Issue link: https://maltatoday.uberflip.com/i/619227
maltatoday, WEDNESDAY, 23 DECEMBER 2015 14 Food Meat-free options for festive feasts If heavy meat dishes are getting a little boring during the festive season, try these two recipes by chef Michael Diacono, for meals that are just as satisfying as that roast, while also giving guests a break from beef and turkey. Vegetarian mushroom and cranberry roulade Ingredients • 1 pkt puff pastry • Knob of butter • Olive oil • 1 onion, finely sliced • 2 cloves garlic • 2 large handfuls mushrooms • 2 small handfuls cranberries • Parsley • 1 cup rice • 2 cups water • 1 tsp turmeric • ½ lemon, zest only • 2 eggs, hard-boiled • 1 egg, for eggwash • Sesame seeds Method 1. Melt a knob of butter in a pan with the olive oil and fry the onion and garlic. 2. When soft add the sliced mushrooms and add the cranberries. 3. Chop the parsley and add to the mushrooms. 4. Cook the rice in the water and add the turmeric and lemon zest. 5. Add to the mushroom and cranberry mixture. 6. Chop the hard-boiled egg and add to the mix and allow to cool. 7. Roll out the puff pastry and place the mixture in the centre. 8. Eggwash the sides and fold over the pastry, pressing down the sides to seal. 9. Eggwash the top and decorate with pastry flower and sesame seeds. 10. Bake in the oven at 180C for 20 mins. 11. Allow to cool for a few minutes before slicing. 12. Serve with rocket and more cranberries. This recipe first appeared on Gourmet Today TV, aired on TVM on 18 December, 2015. Ingredients • 250g hake fillets (merluzz) • Olive oil • 2 large potatoes, diced • 1 cup Benna fresh milk • ½ cup Benna fresh cream • Sprig thyme • Salt and pepper • 2 cloves garlic • Basil • Baugette Method 1. Place the fish in a saucepan and cover with olive oil. 2. Poach the fish over low heat for 5-8 mins until is cooked 3. In a separate saucepan, bring the milk to a simmer with the potatoes, salt pepper and thyme and the garlic cloves. 4. When the fish is ready, drain, removing as much olive oil as possible. 5. When the potatoes are tender mash and add the drained fish and basil and mix well until the fish breaks and is incorporated. 6. Season and serve warm with toasted bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 18 December, 2015. Hake brandade 14 Food