Help – need a veggie main from these ingredients!!?
Hi!
I am going to an xmas buffet tomorrow where everyone has been given a course/food type to bring. I had completely forgotten until tonight, so I have no time to run to the shops for more ingredients.
I need to bring a veggie “main” item. (Other people will be bringing the veg, gravy, potatos etc.)
After a quick rake through the cupboards/fridge, I have:
Pastry – filo, shortcrust and puff
Onions, garlic, peppers, chilli – all the usual storecupboard veg
Cranberry sauce
Apricot jam
White stilton, brie, goats cheese, cheddar
Almonds, cashews, brazil nuts
Usual dry staples – rice, pasta, flour etc.
Are there any awesome veggie chefs out there that can suggest how I turn this stuff into a “main” that both veggies and omni’s would enjoy???
If there are – thanks! You are a star!
You could make a selection of tartlets using the pastry, filo, shortcrust and puff.
I would take some filo pastry and cut it into squares. You will need about 3 sheets layered together with a brushing of olive oil between each sheet. Fill the middle of the square with a mixture of sweated down onion, garlic, cashew nuts, goats cheese and some apricot jam. Check the seasoning and the sweetness of the mixture. You want the goat cheese to taste but with the sweetness of the apricot jam. Some soy sauce would work here as well. Fold all 4 corners together and tie with a strip of leak. Brush with olive oil and bake for 20 mins until golden.
Stuff some of the peppers with rice, sultanas, almonds and onion sweated until soft but not brown. Season well. Cook off in the oven for 25 minutes.
If you have potatoes, you could bake them, scoop out the middles and add a mixture of onion, cheese, sage and bake again for about 25 mins until golden and crispy. 180c.
You could also make a 3 cheese pasta bake with a crunchy topping of bread crumbs, brazil buts and what herbs you may have.
A quiche is always popular. Bake the base blind first, brush it with beaten egg and add a sprinkling of semolina over the cooked base before adding the filling. The semolina will absorb any liquid and prevent the pastry going soggy. It will ‘ disappear ‘ in the cooking and not be seen.
You can prepare all the above at home and cook off at your friend’s house.
Lititz Family Cupboard Restaurant & Buffet – Lititz, PA
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