This dish came about as the result of a rummage and came together as a deeply satisfying dish. It just so happens to be dairy and gluten free and vegan friendly too!Continue reading “Braised Carrots and Lentils”
#AD Have you heard the news? Now there’s a Clonakilty Pudding for Veggies…and it’s seriously yum!
In my second original recipe in collaboration with Clonakilty Food Co., I got to experiment with their brand new Pudding to add to their Black and White range. Clonakilty Veggie Pudding delivers on texture, flavour and versatility, just like its older siblings, but is 100% vegetarian, suitable for Vegans and Gluten Free too!
Made with onions, carrots, black beans, pea starch and Clonakilty Food Co’s distinctive mix of spices, this is a delicious and savoury alternative whether your veggie or just looking for inspo to go meat free!
In this new recipe, I wanted to celebrate vegetables and one of my favourite ways to do that is by adding delicious little bursts of piquant flavour with pickles. Versatile and full of moreish flavours, it matches the Clonakilty Veggie Pudding perfectly!
This recipe is so easy, but you can make it even easier by buying in your favourite pickles! Of course you can make your own really quickly too and is a great way of using up any odd bits of vegetables in your fridge or gluts from the garden. Play around with spices, citrus and herbs to create your own signature pickles too.
Ingredients (makes enough Falafel for 2 people)
- 1 litre of Sunflower Oil
- 1 x 250g chub of Clonakilty Veggie Pudding
- 1 free range egg, whisked
- 50g panko breadcrumbs
- 2 x flatbreads (Syrian flatbreads or Pitta Breads work best)
- 1tbsp Tahini Paste
- 2 tbsp Natural Yogurt
- Zest of 1 lemon, juice of 1/2
- Sea salt and freshly cracked black pepper
- Salad leaves, something peppery like rocket or mustard leaves
If you have a deep fat fryer, get that switched on now. If not, use a sturdy deep saucepan and no more than half-fill it with 1 litre of sunflower oil. Bring it up to temperature perfect for quick deep frying.
While the oil is heating up, make the Tahini dressing. Mix together the tahini, natural yogurt, half the lemon juice and a sprinkle of sea salt. Mix well together until a pouring texture. If too thick, either add a little water or more lemon juice. Check for seasoning and flavour balance.
On a plate, pour out the panko breadcrumbs. Crack the egg into a ramekin and whisk with a fork. Slice the Clonakilty Veggie Pudding into rounds about 1.5cm thick. When the oil is hot enough, take each round and dunk in the egg wash then roll in the panko breadcrumbs. Gentle place into the hot oil one at a time until golden brown. Take out with a slotted spoon and place on kitchen paper to drain off any excess oil. Repeat until all the rounds are cooked. Turn off the heat and leave the oil to cool down completely.
Fill the flat bread with a selection of peppery salad leaves. Add in a selection of your favourite pickles, the Clonakilty Veggie Pudding Falafel and pour over your tahini dressing.
A simple quick pickle can be made by mixing equal parts vinegar and water and heating to a boil. Sterilise an empty glass jar and fill with a selection of aromatics: spices, citrus, herbs – whatever you think best goes with the vegetable you want to pickle. Add in the vegetables (individually or a mixed veggie pickle) and then fill with the hot pickling liquor. Add sea salt, or substitute with sugar for a sweet pickle. Close the lid tight and allow to cool. Shake every now and again to help the flavours mingle together. Chill in the fridge and serve with everything!