‘Tis the season to announce the winning recipes from the Christmas Vegetable Recipe Competition. A special thank you to all who entered the competition. The top prize is a €150 Gourmet Hamper and the four runners up will each receive a €75 Gourmet Hamper. And the overall winner is Natasha McGrath! Congratulations. Our four runner ups are Celine Blacow, Shelia Byrne, Una McGlynn and Paul Lewis. Well done to all!
Sprouts Bubble & Squeak Patties by Natasha McGrath
Ingredients
500g mashed potato (cooled)
150g peeled brussel sprouts, shredded finely
150g shallots, peeled and chopped
Sea salt & black pepper
75g butter
Olive oil for cooking
A little Plain flour for making patties
Directions
Melt the butter in a frying pan with half a tblpn of olive oil. Add the shallots, and fry gently until golden brown but not crispy.
Add the sprouts and stir fry until just softened.
Mix in a bowl with the mashed potato.
Season with salt and pepper. Allow to cool.
Divide the mixture into four patties using plain flour on your hands to shape the mixture.
Fry the patties in a little butter & olive oil until golden brown on both sides (this takes 5-6 minutes). Serve immediately.
Delish Brussels! by Celine Blacow
Ingredients
Brussels sprouts
Lardons of smoked bacon
Toasted pinenuts
Olive oil
Directions
Cooking time: 15 Minutes
Steam your sprouts until just cooked
Take them off the heat
Put a little olive oil in a saute pan
Add the lardons of bacon and cook til browned
Add in your sprouts and mix carefully, ensuring the bacon is fully mixed through
Add your toasted pine nuts and toss
Serve hot
Roasted Garlic Cauliflower by Sheila Byrne
Ingredients
2 tablespoons minced garlic.
3 tablespoons olive oil.
1 large head cauliflower, separated into florets.
1/3 cup grated Parmesan cheese. salt and black pepper to taste.
1 tablespoon chopped fresh parsley
Directions
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown
Chillied Roast Vegetables by Una McGlynn
Ingredients
Sweet Potatoes, Carrots, Parsnips, Courgettes, Red Onions, Garlic, Chillies, Olive Oil, Balsamic Vinegar, Rock Salt, Ground Black Pepper.
Directions
Chop Vegetables into Bite Size chunks or batons. Leave Garlic cloves whole and in shell (peel to eat) Add the finely chopped small chilly to heat & surprise. (Quantities to suit your numbers)Place all ingredients in a roasting dish, drizzle with Olive Oil and a sprinkle of Balsamic.Cook at 190 degrees & Serve directly to table & enjoy. (Cooking time will vary depending on quantity 30-40min approx)
Roasted Butternut Squash Soup by Paul Lewis
Ingredients
2 butternut squashes,
6 tablespoons butter
Salt and black pepper
1 head garlic
4 fresh thyme sprigs
4 fresh rosemary sprigs
1cup chopped shallots
4 cups vegetable broth
1 cup double cream
1 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Directions
Preheat oven to 375F. Cut the squashes in half lengthwise and scoop out the seeds with a spoon. Melt 2 tablespoons of the butter, and brush the butter on the cut surfaces. Sprinkle with 1/2 teaspoon each salt and black pepper. Stuff the cavities with the garlic cloves and 1 sprig each of the thyme and rosemary. Then turn the squash halves cut side down on a rimmed baking sheet. Bake until tender when pierced with a knife, 45 to 50 minutes. Set aside to cool.
While the squashes are baking, make the croutons: Cut the bread into 1/2-inch cubes and transfer to a large bowl. Add the melted butter, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to mix. Spread on a baking sheet and bake until browned and crisp, 15 to 18 minutes. Discard the rosemary.
When the squash halves are cool, scoop the flesh out into a bowl. Squeeze the roasted garlic from its skin into the same bowl. In a large soup pot over medium-high heat, melt the remaining 4 tablespoons butter. Add the shallots and cook, stir frequently, until softened, 3 to 4 minutes.
Add the squash and garlic to the pot and, using the back of a spoon, mash all the ingredients together. Pour in the broth, stir to mix and bring to a simmer over medium-high heat. Stir in the cream. Remove from the heat and, using a blender, puree the soup in the pot.
Add the nutmeg, cayenne, 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon black pepper and heat to serving temperature. Taste and adjust the seasoning.
Pour the soup into a warmed tureen. To serve, ladle into individual warmed bowls and float a few croutons on top.