National Vegetarian Week Recipes From Linda McCartney's
by Chef Foode - Thursday April 27, 2017 11:04 am
Linda McCartney’s, have an event coming up for National Vegetarian Week this year and we have some recipes to go alongside this
Guests will be able to pull up a seat at ‘Linda’s Veggie Table’ in one of nine sessions taking place over the course of 18th, 19th and 20th May, where a mystery star host will be imparting their wisdom about all things vegetarian while Linda McCartney’s resident chef whips up a selection of delicious meat-free dishes.
With a majority of non-vegetarians looking to reduce their meat intake, the ticketed event, located in a Shoreditch warehouse, is a chance for everyone to come along and learn how to liven up their dinners, show how tasty a meat-free lifestyle can be, or wow guests with their veggie cooking skills.
The perfect starter and any dinner party our Vegetarian Chicken and Sweetcorn Fritters with Sriracha Mayo are so quick and simple to make but still pack a real flavour punch. Prepare in advance and warm through just before serving for a hassle free evening.
Difficulty 3/5, Prep 10 mins, cook 20 mins, serves 4
For the sweetcorn cakes:
500g of drained sweetcorn
180g Linda McCartney’s Vegetarian Pulled Chicken
1 stick of lemongrass (finely chopped)
½ red chilli finely chopped
1 thumb size piece of ginger (peeled and finely chopped)
A good handful of chopped coriander
3 spring onions (finely chopped)
80g self raising flour (sieved)
4 eggs (lightly beaten)
juice of half a lime
1 teaspoon sesame oil
For the Sriracha mayo (mix together)
A good squirt of sriracha
juice of half lime
In a bowl, place all the sweetcorn cake ingredients apart from the eggs and flour, and mix together. Add the eggs and mix in, then add the sieved flour, if the mix is too wet then add a little more flour.
Put a lightly oiled non stick pan over a medium heat, when hot, drop tablespoon fulls of the mix into the pan, pat them down a little to make them even and cook for about three minutes on each side.
Serve with the Sriracha mayo.
Our Thai style Hot & Sour Vegetarian Duck Broth with Noodles is light but still filling enough to feed a hungry family of four. The bold flavours and fresh vegetables are sure to please, plus you can have dinner on the table in just 25 minutes.
Difficulty 2/5, Prep 10 mins, cook 15 mins, serves 4
For the broth:
1.2 litre veg stock
1 tbsp sesame oil
4 tbsp rice wine vinegar
1 large piece of peeled and grated ginger (about 40g)
2 cloves of garlic (crushed)
1 red chilli finely chopped
1 tablespoon of tamarind paste
50ml soya sauce
salt to taste
For the garnish:
250g dried udon noodles
120g baby sweetcorn (sliced)
2 large carrots (ribboned using a peeler)
4 spring onions finely sliced
1 small tin water chestnuts, sliced
good hand full chopped coriander
2 baby pak choi sliced
300g Linda McCartney’s Shredded Hoisin duck
juice of 1 lime
Cook the udon noodles according to the instructions, refresh with cold water and reserve.
Put the veg stock in pan and bring to a simmer, add the other broth ingredients and gently simmer for ten minutes, adding more chilli and vinegar to suit your taste.
Next add the harder vegetables, the baby corn, carrots and water chestnuts, cook for a few minutes then add the Shredded Hoisin Duck, spring onions and pak choi and finish with the lime juice and the coriander, keeping a little for garnish. Simmer for a minute and remove from the heat.
Warm the udon noodles a little by pouring a recently boiled kettle of water over them and then drain, divide between four warmed bowls, pour the soup over and garnish with coriander.