Vegan French house cooking – recipes | Alexis Gauthier | Meals

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Alexis Gauthier's vegan beetroot terrine ‘comme un dauphinois’

Beetroot terrine ‘comme un dauphinois’

Prep 15 min
Cook dinner 1 hr 10 min
Relaxation 6 hr
Serves 4

800ml coconut oil
4 garlic cloves, peeled and bashed
2 small bunches thyme
Salt and pepper
1.2kg golden beetroot, peeled and minimize into 3mm-thick slices (ideally with a mandoline)
700g waxy potatoes (eg charlotte or ratte), peeled and minimize into 3mm-thick slices (ideally with a mandoline)
2 tsp cornflour, combined to a paste with a bit of coconut oil

Put the coconut oil in a big pot with the garlic and thyme, then season. Flip the warmth to medium, wait till the oil has warmed up and melted to the consistency of water, then gently decrease within the beetroot and go away to blanch for 4 minutes. Raise out with a slotted spoon and drain on a plate lined with kitchen paper. Repeat with the potatoes, and drain on a second plate lined with kitchen paper.

Put a layer of beetroot within the base of a terrine dish (or use a 1lb loaf tin) and brush with a bit of cornflour paste. Put a layer of potato on prime, brush with paste, then repeat the layering till the terrine is full.

Warmth the oven to 150C (130C fan)/300F/fuel 2. Pour three tablespoons of coconut oil excessive of the terrine, then bake for 50 minutes. It’s cooked when a small knife goes out and in with out resistance. Relaxation for a minimum of six hours.

Serve scorching (cowl and reheat in a medium oven for 15 minutes), chilly or at room temperature. To plate, minimize into slices and serve with a frisee salad in a grain mustard, white-wine vinegar and rapeseed oil dressing.

Alexis Gauthier's vegan aubergine à l’échalote

Aubergine à l’échalote

Prep 15 min
Marinate In a single day
Cook dinner 35 min
Serves Four as a starter

2 aubergines, minimize in half lengthways
Olive oil
Salt and black pepper
5 shallots, peeled and roughly chopped (200g internet weight)
100g button mushrooms, minimize into quarters
1 purple pepper, deseeded and minimize into 2cm cube
4 garlic cloves, peeled and crushed with the flat of a knife
100ml white-wine vinegar
1 tsp caster sugar
120g cooked brown rice
2 spring onions, trimmed, washed and roughly chopped
½ cucumber, halved, deseeded, minimize into small cubes and refrigerated in a single day in three tsp white-wine vinegar, three tsp water and a couple of tsp sugar

Warmth the oven to 180C (160C fan)/350F/fuel 4. Prick the aubergine flesh throughout with the tip of a small, sharp knife, then grease with loads of oil. Warmth a big, flat pan and, when very popular, scatter a pinch of salt on the aubergine flesh and lay the 4 halves minimize aspect down within the pan. Go away to fry undisturbed for a minimum of a minute, then, as soon as the flesh may be very brown, switch to an oven tray and roast for 10 minutes.

Warmth two tablespoons of oil in a big saute pan on a medium-high flame, then fry the shallots, stirring, till they begin to color – about six minutes. Add the mushrooms, pepper, garlic and pinch of salt, and cook dinner, stirring, for 2 minutes. Add the vinegar, sugar and 200ml water, cowl and cook dinner gently till all the pieces is delicate – about 10 minutes. Stir within the rice and switch off the warmth.

Put a half-aubergine within the centre of a soup plate. Spoon on some shallot sauce and pour on a bit of cooking liquor. Sprinkle with spring onion and chilly cucumber salad, and serve.

Alexis Gauthier's vegan tarte moutarde-tomate

Tarte moutarde-tomate

Prep 10 min
Relaxation Four hr
Cook dinner 40 min
Serves 4

For the dough
350g unbleached white flour
20g contemporary yeast (or a 7g sachet fast-action dry yeast), combined with a bit of heat water)
1 pinch desk salt
80g soya milk
80g vegan butter – I exploit Vitalite
100ml extra-virgin olive oil
80g vegan yoghurt

For the topping
60g dijon mustard
400g giant tomatoes, minimize into ½cm-thick slices
2 sprigs thyme, picked
2 large pinches mustard seeds
Floor black pepper
Olive oil, for drizzling

Make the dough a minimum of 4 hours forward of time. In a big bowl, mix the flour, yeast, salt, soya milk, butter, oil and yoghurt. Use your hand (or an electrical mixer, however don’t overwork it). When the dough comes collectively, wrap it in clingfilm and relaxation within the fridge for a minimum of 4 hours.

Warmth the oven to 230C (220C fan)/465F/fuel 9. Roll and unfold out the dough (use your fingers) like a pizza, so it’s very skinny and virtually at breaking level. Unfold mustard over it, then lay the tomatoes on prime in barely overlapping slices, and sprinkle with thyme, mustard seeds and pepper.

Drizzle over a bit of olive oil and bake for 10 minutes, till the pastry is golden brown and the tomatoes have collapsed barely however nonetheless maintain their form – watch it fastidiously, to ensure the pastry doesn’t burn. If it’s not fairly achieved after 10 minutes, open the oven door barely and go away for as much as 5 minutes, so any extra humidity within the tomatoes evaporates.

Serve with a easy frisee salad in a dijon mustard dressing.

Alexis Gauthier's vegan bourguignon

Veg bourguignon

Prep 15-20 min
Marinate In a single day
Cook dinner 35 min
Serves 4

60g dried ceps or porcini, soaked in scorching water for two hours
1 purple onion, peeled and roughly chopped
350g button mushrooms, minimize in half
2 celery sticks, minimize into 3cm chunks
2 carrots, peeled and minimize into 3cm chunks
Four garlic cloves, peeled and minced
1 tsp every dried thyme, rosemary and oregano
Salt and black pepper
75cl full-bodied purple wine
2 tbsp olive oil
2 tbsp flour – I exploit spelt or brown rice flour
2 tbsp tomato puree
250g smoked agency tofu, minimize into 2cm cubes – I exploit Taifun
1 handful flat-leaf parsley leaves, chopped
½ dried chilli, crumbled

A day forward, put the drained ceps, onion, mushrooms, celery, carrots, garlic, herbs and a pinch of salt in a bowl, pour within the wine, stir and ensure all the pieces’s submerged. Cowl tightly with clingfilm and refrigerate in a single day.

The following day, drain the greens (reserve the wine) and pat dry with kitchen towel. In a big pot, heat the oil on low-medium warmth, add half the greens and stir for 2 minutes, ensuring they don’t color. Add the remainder of the greens, gently stir for 2 to 3 minutes at a barely increased temperature, then add the flour and tomato puree, and stir gently to coat. Add the marinade, deliver to a boil, then stir within the tofu. Cowl and cook dinner for 20 minutes, stirring infrequently, till the liquid reduces by half and the sauce is simply thick sufficient to coat all the pieces, then season to style (should you like, flip off the warmth now and reheat later).

Serve scorching with herby mashed potato – I make mine with olive oil, a bit of coconut milk and plenty of chopped parsley – and end with a sprinkling of parsley, dried chilli and pepper.



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