REMOULADE
425g/15oz/5 cups of fresh, shredded celeriac
Salt and freshly ground black pepper
Juice of ½ a lemon
3 tablespoons of (GF) Dijon mustard
2–3 tablespoons of boiling water
1 tablespoon of wine vinegar
4 heaped tablespoons of virtually fat-free fromage frais
2 heaped tablespoons of chopped fresh parsley
Some fresh herbs to decorate
6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)
Place the spring onions (scallions), cumin powder, salt, pepper, water and wine in a non-stick saucepan and gently cook over medium heat until the onions are nearly soft. Add the beetroot (beets) to the pan, heat through and season to taste with chilli sauce/oil. Set aside for 20 minutes.
When cool, purée the mixture in a food processor. With the machine still running, add the dissolved gelatine to the purée so that it is evenly distributed.
Fill each of the prepared ramekins or moulds with the purée, cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 4 hours or until set
Meanwhile, place the celeriac in a bowl with the remaining remoulade ingredients and mix gently.
The sauce should be firm enough to spoon the celeriac into a pile without the sauce running all over the plate! Adjust the seasoning to taste, cover with clingfilm (plastic wrap) and chill for at least 2 hours or until needed.
Dip the bottom of the moulds into hot water and then loosen the jellies using a sharp knife.
Remove the circles of paper. Place a spoonful of the celeriac remoulade beside each jelly and decorate with a few fresh herbs. Serve immediately, or chill until needed.
Stir-fry Cabbage and Ginger
Humble Savoy cabbage is transformed in seconds into a delectable but simple accompaniment to roasted or grilled (broiled) meats, game or poultry.
Serves 6–8
1 large Savoy cabbage
3 tablespoons of sunflower oil
2 tablespoons of mild (GF) chilli oil
8cm/3 inch root ginger, peeled and grated
Salt and freshly ground black pepper
1 tablespoon of (DF) margarine, or (GF) chilli oil for serving
Halve the cabbage, remove any hard white core/stem and slice very finely.
Heat the oils in a wok and fry the cabbage with the ginger, salt and pepper until just softened.
Serve hot with the margarine or chilli oil dotted all over it, and a little black pepper.
Exotic Pea Purée
An exotic version of the popular English dish, mushy peas, this is delicious with roast or grilled (broiled) fish, meat and poultry and its vivid colour brightens up the simplest lamb chop.
Serves 6–8
1kg/2.2lb/8 cups of frozen peas
1 large bunch of coriander (cilantro) or 3 × 15g/½ oz supermarket packets
Salt and freshly ground black pepper to taste
Grated nutmeg to taste
Dash of (GF) chilli sauce/oil
1 tablespoon (DF) margarine
200ml/7fl oz/¾ cup of coconut cream
Cook the peas in salted boiling water until tender, about 3–5 minutes. Drain and process half of them in a food processor. Scrape the mixture into a bowl.
Remove the stalks from the coriander (cilantro) and discard them. (The supermarket packets are usually trimmed.)
Place the rest of the peas with the coriander (cilantro) leaves and remaining ingredients in the food processor and process until smooth. Scrape this mixture into the first pea purée and blend together. Adjust the seasoning to taste. Transfer to a warm serving dish and cover until needed.
Nutty Vegetable Roulade
This enticing vegetarian dish is ideal for Christmas lunch. You can also change the filling from sweetcorn into a non-vegetarian left-over turkey recipe after Christmas.
Serves 6
FILLING
340g/12oz of parsnips, peeled and chopped
30g/1oz/2 tablespoons of (DF) margarine
2 tablespoons of soya cream
Freshly grated nutmeg
455g/16oz/21/3 cups of whole sweetcorn, drained
ROULADE
40g/1½oz/3 tablespoons of (DF) margarine
30g/1 oz/scant ¼ cup of rice flour
300ml/10fl oz/1¼ cups of unsweetened soya milk
1 teaspoon of fresh thyme leaves
Salt and freshly ground black pepper
130g/4½oz/1 cup of grated courgette (zucchini)
100g/3½oz/¾ cup of chopped, toasted mixed nuts
3 large free-range eggs, separated
Cayenne pepper
A large non-stick roulade tin, greased with (DF) margarine and lined with baking parchment (wax paper)
Preheat the oven to 200°C/400°F/Gas mark 6
Boil the parsnips until soft. Drain and then mash them with the margarine, soya cream and nutmeg until smooth. Season to taste with salt and pepper. Stir in the sweetcorn, cover and keep warm.
