Serve these parcels with a spiced mashed potato and a vegetable puree of your choice, for example, butternut squash, carrot or swede. You can use green, brown or puy lentils if preferred.
For the filling
Ingredients50g plant-based margarine 250g peeled and finely diced onion 250g peeled and grated carrot 250g chestnut mushrooms, thinly sliced 800g cooked black beluga lentils Salt and pepper to taste 5g ground nutmeg 650g pinhead oats 20g Essential Cuisine wild mushroom glace 40g Essential Cuisine vegetable stock mix 1litre hot water 75g chopped sunflower seeds 75g Irca roasted hazelnut grains 30 x blanched Savoy cabbage leaves, patted dry |
MethodHeat the margarine in a suitable pan. Gently fry the onion and carrot until softened. Add the mushrooms and continue cooking until any liquid has evaporated. Stir in the lentils, seasoning and nutmeg, continue cooking for a few minutes. Preheat the oven to 160°C. Stir in the oats, glace, stock mix and enough water to make the mix moist without being too wet. Bring to the simmer and cook slowly, on a low heat, stirring regularly, for 10-15 minutes. Add more water as required as it is absorbed, stir in the seeds and nuts, then transfer to an oiled loaf tin and bake for 30-40 minutes. Remove from the oven and allow to stand for 10 minutes. Form the mix into 30 equal balls. Lay the cabbage leaves onto clingfilm and place the balls on top, wrap the balls in the cabbage and clingfilm, tie the clingfilm to secure the mix. Steam gently until piping hot in the middle. |
For the whisky sauce
Ingredients10ml rapeseed oil 10g peeled and crushed garlic 10ml cider vinegar Grandes Distilleries Peureux Glen Turner Scotch Whisky concentrate to taste10g maple syrup 500ml plant-based cream substitute 10g Dijon mustard 10g wholegrain mustard Salt and pepper to taste Cornflour, if required |
MethodHeat the oil in a suitable saucepan. Gently fry the garlic until softened, add the vinegar, whisky concentrate and maple syrup. Bring to the boil and stir in the cream and mustards, season to taste, simmer until you achieve a coating consistency, or thicken with a little cornflour and cold water paste if required. Season with salt and pepper if required. |
Assembly
MethodUnwrap the hot parcels and place onto warm plates, three per person. Dress with the chosen garnish and spoon the sauce around. Garnish with micro cress if desired. |
Recipe courtesy of Jonathan Harvey-Barnes at Essential Cuisine
