Vegetarian Sausage Rolls with Caramelised Onion
Vegetarian Sausage Rolls with Caramelised Onion
Our vegetarian version of this party classic is even more addictive served with our Caramelised Onion Relish.
- 1 pack puff pastry sheets
- 20 ml almond mylk (or mylk of your choice)
- 50 g mixed seeds
- 50 ml olive oil
- 2 onions
- 250 g mushrooms
- 2 cloves garlic, finely chopped
- 25 ml madeira wine
- 1 tsp miso paste
- 100 g porridge oats
- 100 g walnuts
- salt & pepper
- 1 Jar Baxters Caramelised Onion Relish
- Preheat oven to 180°C.
- Blitz walnuts to powder in a food processor. Pour into a large mixing bowl.
- Chop onions and mushrooms.
- Fry onions and garlic in the oil until softened and slightly caramelised.
- Add the mushrooms and cook until all the liquid has evaporated. Add the madeira and reduce.
- Tip into food processor and blitz along with the oats and miso.
- Add to the bowl with walnuts, add 2 tbsp caramelised onion chutney and mix well.
- Separate the puff pastry sheets. Cut in half lengthways.
- Place a sausage shape of the mix down the middle of each part of the pastry.
- Brush the edges with mylk to help seal, fold over and crimp the edges.
- Brush the tops with mylk and sprinkle with seeds.
- Bake for 25 minutes.
- Serve hot with the rest of the caramelised onion relish.
TIP:
Also great eaten cold & perfect for packed lunches
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Shakshuka
Shakshuka
If you’ve not tried shakshuka before then you are in for a treat! With a fresh & lightly spiced tomato base and perfectly runny eggs, what’s not to like?
- 4 eggs
- 1 onion ((diced))
- 2 cloves garlic, finely chopped
- 1 red capsicum ((diced))
- 1 Jar Baxters Classic Tomato Chutney
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 small bunch coriander ((chopped))
- 100 g feta cheese
- salt & pepper
- Preheat the oven to 180°C.
- Warm the oil in a large, oven-safe skillet over a medium heat.
- Add the onion, capsicum and salt then cook, stirring often, for about 5 minutes until the onions are tender and turning translucent.
- Add the garlic, tomato chutney, cumin and paprika and cook, stirring constantly, for around 2 minutes until nice and fragrant.
- Stir in the chopped tomatoes, bringing the heat to a gentle simmer and then cook for 5 minutes.
- Turn off the heat then using a spoon make 4 small holes in the sauce for the eggs. Gently crack the eggs into the dents and season with salt and pepper.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, after which the whites should be cooked but the yolks still runny.
- Once ready remove from the oven and sprinkle with the crumbled feta and coriander.
- Enjoy!
TIP:
If you don’t have feta use whichever cheese you have, grated manchego would be delicious. You can also add cooked meats in the fridge to this after you’ve fried your onion & pepper, chorizo works very well!
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Deep Fried Brie
Deep Fried Brie
- 1 wheel brie
- 50 g plain flour
- 1 egg ((beaten))
- 200 g panko breadcrumbs
- 500 ml sunflower oil
- 1 Jar Baxters Classic Tomato Chutney
- Cut the Brie into even sized wedges.
- Coat the cheese in the flour.
- Mix well then shake off any excess.
- Place into the beaten egg
- Mix well then shake off any excess then place into the breadcrumbs.
- Mix well and ensure all the cheese is evenly coated.
- Place the wedges on a tray and place in the freezer for 30 minutes to chill.
- Heat the oil to 180°C.
- Fry the cheese a few pieces at a time until crisp and golden.
- Drain on kitchen paper.
- Serve with a dip of Baxters Tomato Chutney.
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Summer Greens & Goats Cheese Tart
Summer Greens & Goats’ Cheese Tart
- 4 sheets filo pastry
- 50 g melted butter
- 1 bunch asparagus
- 1 large zucchini
- 100 g peas
- 100 g broad beans
- 50 ml olive oil
- 10 g thyme leaves
- 1 Jar Baxters Caramelised Onion Relish
- 150 g goats cheese
- 1 egg yolk
- salt & pepper
- Un-roll the pastry and flatten it out onto a baking tray.
- Brush the first sheet of pastry with the melted butter then top with another sheet of pastry.
- Repeat to use all the pastry but don’t butter the top layer.
- Scrunch the edges slightly to form a crust.
