A perfect main for a Christmas dinner with a difference.
Serves 2
Ingredients
Mushroom and aubergine balls
- One red onion finely chopped
- 250g chestnut mushrooms cut into quarters
- 250g cubed aubergine
- 1 cup (185g) of cooked white quinoa
- 8 chopped fresh sage leaves
- 50g walnuts
- 1 tsp of salt
Epic sprouts
- 250g spouts
- 50g almonds
- Juice of half a lemon
- 1-2 finely grated garlic
Gravy
- 1 red onion finely chopped
- 1 celery stick finely chopped
- 1-2 cloves of garlic finely chopped
- ½ cup (125ml) of red wine
- ¼ cup (35g) of red lentils
- 1 tbsp of stock powder
Celeriac smash
- ½ large or one whole small celeriac peeled and cut into cubes
- 1-2 garlic cloves finely chopped
- Leaves from two sprigs of rosemary
- ½ tsp of salt
Method
For the mushroom and aubergine balls
- Preheat the oven to 200°C.
- Fry the onion, mushrooms and aubergines in little oil in a pan until cooked through.
- Blend the onion, mushroom and aubergine mix together with the chopped sage leaves, walnuts and salt.
- Put the quinoa in a bowl and mix in the mushroom aubergine mixture.
- Prepare a baking tray by covering with lightly oiled baking paper.
- Form into balls with your hands and place on tray.
- Bake for 30-40 minutes until they are firm on the outside.
For the epic sprouts
- Cut the sprouts in half and remove the outer leaves.
- Cook in a pan with some olive oil.
- Add the almonds and cook for a couple of minutes.
- Add the lemon juice, garlic and a pinch of salt.
- Serve when the sprouts are tender.
For the gravy
- Cook the onion and celery in a pan with a little oil. If you prefer bits of onion in your gravy, you can reserve some onion and celery pieces to add after stage 6.
- Part way through, add the garlic and cook until soft.
- Add the red wine and reduce by half over a medium heat.
- Add the lentils together with one and a half cups of water and the stock.
- Simmer until the lentils are soft.
- Blend until smooth, adding water if needed to achieve your preferred consistency.
For the celeriac smash
- Heat a tablespoon of olive oil in a pan.
- Fry the chunks of celeriac for a few minutes.
- Add the rosemary, garlic and salt.
- Add a cup of water and simmer for 20 minutes or until the celeriac is soft.
- Smash together to your preferred consistency.