Vegan

Last weekend we had a visit from my son Adam, his wife Kylie, my other son, Edna** (Joel) and his girlfriend Amanda. We went to the footy in the afternoon then back home to our place for dinner. As Kylie has adopted a vegan lifestyle, I was determined to present a few vegan dishes for the evening. About a week and a half prior I started researching vegan requirements and a few recipes. I decided on three and was very happy with the result. They all had wonderful flavours with Kylie being very appreciative of the effort. 

We also had Indian Style Roast Chicken Drumsticks for the "meaters". I made a few non-garlic ones for Jen due to her dietary restrictions but unfortunately, being caught up in the night, she had some of the risotto which contained not only garlic but onion as well. Poor Jen was down for the count after 30 mins. A lay down and a few heat bags were in order. Good night, see you on the morrow.

The three "dishes" were as follows:

Summer Vegetable Terrine
Saffron Risotto with Butternut Pumpkin and Spinach
Open Vegetable Tart with Crumbed Potato Topping 

Summer Vegetable Terrine

The terrine presented as the most challenging as it required firm unpressed tofu as an ingredient. Looked everywhere for it. Even Asian grocers had no idea what I was after. I settled for Firm Silken Tofu which worked well.

Tofu and Savoury Yeast Flakes

Processed Tofu, Yeast Flakes, Basil and Parsley

Prepared Vegetables 

Sautéed Vegetables with Tofu mixture and reduced vegetable stock  

Vegetable/Tofu mixture pressed into Steamed Zucchini lined loaf tin

Turned out and almost ready

Ready

Saffron Risotto with Butternut Pumpkin and Spinach

Open Vegetable Tart with Crumbed Potato Topping 

The only concern I had with the Tart was obtaining Vegan Puff Pastry or at worse, a recipe to make it. Luckily, vegan puff pastry is readily available. The Borg's brand is vegan suitable as is one of the larger supermarkets "homebrand".

The tart had three layers.
Mushroom and Spinach
Broccoli and Tomato
Potato with Dill and Mustard

Baked and ready to serve

** "The Black Adder" The Foretelling

Ven a Son Comes for Dinner

Venison!

When will we have it?

What will we serve with it?

Who will enjoy and appreciate it?

Where will I be able to purchase some?
Questions I always ask myself when I have an appetite for this very delicious game meat.

Answers:

This weekend.

Colcannon (I used parsnip mash)

Not too many came to mind. My son Joel and his girlfriend Amanda had spent the past 2 and half years in the UK and travelling Europe. Obvious choice. (Amanda's Irish heritage influenced the decision to choose colcannon)

Alpine Game Meats at Propsect was the place of purchase but I did discover a great butcher at West Hoxton, NSW that carries a range of fine and superior quality products. I was like a kid in a candy shop. Recommend you give Campisi Butchery a try.

Kitchen Time:
Seared venison loin with licorice sauce, and glazed parsnip colcannon was the chosen recipe to follow.

Fine grating of the licorice root - purchased a few years back from one of those British lolly shops at Darling Harbour

Boiled parsnip passed through a ricer

Prepping the savoy cabbage, onion and leek

Ready to serve

Entree' for the night was Celeriac Soup

Dessert - Salted Caramel and Chocolate Tart