects of vegetarian cookery. As well as training and leisure courses, the school can often be seen promoting vegetarian dishes at food shows and festivals. Find out more about them at www.cordonvert.co.uk or follow them on Twitter @cordonvert or Facebook Cordon Vert Cookery School. 

Ends

Notes to editors

• For more press information on a veggie Christmas or Cordon Vert please contact Su or Liz on 0161 925 2012/2013 email su@vegsoc.org  or liz@vegsoc.org , mobile 07973 108 165/7.
• To arrange an interview with Alex please contact Su.
• Recipes and images are available by contacting Su in the press office.
• Our brand new festive pages will be available to the public from October at www.vegsoc.org/christmas