Musgrave Limited trading as Musgrave Retail Partners Ireland Limited of Ballycurreen, Airport Road, Cork and/or Musgrave SuperValu Centra NI Ltd trading as Musgrave Northern Ireland of Belfast Harbour Estate,1-19 Dargan Drive, Belfast BT3 9JG (“Musgrave”, “we”, “our”, “us”). Serve with our vegan gravy for a magical meal! Bake in the oven for 25 to 30 minutes, until the pastry is golden brown and the kitchen smells fab.
Brush the entire outside layer of the pastry with oil to seal and so that it goes a nice golden brown in the oven.ġ0. Fold the pastry up over the filling on all sides so that it’s completely enclosed. Form the filling into a smooth mound, making sure the pastry can cover all the filling.ĩ.
Spoon the filling into the centre third of the pastry, leaving a third of the pasty clear on either side and also leaving a little space on each end so that you can properly seal it later. To assemble the wellington, spread out one sheet of the thawed puff pastry on the lined baking tray. Cook for a couple of minutes, stirring well, until everything is warm and well mixed.Ĩ. Add the cooked quinoa to the stuffing and put the pan back on the heat. Taste the filling and season with more salt and pepper if you think it needs any.ħ. Add to the pan along with the thyme, soy sauce, salt, pepper and a pinch of cayenne. Put the black beans in a bowl and mash roughly with a fork. Add the broken-up nuts and the whole cashews to the pan and mix well.Ħ. If you don’t have a food processor, you can crush them by wrapping them up in a clean tea towel and bashing them with a small pan or rolling pin. Put two-thirds of your toasted cashews in a food processor and pulse until finely chopped. Add the grated celeriac and carrots and sweat for 5 more minutes, stirring regularly. Add the onions and sauté for 5 minutes, stirring regularly, until they start to go translucent.
Heat the oil in a large frying pan or pot set on a medium heat. You don’t need to peel the carrots, as a lot of the goodness is in the skin.Ĥ. Meanwhile, chop any rough gnarly bits off the celeriac, then grate it into a bowl along with the carrots. If your cashew nuts aren’t already toasted, put them in a small dry pan on a high heat and toast them for 5 to 8 minutes, stirring occasionally, until they start to turn golden, making sure they don’t burn. Line a baking tray with non-stick baking paper.Ģ.
0 kommentar(er)