- Slice the zucchini and put it onto a baking tray.
- Drizzle half the oil onto the zucchini then add half of the thyme leaves & mix well.
- Spread out to a single layer and grill for 5 minutes.
- Trim any woody bits from the end of the asparagus then drizzle with the rest of the oil, season & add the rest of the thyme leaves
- Spoon 3 tbsp of the Caramelised Onion Relish into the base of the tart and spread all over, avoiding the crust.
- Place the grilled zucchini on top of the Chutney, then top with asparagus and the goats’ cheese
- Bake at 180°C for 30 minutes before serving with a simple green salad.
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Beef Tartare
Beef Tartare
This indulgent dish makes for a particularly classy canape and is easier to make than you’d think.
- 1 fillet steak
- 3 gherkins
- 20 g chopped parsley
- Drizzle of olive oil
- salt & pepper
- 2 slices white bread
- 20 g butter
- 1 Jar Baxters Caramelised Onion Relish
- 3 sprigs thyme
- Cut the crusts from the bread and roll out using a rolling pin. Brush with butter. Shape into 12 tubes and bake in the oven for 8 minutes at 180°c.
- Dice beef into 0.5cm cubes, dice gherkins and mix together.
- Add the parsley, season and drizzle with oil and mix well.
- Pipe beef mix into the bread tubes to fill half way.
- Pipe in the caramelised onion relish then top the tube with more beef.
- To finish pip a little relish on top and decorate with a sprig of thyme.
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Turkey Rarebit Sandwich
Turkey Rarebit Sandwich
What better way to elevate your leftovers than with by covering them with cheese and putting them under the grill! Perfect with our Caramelised Onion Relish.
- 400 g leftover turkey
- 200 g cheddar
- 1 tbsp english mustard
- 1 Splash Worcestershire sauce
- 500 ml milk
- 45 g butter
- 45 g flour
- Salt & pepper
- 100 g rocket
- 1 jar Baxters Caramelised Onion Relish
- To make the rarebit melt the butter in a heavy bottomed pan, add the flour and quickly stir to make a roux then cook the mixture out over a low heat for 2 minutes.
- Gradually add the milk beating well between each addition to avoid lumps.
- Bring to the boil and add the cheese, mustard and Worcestershire sauce. Mix well and season.
- Arrange the turkey on a baking tray and place under a preheated grill to warm.
- Top with the rarebit mixture and place under the grill until bubbling.
- To build the sandwich place the rocket on the bread and top with the turkey and rarebit and finish with a big spoonful of the Caramelised Onion Relish.
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Roast Veg, Feta & Caramelised Onion Tart
Roast Veg, Feta and Caramelised Onion Tart
Overdone it with the roast vegetables on your Christmas dinner? A delicious, different way to use them up is by popping them into this tart.
- 1 roll premade puff pastry
- 1 egg yolk
- 1 Jar Baxters Caramelised Onion Relish
- 400 g leftover roast veg
- 150 g feta cheese
- salt & pepper
- Un-roll the pastry and flatten it out.
- Cut into an even sized square. Using a knife cut another square 2cm inside the square but leave 2 opposite corners attached.
- Brush the pastry with egg yolk to glaze.
- To fold, take one of the cut corners and fold the point to the opposite point of the inside square. Repeat with the opposite corner. This will give you raised sides and a nice square area for the filling to go into.
- Glaze the edges.
- Spoon 3 tbsp of the Caramelised Onion Relish into the base and spread it all over.
- Top with the roast veg and feta and then season with salt and pepper.
- Bake at 180°C for 30 minutes.
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Cheese Board
Cheese Board
For those who don’t have a sweet tooth, a cheese board is the perfect alternative end to your meal. Our Chef Darren shares his top tricks and tips for creating the perfect cheese board for your guests.
- Cheese
- Baxters Caramelised Onion Relish or Fig, Date & Balsamic Chutney
- Biscuits
- Dried fruit & nuts
- Christmas is a time for celebrating and sharing food with friends and family and what better sharing experience is there than a cheese board. However, there seems to be lots of mystery and questions about what a cheese board should be; which cheeses to use, what to serve them with, what order to eat them in, and even down to which of those funny shaped knives to use for each cheese.
- For me most of this is not that important, I believe a cheese board should be a fun sharing experience and there is no list of commandments that need to be followed but there are a few tips we have which will help ensure your cheese board is a success!
