Ok, this whole thing should serve six, we'll see if we're still starving at the end of it.
Quote:
Creamy Carrot and Rosemary Soup (starter)
vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
5 carrots, peeled and chopped
1 large potato, peeled and chopped
rosemary
750ish ml (oxo) warm vegetable stock
salt&pepper
Fry the onion, carrots and potato in a large pan for 3 minutes, add the chopped garlic and rosemary and let it fry for another 2 minutes. Add most of the stock to the pan. Bring to a boil and simmer until vegetables are soft, remove from the fire and blend the hell out of it. Adjust with salt, pepper and remaining stock to taste.
[Garnish with something? Parsley? Cream? Unicorn tears?]
Haggis (Main)
vegetable oil
120 gr porridge oats
100 gr lentils
50 gr pearl barley
1 can kidney beans, mashed
1 large onion, chopped
3 carrots, grated
1 stalk of celery, chopped
2 cloves of garlic, chopped
2 tsp mixed ground spices (could be nutmeg, paprika, sage, thyme, cloves)
2 tbsp soy sauce
2 tsp black pepper
salt
Heat up the oil in a large pan, add the chopped onion and cook until golden. Add the carrots, celery and garlic and cook until soft. Add the spice mix, pepper, lentils and barley, stir and add some of the stock. Keep cooking and stirring until the barley is ready, adding stock when needed. When it's almost ready, heat the oven to 180 and toast the oats on a cookie sheet for 10/15 minutes.
Add the oats, kidney beans, soy sauce and salt to taste to the vegetable&lentil mix and pour in an oven dish. Cover with foil and bake at 180° for 40 minutes or until brown.
[Would be nicer with added walnuts and mushrooms, but they're expensive].
Stovies (Side)
6 small potatoes, diced
half a neep, diced
2 onions, sliced
vegetable oil
1 cup of vegetable stock
salt and pepper
Please can we add some mustard? *weeps*
Fry the onion in a large pan, add the vegetables, pepper and salt and leave to cook. Forever. Or until the fire alarm goes off. That might also mean that you forgot to STIR.
Disassembled Apple, Cinnamon and Raisin Crumble (Dessert)
3 potatoes
2 carrots
1 lt of stock
...just kidding.
Stewed apples:
6 cooking apples, peeled and diced
6 tbsp sugar
1 tsp cinnamon (+ cloves and nutmeg?)
80 grams of raisins
Pan crumble:
120 gr flour
100 gr oats
120 gr sugar
1 tsp salt
120 gr margarine, diced
Stew the apples with sugar, raisins and spices in a pan with a lid until the apples are cooked (add a bit of water if it's sticking).
Mix the crumble ingredients and rub until crumbly, than toast in a pan over low heat until golden. Served the apples in single portions topped with the crumbly mix.
- Tea: How do we serve it? Do we put sugar bowls on the tables? How about the milk? I'd skip it altogether but we're not in Europe, are we?
The problem is: Since we're selling it as a vegan banquet, it would make sense to have soya milk as default. However, most of the people there probably won't be vegan and some might simply not like it or be intolerant. Putting jugs on the tables sounds like a waste-fest. Maybe we should just give the options (non-dairy and dairy) when people come and get their tea.
- I used oil in the recipes instead of margarine because it's cheaper, but since we have to get margarine for the pudding anyway, maybe we might as well get it for everything else? I'm sure that the haggis and stovies would benefit from it.
- Did somebody ask Pomme about the orange peel to be served with tea?
- Did somebody ask Stevie about the feasibility of Paterson™-made bread for the soup?
- Any help from the Scots (KMs, ex-KMs, non KMs) on how to improve the above recipes is very appreciated
- Ohemgee: do we need a license for the booze...?
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