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A Giddy Seasonal Vegetarian Menu
Topinambur (Jerusalem Artichokes Soup)
1 1/2 lbs Jerusalem Artichokes
2 oz Butter
1 small Onion (chopped)
1 Vegetable Stock Cube
1 pint Water
¼ pint single Cream
Salt and Pepper
Croutons (optional)
Peel and slice Artichokes, sweat in butter with the Onion on low heat for 5 minutes without colouring, add a pint of water and the stock cube, bring to the boil, reduce heat and simmer for 20 minutes. Add cream and liquidise the lot. Reheat gently and adjust seasoning. Serve with Croutons or sprinkle with Paprika (optional).
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Butterbean and Chickpea Patties
1 x tin Butterbeans
1 medium Egg
1 x tin Chickpeas
Fine Breadcrumbs
1 large clove Garlic, finely chopped
2 tbsp Olive oil
1 tsp each of Ground Turmeric and Cumin
½ tsp Ground Coriander and Salt
1 slice white Bread, wetted and water squeezed out
Drain butterbeans and chickpeas and whiz in food processor, transfer to a bowl and add garlic, spices, bread and egg. Mix with a fork or your hands and shape into 8 patties. Press breadcrumbs on each side and fry in olive oil until nicely browned.
Red Cabbage
1 Red Cabbage (cut finely into strips, as for Coleslaw)
Spices: 1 Bay Leaf, 1 tbsp Balsamic Vinegar, 1 tsp each of Salt, Sugar + Cumin Seeds
1 Onion (chopped)
1 Apple (peeled, cored and chopped)
2 Tblsp Extra Virgin Olive Oil
Sweat Onion and Apple for 5 min, add Cabbage, Bay Leaf, Salt, Sugar, Cumin Seeds and Water to half cover, bring to boil, reduce heat, put on lid and cook until soft, approx ½ hour. Add Balsamic Vinegar and check seasoning.
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Coupe de Noel
½ lb Dried Apricots
½ lb Sultanas
2 oz Candied Peel
½ lb Unrefined Cane Sugar
Juice of 1 Lemon
4 tbsp Rum (or Brandy)
½ pint Double Cream
Put apricots and sultanas into separate bowls. Cover each with water and leave to soak for 2 hours, drain and transfer to separate saucepans. Add the candied peel, 4 oz of the sugar and juice of ½ the lemon to the sultanas and enough water to almost cover. Add remaining sugar and lemon juice to the apricots and water to cover. Place lids on both saucepans, bring to the boil and simmer for 50 min to 1 hour. Fruit should be very soft and almost mushy. There should be no liquid left. Remove from heat, let cool slightly and add 2 tbsp rum (or brandy) to each saucepan. Let cool completely. Whisk the cream. Now layer apricots, sultanas and cream in a large decorative glass, finishing with a layer of sultanas. If you serve this at Christmas, decorate with a sprig of holly.
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Grow your own Jerusalem Artichokes
If you have a bit of garden, grow your own Jerusalem Artichokes – sooo easy and very prolific, however, they can reach 2 metres and more in height. The plants look a bit like Sunflowers, with small yellow star shaped flowers at the very top, but of course you only eat the knobbly roots which grow underground. Start harvesting in November. It is a lovely winter vegetable, which is also very versatile. You can grate the raw bulbs into salads, roast whole in the oven, cook in a creamy white sauce, use to bulk up stews or in thick wintry vegetable soups.
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