Real vegetarian food, served in an imaginary world...

Friday, 24 December 2021

Fantasy Veggie Dinner Guest - BOB CRATCHIT

Christmas
and Dickens go together like mince pies and cream. Zelda has previously made a Christmas Carol themed meal but it's worth doing another one.
This time it's for Bob Cratchit.
Dickens knew exactly what he was doing when he created this poor, overworked clerk, who is even begrudged a day off on 25th December. Tiny Tim may be a step too far down the road of sentimentality, but his father perfectly represents the long hours, low pay and total dependency upon the whims of an employer which was the lot of so many in in the mid-Nineteenth Century. 
Of course, it might work out well for the Cratchits, but in the meantime...

CHRISTMAS FILLETS WITH CRANBERRY CRUMB
 
Serves 3-4

Pack of 6 frozen Quorn fillets
3tbsp cranberry sauce
1 red onion, chopped finely but roughly
6tbsp breadcrumbs (panko if poss)
1tbsp olive oil
1tbsp brown sauce
1 vegetable Oxo cube

 
Place the Quorn fillets in an ovenproof dish with a lid.
Mix the Oxo cube with 150ml water and pour over the Quorn.
Add the sauce (randomly over the top).
Cook in the oven at 200˚C/ 390˚F/ Gas 6 for 20 minutes.
Meanwhile, heat the oil in a pan and add the onion. (You may think it is a bit more than you need but it will be used later to help moisten the breadcrumbs).
When the onion is cooked, add it to the breadcrumbs along with any residual oil.
Stir in the cranberry sauce and mix well.
Put the fillets on a baking tray, rounded side down.
Load the tops with the breadcrumb mixture. Don’t worry if it goes over the edge. Add the rest of the crumbs to the tray as well.
Place under a medium grill for 5-10 minutes until the topping is crisp. Watch carefully so that it doesn’t burn.
Put one or two fillets on the plate and sprinkle over any remaining crumbs.
Then add all your usual trimmings.

Saturday, 18 December 2021

CHRISTMAS SALAD WREATH

½ iceberg lettuce, shredded
1 little gem lettuce, shredded
3 spring onions, including green, chopped finely
10-12 red grapes, halved
½ a red pepper, small chop
½ a yellow pepper, small chop
¼ cucumber, finely sliced
1 tomato, deseeded and chopped into small pieces
segments of 1 small orange, halved
+ any other items of choice

 
Cut a circle from greaseproof paper of the chosen size for the wreath. Put this on a plate or board. Alternatively, double-line it with tin foil in-situ.
Start by arranging the lettuce around the outside of the circle.
Then, scatter the other ingredients to create colour and depth.
You can leave it like this 
but it is even better to add a bow and lights.
Alternatively, put crisps and dips in the middle.