Vegetarian Christmas nut loaf
Procedure
Melt the butter in a Morsø Cocotte. Fry the onion, leek, carrot and garlic until the onion is soft and transparent.
Add the mushrooms and fry until golden. Add the garlic, lentils, chestnuts, nuts, cranberries, breadcrumbs and stock.
Simmer until the stock is absorbed. Add grated orange peel, nutmeg, rosemary and thyme, and season with salt and pepper.
Beat the eggs and fold them into the nut mixture.
Grease a bread mould with butter and pour in the mixture.
Bake in the Forno for 35-45 minutes until golden and crispy.
Veggie sauce
Cut off the top and bottom of the carrot, leek and celery and wash them thoroughly.
Coarsely chop the vegetables and put them in a pan over medium heat.
Dry-fry them for 15 minutes until they soften and take on a dark golden colour.
If the vegetables start to stick to the bottom, add a little water.
Meanwhile, put the stock cube in a bowl along with the mushrooms and rosemary, and cover with 500ml water.
Leave for 5-10 minutes until the mushrooms soften.
Add the butter and chestnuts to the vegetables. Add the paprika and fry for 5 minutes.
Add the balsamic vinegar and wine and bring to the boil. Add the cream and let it boil for 5 minutes.
Put everything in a blender. Strain your porcini stock and put it in the blender with another 500 ml of water.
Blend the sauce until it’s completely smooth. Season with salt and pepper.
Rosemary potatoes
Place the potatoes in a bowl with the rosemary, garlic and olive oil. Season well with salt and pepper and mix well.
Put the potatoes in an ovenproof dish and place in a hot Forno for 35-45 minutes until they’re golden and delicious.
Baked pumpkin
Place the pumpkin wedges in a bowl with the chilli, sage and olive oil. Season well with salt and pepper.
Mix everything well and place the pumpkin wedges in an ovenproof dish.
Place the dish in a hot Forno for 35-45 minutes, until the pumpkin wedges are soft with slightly burnt edges.
Braised kale
Blanch the kale in salted water for 5 minutes. Drain in a colander and leave to drain.
Put the kale in a bowl and add the lemon juice and olive oil. Season with salt and pepper.
Ingredients
- 50 g of butter
- 1 red onion, finely chopped
- Half a leek, thinly sliced
- 1 carrot, finely chopped
- 3 cloves of garlic, finely chopped
- 100 g of brown mushrooms, chopped
- 100 g of puy lentils
- 180 g of vacuum-packed chestnuts, coarsely chopped
- 100 g of nuts, chopped
- 30 g of dried cranberries and apricots, coarsely chopped
- 100 g of breadcrumbs
- 150 ml of vegetable stock
- Peel of one orange, grated on a fine grater
- A quarter of a nutmeg, grated on a fine grater
- 1 tbsp of fresh rosemary, finely chopped
- 1 tbsp of thyme leaves, finely chopped
- 2 eggs
- Salt and pepper
Veggie sauce
- 1 onion
- Half a leek
- 1 carrot
- 1 celery stalk
- 1 vegetable stock cube
- 10 g of dried porcini mushrooms
- 15 g of butter
- 180 g of vacuum-packed chestnuts
- Half a tsp of smoked paprika
- 150 ml of red wine
- 2 tbsp of balsamic vinegar
- 125 ml of cream
Rosemary potatoes
- 1 kg of potatoes, peeled and cut into quarters.
- 2 sprigs of rosemary
- 8 whole garlic cloves in their skins.
- 2 tbsp of olive oil
- Salt and pepper
Baked pumpkin
- 1 Hokkaido pumpkin, sliced into wedges.
- Half a chilli, cut into strips
- 5-6 sage leaves
- 2 tbsp of olive oil
- Salt and pepper
Braised kale
- 4 stalks of kale
- Juice of half a lemon
- 2 tbsp of olive oil
- Salt and pepper