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Stir it up magazine NovDec 2017

NOV/DEC 2017 37 THE MELTING POT plate, turning a plain recipe into an elegant dish. Use sprouted lentils for a delicate decoration and sprouted beans for a more rustic look. Paul Evans head chef at Mallory Court Country House Hotel and Spa, Warwickshire (www.mallory.co.uk) Catering for vegans at Mallory Court is really important to me, as the popularity of a vegan diet has increased massively in the last few years, we are getting more frequent requests for vegan options. With this in mind it is important for my chefs to be organised and prepared for the vegan guests. Whether it is for breakfast, afternoon tea or their evening meal their food experience deserves to be of the same standard as that of the other guests. My two favourite ingredients to use for vegans are agave nectar to replace honey and nutritional yeast flakes, added in risottos to add a cheesy flavour. With my wife being vegan, I enjoy the challenge of cooking vegan friendly dishes. One of our favourites in our household is my carrot cake recipe, which is available at www.stiritupmagazine.co.uk/recipes. Rachel Hugh and Neil Potts founders of The Vurger Co We love incorporating pulses into recipes. One way we do this is actually in a recipe we cook at home all the time - it’s a vegan chilli recipe and can be adapted quite easily to suit your needs too. Simply sauté two chopped onions and three red peppers then add a teaspoon each of paprika, chilli powder and cumin. Then add a tin each of sweetcorn, red kidney beans and lentils, season and cook on a medium heat for 20-25 minutes for a perfect winter warmer. Alex Connell principal tutor, www.vegsoc cookeryschool.org Pulses offer a wide range of ways to be cooked and enjoyed. For light lunches Puy lentils are great for bulking out vegetable bakes – try using courgettes, aubergines and peppers with a little crème fraiche, passata and vegetarian mozzarella. Lentils can also work beautifully alongside bulgur wheat or cous cous with roasted vegetables stirred through. Chickpea curries are always a firm favourite, with the pulse absorbing the flavours of your chosen sauce or spice mix. Many recipes where mince is traditionally used can work well with lentils, so try them for burgers, ‘meat’balls or even lasagne! Push the boat out! With customers looking for the latest in dining experiences, chefs can dare to push the boat out a little and explore popular global flavours, whilst ticking the healthy box Ben Bartlett celebrity chef, uses flavoured oils such as Prep Premium to bring an extra dimension to a vegan Christmas party menu Try the Ultimate Vegan Christmas Roast made with red lentils for iron, protein and fibre – three things vegan diets are often thought to lack. Mix the lentils with red onion, garlic, carrots, leek, butternut squash, fresh herbs, apricots, cranberries, tomatoes, breadcrumbs, mixed nuts and chestnuts and bind with flaxseed egg substitute. Serve with onion gravy and a potato and parsnip mash given a burst of flavour with Prep Premium basil-infused oil. For a fun starter to share, offer vegan cheese fondue topped with fresh fig and grilled rye bread, and for pudding serve a fabulously seasonal cranberry and “eggnog” trifle. John Steele national account controller, Futura Foods Mozzarisella is a fantastic vegan cheese alternative which tastes great and even has the same stringy effect as Mozzarella when melted on pizza. Chefs who are under increasing pressure to cater for special dietary requirements can use it to create vegan dishes with minimum fuss. Provided other elements of the dish are vegan friendly, pasta dishes ‘al forno’, pizzas, salads and stuffed vegetables won’t require huge recipe changes – Mozzarisella can simply be used in place of the original cheese. Made from rice, the cheese is suitable for vegans, vegetarians, coeliacs and those with a dairy intolerance. Pear almond cake Aubergine and courgette lasagne with lentil bolognese Vegetarian pizza with rocket, courgettes and Mozzarisella


Stir it up magazine NovDec 2017
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