Brandade, Wellington, Chocolate… This is our vegetarian and gourmet Christmas menu.
GREEN CLASS ENTRANCE
Marie-Monique Robin’s nettle brandade
For 4 people
- 200g green lentils
- 1 peeled onion
- 4 bay leaves
- 5 floury potatoes (Binje type)
- 1 bowl of nettle leaves, rinsed
- 2 cloves garlic
- 8 c. at s. olive oil
- Salt
Step 1: prepare the lentils
In a saucepan, add the lentils, chopped onion and bay leaves, cover generously with water, bring to a boil and cook for 20 minutes, or until the lentils begin to crumble.
Step 2: cook the potatoes and the nettle leaves
At the same time, wash the potatoes and cook them in boiling water for 20 minutes. Once cooked, drain, peel and mash them with a fork.
Separately, cook the nettle leaves in a little water.
Step 3: make the brandade
In the bowl of a blender, put the lentils and the onion (remove the bay leaves), the crushed potatoes, the nettles with their cooking water and the minced garlic cloves. Gradually add the olive oil while mixing, until you obtain a thick green cream. Taste and adjust the salt. Serve warm, with slices of toast or vegetables.
THE HIGH CUT DISH
Beef Wellington and homemade seitan
For 6 to 8 people (advanced level)
For the seitan:
- 250g wheat gluten
- 85g chickpea flour
- 1 tablespoon of tomato puree
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 2 tablespoons toasted sesame oil
For the broth:
- 4 tablespoons barley miso
- 2 tablespoons of tamari
- 2 tablespoons minced fresh garlic
- 1 tablespoon chopped fresh or frozen thyme
- 1 tablespoon of mustard
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 2 liters of boiling water
For the duxels:
- 350 g button mushrooms
- 100g naturally cooked chestnuts
- 2 tablespoons olive oil
- 1 puff pastry
- Soy milk for browning
Step 1. In a salad bowl, mix the gluten and the chickpea flour, set aside. In a bowl, combine the broth ingredients, except the water. Pour them into a casserole, add a little water to dilute, then pour all the water and mix well. Take 250 ml and filter. Mix the rest of the seitan ingredients and pour into the salad bowl with the gluten-chickpea flour mixture, mix with a spatula and form a ball, knead with your hands and form a sausage on a floured board. For a firmer seitan with a nice round shape, slice it in a piece of cheesecloth with string. Otherwise, leave the pudding as is.
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