Foods

Linda McCartney’s most delicious plant-based recipes from a new book by Sir Paul and his daughters

LEMON DRIZZLE CAKE

Prep 20 mins cook 50 mins

Weekend magazine picked out a selection of recipes from a new book of Linda McCartney's recipes - including lemon drizzle cake

Weekend magazine picked out a selection of recipes from a new book of Linda McCartney’s recipes – including lemon drizzle cake 

Bursting with the fresh flavour of lemons, this loaf cake uses both the juice and the yellow zest for flavour impact. Flax seeds work like magic to bind the mixture and give your baked goods structure. The seeds just need to be soaked in hot water and then whisked into the mixture, in the same way as beaten eggs.

Serves 6

  • 125g non-dairy butter, at room temperature, plus extra to grease
  • 2tbsp milled flax seeds
  • 6tbsp warm water
  •  150g unrefined or caster sugar
  • Zest of 2 lemons and 4tbsp lemon juice
  • 180g white spelt or plain flour
  • 2tsp baking powder
  • 4tbsp unsweetened plant-based milk, such as soya
  • 60g icing sugar, sifted

Preheat the oven to 180°C/fan 160°C/gas 4. Grease a loaf tin (one measuring about 9 x 13.5 x 25cm) with a little non-dairy butter and line it with baking paper.

Put the flax seeds into a large bowl with the warm water and set aside to thicken and cool.

Put the sugar, butter and lemon zest into a bowl and beat with an electric whisk until pale, light and fluffy. Gradually whisk in the cooled flax seed mixture, then, using a spatula, fold in the flour and baking powder. Add 2 tablespoons of the lemon juice and the milk and beat into the mixture.

Scoop the mixture into the loaf tin and bake for 45 minutes until golden and firm to the touch. Open the oven door to let the heat escape, but leave the cake where it is for 5 minutes. This helps to prevent the cake from sinking.

Remove the cake from the oven. Mix the remaining lemon juice with the icing sugar until smooth, then make holes in the top of the cake with a skewer and drizzle over the lemon and sugar mixture. Leave the cake to cool in the tin for 30 minutes, then gently turn it out on to a wire rack to cool completely. Serve in thick slices.

PULLED JACKFRUIT BURGERS

Prep 10 mins  cook 15 mins

These juicy pulled jackfruit burgers are best served with lettuce on the base of a burger bun and vegan cheese

These juicy pulled jackfruit burgers are best served with lettuce on the base of a burger bun and vegan cheese

It can take 2,350 litres of fresh water to produce just one 150g beef burger – that’s enough water to fill 30 bathtubs or have a five-hour shower! So that’s a good reason to try this sensational pulled pork-style jackfruit instead and enjoy the burger experience without harming the environment. You can buy jackfruit in jars and tins.

Serves 4

  • 2 x 400g tins or jars of jackfruit in water
  • 2tbsp olive oil
  • 3 garlic cloves, crushed
  • 2tsp sweet smoked paprika
  • 1½tsp ground cumin
  • 5tbsp soy sauce or tamari
  • 3tbsp maple syrup
  • 2tbsp balsamic vinegar
  • 3tbsp tomato purée
  • Sea salt and freshly ground black pepper

To serve

  • 8 cos lettuce leaves
  • 4 burger buns
  • 4 slices of vegan cheese (optional)
  • ½ a small red onion, peeled and finely sliced
  • 1 large tomato, thinly sliced

Drain the jackfruit, rinse it thoroughly and pat dry. Cut it into thin slices. Put the oil into a large non-stick pan and place over a high heat. Add the jackfruit and stir-fry for 5-7 minutes until it begins to colour. 

Add the garlic, paprika and cumin and fry for another minute until aromatic. Reduce the heat to medium, add the soy sauce, maple syrup, vinegar and tomato purée and simmer for another 3-4 minutes, stirring frequently, until all the liquid has reduced down and the jackfruit has thickened and become sticky.

Taste and adjust the seasoning if necessary with salt and pepper. To serve, place some lettuce on the base of a burger bun, top with vegan cheese, if using, slices of red onion, tomato and the jackfruit. Place the other half of the bun on top and serve immediately.

THAI CORN FRITTERS

Prep 15 mins  cook 20 mins

These Thai corn fritters are best served with lime or lemon wedges and some sweet chilli sauce on the side

These Thai corn fritters are best served with lime or lemon wedges and some sweet chilli sauce on the side

Linda was a big sweetcorn fan, enjoying it fresh off the cob in the height of summer. By using frozen or canned corn, you can make these flavour-packed fritters at any time of the year. 

Perfect for lunch with a crisp green salad or as a starter – or as a great addition to a weekend brunch. Whether fresh, frozen or canned, sweetcorn contains plenty of fibre and is rich in vitamins.

Linda, Stella and Mary with Lucky the Dalmatian in the early 1970s

Linda, Stella and Mary with Lucky the Dalmatian in the early 1970s

Serves 4

  • 400g frozen or tinned sweetcorn
  • 1tbsp milled flax seeds
  • 3tbsp hot water
  • 110g white spelt flour
  • ¼tsp dried chilli flakes or 1 fresh red chilli, deseeded and chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 small red onion, peeled and very finely chopped
  • 2 medium garlic cloves, peeled and crushed
  • 3tbsp chopped fresh coriander
  • 1tbsp soy sauce or tamari
  • 90ml unsweetened plant-based milk of your choice
  • Vegetable oil, to fry

To serve

  • Chopped coriander
  • Lime or lemon wedges
  • Sweet chilli sauce

Defrost the sweetcorn, if using frozen, or drain and rinse if using tinned. Put the flax seeds in a large mixing bowl with the hot water, stir and set aside for 5 minutes. Add all the remaining ingredients, except the oil, and mix well.

