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Christmas_KingOysterMushroomRisotto

Christmas

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Christmas is right around the corner, and for many this means merriment and feasting. We know in a professional kitchen it can mean longer hours and even higher customer expectations. To satisfy modern dining habits, menus not only have to be festive but also cater to many different diets

That’s why we have created a menu from starter to dessert, with vegetables at the heart of every recipe.

Using Violife Professional ingredients, our chefs share innovative cooking techniques to show plant-based recipes can be just as exciting as with meat & dairy.

So, to get you through this busy period, here are some delicious recipes that will delight even the biggest carnivore this Christmas, and help you keep the whole table merry.

 

LET’S DIG INTO THE MENU…

Something To Start

Our Veggie Pâté en croûte is the perfect tease for the rest of this festive menu. Mushrooms, shallots, garlic, and herbs are sweated down before adding brandy to flambé. To this mix we add cooked lentils and combine with Meadowland Double  until smooth in a processor.

We confit sea buckthorn and cranberries, then blanch chanterelles and thinly sliced fennel for our plating elements. Build a mille-feuille from the puff pastry, pâté, and thinly sliced radish to accompany the berry-chanterelle elements to the side. Voilà.

RECIPE VIDEO
Christmas_VeggiePateEnCroute

King Oyster Mushroom Risotto

Vegetables take centre stage in this recipe, showing how you can re-create the taste and texture of a seafood risotto, sans seafood. King Oyster mushrooms are cut into rounds as ‘scallops’ keeping the outer rings aside to create ‘calamari’. These are vacuum sealed with Flora Plant B+tter seasoned and fried to perfection.

For the final element, we smoke Flora Plant B+tter in a smoker at a low heat. Meadowland Single and stock made from Sea Oak (seaweed) is reduced in a pan. We blend it all together and you have a smoky, umami packed Beurre Blanc no diner will ever forget.

RECIPE VIDEO
Christmas_KingOysterMushroomRisotto

Sweet Treat

Cool ice-cream, warm poached pear, airy acai mousse. This dessert takes texture to the next level and perfectly pairs flavour combinations. We use Meadowland Double to make a dairy-free ice cream. Pears are poached in wine and water with an aromatic mixture of lemon, lime, mint, and star anise.

For our acai mousse, we combine Violife Creamy , acai puree, sugar, and melted chocolate in a blender until smooth, then gently fold in whipped Meadowland Double. All these elements come together in a delicate but flavour packed plate.

RECIPE VIDEO
Christmas_PoachedPearAcaiMousse

Eggnog With A Twist

Do you need an eggnog that is dairy free? Our Christmas Eggnog with sea buckthorn berry uses Meadowland Single and Meadowland Double to get the job done. It is mixed with vanilla, cinnamon, and nutmeg to infuse, then whisk an egg yolk together with sugar before adding rum.

We create soft peaks with egg whites and gently fold through our mixture without losing air. Decorate with berries and mint chiffonade. This recipe creates 10 so you can make a batch for the whole table, that even lactose free customers can enjoy.

RECIPE VIDEO
Christmas_Eggnog

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