We have a delicious autumnal recipe for you to try from Marie Power – The Sea Gardener.
She recently made vegetarian* ‘sausage’ rolls for Bia Bo Finne – Inishbofin’s Food Festival, and they were a massive hit with the audience.
Served with red onion marmalade (all with a very special ingredient).
Inishbofin is a beautiful island off the coast of Connemara and has hosted a unique food festival since 2013, which The Sea Gardener has been part of – cooking with the abundant seaweed found on the beaches there.
Let us know how you get on!
From Marie…
Ingredients:
1 roll puff pastry
7g dried porcini mushrooms
100mls boiled water
200g chestnut mushrooms, chopped
70g walnuts, chopped
2 tbsp Seasoning Blend (The Sea Gardener)
2 strands sea spaghetti, chopped
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
400g tin of brown lentils
2 tbsp brown miso paste (or 2 tbsp yeast extract)
1 tbsp ground flaxseeds
Juice of 1/2 lemon
Chopped mixed herbs – parsley, sage, thyme – 1 tbsp dried or 2 tbsp, fresh
2 tablespoons mustard.
Method:
Soak dried mushrooms on hot water for 10 mins, drain and finely chop.
Fry onion gently for 5 mins, add garlic and mushrooms and cook for 10 mins.
Add remainder of ingredients, except mustard and pastry, and cook for 2-3 mins, until dryish.
Cool this mixture. Blend until smooth if desired.
Open pastry roll and cut into 3 equal lengths.
Spread mustard on pastry.
Place ‘sausage’ roll of filling on each strip.
Moisten one edge with water and roll over. Seal edge.
Brush pastry roll with milk and cut each into 6 short lengths.
Score tops.
Bake at 220 deg. C for 10 mins, then at 210 for another 15-20 mins until golden and puffed.
Cool slightly and serve with:
Red onion marmalade
Method:
Slice 3 red onions finely and add to butter/oil in saucepan.
Add 4 tblspns balsamic vinegar, 1 tblspn fresh, chopped sage, 1 tblspns salad and stirfrys blend, 1/2 tsp black pepper, splash of red wine (optional) and cook gently for 30 mins, until onions are soft and mix has a marmalade consistency.
(This appears on p49 of The Sea Garden, used as the base layer of a goat’s cheese tartlet, among many more recipes using Ireland’s native health food).
*To make a vegan version, use vegan puff pastry, butter and milk.
