Tis the season to party so we have put our heads together and knocked up a whole range of simple party food ideas.
Vegan Beetroot, carrot and smoked tofu sausage rolls
(makes 15 - 18 small rolls)
Vegan Beetroot, carrot and smoked tofu sausage rolls
(makes 15 - 18 small rolls)
For the sausage rolls
1 Batch vegan rough puff (650g block)
Filling:
225g smoked tofu
2 small beetroot or 1 big
2 small carrots or 1 big
100g toasted seeds (plus extra for top)
3 Tbsp tamari
1 tbsp tomato puree
1 tbsp chopped oregano (you can use 1tsp dried if you don't have fresh)
wheat free flour ( approx 3-5 tbsp)
Soy cream for glaze
1) Finely grate the vegetable into a large bowl.
2) Squish the tofu with your hand into the bowl. Add all the other ingredients except the flour. Squish again till all of it comes together. Add the flour gradually until the mix stops feeling wet and starts to feel a little sticky and will hold together.
3) Roll out the pastry into a big rectangle and then cut this in half to form two long thin rectangles.
4) Brush one side of each with soy cream and then pack the mix onto it in a long sausage shape. Fold over the side and roll them over so the join is facing down. Slice into pieces (6cm or so- up to you really)
5) Bake in an oven pre-heated to 170c for 25-30 minutes.
1) Finely grate the vegetable into a large bowl.
2) Squish the tofu with your hand into the bowl. Add all the other ingredients except the flour. Squish again till all of it comes together. Add the flour gradually until the mix stops feeling wet and starts to feel a little sticky and will hold together.
3) Roll out the pastry into a big rectangle and then cut this in half to form two long thin rectangles.
4) Brush one side of each with soy cream and then pack the mix onto it in a long sausage shape. Fold over the side and roll them over so the join is facing down. Slice into pieces (6cm or so- up to you really)
5) Bake in an oven pre-heated to 170c for 25-30 minutes.
Mini topped Flat breads (makes 18-22)
This recipe is based on the lahmacun recipe so refer to that for details on the dough part of the
recipe.
For the dough:2 1/2 tsp fast acting yeast (I packet)
1/2 tsp sugar
250ml water
500g bread flour
1 tsp salt
4 tbsp olive oil
For the topping:
1) When your dough is ready separate it into walnut sized ball. Roll them in you palm, then roll out with a rolling pin till quite thin circles. About 5mm.
2) Transfer onto a floured baking tray.
3) Top with whatever topping you like. Drizzle a little oil on top then transfer into a really hot oven (250c). These should only take 10-15 minutes.
For the topping:2 buffalo mozzerella (chopped)
300g sun-blushed tomatoes (chopped)
salt pepper
bunch fresh basil
tsp garlic
80g toasted pinenuts
or
or lebna (see recipe)
1 tsp sumac
3 tbsp chopped parsley
80g chopped walnuts
1) When your dough is ready separate it into walnut sized ball. Roll them in you palm, then roll out with a rolling pin till quite thin circles. About 5mm.
2) Transfer onto a floured baking tray.
3) Top with whatever topping you like. Drizzle a little oil on top then transfer into a really hot oven (250c). These should only take 10-15 minutes.
Falafels
makes approx 20
300g dry chickpeas soaked in water for at least 24 hours
1/2 onion
1 small potato
3 cloves garlic
1tsp ground coriander
1tsp ground cumin
1/2 tsp cayenne pepper
2tbsp flour
1tsp salt
juice from 1/2 a lemon
1/2 bunch corriander
1small tsp baking powder
Once you have soaked the chickpeas for at least 24 hours, drain and blend in a food processor along with all the ingredients except for the baking powder. remove from food processor and in a mixing bowl add the baking powder and mix well.
Roll into bite sized shapes and deep fry them in hot oil for about 3-4 min
Courgette & Piquillo pepper Rolls marinated in truffle oil
makes approx 24 rolls
3 courgettes
small wedge of twineham grange vegetarian hard cheese (300g)
3-4 piquillo peppers sliced into thin strips
malden sea salt
pepper
truffle oil
oilve oil
using a french style vegetable peeler or mandolin slicer peel courgette into long ribbons until you reach the seed of the courgette. do not peel any further that this point as the seeded part of the courgette is not suitable for rolling.
lay the courgette ribbons flat onto a tray side by side, lay a strip of piquillo pepper in the middle of each ribbon.
lightly season with salt, pepper and truffle oil (its a good idea to taste your truffle oil before using to gauge how potent it is as some truffle oild can pack quite a punch)
using a fine grater, grate some cheese generously over the ribbons and marinate lightly with olive oil to finish.
