Recipe of the month - Jun 2018

West Lulworth House, Lulworth Cove, Dorset, HF Holidays

West Lulworth House, Lulworth Cove, Dorset, shares a starter, main and dessert in June's 'recipe of the month'. Our recipes will make you spend less time in the kitchen and more time entertaining your guests whilst still serving a delicious HF quality meal. If they love the meals as much as you do, why not share the recipes with your guests? It might just convince them to join you on an HF holiday if they haven't already.


Mixed bean & mushroom pate dish

Mixed Bean & Mushroom Pate

Cook for 4 persons

Gluten free/Dairy free/Vegan

Ingredients:

  • 2 teaspoon coconut oil
  • 2 teaspoon vegan spread (vitalite)
  • 280g mushrooms - chopped
  • 2 cloves garlic - minced
  • 1 tin mixed beans - drained
  • 1 teaspoon thyme - fresh or dried
  • 1 teaspoon allspice (optional, but worth it)
  • 1 teaspoon cracked black pepper
  • 8 tablespoons / 120ml vegan cream (alpro is a good brand available from most supermarkets)
  • 2 teaspoons soy sauce
  • 1 teaspoon sea salt

Method:

  • In a pan, heat coconut oil & vitalite and add the chopped mushrooms, garlic, thyme, allspice, black pepper, soy sauce & sea-salt and fry until the mixture becomes mostly dry
  • Transfer to a food processor and add the mixed beans & vegan cream & blend until smooth
  • Share the mixture between four ramekins or one larger serving bowl & chill for 20-30 mins before serving
  • Serve with gluten free toast or oatcakes & a wedge of lemon

Butternut squash & sweet potato curry

Butternut squash & sweet potato curry 

Cook for 4 persons

Gluten free/Dairy free/Vegan

Ingredients:

  • 1 x large butternut squash
  • 2 x sweet potatoes
  • 2 x red onions
  • 1 x teaspoon garlic purée
  • 1 x bag spinach
  • 1/2 x cup red lentils
  • 1 x tablespoon curry powder
  • 1 x tablespoon curry paste
  • 1 x can coconut milk
  • 1/2 cup soy sauce
  • 1 x lemon juice
  • 1/2 cup soft brown sugar

Method:

  • Finely slice onions & fry slow & gently until very well cooked without colour, add garlic purée & a good pinch of black pepper
  • Peel & cut squash & sweet potatoes into big bite size chunks & add to the cooked onions
  • Gently fry together & add curry powder & paste & red lentils
  • After about 5 mins gentle cooking mix together coconut milk, soy sauce, lemon juice, brown sugar & a cup of water & add to the pot!
  • Simmer gently for about 10-15 mins or until veg & lentils are tender
  • Stir in washed fresh spinach just before serving
  • Enjoy

 

Indonesian style basmati rice

Ingredients:

  • 2 x cups easy cook basmati rice
  • 1 x small/medium white onion
  • 1/2 teaspoon garlic purée
  • 1 x teaspoon turmeric
  • 6 x cloves
  • 1/2 teaspoon caraway seeds
  • 2 x bay leaves
  • Pinch of chilli flakes
  • 1/3 cup sultanas
  • 1/3 cup flaked almonds

Method:

  • Boil rice as to packets description with the addition of the turmeric, cloves, caraway seeds, bay leaves & chilli flakes. (I use an empty self fill tea bag for the spices so they're easy to remove at the end)
  • Gently fry finely sliced onion in 1 tablespoon of oil & add garlic when almost ready so as not to burn the garlic!
  • Toast the almonds either in a dry frying pan or in the oven until lightly browned
  • Drain off the rice when cooked removing cloves & bay leaves, etc
  • Mix fried onions, almonds & sultanas into the rice & serve

 


Avocado chocolate mousse

Avocado chocolate mousse

Made for 4 persons

Gluten free/Dairy free/Vegan

Ingredients:

  • 2 x ripe avocado
  • 90ml agave nectar (or use maple syrup to make this recipe paleo)
  • 40g raw cocoa powder (or unsweetened cocoa powder)
  • 2 x tablespoons unsweetened cocoa powder (or any plant based milk)
  • 1/2 x teaspoon almond extract (or vanilla extract)
  • 1/2 x teaspoon chia powder (optional but worth it)
  • 1/8 x teaspoon kosher salt

Method:

  • Halve the avocados & scoop the flesh into a food processor
  • Add the almond milk, cocoa powder, chia powder, agave nectar & almond extract
  • Blend for a minute or until smooth
  • Taste mixture & adjust with extra syrup if necessary
  • Spoon or pipe the avocado chocolate mousse into serving glasses, optionally layering fresh strawberries & raspberries in between
  • Refrigerate for at least 30 minutes before serving

For more tasty recipes, check out May's edition from Monk Coniston... 

 

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