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Which cheeses
I like to stick to 3 or 4 cheeses. This will give enough variety without overwhelming people. I would normally follow the formula of one soft cheese, one or two hard cheeses and a blue cheese. This allows a good enough range of textures and flavours to please even the biggest cheese lover. An example would be Brie, Cheddar and Stilton but if you were more adventurous you could swap out the Brie for a Reblochon, Cheddar for an Ossau-Iraty and Stilton for Roquefort. As long as you stick to the basic formula the cheeses can be changed to suit.
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Accompaniments
Again, I would suggest giving variety but not overdoing things. I usually choose 2-3 different types of biscuit with different textures but the most important thing is to avoid heavily flavoured biscuits so not to over power the flavour of the cheese
- Chutneys are a great way to enhance cheeses. I try to have 2-3 chutneys with my cheese board. I usually have a sweet one and a spicy one and find that these pair well with most cheeses.
- Dried fruit and nuts also work well, adding texture to the board.
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Top tips
- Take cheese out of the fridge at least 30 minutes before serving, this allows the cheese to come up to room temperature which allows more flavour of the cheese to come out
- When cutting cheese you should cut from the centre out so that each person gets a cross section of the wheel. The centre is always the ripest so it’s nice to share.
- Use a different knife for each cheese to avoid getting the cheeses mixed. You don’t have to use the funny rounded knife for the Roquefort!
- There really isn’t an order in which you should eat them. You can start with the lightest and work up to the strongest but more importantly it’s about enjoying it and eating what you like.
TIP
Cheese is supposed to be a fun sharing experience so don’t worry about the ‘rules’, just enjoy it!
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Tear & Share Bread
Tear & Share Bread
If you’ve been thinking about giving bread a go then now is the time! This recipe is simple to follow and you can make it your own with some variations on the Chutney & cheese toppings.
- 350 g strong bread flour (can be substituted for wholemeal or plain, whatever you have in the cupboard)
- 150 g plain flour
- 20 g fresh yeast (or one x 7g sachet of dried yeast)
- 12 g salt
- 8 g caster sugar
- 350 ml warm water
- 200 g mature cheddar
- 40 g parsley
- 1 Jar Baxters Caramelised Onion Relish
- Sieve the flours and salt into your mixer bowl then add in the yeast and sugar.
- In a food mixer with the dough hook attachment mix the ingredients on a slow speed gradually adding the water to achieve a soft but not sticky dough.
- Once all the water has been added leave to knead in the machine on a slow speed for 10 minutes.
- Turn the dough out onto a floured surface and work for a further 5 minutes, the dough is ready when you feel it tighten.
- Put dough back into the bowl and cover with a damp tea towel. Leave in a warm place until the dough has doubled in size, this usually takes 45 minutes - 1 hour.
- Tip the dough back onto the table and work to form a smooth ball.
- Shape the dough into 12 evenly sized balls then arrange these in a baking tin, spaced out evenly to allow them to prove.
- Again, place in a warm place to prove until doubled in size.
- Once doubled in size, spoon over the chutney and top with the cheese and parsley.
- Place in a preheated oven on a baking sheet at 180°C for 20 minutes.
- Remove the bread from the tin and cook for a further 15-20 minutes.
- The loaf is ready when it’s a nice golden-brown colour and sounds hollow when tapped on the bottom.
- Finally enjoy, these are best served warm.
TIP
Don’t be tempted to load too much chutney and toppings as the bread won’t cook evenly through and may be raw in the middle.
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Caramelised Onion Dauphinoise Potatoes
Caramelised Onion Dauphinoise Potatoes
- 750 g potatoes
- 300 ml double cream
- 3 cloves garlic
- Sprig of Thyme
- 1 jar Baxters Caramelised Onion Relish
- Peel and thinly slice the potatoes and place on a tea towel to dry.
- Place the cream, garlic and thyme in a small pan and bring to the boil.
- Reduce the cream by half then strain into a large bowl.
- Toss the sliced potato in the cream making sure they are all coated evenly.
- In a casserole dish layer the potatoes around the edge slightly over lapping until you have a complete layer then season.
- Spread 1 tbsp of the Chutney evenly over the potato.
- Repeat until all potatoes are done, leaving the last layer as potato.
- Pour over the remaining cream then bake in a preheated oven at 170°C for 1 hour until the top is crisp and golden and the potatoes are soft on the inside.
TIP
Using a mandoline is a great way to quickly slice your potatoes thinly and evenly!
