Festive Feast Recipes

PUBLISHED: 12:37 05 January 2010 | UPDATED: 16:24 20 February 2013

Chestnut Bourguignonne Pie

Chestnut Bourguignonne Pie

Christmas doesn't have to mean turkey with everything. <br/><br/>Try some of this festive fare with a twist.<br/><br/><br/><br/>Recipes created by the Cordon Vert Cookery School at The Vegetarian Society, Parkdale, Dunham Road, Altrincham, Cheshire, WA14 4QG, www.vegsoc.org

Chestnut Bourguignonne Pie
(Serves 4-6)

110g dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1 tsp dried rosemary
210ml vegetarian red wine
300ml vegetable stock or water
25g butter or soya margarine
8 small pickling onions or shallots, peeled
110g chestnut mushrooms, wiped
50g button mushrooms, wiped
10ml Dijon mustard
30-45ml tamari or soy sauce
Freshly ground black pepper
Fresh parsley, finely chopped
225g vegetarian / vegan puff pastry, thawed if frozen

Pre-heat the oven to 200C/400F/Gas 6. Place the soaked chestnuts, herbs and 5floz of wine in a saucepan with vegetable stock to cover and cook until just tender, approximately 50-60 minutes.
Drain the chestnuts, reserving the liquid. Melt the butter or margarine in a frying pan and saut the onions until lightly browned. Add the mushrooms and cook for a further 4-5 minutes.
Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little. Stir in the mustard, tamari and black pepper to taste. Cook for a further 5 minutes.
Check seasoning and consistency and adjust as necessary.
Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place
on top of filling. Bake for about 20 minutes until golden.

Courgette Christmas candles
(Makes 12 - 14 canapes)

1 large courgette (approx 200g), straight if possible
45g cream cheese or vegan alternative
2 artichoke hearts (in brine) drained and chopped
2 sun dried tomatoes, drained of oil and chopped
1 tsp lemon juice
2 tsp chives, finely chopped

Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one). Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.

Raspberry Truffle Torte
(Serves 6-8)

225g raspberries
200g plain chocolate
175g creamed coconut
100g unsalted butter or solid vegan margarine
2tbsp crme de cassis
200g vegetarian / vegan rustic style biscuits, crushed

For the coulis
225g raspberries
To taste icing sugar
2 tbsp crme de cassis

To decorate
Reserved raspberries and sprigs of mint

Lightly oil a 1 lb loaf tin with vegetable oil and line the base and sides with baking parchment. Reserve a few raspberries for decoration and roughly chop the rest. Set on one side.
Melt the chocolate, creamed coconut and butter/Tomor together over a gentle heat. Stir the crme de cassis, raspberries and crushed biscuits into the melted mixture and mix well. Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours.
To make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crme de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required.
Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.

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