MUSHROOM COULIBIAC WITH KIT'S PEANUT CHUTNEY (Plant Based)

Vegan

Ingredients:

2 Cloves crushed peeled garlic

½ tsp sea salt

1 tsp dried juniper berries

2 tbsps Kit’s Peanut Chutney 

Place all of the above into a blender or pestle and mortar and blend into a fine paste.

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4 tbsps Extra Virgin Cold Pressed Rapeseed Oil

½ Savoy cabbage or one small, stalk removed and very finely sliced

500g Mixed wild mushrooms – whatever is available, chestnut mushrooms will do if nothing else available – chopped into a small dice but not washed (if possible)

One bunch of fresh sage and fresh thyme – finely chopped

3 medium sized parsnips – peeled and finely sliced across the veg

400g Cooked Brown Rice (cooked then cooled in cold water prior to use)

1 pack of readymade Vegan Puff Pastry (thawed if frozen)

30ml Oat Milk for basting the pastry

1 jar Kit’s Red Chutney

Salt and Crushed Black Pepper

Finely chopped mixed herbs (sage, thyme and parsley) for decoration at the end.

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Equipment needed: 2 mixing bowls, 1 large frying pan with tight lid, 8 ½ inch (21cm) spring-base form (ungreased) and rolling pin

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Method: Pre-Heat an Oven to 190C (180C Fan)

 

Heat about 1 tbsp of oil in a large frying/sauté pan on a high heat, add the garlic and Peanut Chutney paste mixture and stir continuously for 1 minute, add the cabbage and stir thoroughly. Place a lid over the pan, reduce the heat slightly so as not to burn and cook the cabbage for approx. 2 mins. Place the contents of a pan into a large mixing bowl.

Heat another tablespoon of oil in the same pan (no need to wash after the cabbage), add the chopped mushrooms, sage and season to taste. Once the mushrooms are soft place into another bowl and set aside.

Using the same pan, heat (on high heat) another tablespoon of oil, add the parsnips and thyme and stir fry until the parsnips start to go soft but not brown. Keep to one side.

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Unfold one sheet of puff pastry and place on a floured surface or board. Roll out to approx. 14 inch circle. Place this into the baking pan making sure there’s an overhang on the sides.

Using a slotted spoon put half the rice into the base of the form, then a layer of all the mushrooms, then a layer of the cabbage, then the rest of the rice, then parsnips and then spoon a layer of Kit’s Red Chutney across the top (1/2 to entire jar depending on taste). Finally, turn the sides of the pastry into the middle of the mixture, covering completely, brush with the oat milk. 

Unfold another sheet of puff pastry onto a floured surface, roll into an approx. 8 ½ circle and place over the baking form and press the edges into the pan. Brush with the oat milk and then using a sharp knife, cut slits into the top of the pastry, create a pattern if you can or just score.

Place into the pre-heated oven for approx. 40 mins or until golden brown. Remove from the oven and carefully remove the springloaded side, brush the sides with oat milk and return to the oven for approx. 25mins. Then remove and allow to set covered in foil.

In the meantime make a normal gravy, add a little Red Wine and reduce to the required consistency or add corn flour. 

Slice wedges and serve with chopped herbs for decoration.

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