Bread Sauce Fragrant and Medieval

We are racing towards a big #friends and #family #gathering one way or another. Some of you have my #SuperSeeded #NutRoast tucked away in your freezers. (Don’t forget to put it in the #fridge on 24th to #defrost. Then its 20 minutes Gas 4, 180•C). Now, I definitely say that you have to have #Brusselssprouts #carrots #redcabbage and #propergravyBut some #people can’t go without #breadsauce Yes… It should be #simple and it is. But I want you to have one that reminds you of its #medieval #heritage and #tastes #mindblowing And of course mine is #Vegan #glutenfree #nourishing #healthy #joyous #beautiful #Christmas #Christmas2015 #parties #dinner #lunch #recipe

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Super Seeded Nut Roast – a truly delicious vegan lunch time roast

1 medium onion, 4 cloves, 1 clove garlic, 2 cardamons, 1 bay leaf,  1 star anise, 5, black peppercorns, 1/2 tsp ground cinnamon, 750ml milk (I prefer either coconut or hemp as they have a good rich texture. If you make your own then add 1.25 the seeds to the original water ratio), 200g bread (whichever you prefer – torn into small pieces), 75g coconut butter/ oil or 50 ml of your choice of runny oil (1:2 walnut and olive is very nice), cut into small pieces, 1/4 tsp sea salt (but you may need more)

Peel the onion and stud it with the cloves. Place all the flavourings into a pan with the milk and gently bring to the boil (letting those flavours start to open up). Turn off the heat. Stir in the bread then cover with a lid and leave to infuse for at least an hour. But it’s great if you start this the day before. And then finish it just before serving. To finish the sauce: fish out the onion that was studded with cloves. Place it between two spoons – or (as I do) with very well washed hands, squeeze the onion to extruded all that amazingly flavoured juice. Now compost the onion. Use a small spoon to remove all the remaining flavourings. Then stir over a low heat until simmering gently. Simmer for 3-4 minutes. Stir in the coconut butter/ oil or your choice of runny oil, adjust the seasoning and serve hot on a lovely stone plate with a nice, enormous, old fashioned tablespoon.

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

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