Christmas Peach Sundae - Chef Recipe by Larissa Takchi
“Christmas Day cooking can be stressful, that’s why I’ve come up with this really quick, simple yet ...
50g ground cumin
50g garlic purée
50g mixed garden herbs
Salt and pepper to taste
250mL lukewarm water
200g plain flour
Dice and cook vegetables, fold in garlic, add herbs and polenta, then add water gradually,
Roll mix in greaseproof paper, bake at 160 C for 40 minutes.
Allow to cool and refrigerate until set, slice per portion.
Blend flour, eggs and milk until thin and creamy.
Preheat muffin tin, spray with canola spray and pour mixture into tray.
Bake at 180 C for 30 minutes.
As we are making a traditional style roast, plate off centre 2 or 3 slices of the vegetarian loaf first, then in a clockwise direction plate your roast vegetables such as potato and a serve of green peas. Some people add the gravy straight away, others prefer it add it later.
Recipe provided by Dove & Olive