VEGETARIAN CHRISTMAS FEAST

PREPARATION TIME: 15 MINUTES | COOKING TIME: 45 MINUTES | FEEDS: 4-6

INGREDIENTS:
1 MEDIUM SIZED CELERIAC – CUT INTO 2CM DEEP STEAKS (SKIN LEFT ON BUT WASHED)
1 BUNDLE OF BAY LEAVES – AROUND X20 IN TOTAL
10 BABY SHALLOTS, PEELED, LEFT WHOLE
SEVERAL GENEROUS GLUGS OF RAPESEED OIL
GENEROUS SPRINKLE OF SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER

600G JERUSALEM ARTICHOKES – THOROUGHLY CLEANED – ROUGHLY CHOPPED
DRIZZLE OF RAPESEED OIL
GENEROUS SPRINKLE OF SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
GLUG OF CREAM

ORANGE STUFFING SLICE
1 WHITE ONION- FINELY DICED
GLUG OF OIL
70G CASHEWS – ROUGHLY CHOPPED
150G FRESH BREADCRUMBS
100G COOKED CHESTNUTS
ZEST OF 1 ORANGE
HANDFUL OF FRESH SAGE LEAVES – ROUGHLY CHOPPED
SMALL HANDFUL OF OREGANO LEAVES – ROUGHLY CHOPPED
GENEROUS SPRINKLE OF SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
1 FREE RANGE EGG

CRANBERRY SAUCE
200G CRANBERRIES
70G MUSCOVADO SUGAR
70ML GOOD QUALITY ORANGE JUICE
2 SPRIGS OF THYME – LEAVES REMOVED AND CHOPPED

 

5 FRESH FIGS- QUARTERED

PLACE CELERIAC AND SHALLOTS ON A BAKING TRAY WITH A GENEROUS DRIZZLE OF OIL AND SEASONING | ROAST FOR 20 MINUTES THEN PLACE THREE BAY LEAVES ON EACH CELERIAC STEAK AND ROAST FOR ANOTHER 20 MINUTES OR UNTIL GOLDEN | ROAST THE JERUSALEM ARTICHOKES FOR AROUND 25-30 MINUTES THEN BLITZ WITH CREAM UNTIL YOU HAVE A SMOOTH, CREAMY PUREE |

FOR THE STUFFING COOK THE ONIONS OVER A MEDIUM HEAT UNTIL SOFT AND STICKY THEN ALLOW TO COOL | COMBINE ALL REMAINING INGREDIENTS, ADD IN THE ONIONS AND ROUGHLY MIX | THEN BAKE FOR 15-20 MINUTES IN A BAKING DISH UNTIL GOLDEN ON THE TOP AND READY TO SERVE ALONGSIDE THE CELERIAC STEAKS

COMBINE THE CRANBERRY SAUCE INGREDIENTS  | ALLOW TO COOK FOR AROUND 15-20 MINUTES THEN ALLOW TO COOL AND THICKEN UP

PREPARE THE FRESH FIGS AND SERVE ALONGSIDE THE CELERIAC STEAKS

SERVE THE CELERIAC STEAK WITH A GENEROUS SPOONFUL OF ARTICHOKE PUREE | A FRESH FIG AND A SLICE OF CASHEW CRUMBLE STUFFING PLUS A HELPING OF CRANBERRY SAUCE

GRAVY INSTRUCTIONS | HEAT A GENEROUS GLUG OF OIL AND ADD IN YOUR SLICED ONION AND THYME AND ALLOW TO COOK OVER A MEDIUM HEAT UNTIL SOFT AND STICKY | NEXT ADD IN THE RED WINE, ALLOW TO BOIL THEN ADD IN THE REMAINING INGREDIENTS AND ALLOW TO COOK FOR AT LEAST 20-30 MINUTES UNTIL RICH AND SWEET | ADD IN CORN FLOUR TO THICKEN IF YOU PREFER A THICKER GRAVY.