Vegan- Balsamic & Maple Roast Brussel Sprouts

by Lou Robbie

How do you eat yours? This might be the tastiest sprout dish I’ve ever had! The combination of flavours is just perfect, in fact I could eat a whole bowl..and I never liked sprouts as a child! This is delicious as a solo dish or serve with your Christmas main or as a starter with crumbled feta cheese and sourdough.

We have the nicest Irish brussel sprouts for you this Christmas, make sure to try them this way you wont be disappointed.

Lou 🙂

Ingredients:

  • 1 pack Brussel sprouts -350g
  • oil to drizzle
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tray with parchment paper.
  • Step 2: Prepare the sprouts, cut off the end and take away the outer leaves. Then cut in half.
  • Step 3: Put the brussel sprout halves on the tray, drizzle with oil and salt and give them a rub with your hands to coat.
  • Step 4: Roast for 10-15 minutes. Then add chopped walnuts, the balsamic, maple syrup, stir to coat and put the tray back in the oven for a further 10 minutes.
  • Step 5: Add the dried cranberries and serve warm.

Vegan Wellington – Christmas Centrepiece

by Lou Robbie

Every Christmas dinner needs a centrepiece and this is a delicious one. Organic butternut squash with mushrooms, herbs and nuts tastes delicious wrapped in crispy puff pastry with all the usual side vegetables.

You can make this ahead of time and keep it wrapped on a tray in the fridge for 3 days. If you fancy making your own gravy check out our recipe Groovy Gravy.

Save the recipe to try this Christmas.

Lou 🙂

Ingredients

  • 2 pack of ready rolled puff pastry – most are vegan (375g per pack)
  • 1 butternut squash – 500g approx, peeled and diced
  • 1 pack chestnut mushrooms, 250g, diced
  • 1 onion, finely diced
  • 1 small leek , cleaned and finely diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon maple syrup
  • 1 cup chopped nuts – walnuts/hazelnuts/almonds/cashews/pecans
  • salt and pepper to taste
  • 80g breadcrumbs

Method:

Step 1: Preheat the oven 180ºC, line 2 trays with parchment paper. Take the puff pastry out of the fridge and let it come to room temperature. Put the diced squash on one tray, drizzle with oil, salt and pepper and roast until soft, 30-40 minutes.

Step 2: Warm a frying pan on a medium heat, add a tablespoon of oil and the chopped onion, cook to soften for 5-10 minutes. Next add the garlic, leeks, some salt and pepper cook for a further 5 minutes. Add the mushrooms and cook them fully for 15 minutes. Once cooked add in the sage, parsley, chopped nuts, soy sauce, maple syrup, stir to coat.

Step 3: When the squash is cooked add it to the pot with the cooked mushroom and mash with a fork or potato masher. Pour in the breadcrumbs and stir well. Set aside to cool.

Step 4: Unroll both packets of pastry lay one on the second baking tray. Spoon the squash and mushroom filling into the middle of the pastry and make a long sausage shape mound. Mould it with your hands so its compact. Lay the second piece of pastry on top. Cut away the extra pastry (use it for something else) seal the edges with a fork, score a diamond shape on the top. Brush with milk or egg-wash.

Step 5: Bake in the oven 180ºC for 1 hour 20, until golden brown and cooked through.

Fennel and Cumin Hasselback Carrots

by Lou Robbie

The old reliable carrot is an annual hero on the vegetable charts! You’ll find it in soups and stews in the colder months but is given a jazz up in this tasty recipe.

Hasselback originated in a restaurant in Sweden where a potato was sliced multiple times but kept intact then seasoned, oiled and roasted. We’ve added some spice to our Irish organic carrot version and slowly roasted them and they are sweet and soft and flavoursome.

Serve as a starter with crumbled cheese and nuts or on the side with your veggie main course.

