Had a lovely day yesterday going round a local Christmas Market. It was to raise funds for a lovely couple who take in elderly dogs and look after them for their remaining days. So amazing what kind people they are. Anyway, ended up going away with my usual pile of Books ( thing the attic will need converting into an attic soon! ).
Got home and decided that, as we’d missed Lunch, I’d treat us and make my version of a Vegetarian Sunday Roast.
It consists of Glamorgan Sausages ( Click Here for the Recipe ), Cauliflower Mash, Yorkshire Puddings & Homemade Gravy. Yum!
So you can go ahead and make the Glamorgan Sausages first as I put them in the fridge for a while before cooking to help them firm up and keep their shape whilst cooking in the pan.
Then the Gravy, the Yorkshire Puddings & lastly the Cauliflower mash. That’s just the way I do things.
Here are all the Recipes you will need. Enjoy!
Serves 2 – 4
1 onion, chopped
2 carrots, diced
1 large thyme sprig ( or 2 tsp of dried thyme )
large knob of butter
1 tbsp sugar
2 tbsp plain flour
1 tsp Marmite (optional, but it does add colour and depth)
1 tsp tomato purée
1 tbsp red wine vinegar
1/2 litre vegetable stock
1 tsp soy sauce ( to taste )
Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised. Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce. Sieve, then add soy sauce to season and colour. ( I actually left in the vegetables this time, as I wasn’t adding any greens to the dish and it was yummy )
Makes 4 Large Puddings
70g plain flour
sunflower oil, for cooking
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip the plain flour into a bowl, in a separate bowl beat two eggs, then add in the milk and beat until smooth. Add to flour and mix until completely lump – free.Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 15.Then for the last 5 minutes, turn the oven down to 175 C and wait until the puddings have puffed up and browned. Serve immediately.
Garlic Cauliflower Mash
Serves 2 People
1/2 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place the cauliflower into a saucepan. Bring some water to a boil. Pour over cauliflower until just covered, leave for about 10 minutes on a medium – high heat, or until tender.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper. Serve immediately