Can You Be Fined For Emptying A Swimming...
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A suggestion please for a luxurious Christmas VEGETARIAN main course.
Thank you
Thank you
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Have to say i always use this site but they have surpassed themselves this time-some are quite difficult which for me would be good as you dont want it to be just an easy peasy meal:
http://www.bbcgoodfoo...vegetarian-christmas/
Hope you get something from here:)
http://www.bbcgoodfoo...vegetarian-christmas/
Hope you get something from here:)
Iman Biyaldi
(The Priest Fainted) - Turkey
Chico Francesco
It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted!
Serves 4
Ingredients
2 medium sized aubergines
50ml olive oil
2 medium-sized onions, peeled and cut lengthways
1tsp cumin seeds
4 cloves of garlic, peeled and chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
1 ½ tsp salt
2 medium sized aubergines
40g flat leaf parsley, finely chopped
300ml hot water
Method
1 Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2 Heat the oil and sauté the onions and scooped out aubergine flesh together.
3 Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.
4 Spoon the mixture into the aubergine ‘shells’.
5 Place the aubergines into an oven proof dish and carefully pour round the hot water.
6 Cover with foil and bake at 200F, 400F, Gas Mark 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.
or
Sizzling Santas in Blankets
Ingredients
6 vegetarian or vegan* sausages (if frozen defrost before use)
12 sun-dried tomatoes in olive oil
12 cocktail sticks
Method
1. Preheat oven 180C/350F/gas mark 4.
2. Cut each sausage in half.
3. Wrap each sausage-half in a sun-dried tomato and secure with a cocktail stick.
4. Place in a lightly oiled roasting tin and cook in oven for 20-25 minutes until nicely browned.
Copyright: The Vegetarian Society 2005
(The Priest Fainted) - Turkey
Chico Francesco
It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted!
Serves 4
Ingredients
2 medium sized aubergines
50ml olive oil
2 medium-sized onions, peeled and cut lengthways
1tsp cumin seeds
4 cloves of garlic, peeled and chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
1 ½ tsp salt
2 medium sized aubergines
40g flat leaf parsley, finely chopped
300ml hot water
Method
1 Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2 Heat the oil and sauté the onions and scooped out aubergine flesh together.
3 Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.
4 Spoon the mixture into the aubergine ‘shells’.
5 Place the aubergines into an oven proof dish and carefully pour round the hot water.
6 Cover with foil and bake at 200F, 400F, Gas Mark 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.
or
Sizzling Santas in Blankets
Ingredients
6 vegetarian or vegan* sausages (if frozen defrost before use)
12 sun-dried tomatoes in olive oil
12 cocktail sticks
Method
1. Preheat oven 180C/350F/gas mark 4.
2. Cut each sausage in half.
3. Wrap each sausage-half in a sun-dried tomato and secure with a cocktail stick.
4. Place in a lightly oiled roasting tin and cook in oven for 20-25 minutes until nicely browned.
Copyright: The Vegetarian Society 2005
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