Garlic Hasselback Potatoes
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
These roast potatoes with a twist are amazing. Great idea for a dinner party when you want something on the plate that will get your guests talking. The surprise hit of garlic as you bite into these potatoes is wonderful. These are great served with my recipe for Caramelised Red Onion and Roasted Vegetable Tarte Tatin.
Caramelised Red Onion and Roasted Vegetable Tarte Tatin
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
I created this recipe as a dinner party dish when something special needed to be sitting on the table. The combination of different textures and sweet but subtle flavours really come together to create something extremely special indeed. You won’t be saving this for special occasions only…Although there are many stages to this dish, they can all be prepared in advance making this a quick dish to put together. Serves 4.
Braised Red Gem Lettuce with Leeks and Peas
Posted on February 20, 2013 by The Gourmet Vegan - No Comments
Braised Red Gem Lettuce with Leeks and Peas
This is my interpretation of a French classic. This is so easy to prepare and has the most amazing flavours and textures. This can be served as a side dish to most meals that would normally have a side of vegetables. It can also be a main meal in its own right.
 60 Minutes |
 Serves 2-4 |
 16 kcal per serving for 2 |
INGREDIENTS
2 medium red gem lettuce (or other), base removed and leaves washed
100g leek, finely chopped
200g frozen peas
500ml vegetable stock
2 heaped teaspoons corn flour mixed with a little water to form a paste
1 teaspoon vitalite or other vegan spread
1/2 teaspoon agave
METHOD
Begin by preparing the stock. Put the vegetable stock in a pan and bring to a simmer. Mix in the prepared corn flour, whisk to assure that no lumps form and simmer until the stock slightly thickens. Add the butter and agave nectar, stir well and remove from the heat.
Layer the vegetables In a medium sized oven proof dish. Start with a layer of lettuce leaves followed with a layer of leeks and then a layer of peas. Continue layering and be sure that the final layer is made up of lettuce leaves.
Pour over the stock, cover with foil and bake in the oven for 40-45 minutes.
RECIPE NOTES
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