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Saturday 30 December 2017
Festive recipes: Vegan nut roast, Spiced nuts, Coconut rough fudge
How the Grinch Stole Christmas.
chocolate mince pies (after being persuaded by Sylvia that Santa really loves our recipe which is unlike anyone else's). If I made the pastry with an egg yolk I had a leftover egg white so this was what was needed for Cakelaw's Spiced Christmas Nuts. Ironically I forgot the egg yolk and didn't really need to make the recipe but was curious. Then I tweaked the spices for less heat and varied the proportions. I also baked them at the bottom of the oven which was too hot. So all in all they weren't quite as tasty as I had hoped and I didn't get the desired roasted crunch. They were nice but needed more attention.
Bailey's biscuit fudge and that extra bag of choc chips I had bought by mistake when I forgot I already had one. Although I wanted more coconut, others assured me it was just fine. And this was most excellent. Though how can you go wrong with chocolate, condensed milk and coconut!
And it is too late for you to make these for this Christmas but it is not too late to make them for New Year's Eve. As this will be my last post this year, I wish you a very Happy New Year's Eve and will be back soon with my round up of 2017.
More recipes for festivities, entertaining and gifts on Green Gourmet Giraffe:
Caramel apple trifle
Cashew cheese stuffed dates (gf, v)
Christmas dessert cheese platter
Parsnip nut roast (v)
Potato parsley stars (gf, v)
Smoky seedy coconut bacon nuts (gf, v)
Vegan nutella with coconut condensed milk (gf, v)
Zimsterne (Cinnamon stars) (gf, v)
Vegan Nut Roast
Adapted from Belle Rivas via the Vegan Society
2 tsp oil*
1 onion or leek, chopped
225g finely chopped mixed nuts*
2 tbsp ground almonds
2-3 tsp herbs and spices*
2 tsp vegemite (or yeast extract)*
1/2 cup hot water
Seasoning to taste
Fry onion in oil. Mix with nuts, almonds, breadcrumbs, and herbs and spices. Mix vegemite into hot water and add to mixture. Season. Scrape into a greased and lined loaf tin. Smooth top with the back of a spoon. Bake at 180 C for 30 minutes or until golden brown and firm to touch.
NOTES: There are many variations to this nut roast. This time I used 1 tsp olive oil and 1 tsp truffle oil that I added after frying. The mixed nuts can be any combination - almond and cashew work well. I blend mine until they are part ground and part very finely chopped as I think the ground nuts help hold it together. I used 1 tsp dried sage, 1 tsp seeded mustard and would have used 1 tsp smoked paprika (but it was lost so I used 1 tsp seasoning mix which was probably a bit much seasoning but I got away with it.) If you don't have vegemite or yeast extract you could use stock power or extra seasoning.
Coconut rough fudge
Makes a lot
1 1/4 cup desiccated coconut
300g chocolate chips
300ml condensed milk
Toast coconut on dry frypan until it turns light golden brown (it will change colour quickly so stir constantly). Set aside. Melt choc chips and condensed milk together. I do this in a heat proof bowl in the microwave, 30 seconds at a time but it could be done on the stovetop over low heat. Stir in toasted coconut. Spread in lined tin (I used a 20cm square tin but only used about 2/3 of it but the fudge is stiff enough to stop it spreading over the whole tin). Leave in fridge overnight or for 4-6 hours to firm up and then slice into small pieces.
NOTES: I used desiccated coconut but would like to try shredded coconut (like in Create, Bake, Make) for more texture - though I was told by others that desiccated coconut was just right. I used dark choc chips because it is quite sweet with the condensed milk but you could make it richer by using a good 70% chocolate or sweeter by using milk choc chips. You could sprinkle the fudge with more coconut but I forgot about this til it was set. To make it vegan use a vegan chocolate and a coconut condensed milk.
Sweet and Spicy Nuts - work in progress
Adapted from Laws of the Kitchen
1 egg white beaten until fluffy
1/4 cup brown sugar
1 tsp smoked paprika
1 tsp mustard powder
1 tsp freshly ground gold salt
1/2 tsp white pepper
shake of cinnamon
400g raw almonds
Mix all ingredients in a medium to large mixing bowl adding the nuts last. Line a large roasting tin with baking paper and roast at 160 C for 15-20 minutes. Nuts will crisp up as they cool.
NOTES: I used almonds but mixed or other nuts would work too. I would like to try this recipe with aquafaba to make it vegan. I found the spices and sugar weren't as prominent as I had hoped - probably because I reduced them - so I would increase (double?) these next time.
On the Stereo:
Christmas in the Heart: Bob Dylan