Tasty Recipes for your Vegetarian Menu BACK

Tasty Recipes for your Vegetarian Menu

Inspiration | 19th February 2018

Our in-house Head Development Chef, Clement Pavie, has put together some delicious vegetarian recipes that will add style to your menu and satisfy vegetarians and meat-lovers alike.

Forest Mushroom Samosa, with an Onion, Fennel and Apple Chutney

Forest Mushroom Samosa, with an Onion, Fennel and Apple Chutney

The Starter: Forest Mushroom Samosa, with an Onion, Fennel and Apple Chutney

Clement’s Comment: “There’s nothing like forest mushrooms to bring a natural full flavour to a dish. These little parcels with the chutney are delicious as party food, or as a starter. I prefer a light red wine or a good old pint of Guinness to go with this dish.”

Serves 4 (12 x 50gr Samosa) – 320Kcal per serving (3 X 50gr Samosa).

This recipe contains Gluten.

What you’ll need:

  • 600gr of forest mushroom mix
  • 1 clove of garlic
  • 5gr of finely shredded coriander
  • 5gr of finely chopped flat parsley
  • 5gr of finely chopped chives
  • 1 finely chopped shallot
  • 50ml of Extra Virgin Olive Oil
  • 12 spring roll pastry sheets
  • 200gr of thinly sliced onions
  • 200gr of thinly sliced fennel
  • 100gr apple (Granny Smith), peeled and diced
  • 2gr of fennel seeds
  • 5gr of fresh grated ginger
  • 40gr of brown Demerara sugar
  • 50ml Balsamic Vinegar
  • 50ml Marsala wine
  • 20ml Olive Oil

Creating The Starter:

Mushroom Mix:

Sauté the mushrooms in olive oil, salt, pepper, fine chopped garlic and shallots.

Finish with the finely chopped herbs.

Check the seasoning and leave to cool down.

Once cooled, chop the mix roughly so it is easier to fill the samosa.

Chutney:

Thinly slice the onions and the fennel.

In a large pan, cook the onion and fennel on low heat until soft and transparent.

Add the peeled and diced apple, sugar, balsamic vinegar, Marsala wine, fennel seeds and ginger.

Simmer, uncovered until chutney thickened.

Check the seasoning.

Leave to cool down.

Samosa:

Lay the spring roll pastry on a flat top.

Spoon the cold mushroom mix into the middle top right corner of the pastry sheet.

Wet the edges of the pastry sheet with water and fold over in a triangular shape.

Repeat this 3 times, sealing each time with water.

Brush with olive oil all over and leave to rest.

Bake in hot oven at 200°C until golden brown.

Roast Stuffed Cabbage with Slow Cooked Root Vegetable, White Coco Bean Cassoulet, White Bean and Olive Oil Emulsion

Roast Stuffed Cabbage with Slow Cooked Root Vegetable, White Coco Bean Cassoulet, White Bean and Olive Oil Emulsion

Main Course 1: Roast Stuffed Cabbage with Slow Cooked Root Vegetable, White Coco Bean Cassoulet, White Bean and Olive Oil Emulsion.

Clement’s Comment: “Classic earthy, meaty dish turned into a vegetarian recipe. Cabbage is a great vegetable available all year round, that brings great colour to the plate. This recipe is ideal as a main for banqueting and large functions, as it is very easy to plate and is full of flavour.”

Serves 4 – 261 Kcal per serving.

This recipe contains Celery and Wheat (Gluten).

What you’ll need:

  • 1 head of Savoy cabbage
  • 200g of carrot brunoise
  • 200gr of celeriac brunoise
  • 100gr of parsnip brunoise
  • 200gr of red onion brunoise
  • 500ml of vegetable stock
  • 1 crushed clove of garlic
  • 1 sprig of thyme
  • 50ml of Extra Virgin Olive Oil

White Coco Bean and Olive Oil Emulsion

  • 200gr of white coco beans
  • 50gr of carrots brunoise
  • 50gr of onion brunoise
  • 30gr of celery brunoise
  • 200gr of cherry vine tomatoes
  • 500ml of vegetable stock
  • 1 crushed clove of garlic
  • 1 sprig of thyme
  • 50ml of Extra Virgin Olive Oil
  • Dash of Sherry Vinegar

Creating Main Course 1:

Pick 20 of the largest most vibrant green leaves from the cabbage head.

Remove the larger stalk and blanch in boiling salted water until tender.

Refresh in ice water and keep aside.

Finely shred the rest of the cabbage .

In a large pot, heat up the olive oil.

Sweat the vegetable brunoise gently on low heat, until soft.

Add in the chopped crushed garlic, thyme and shredded cabbage and cook slowly like you would cook a risotto adding the stock gradually for 30 to 45 minutes, until soft and buttery.

Leave to cool down and keep aside.

Line an 8oz size ladle with a few layers of cling film.

Place 2 large leaves of cabbage, slightly over lapping the edges of the ladle.

Spoon the cabbage mix in, and fold the overhanging part of the leaves to enclose the mix.

Fold in the cling film, twist and press to form a dome shape.

Leave to set over night.

Remove the cabbage from the cling film and place on a baking tray with a little vegetable stock.

Bake in the oven for 25 minutes at 175.

White Beans Emulsion:

Soak the coco beans over night.

In a large pot, cook the brunoise gently on low heat until tender.

Add in the white coco beans, stock, tomatoes, thyme and garlic and cook on medium heat until tender.

Strain the bean and keep the cooking juice.

Remove the thyme and garlic from the beans.

Reduce the juice until thick.

Whisk in the vinegar and the olive oil like a vinaigrette.

Broad Beans Spelt Risotto with Sautéed Girolles

Broad Beans Spelt Risotto with Sautéed Girolles

Main Course 2: Broad Beans Spelt Risotto with Sautéed Girolles.

Clement’s Comment: “Spelt is an ancient type of wheat. Very popular in the south of France, it has a beautiful nutty flavour that works very well with mushrooms and cheese. In this recipe I am using an already cooked spelt, which makes it much easier, as spelt can be tricky to cook to the right consistency. This is an *AOP spelt from Provence which delivers the same great taste as you’d get from cooking a raw spelt.”

*Defines a product whose authenticity and originality come from its geographical origin and the way it’s made.

Serves 4 – 313 kcal per serving.

This recipe contains Celery, Milk, Wheat (Gluten).

What you’ll need:

  • 600gr of cooked spelt
  • 100ml of vegetable stock
  • 250gr of Girolle mushroom
  • 1 large shallot finely chopped
  • 1 clove of garlic crushed
  • 80gr of grated parmesan cheese
  • 20gr of butter
  • 40gr of cream
  • 5gr of chopped chives
  • 5gr of chopped flat parsley
  • 5gr of chopped chervil

Creating Main Course 2:

In a large pan, sauté the Girolles until all water is evaporated.

Add in the finely chopped garlic, shallots and butter. Sauté for an extra 2 minutes, keep aside.

In a large pot, place the cooked spelt. Cook it slowly, on low to medium heat, adding the vegetable stock gradually like you would with a risotto.

Once all stock cooked in, add in the broad beans and the cream, cook for 1 minute.

Remove from the hob and fold in the cheese, butter and fresh herbs.

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