Two tasty vegan recipes
Recipes
INGREDIENTS
2 Aubergines, cut into ¾ inch dice
2 Onions, diced fine
8 Cloves of Garlic, crushed
2 tins Chopped Tomatoes
100g Currants
10g Ground Allspice
10g Ground Cumin
10g Ground Coriander
2g Cayenne Pepper
2 tbsp Chopped Coriander
2 tbsp Chopped mint
Salt & Pepper
Olive oil
METHOD
The recipe is direct from our Head Chef but the video was made during lockdown in one of the crew's home kitchens. They're not a chef - if we can do it, so can you!
Fry diced aubergine in a hot frying pan with some olive oil in small batches till dark brown.
In a saucepan, fry the onions till gently till they start to colour, then add the garlic and cook for a couple more minutes.
Add the spices and cook for another 5 minutes, stirring constantly so they do not catch, then add the tinned tomatoes, currants and cooked aubergine. Simmer low till thick, stirring often.
Leave to cool, then add chopped herbs.
This can be served at room temperature as a salad with coconut yoghurt & pomegranate seeds or hot as a main course with tabbouleh or a cauliflower couscous, coconut yoghurt & flatbread.
INGREDIENTS
For the mint marquise
350g Silken Tofu
75g Glucose
2 tbsp Cocoa Powder
¼ tsp Peppermint essence
½ tbsp Crème De Menthe
175g Dark chocolate, melted & kept warm
For the honeycomb
200g Caster Sugar
5 tbsp Golden Syrup
2 tsp Bicarbonate of Soda
Tiny bit of oil
METHOD
The recipe is direct from our Head Chef but the video was made during lockdown in one of the crew's home kitchens. They're not a chef - if we can do it, so can you!
Blitz everything except the chocolate in a liquidiser till smooth, then slowly add the chocolate till fully incorporated. Put into dessert/martini glasses and set in the fridge.
Now for the honeycomb. Line a tray with some greaseproof paper and rub the tiny bit of oil all over the paper.
Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Don’t to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, it’s hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
When the mixture is set and just before serving, decorate with chunks of honeycomb and maybe a sprig of mint.
The honeycomb won’t keep for long as it absorbs water from the air, so best just eat it. Or put it in a sealed container.