July
2004
Must have a Mango!
National Mango Week, September 6th –12th, a great excuse to indulge in
this delicious recipe from The Vegetarian Society
National Mango Week takes place from September 6th- 12th. Join in the
celebrations with this gorgeous recipe from The Vegetarian Society:
ROSTI STACKS WITH SPICY MANGO COULIS
Serves 4, dairy & gluten free
Although there are several elements to this dish, it is, in fact, all
quite easy to prepare and each stage can be done in advance and refrigerated.
The spicy mango coulis is a delicious contrasting taste.
Rosti
2 large potatoes
350g/12oz celeriac or parsnips
pinch nutmeg
45ml/3tbsp olive oil
2 onions, sliced
15ml/1tbsp soft brown sugar
225g/8oz mushrooms, sliced
1 clove garlic, crushed
salt and freshly ground black pepper
Gremolata
1 clove garlic, crushed
½ lemon, juice and zest
50g/2 oz vegetable margarine, softened
a few sprigs fresh parsley, chopped
a few sprigs fresh basil, chopped
salt and freshly ground black pepper
Coulis
15ml/1tbsp olive oil
2 small onion, peeled and very finely chopped
1 medium mango chopped
225g/8oz mango chutney
15-30ml/1-2tbsp mild curry powder
60-75ml/4-5tbsp water
To garnish fresh parsley and basil leaves
Preheat the oven to 200C/400F/Gas6
1. Peel the potatoes and celeriac (or parsnips). Halve the potatoes
and cut the celeriac into similar sized pieces. Par-boil for 5 minutes
(if using parsnips, leave raw), then drain and coarsely grate (use food
processor disk). Season with nutmeg, salt and pepper.
2. Grease a baking sheet and arrange the mixed grated vegetables in 4
10cm/4” mounds. Flatten with a spatula and make a depression in
the centre (like a little nest), drizzle with a little extra olive oil,
then bake for 25-30 minutes until golden. /more over
3. Meanwhile fry the onions in 15ml/1 tbsp olive oil until golden brown,
stir in the sugar and seasoning. Keep warm.
4. Cook the mushrooms and garlic in 30ml/2tbsp olive oil for 5 minutes,
season and keep warm.
5. Make the gremolata by beating all the ingredients into the margarine.
6. Take the rostis out of the oven. Top with the onions, the mushrooms
and finally the gremolata and return to the oven for 10 minutes to heat
through.
7. Meanwhile make the coulis. Gently fry the onion in the oil until tender,
add the curry powder and cook for 2 minutes stirring all the time. Then
add the chutney, the mango and the water. Heat through gently, then blend
until smooth.
8. Place the rostis on serving plates then pour a little coulis around
each. Decorate with fresh parsley and basil.
For more sensational recipes visit The Vegetarian Society website at
www.vegsoc.org
Notes for editors
• National Mango
Week is an initiative of The Mango Association. For more information
please visit www.mad4mango.com
• For photography
to accompany The Vegetarian Society mango week recipe please contact
Kerry in the Press Office on 0161 925 2012, email kerry@vegsoc.org
• Outside office hours The Vegetarian Society Press Office can be contacted
on 07973 108 165. Alternatively visit the website for lots more information
at www.vegsoc.org.
• This recipe was
created by The Cordon Vert School. The school, based in Altrincham,
Cheshire has an unrivalled reputation for imaginative
and innovative vegetarian cuisine, drawing inspiration from both traditional
tastes and global cuisine to create a range of menus to satisfy every
taste. Courses at all levels run throughout the year and are taught by
our team of highly qualified and enthusiastic tutors.
For more press information on the Cordon Vert Cookery School, please
call Kerry or visit www.vegsoc.org/cordonvert
• The Vegetarian
Society defines a vegetarian as a person who eats no meat, poultry,
game, fish, shellfish or crustacea. Vegetarians also avoid
the by-products of slaughter such as gelatine or animal rennet in cheese.
The Society only approves products containing eggs when they are free-range.
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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