Autumn bites
A savoury and sweet delight
by Tony Keogh
Light up the darkening evenings with these delicious comfort food dishes. The cider braised leek, tofu and kale mini pot pies make for an ideal party piece, while the poached pears served with crunchy granola are both indulgent and healthy.
Cider braised leek, tofu and kale mini pot pies
Serves 4-6
Advance preparation
Freeze 500g block of tofu overnight and thaw fully before use
Filling
3 medium leeks, washed trimmed and sliced into rounds
Few sprigs thyme
4 bay leaves
250ml dry cider
500ml stock
Tbsp onion powder
5 cloves minced garlic
500 frozen and thawed tofu
200g cashews
300ml water
Tbsp Dijon mustard
Salt/pepper/nutmeg
50g blanched and chopped kale
Pastry
1 sheet of puff pastry
Tsp oil
Tsp soy milk
Method
1. Firstly, prepare the filling; heat a little oil in a large saucepan and add the leeks, followed by the bay and garlic, give everything a good stir to sear the leeks slightly and then add the cider and the sprigs of thyme [an elastic band is handy here].
2. Allow everything to come to a simmer and gently cook over a medium heat with a lid on for about 10 minutes. Remove the lid and add the stock and onion powder allow the mixture to cook for another five minutes or so.
3. Open the tofu and give it a good squeeze over a sink you will see it is like a sponge after the freezing. Tear it into largeish uneven chunks and add it to the pot along with the leeks.
4. In a blender puree the cashews with the measured water and the mustard. In the pot you will notice the tofu has absorbed a lot of the moisture. Add the cashew cream to the pot and allow it to simmer and thicken fold in the cooked kale and season to taste.
5. To make the pastry discs preheat the oven to 200 degrees, unfurl the pastry and using one of your serving bowls as a guide cut out either four or six discs of pastry. Place the discs on to parchment paper lined oven tray. Mix the oil and soy milk together and glaze the discs lightly with this mix. Place the tray in the oven to bake for approximately 10 to 15 minutes until the pastry is well risen and lightly browned.
6. To serve, reheat the filling just before the pastry comes out of the oven and divide the mixture between either the four large soup bowls for a dinner portion or for smaller lunch sized portions between the six smaller bowls. Top with a hot pastry disc and serve immediately.
Poached pears with no churn miso ginger ice cream, crunchy granola and spiced pear syrup
Serves 4
Miso ginger ice cream
250ml vegan cream [I used elmlea]
200g condensed coconut milk
Heaped tsp ground ginger
Heaped tsp white miso
Poached pears
250 ml cider
500ml water
180g sugar
20g golden syrup
1 cinnamon quill
1 star anise
4 cloves
4 conference pears peeled, halved and cored
Granola
125g rolled oats
50g golden syrup
25g neutral oil
Tsp pimento /allspice
Pinch salt
Method
1. Start with ice cream, tip the cream into a bowl and with an electric whisk, whisk the cream to firm peaks, once firm peaks form add the other ingredients and continue to whisk until fully combined, spoon the ice cream into a freezer safe tub and pop it into the freezer for a few hours to firm up
2. To make the pears; In a wide saucepan bring the cider, water, sugar, syrup and spices to a rolling boil. Once up to a boil add the pear halves cut side up. Cover the pear halves with a paper disc and lower the heat to medium for 15 to 20 minutes [the time will vary depending on how ripe they are]. Test with the tip of a knife.
3. When done, allow to cool slightly in the syrup and then remove them with a slotted spoon and set them aside. If you like, you can reduce the remaining syrup in the pot over a high heat until it coats the back of a spoon. It is not necessary, but a little syrup over the ice cream is nice.
4. To make the granola; pre heat the oven to 160 degrees. Combine all the ingredients in a bowl and scatter clumps of the mixture over a parchment lined tray. Place this in the oven for around 15 to 20 minutes turning halfway through. Once ready set aside to cool.
5. To serve; place two pear halves on a plate on top of a mound of granola. Serve this along with a large dollop of ice cream and a drizzle of syrup. You will have a little extra ice cream, syrup and granola left after the four portions are served, I am sure these will find a use elsewhere though…