Christmas Veggie Wellington

Ingredients

For the filling

• 60g/2oz basmati rice, cooked according to the packet instructions
• pinch turmeric
• 1 lemon, zest only
• 1 onion, finely chopped
• 600g/1lb 5oz brown cap mushrooms, sliced
• 50g/2oz butter, melted
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp dried cranberries
• 2 free-range eggs, hard-boiled, chopped
• salt and freshly ground black pepper

For the pastry

• 250g/9oz ready-rolled puff pastry
• 1 free-range egg, beaten
• 1 tsp sesame seeds
• vegetarian gravy, to serve

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
   
2. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.
   
3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.
   
4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.
   
5. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry.
   
6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
   
7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
   
8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.
   

Goats Cheese Cannelloni With Cherry Tomatoes

 

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan (or a vegetarian alternative), grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

                To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
   
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
   
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
   
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
   
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
   
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
   
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
   
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
   
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
   

Cheese Fondue

          Cheese Fondue

Ingredients:

2 clove garlic, minced 
1 cup cream
1 tablespoon flour 
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella 
2 cups shredded cheddar cheese
6 fresh basil leaves, slivered

Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 
1 cup cherry tomatoes; 
8 ounces of cleaned and trimmed button mushrooms cut into small cubes.

Directions:

1. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl, and leave to soften for 10 minutes. 
Remove tomatoes from water and chop into small pieces.

2. Rub inside of fondue pot with cut side of garlic. 
Next, heat cream in pot until it begins to boil. Toss cheese with flour, 
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.

Serve with dippers.