Ingredients
50g butter (*or vegan margarine) at room temperature
1
1/2 tbsp parsley, chopped
250g baking potatoes, peeled
50g fresh wholemeal bread
2
sprigs rosemary, chopped
2
tbsp onion, finely chopped
1
free-range egg (*for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar)
200g fine fresh wholemeal breadcrumbs
Directions
1.
To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
2.
Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
3.
To make the kievs: steam the potato, then mash. You should have about 150g of mashe dpotato. leave to cool.
4.
Cook the green and puy lentils together until cooked, but not mushy, about 15 minutes. Drain well and leave to cool.
5.
Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a fodo processor and blend into fine crumbs.
6.
Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
7.
To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garic butter from the fidge and cut into five (or four) slices.
8.
Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
9.
T coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 minutes.
10.
Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
12.
2 tsp butter (*or vegan margarine)
15.
400ml red cabbage, shredded
16.
1tsp pomegranate molasses (from Asian and Middle eastern supermarkets)
18.
3 tsp light muscovado sugar
19.
3 tbsp dried cranberries
20.
2 strips fresh orange peel
21.
1/2 pomegranate, seeds only
22.
1 tbsp flaked almonds
23.
Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
24.
Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.
25.
Just before serving, add the pomegranate seeds and garnish with toasted almonds.
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