Chef Darren Seggie - Plant based Scotland

CHEF DARREN SEGGIE Plant Based Scotland 17th March

Macsween Vegetarian Crumble Samosa Date Chutney and Coriander Dressing ooOoo Macsween Ultimate Veggie Burger ooOoo Ramen Salad Dashi Dressing, Choi and Cashews ooOoo Innovate Garden Quickie Burger Garlic Mayonnaise and Quick Slaw ooOoo Cacio e Peppe With Spinach Spaghetti ooOoo Mackies Crisps Selection of plant based dips

RECIPES VEGETARIAN HAGGIS SAMOSA, DATE CHUTNEY, CORIANDER DRESSING Ingredients Samosas

227g Macsween Veggie Crumble 260g Soft Flour 1/4 teaspoon LoSalt 4 tablespoons + 1 (45ml) teaspoon oil 45 + 5 ml oil of Mackintosh of Glendaveny Pure Rapeseed oil 150ml Water Method

1. To make the samosa dough, add flour and LoSalt into a large bowl and mix well.

2. Add the rapeseed oil and mix until fully incorporated. Once incorporated, the mixture should resemble breadcrumbs.

3. Start adding water, little by little and mix to form a stiff dough (Don’t overwork it) 4. Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 60 grams each.

5. Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth.

6. Roll one dough ball into a circle, around 6-7 inches in diameter and then cut it into two parts.

7. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.

8. Now bring the two ends of the straight edge together and pinch them to form a cone.

9. Fill the samosa with the veggie crumble, around 1 to 2 tablespoons. Don’t overfill the samosa.

10. Again, apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) 11. Pinch the edges and seal the samosa.

12. Fry at 160c for 10-12 minutes until golden and crispy.

Date Chutney Ingredients

50g Ginger 125g Dates 2 Green Apples 175ml Cider Vinegar 2tbsp Tamarind Pulp 3g LoSalt 1tspn Ground Cumin 1 Stick Cinnamon 1tspn Ground Coriander 50ml cold Mackintosh of Glendaveny Rapeseed Oil Method 1. Put all the ingredients into a large saucepan with 150ml of the cold rapeseed oil. Cover with a lid and simmer on a low heat for 50 minutes 2. Remove the cinnamon stick and blend until smooth.

3. Taste and adjust seasoning as required. Allow to cool before use.

Coriander Dressing Ingredients

1 bunch Coriander 125ml Mackintosh of Glendaveney Rapeseed oil 2 Tbspn White Wine Vinegar 1 clove garlic 1 Tspn LoSalt 1 Red Chilli Method 1. Place all the ingredients in a blender and blend until smooth.

2. Taste season and keep chilled for use

RAMEN SALAD WITH DASHI DRESSING Salad Ingredients

Mara Seaweed Kombu Strips 1 Nest Rice/Vermicelli Noodles 20g Beansprouts 2 Spring Onions 1 Bunch Coriander 1 Pak Choi ¼ Red Cabbage LoSalt 40g Roasted Cashew Nuts Sesame Oil Method

1. Rehydrate the kombu strips by soaking in boiling water for 10 minutes.

2. Remove from the water and slice once cooled.

3. Soften the noodles as per producer specification then lightly coat with sesame oil to stop them drying out.

4. In a separate bowl add thinly sliced red cabbage and pak choi. Coat lightly with the LoSalt and stand for 30 minutes to soften 5. Drain any liquid which has drawn out then add the spring onions, beansprouts and coriander.

6. Toss in the cashew nuts and dress with the dashi dressing.

Dashi Dressing Ingredients

10g Mara Seaweed Kombu Strips 3tspn Mara Seaweed Kombu Powder 3tspn Mara Seaweed Smoked Dulse Powder 1 Lime 100ml Mackintosh of Glendaveny Garlic Rapeseed Oil

Method 1.

2.

3.

4.

5.

6.

Add the Kombu strips to 500ml of cold water.

Bring to the boil then remove the strips and use for the salad Add the seaweed powders and reduce by half Allow to cool then add the zest and juice of lime Add the garlic oil Shake well before dressing to emulsify.

GARDEN QUICKIE BURGER WITH GARLIC MAYONNAISE AND QUICK SLAW Ingredients

2 Innovate Garden Quickie Burgers 2 Just Gluten Free Seeded Burger Buns Bute Islands Foods Cheddar Style Sheese Slices ¼ Savoy Cabbage ½ Red Onion 1 Carrot 20g Parsley 100ml Macphie Plant Based White Sauce 20ml Mackintosh of Glendaveny Garlic Rapeseed Oil LoSalt Method

1. Pan fry/grill or bake the burgers until cooked through 2. Shred the cabbage, slice the red onion, and ribbon the carrot. Place in a bowl and lightly coat with the LoSalt to soften for 30 minutes 3. Add 50ml of the white sauce and the chopped parsley to bind the vegetables together 4. In a separate bowl combine the remaining white sauce and garlic rapeseed oil to make a garlic mayo 5. Lightly toast the buns and melt the Sheese slices on the burger 6. Assemble and enjoy!

CACIO E PEPPE WITH SPINACH SPAGHETTI Cacio e Peppe Sauce Ingredients

100ml Macphie Plant Based White Sauce 150ml Pasta Water 80g Bute Island Foods Italian Style Hard Sheese 50g Bute Island Foods Grated Mozzarella Sheese Freshly Cracked Pepper 50ml Mackintosh of Glendaveny Pure Rapeseed Oil Method

1. Mix the cheeses together 2. In a wide pan add the pasta water and bring to the boil. Whisk in the white sauce and cheeses until smooth 3. Add the cracked pepper then toss the pasta in until it coats 4. Plate up and drizzle with the rapeseed oil to finish.

Pasta Ingredients

150g Strong Flour 150g Semolina Flour 150ml Water 2tspn Mackintosh of Glendaveny Pure Rapeseed Oil 80g Spinach 40g Parsley LoSalt Method

1. Blanch the spinach and parsley in boiling water and refresh 2. Strain and blend to a green liquid.

3. Mix the flours with the rapeseed oil and the green water, add more water if needed and mix to a smooth dough 4. Knead for 10 minutes until smooth then rest for 1 hour 5. Roll out and cut as desired.

6. Cook in boiling salted water for 3 and half minutes until al dente 7. Remove from the water and toss in the sauce

SUPPLIER / PRODUCT LIST Bute Island Foods Innovate Foods Just: Gluten Free Bakery Klinge Foods Mackie’s of Scotland Mackintosh of Glenadeveny Macphie Macsween Mara Seaweed Vegware

Sheese – Vegan Cheese Garden Quickie Burger Seeded Burger Buns LoSalt - Reduced Sodium Salt Potato Crisps / Chips, Lentil Waves, Wholesums Rapeseed Oil Plant Based White Sauce Veggie Crumble and Macsween Ultimate Veggie Burger Kombu Strips, Kombu Powder, Smoked Dulse Plant based compostable foodservice packaging