Leave to marinate for 4-5 hours, roll and arrange onto your party platter.
Tomato basil and goats cheese frittata
1 tomato
2 cloves garlic
1 small red onion
1/3 bunch fresh basil
salt & pepper
olive oil
5 eggs (whisk eggs and cream together)
100ml cream
you can either use a non stick fry pan or cast iron pan, if using cast iron pan pre-heat oven to 180c
goats cheese to garnish
de seed tomato and dice, finely dice your onion and thinly slice the garlic cloves.
in a small cast iron skillet or non stick fry pan drizzle a generous amount of olive oil if using cast iron skillet or just a little with a non stick pan.
lightly fry garlic, add onion, tomato and eggs, and fry on med heat, with a spatula mix eggs a couple of times, as the frittata is cooking gently run spatula down the side of the pan so the sides don't stick.
when almost cooked if using cast iron pan place in oven for a further 15 min to finish cooking.
If using a nonstick pan, cover pan with a plate and flip the frittata over, you should now have the uncooked side facing down onto the plate, slide this into the fry pan and cook for a further 5-8 min.
to remove frittata from pan gently run the spatula down the side of the pan to help ease the edges free, cover pan with a plate and flip the frittata over.
wait until cooled and garnish with some slices of goats cheese. .
makes approx 20
300g dry chickpeas soaked in water for at least 24 hours
1/2 onion
1 small potato
3 cloves garlic
1tsp ground coriander
1tsp ground cumin
1/2 tsp cayenne pepper
2tbsp flour
1tsp salt
juice from 1/2 a lemon
1/2 bunch corriander
1small tsp baking powder
Once you have soaked the chickpeas for at least 24 hours, drain and blend in a food processor along with all the ingredients except for the baking powder. remove from food processor and in a mixing bowl add the baking powder and mix well.Roll into bite sized shapes and deep fry them in hot oil for about 3-4 min
Courgette & Piquillo pepper Rolls marinated in truffle oil
makes approx 24 rolls
3 courgettessmall wedge of twineham grange vegetarian hard cheese (300g)
3-4 piquillo peppers sliced into thin strips
malden sea salt
pepper
truffle oil
oilve oil
using a french style vegetable peeler or mandolin slicer peel courgette into long ribbons until you reach the seed of the courgette. do not peel any further that this point as the seeded part of the courgette is not suitable for rolling.
lay the courgette ribbons flat onto a tray side by side, lay a strip of piquillo pepper in the middle of each ribbon.
lightly season with salt, pepper and truffle oil (its a good idea to taste your truffle oil before using to gauge how potent it is as some truffle oild can pack quite a punch)
using a fine grater, grate some cheese generously over the ribbons and marinate lightly with olive oil to finish.
Leave to marinate for 4-5 hours, roll and arrange onto your party platter.
Tomato basil and goats cheese frittata
1 tomato
2 cloves garlic
1 small red onion
1/3 bunch fresh basil
salt & pepper
olive oil
5 eggs (whisk eggs and cream together)
100ml cream
you can either use a non stick fry pan or cast iron pan, if using cast iron pan pre-heat oven to 180c
goats cheese to garnish
de seed tomato and dice, finely dice your onion and thinly slice the garlic cloves.
in a small cast iron skillet or non stick fry pan drizzle a generous amount of olive oil if using cast iron skillet or just a little with a non stick pan.
lightly fry garlic, add onion, tomato and eggs, and fry on med heat, with a spatula mix eggs a couple of times, as the frittata is cooking gently run spatula down the side of the pan so the sides don't stick.
when almost cooked if using cast iron pan place in oven for a further 15 min to finish cooking.
If using a nonstick pan, cover pan with a plate and flip the frittata over, you should now have the uncooked side facing down onto the plate, slide this into the fry pan and cook for a further 5-8 min.
to remove frittata from pan gently run the spatula down the side of the pan to help ease the edges free, cover pan with a plate and flip the frittata over.
wait until cooled and garnish with some slices of goats cheese. .
