The ultimate festive centre piece. Not too rich and the perfect balance between savoury & sweet, finished with a little Christmas twist.
250g Cauldron Organic Original Tofu, drained and pressed for 10 minutes
1 jar of good quality onion marmalade (or 1 portion of the onion marmalade recipe below)
1 x tbsp vegetable oil
1 x large onion, finely diced
3 x cloves of garlic, finely chopped
150g mixed mushrooms, cleaned and diced
7g dried porcini mushrooms, finely chopped and added to the vegetable stock to rehydrate
1 x vegetable stock cube dissolved in 50ml hot water
100g toasted pine nuts, roughly chopped
Salt and pepper to taste
100g fresh breadcrumbs
100g dried apricots, roughly chopped and soaked in sweet white wine for 30 minutes
1 x tbsp fresh parsley, finely chopped
3 x tbsp white chia seeds, ground and whisked thoroughly with 1 tbsp water
The peel of one orange cut into ribbons and dried in the oven at 100C / 212F/ lowest your gas oven will go for approximately 2 hours
A bunch of watercress
450g white onions, finely sliced
150ml white wine
5 x tbsp brown sugar
3 x tbsp white wine vinegar
1 x red chilli, finely chopped
2 cloves of garlic, crushed
1/4 tsp nutmeg
1/4 tsp cloves
1 x cardamon pod
Port and Rosemary (or Thyme) Sauce
1 x shallot, finely chopped
1 x tbsp oil
200ml vegetable stock
200ml port (vegan-friendly variety)
200ml soy cream
1 x tbsp cornflour in 2 tbsp cold water
1 x tbsp fresh rosemary or thyme finely chopped
1. Pre-heat the oven to 200C / 400F / Gas Mark 6.
2. Grease and line a 2lb loaf tin, carefully arrange half of the orange peel in the bottom and spoon in the onion marmalade on top.
3. Heat the oil in a large pan and gently cook the onions for 5-10 minutes until softened but not browned. Add the garlic, mushrooms and cook for a further 5 minutes. Stir in the vegetable stock and porcini mushrooms. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Season with salt and ground black pepper. Remove from the heat.
4. Blitz the tofu in a food processor then stir in the pine nuts, breadcrumbs, apricots, parsley and chia seed mix.
5 Place the filling in the loaf tin, cover with foil and cook for 35. Remove the foil then cook for a further 10-15 minutes until set.
Method for the Port and Rosemary Sauce
1. Preheat the oil over a low/medium heat and gently cook the shallot for 3-4 minutes until softened but without colouring it.
2. Stir in the vegetable stock, bring to the boil and reduce until the volume is approximately half of the original amount. Repeat with the port, soy cream and water. Add the cornflour to thicken, stirring continuously and stir in the herbs (rosemary or thyme) just before serving.
Method for the Marmalade
1. Place all of the ingredients in a heavy bottomed pan and bring to the boil. Simmer for 15-20 minutes stirring from time to time, until the liquid has mainly evaporated and the mixture is becoming thick, sticky and syrupy. Allow to cool before use.