Enjoy,

Lou

Ingredients:

  • 5 medium carrots
  • 2 tsp ground cumin,
  • 2 tsp fennel seeds, gently crushed
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 50g feta or goats cheese, crumbled
  • a handful of chopped walnuts

Method

  • Step 1: Preheat the oven to 180°C. Peel the carrots and cut into 10cm lengths. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. Tip: if you have chop sticks put them on either side of the carrot to help prevent cutting through.
  • Step 2: Put the fennel in a pestle and mortar if you have one and gently crush. Add the ground cumin, honey, oil, salt and stir. Pour the spiced mix over the carrots and coat each piece. Place on a baking tray and cook in the oven for30-40 minutes, until cooked through and golden.
  • Step 3: Serve warm with crumbled feta and chopped walnuts.

Caramelised Red Onion Chutney (4 ingredients)

by Lou Robbie

Beautiful red onions high in antioxidants, great for your heart and liver. This recipe couldn’t be easier, just 4 ingredients and its so versatile. Serve it with cheese, put on a pizza, have it with savoury pastries it gives lovely sweet and sour notes to your food.

We’re coming up to Christmas and it would also make a lovely gift. Jar it up and put a nice ribbon on it, it makes a really thoughtful edible gift.

We enjoyed it this week with our Amazing Leek and Bean Rolls! Yum.

Put some red onions in your basket this week.

Lou :

Ingredients:

Method:

Step 1: Chop off the top and root and peel the red onions. They need to be finely sliced so use a food processor with a fine blade or do it by hand with a sharp knife.

Step 2: Put the sliced onions into a wide pot along with the sugar. Stir together and put the lid on the pot and cook on a low heat for about 20 minutes until the onions are completely soft and the sugar has dissolved. Check it half way through.

Step 3: Pour in the wine and the vinegar and cook with the lid off on low for a further 20-30 minutes. When the onions are ready the liquid will have evaporated and the onions will be sweet and soft.

Cool completely then transfer to a clean jar. This will keep in the fridge for 1 month.

Amazing Leek & Bean Rolls

by Lou Robbie

Breakfast, lunch or dinner!! These leek and bean rolls are delicious any time of the day and would make amazing party food too! Leeks are one of my favourite vegetables cooked slowly they become so soft and sweet. The kidney beans bring the protein and bind really well with the spiced leeks. We’ve added flaked almonds for crunch and subtle flavour.

If you want to go full vegan brush with milk of your choice.

Let us know if you try them.

Lou 🙂

Ingredients: makes 8 rolls

  • I pack of ready rolled puff pastry(375g) – most are suitable for vegans
  • 1 tbsp oil
    2 small leeks, cleaned and diced finely
  • 3 gloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp soya sauce
    2 tbsp chopped herby (thyme/rosemary) or dried herbs
  • 1 tin kidney beans rinsed and drained
    100g flaked almonds
  • Salt and pepper to taste
  • 1 egg whisked or milk of choice to glaze
  • 1-2 tablespoons sesame seeds to decorate

Method:

Step 1: Preheat the oven 180ºC. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature. Clean the leeks by splitting in two and rinsing out any dirt, dry with clean cloth then finely dice them.

Step 2: Start by warming a frying pan on a medium heat, add the oil and chopped leeks. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Spoon in the tomato puree, maple syrup, soy sauce, cumin, paprika and chopped herbs or dried herbs. Stir to coat the leeks and cook for a further few minutes. Set aside to cool for a minute or two.

Step 3: To a food processor add the spiced leeks, drained kidney beans and flaked almonds. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.

Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the bean mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.

Bake for 30-40 minutes until nice and golden brown.

Celeriac, Apple & Spinach Soup

by Lou Robbie

This soup really celebrates the crops that are being harvested at this time of the year. Knobbly celeriac, earthy potatoes from the farm, crisp Irish apples and lovely iron rich spinach. Theres great comfort in a big bowl of flavourful nourishing soup.

This is sure to boost your immune system and keep winter bugs at bay.

