Nor'West News: July 30, 2019

14 Tuesday July 30 2019
Latest Christchurch news at www.star.kiwi
Tasty Bites
NOR’WEST NEWS
Vegan options can be delicious and easy
Vegan ingredients have flavours and textures that work really well in fritters and sausage
rolls, giving these dishes a real depth of taste
Vegan broccoli, black bean
fritters
Makes 12
Ingredients
1 Tbsp chia seeds
2 Tbsp water
2 cups broccoli florets, roughly
cut
1 400g can black beans, drained
and rinsed
¼ tsp ground fenugreek
1 tsp salt
¼ tsp freshly ground pepper
½ tsp dried oregano
¼ cup fine polenta
Oil for frying
Lemon wedges
Directions
Begin by soaking the chia
seeds in water and set aside so
they thicken. Put the broccoli in
the food processor and process
briefly. Add the beans, seasoning
and chia mixture and blitz to
form a thick paste. Transfer from
the food processor to a bowl and
taste. Adjust seasoning if needed.
Add a tablespoon of polenta
and mix well to combine. Roll
into 12 evenly-sized balls, flatten
slightly and coat in the polenta.
Heat a large, heavy-based fry
pan with enough oil to cover
the base of the pan. When hot,
add the broccoli fritters and fry
until golden (about 5min a side).
Remove and serve with a pinch of
sea salt and lemon wedges.
Vegan sausage rolls
Ingredients
250g chestnut mushrooms
3 Tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 Tbsp finely chopped sage leaves
1 Tbsp brown rice miso
2 tsp dijon mustard
30g chestnuts, very finely
chopped
70g fresh white breadcrumbs
1 x 320g sheet ready-rolled puff
pastry (not the all-butter version)
Plain flour for dusting
Dairy-free milk (like soya milk),
to glaze
Directions
Tip the mushrooms into a food
processor and pulse until they are
finely chopped. Put half the olive
oil in a large frying pan, add the
leeks and a pinch of salt and fry
gently for 15min or until softened
and golden brown.
Scrape the leeks out of the pan
into a bowl and set aside to cool
a little.
Heat the remaining oil in
the pan and fry the mushrooms
for 10min over medium heat.
Add the garlic, sage, miso
and mustard, and fry for a further
1-2min. Leave to cool slightly.
Heat the oven to about 200 deg
C. Tip the mushroom mixture
into the bowl with the leeks,
then add the chestnuts and
breadcrumbs.
Season then mix everything
together until you have a slightly
stiff mixture.
Unravel the pastry on a floured
surface, then roll the pastry out so
one side measures 43cm. Mould
the mushroom and leek mixture
into a sausage shape down the
centre of the pastry, then bring
the pastry up around the filling
and seal along the seam with a
fork.
Cut into six pieces. Lay on a
parchment-lined baking sheet
and brush each piece with milk.
Bake for 25min or until deep,
golden brown.
Leave to cool before serving.