The Twelve Days Of Christmas

16th December 2011

…is a new recipe collection from the Vegetarian Society. It’s guaranteed free from geese, French hens and partridges (in pear trees or anywhere else), so it’s ideal for vegetarians looking for something new and inviting, or meat-eaters entertaining the opposition at any point throughout the festive season.

Here are four of the savoury recipes. The remainder, which include some delicious sweet dishes, are available at www.vegsoc.org/christmas or by calling 0161 925 2000.

All recipes & images © The Vegetarian Society 2011

Roasted Celeriac, Blue Cheese & Apple Stack

A rich, indulgent Christmas treat • Pictured above

Serves 4 • Prep: 20 mins • Cooking: 50 mins

3 tbsp olive oil • 200g apple, peeled, cored and chopped into 2cm cubes • 500g celeriac, peeled and chopped into 1cm cubes • 25g butter • 1 shallot, finely sliced • 25g plain flour • 100g vegetarian blue cheese, crumbled • 300ml double cream • ½ tsp rosemary, chopped • ½ tsp thyme, chopped • 16 sundried tomatoes, finely chopped • 600g frozen chopped spinach, defrosted and as much of the liquid squeezed out as possible • ½ lemon, juice only • 3 cloves garlic, crushed • Salt and pepper to taste • 1 packet of filo pastry

Also needed: a food ring approx 6cm deep & 8cm across

1. Pre-heat the oven to 200C/Gas Mark 6. Place the celeriac and apple in a lined roasting tin and drizzle with a little olive oil. Roast for 30 minutes or until the vegetables have started to soften.

2. Once the apple and celeriac are nearly cooked, fry the shallot in the butter then mix in the flour. Melt in the cheese then slowly add the double cream. Cook until you are left with a fairly thick mixture then add the apple, celeriac and chopped herbs. Set aside.

3. Warm the sundried tomatoes in a pan for 3 minutes. Set aside.

4. Warm the spinach in a frying pan with the garlic and lemon juice. Season with salt and pepper. Set aside.

5. Reduce the oven temperature to 180C/Gas Mark 4. Cut the filo into 12 circles with the food ring and place on a baking sheet. Brush with oil and bake in the oven for 5 minutes – be careful as they cook quickly. Leave to cool.

6. Place a piece of the filo into the food ring then spoon over some of the cream mixture, add a layer of spinach and finally tomato. Continue again to make another layer and top the stack with a third piece of filo. Carefully remove the food ring, repeat 3 times and serve immediately.

Potato Nest with Artichoke, Oyster Mushroom & Sun-dried Tomatoes

Serves 6 • Prep: 15 mins • Cooking: 50 mins

For the potato nests: Olive oil to grease the muffin tray cases • 550g baking potatoes • 1 tbsp fresh rosemary, chopped • 2 tbsp olive oil • black pepper and salt to taste • oil to brush the baskets

For the filling: 100g artichoke hearts, sliced (drained,from a jar of artichokes in oil) • 150g fresh oyster mushrooms • 50g sun-dried tomatoes (drained, from a jar of sun-dried tomatoes in oil) • 1 clove, garlic • 30g cranberry sauce • 50g strong cheddar cheese or vegan ‘cheese’, cut into small cubes

For the side salad: 1 avocado, peeled and sliced • 1 yellow pepper, finely sliced • 1 red pepper, finely sliced • 1 small bunch radishes, finely sliced • 10 vine cherry tomatoes, sliced in half • Fresh mint, washed and loosely chopped • Baby lettuce leaves

For the dressing: 1 avocado2 tbsp olive oil • 1 tbsp vinegar • 1 tsp mustard • Salt and pepper

1. Preheat the oven to 180C/Gas Mark 4. Oil a 5cm deep, 6 hole muffin tray with a little olive oil.

2. Peel the potatoes and grate them coarsely. Wrap up the grated potato in kitchen paper and press out as much water as possible. You may need to change the paper several times.

3. Put the potato in a bowl then mix in the rosemary, 2 tbsp olive oil and seasoning. Evenly divide the potato mixture into the muffin tin, pressing the potato into the bases and the sides to form cups. Brush lightly with oil, gently cover with greaseproof paper and bake in the oven for 30-40 minutes until the potato has become crisp, checking periodically that it is not burning.

4. While the potatoes are cooking prepare the filling. Roughly chop the artichokes, mushrooms, garlic and tomatoes, then sauté until slightly soft. Season to taste.

5. When the potato nests are cooked, allow them to cool slightly before turning out. Then put a spoonful of cranberry sauce in the base of each of the cups, then divide the filling evenly on top. Divide the cheese between the nests. Place on a baking tray and bake in the oven for 10 minutes until heated through and the cheese is melted.

6. Assemble your salad on each plate with the nest in the middle.

7. Just before serving mix all of the dressing ingredients together and drizzle over the salad.

Festive Figs with Feta

Serves 4 • Prep: 15 mins • Cooking: 5 mins

4 ripe figs • 1 tbsp mango chutney • 100g feta cheese, crumbled • 1 red chilli, sliced into thin strips

For the salad: 200g rocket leaves • 2 oranges • 200g walnut pieces • 2 tbsp sugar • 3 tablespoons water • Reduced balsamic vinegar (available in most supermarkets or put 4 tbsp of ordinary balsamic vinegar in a pan and gently heat for 5 minutes. Allow to cool before using)

1. Wash the figs and trim the top. Carefully slice each fig to divide them into 4 sections without fully slicing through.

2. Place a little mango chutney into each fig and top with the crumbled feta cheese. Place to one side ready to grill.

3. In a large pan heat the water and dissolve the sugar. Add walnuts and continue to cook until most of the water has evaporated. Using a spoon lift the walnuts out of the sugar mixture and allow to cool.

4. Using a sharp knife remove the peel and pith of the orange. Carefully work your way around the orange to cut out each orange segment just inside the segment membrane.

5. Grill the figs for 7 minutes under a moderate heat until the cheese starts to bubble.

6. Assemble the salad with the figs in the middle. Dress with reduced balsamic vinegar and garnish the figs with finely sliced strips of chilli.

Boxing Day Frittata

A great way to use up any left-overs from Christmas Day; delicious hot or cold and a good addition to a buffet.

Serves 4-6 • Prep: 5 mins • Cooking: 30 mins

500g Christmas left-overs: cold roast potatoes, peas, carrots, stuffing, chopped parsnips, even cranberry sauce • 50g cheese cut into bitesize pieces • 8 large free-range eggs, beaten • 1 tsp fresh rosemary, chopped • Salt and pepper to taste

1. Pre-heat oven to 200C/Gas mark 6.

2. Line a flan dish with greaseproof paper.

3. Arrange the Christmas left-overs and cheese evenly into the flan dish.

4. Beat the eggs, add the chopped rosemary and then pour over the vegetables.

5. Season with salt and pepper and bake in the oven for 30 minutes or until the eggs are thoroughly cooked.

6. Serve with a salad.

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