Enjoy,

Lou

PS. Save it for your Christmas day soup course

Ingredients: 6 servings

  • 1.5 tablespoon cooking oil
  • 1 small celeriac, peeled, diced
  • 2 potatoes, peeled, diced
  • 2 apples, peeled, diced
  • 2 onion, peeled diced
  • 2 sticks celery, diced
  • 4 cloves garlic, chopped
  • 1 – 1.2 litre vegetable stock – add more if needed
  • 50g baby spinach
  • salt and pepper
  • Serve with crumbled feta, seaweed flakes, extra virgin olive oil

Method:

Step 1: Warm a wide pot on the hob and add the oil, onions and celery. Sweat down for 5-10 minutes. Add the garlic, cook for a further minute add a good pinch of salt and pepper. Then add in the celeriac, apple, potatoes, stock and stir. Simmer on the hob for 30 minutes until all the vegetable are soft.

Step 2: Next add the baby spinach and blend the soup to your desired consistency.

To serve crumble on some feta, sprinkle seaweed flakes and finish with a drizzle of extra virgin olive oil.

Fudgy Beetroot Brownie

by Lou Robbie

Cooked beetroot is so versatile, delicious panfried with garlic or roasted with onions and a dash of balsamic vinegar. It is really good in sweet bakes and a firm favourite in my house is beetroot chocolate brownies!! This is a wonderful treat, chocolate and beetroot work so well together. Its a great way to celebrate our homegrown IRISH beetroots. Our beetroot season is coming to an end, but you’ll continue to get Irish beetroot from grower Philip Dreaper.

Make these bitter sweet beauties soon.

Lou 🙂

Ingredients: makes 9 squares

Method:

Tip: Steam, boil or roast raw beetroot with the skin on until cooked through. Peel and cool.

Step 1: Preheat the oven 170ºC. Line a 9in square baking tin with parchment paper.

Step 2: Melt the butter and chocolate together in the microwave or in a bowl over a pot of simmering water.

Step 3: Whisk in the sugar and eggs until thick and smooth. An electric hand mixer works best or a hand whisk wil do too.

Step 4: Sieve in the plain flour and cacao powder and whisk again to combine. Grate the cooked beetroot straight into the bowl, stir into the chocolate mix. Then pour into the baking tin. Bake for 22-25 minutes. The brownie should be slightly gooey in the middle. Leave to set and cool then slice and serve. Vanilla ice cream is aways a good paring!

Homemade Organic Pickled Beetroot

by Lou Robbie

BEETROOT a powerhouse of nutrients it is so good for us. It aids muscle growth and repair, is rich in folate (B9 vitamin) and has antioxidant properties that fight free radicles in our bodies, just to name a few. A superfood indeed.

If you order some in your veg box a nice way to make them last is to pickle them. You can use them after one day, they will keep in a jar in the fridge for 1 month. Tuck in and add your homemade organic pickled beetroot to sandwiches, salads, have with a veggie curry or eat from the jar if you fancy, we wont judge you 🙂

Please let us know if you try making this, we love to hear from you.

Lou 🙂

Ingredients: makes 1 big jar or 2 small

Method:

Step 1: Steam or boil the beetroot, keep the top and tails on. Depending on the size it will take 30-60 minutes. Pearse with a small sharp knife to check if they are done. Put the beets in a bowl and cover with cold water, rub the skins off with your fingers.

Step 2: Cut the beets into small wedges and put them in a sterilised jar. In a small pot heat the vinegar, brown sugar, mustard seeds, chilli flakes and bay leaves in a small pot until the sugar dissolves. Take off the heat an cool completely. Pour over the beetroot and seal the jar. (If the liquid doesn’t fully cover the beetroot top up with cold water)

These will keep for a month in the fridge.

Comfort Food- Lentil Pie with Celeriac Mash

by Lou Robbie

The clocks have gone back, the nights are drawing in and the air is crisp and cold, its time to amp up the comfort food. Warm spicy lentils topped with buttery celeriac and potato mash, just what you need to comfort the soul. Celeriac isn’t always an obvious root veg choice, you wont always find it in the supermarket, but we proudly grow it and it tastes delicious served this way. Plus it is great for you too, high in vitamin C and K!

What’s more this dish cooks in under 1 hour, will feed a crowd, it freezes and reheats really well.

Pop a celeriac in your online basket soon.

