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SEAWEED AND MUSHROOM VEGETARIAN STUFFING

Christmas Recipe stuffing

 

Chef Gabrielle Masefield shares with us her recipe for the perfect Atlantic Christmas stuffing - perfect paired with roast chicken. Tie everything together by cooking greens in seaweed butter and rubbing seaweed butter onto the chicken skin before you roast it in the oven. Or instead of forming into balls, bake in a loaf tin as a vegetarian alternative for a roast lunch.

 

Seaweed Stuffing

Ingredients

2 small white onions

6 celery stalks

2 garlic cloves

4 tbsp of Atlantic Kitchen dulse and wakame seaweed flakes

350g chestnut mushrooms

5 tbsp fine dry polenta

60ml vegetable stock

50g finely chopped kale

65g sourdough bread chopped into small cubes

2 tbsp seaweed butter

dash olive oil

 

Recipe:

Gently heat the seaweed butter with a dash of olive oil in a large frying pan.

Finely chop the onion, garlic and celery stalks and place them in a pan with the butter over a low heat and sauté until soft.

Finely chop the mushrooms and place in the pan with onions

Place the seaweed flakes into the vegetable stock and allow to rehydrate.

Once the mushrooms are cooked down and softened, add the polenta, vegetable stock and seaweed into the pan and cook for a few minutes until eh polenta begins to absorb the moisture of the the vegetable stock. Finally add the breadcrumbs and kale, mix thoroughly. Cook for a few more minutes until the bread and polenta are softened and the stuffing mixture is all coming together into a soft, sticky and chunky paste. The bread and polenta should congeal with the moisture and bind the other ingredients together. If it’s still a little dry add a little more seaweed butter and a splash of water, but not too much as we don’t want the mixture to be too wet.

Remove from the heat and allow to cool to room temperature and preheat the oven to 200’C.

Once cool enough to handle, with wet hands, shape the stuffing mixture into golf ball size spheres. Place these on a lined baking sheet and place in the oven for 15-20 minutes until crispy on the outside and piping hot.

 

Recipe by chef Gabrielle Masefield for Atlantic Kitchen: https://www.gabriellemasefieldchef.com/


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