Christmas Veggie Cookery
Tutor: Ollie Bragg, Vegan chef, V for Life
Join Chef Ollie from VfL for some Veggie seasonal cookery to inspire you for the festive period.
V for Life is the leading authority on diet and healthy living advice for older vegans and vegetarians.
Preparation
Set out your ingredients and equipment.
Video time
30 minutes
Ingredients
- ¼ tub cream cheese
- 225g/8oz packet fresh or frozen filo pastry
- 25g/1oz butter, melted
- 30ml/6 tsp cranberry sauce
Portuguese Chocolate Salami ~ Salame de Chocolate
- 120g unsalted butter, room temperature
- 1 cup confectioners’ coconut
1/2 teaspoon fine sea salt - 1 cup cocoa powder
- 100g chopped nuts (pistachios, almonds, hazlenuts)
- A couple of chopped dates
- 3 to 4 tablespoons Port wine, preferably tawny
- 1-2 Tbsps arrow root/rice flour for sprinkling
1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Take 3 sheets of filo pastry at a time. Cut in half so you have 10 x 12.5cm/4–5 inch squares. Take one square and brush with a little melted margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet.
3. Place a teaspoon of cream cheese in the middle of the filo pastry and top with a teaspoon of cranberry sauce. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape). Make up the rest of the parcels in the same way.
4. Brush with melted margarine and place on a greased baking tray.
5. Bake in the preheated oven for 15–20 minutes until the pastry is crisp and golden. Serve hot with extra cranberry sauce.
Portuguese Chocolate Salami ~ Salame de Chocolate
1. In large mixing bowl mix the butter, coconut sugar, and salt until everything is well combined.
2. Add the cocoa powder and continue to mix until combined.
3. Add the nuts and mix. Pour in 3 tablespoons Port. Continue mixing until the mixture comes together. If needed, add the remaining 1 tablespoon Port to help everything stick together.
4. Drop the chocolate mixture onto a large piece of plastic wrap. Use your hands to shape it into a log about 9 to 12 inches (23 to 30 cm) in length and wrap it with the plastic.
5. Roll the wrapped log back and forth along the counter several times to create smooth sides. Twist the ends of the plastic wrap tightly to round the ends, just like a real salami. Wrap the chocolate log in foil.
6. Refrigerate the chocolate salami for at least 1 1/2 hours and up to a couple days.
7. Just before serving, remove the salami from the fridge, unwrap it, and generously coat it with rice flour or arrow root. Thinly slice it. (This is easiest when it’s cold.) You may need to let it rest at room temperature to soften slightly and let the flavours unfold.