Lou 🙂

Ingredients: serves 6

  • 1 tablespoon oil
  • 1 medium onion- finely diced
  • 3 cloves garlic- finely chopped
  • 2 small sweet potato (380g approx)- diced
  • 200g red lentils, washed and drained
  • 1 tin chopped tomatoes (400g)
  • salt and pepper
  • 1 heaped teaspoon paprika
  • 1 teaspoon chilli flakes
  • 1 heaped teaspoon cumin
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped sage
  • 500ml hot veg stock (or stock cube with water)
  • 1 tablespoon worcestershire sauce (vegan)

For the mash:

  • 1 small celeriac 450g
  • 4 potatoes – 450g
  • 50g milk – of choice
  • 75g butter – of choice
  • salt & pepper

Method:

Step 1: Being with the mash. Peel and dice the celeriac and potato and steam until tender. Then mash with butter, milk, salt and pepper.

Step 2: While the celeriac and potatoes steam start the lentils. Warm a wide pot on a medium heat, add the onions and cook slowly to soften, 5-10 minutes, add the garlic, chilli, cumin, paprika, salt and pepper and cook for a further few minutes to toast the spices. Next add the diced sweet potato, stir to coat in the spices. Then add the thyme leaves, chopped sage, red lentils, chopped tomatoes and hot stock. Simmer on a low heat for about 30-40 minutes until the sweet potato is cooked through, stir occasionally to stop the lentils catching on the bottom of the pot. . Taste and stir in the worcestershire sauce. Keep the lentils in the same pot or transfer to a wide baking dish 25cm x 25cm approx.

Step 3: Turn on the grill. Top the cooked lentils with mash and use a fork to make a nice design. Grill the pie until the top is golden and crispy, then serve.

Delicious Turnip Gratin w/ Maple Cream & Walnut Crust

by Lou Robbie

Turnips or swedes are a superb reliable Irish winter root vegetable and they grow happily here on the farm.  They are sweet and slightly peppery, crisp when raw and buttery when cooked. They are often overlooked but given a bit of thought and attention turnip can be totally delicious.

This dish is closely based on a recipe by Denis Cotter, chef and owner of the well known Cork restaurant Cafe Paradiso. Cotter has added sweetness with the slow cooked leeks, maple syrup, toasty notes from the walnuts and breadcrumbs and lots of flavour from the herbs. We couldn’t wait to dive into this delicious gratin and neither will you!

Enjoy,

Lou 🙂

Ingredients: makes 6 portions

  • 1 large swede/turnip – 550g approx
  • 2 leeks, halved lengthways and well washed
  • 30g butter, plus extra for greasing
  • 3 garlic cloves, finely chopped
  • 2 sprigs of fresh thyme, leaves only
  • 100ml dry white wine or vegetable stock with a dash of cider vinegar
  • 250ml double cream
  • 3 tbsp maple syrup

For the crust: 

  • 8 fresh sage leaves, chopped
  • 1 tbsp chopped chives
  • 50g white bread
  • 50g walnuts
  • 30g butter

Method:

Step 1: Preheat the oven 170ºc fan. Butter an oven dish, approx 9inc x 6inc.

Step 2: Wash and peel the turnip and chop into quarters. Slice the quarters thinly 5mm with a mandolin or sharp knife. Heat a pot of salted water until simmering, add all the sliced turnip and cook for 10 – 15 minutes until soft. Strain and set to one side.

Step 3: Meanwhile, chop the leeks in to 2 cm slices. Melt the butter on a pan and sauté the leeks and chopped garlic until soft then stir through the thyme leaves, wine or stock with vinegar, cream, salt and pepper. Simmer for a further few minutes.

Step 4: To the buttered dish, add a layer of turnip, a layer of creamy leeks and repeat 3 times. Push down and bake in the oven for 30 minutes.

Step 5: To make the crust, blend the bread first, then add the walnuts, sage, chives, salt and pepper blend again, finally add the butter blend again. Scatter the herby breadcrumb on top and bake for a further 10 minutes. Allow to cool for 10 minutes then serve.

This would work as a main dish with some greens and mushy pulses or as a side dish too.