23rd August 2014
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - August, 2014
Vegetarian BBQ recipes
Its BBQ time! Loads of recipes for carnivores but here are some for vegetarians:
Nut Roast Rissoles for BBQ
You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.
Oil for frying
1 onion, chopped
2 cloves garlic, minced
4 - 6 medium mushrooms, sliced
1 tbsp. all-purpose flour
1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
1½ cups (6 oz, 175 g) finely chopped nuts
3 cups (6 oz, 175 g) breadcrumbs
1 tbsp. soy sauce
½ tsp. dried herbs
Salt and pepper to taste
Flour for coating
Oil for roasting
Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
Turn the mixture on to a floured board, and make rissoles of about 100g each. Coat evenly with polenta flour. Place in the fridge to firm up. They may be cooked on the BBQ straight away, or they freeze well. The take about 5 minutes per side to cook.
Mix roughly 5oz grated cheese with 10oz breadcrumbs and add 2 egg yolks, a teaspoon of mustard powder, about a tablespoon of chopped onion or leek, salt and pepper. You can also add some chopped parsley (for colour) and herbs for taste. (thyme works well). Divide the mixture up into rissoles or sausage shapes. They may be coated with egg and flour or polenta. If you have time, leave in a fridge for an hour or so to firm up and then BBQ.
These also freeze well.
Chick Pea Burgers
This was inspired by a recipe I found in my local Metro;
Soak about 300g chickpeas overnight, boil hard for 10 minutes, drain, then boil for around 90 minutes until cooked. (You could of course use tinned)
Put the chickpeas, 3 eggs, salt and pepper in a food processor and blitz. Place in a bowl, and add chopped coriander, chopped parsley, 3 spring onions chopped, some lemon zest and a couple of finely chopped red chillies.
Then mix all this with around 120g wholemeal breadcrumbs. The mixture should now be stiff not sloppy with the eggs. Add more bread crumbs if necessary.
Shape into burger shapes of about 100g each. Place in the fridge to set and then cook on the BBQ - around 5 minutes per side. They freeze well.