Cover the base of a large non-stick frying pan with a thin layer of vegetable oil and place over a medium-high heat. 

Place heaped tablespoons of the batter into the pan and gently flatten into discs, taking care not to overcrowd the pan – you’ll need to cook these fritters in batches. 

Fry for 3-5 minutes on each side until crisp and deeply golden brown. Transfer to a plate lined with kitchen paper, sprinkle with a little salt and keep them warm in a low oven while you fry the rest.

Serve immediately with a little more coriander scattered over the top, lime or lemon wedges and some sweet chilli sauce on the side.

TOMATO AND ROSEMARY SOUP

Prep 15 mins cook 30 mins

This tomato and rosemary soup is best served with basil leaves to garnish

This tomato and rosemary soup is best served with basil leaves to garnish 

It was a family tradition that everyone got to choose their birthday meal, and this soup was often on the menu. It was based on a fantastic lobster bisque that Linda and Paul ate on a trip to the South of France, back in the days before we were vegetarian. Much later, Linda adapted it to make this incredible version that we still love.

Serves 2-4

  • 700g ripe tomatoes
  • 2tbsp extra virgin olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 celery stick, finely chopped, tough strings removed
  • 1tbsp fresh rosemary, finely chopped
  • 100ml vegetable stock
  • 200g tomato passata
  • 400ml unsweetened plant-based cream, ideally soya
  • Sea salt and freshly ground black pepper, to taste

To serve

  • Extra-virgin olive oil
  • Basil leaves (optional)

First skin the tomatoes (see bottom of page). It is worth doing this, so you don’t end up with little bits of skin in your otherwise silky soup. Cut the tomatoes into quarters. 

Heat the oil in a large saucepan, add the onion, celery, rosemary and tomatoes and cook gently for 4 minutes. Then add the stock and passata and bring to the boil. 

Immediately reduce the heat and simmer gently for 15-20 minutes until the vegetables have softened.

Season to taste. Leave to cool for 5 minutes, then purée in a food processor or with a stick blender until the soup is completely smooth. Gradually blend in the soya cream.  

Reheat when ready to serve. Top with a little drizzle of olive oil and a few grinds of black pepper to taste. Garnish with a few basil leaves, if using.

GREEN BEAN AND TOFU RED CURRY

Prep 10 min cook 15 mins

This green bean and tofu red curry is best served with steam rice and lime wedges on the side

This green bean and tofu red curry is best served with steam rice and lime wedges on the side

Tofu is just right for curry recipes, as it soaks up all the spicy flavours so beautifully. This is a Thai-style curry and not too hot, but you can add more chilli if you like your food spicier. It’s easy to prepare and makes a perfect warming midweek supper. Curry paste is available in many food shops.

Serves 4

Because mum was such a great cook, she had a way of infusing everything she made with so much flavour -Mary McCartney 

  • 1tbsp coconut oil
  • 3tbsp red curry paste
  • 400ml tin of coconut milk
  • 400g tin of chopped tomatoes
  • 2 lime leaves
  • 400g firm tofu, drained and cut into 1cm cubes
  • 300g green beans, trimmed
  • 1tsp coconut sugar or brown sugar
  • 2½tbsp soy sauce or tamari
  • Small handful of Thai basil, leaves only
  • 1 red chilli, halved lengthways, deseeded and thinly sliced
  • 2tsp lime juice

To serve

Put the coconut oil and curry paste into a large pan and place over a high heat. Cook for 1-2 minutes until fragrant, then add the coconut milk, chopped tomatoes, lime leaves and tofu. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.

Add the green beans, sugar, soy sauce and most of the Thai basil and chilli – set some aside for later. Simmer for another 5 minutes until the green beans are just cooked through, with a little bite remaining. Stir in the lime juice, then taste to check the seasoning. Add a little more soy sauce or lime juice if required.

Serve in bowls with cooked rice, the remaining Thai basil and chilli scattered over the top and lime wedges on the side.

SUNDAY ROAST WITH SAVOURY  STUFFING & SPECIAL GRAVY

Prep 30 mins cook 1h 15 mins

This Sunday roast with savoury stuffing & special gravy can be enjoyed with vegetables

This Sunday roast with savoury stuffing & special gravy can be enjoyed with vegetables

This roast has long been a favourite centrepiece for a Sunday lunch or festive meal in our homes. We are quite traditional, so we like to have something to carve, and this is wonderful served with the delicious gravy and some roast vegetables.

Serves 6-8

Crust

  • 3tbsp olive oil, plus extra to grease
  • 1tbsp garlic powder
  • 1tbsp ground flax seeds or ground almonds
  • 3 x Linda McCartney vegetarian sausages (about 150g), or others of your choice
  • 2 x Linda McCartney vegetarian burgers, or others of your choice
  • 130g Linda McCartney vegan mince, or alternative of your choice
  • 1tbsp soy sauce or tamari
  • Sea salt and freshly ground black pepper, to taste
Mary with Paul on her tenth birthday

Mary with Paul on her tenth birthday

Savoury stuffing

  • 4tbsp olive oil
  • 3 celery sticks, tough strings removed, finely chopped
  • 2 medium onions, peeled and finely chopped
  • 4 medium garlic cloves, peeled and crushed
  • 12 sage leaves, very finely chopped
  • 2 rosemary sprigs, leaves removed and very finely chopped
  • 400g breadcrumbs
  • 250ml warm water
  • Leaves from a small bunch of flat leaf parsley, very finely chopped

Special gravy

  • 2tbsp olive oil
  • 120g mushrooms, finely chopped
  • 2tbsp red miso
  • 2tbsp hot water
  • 600ml vegetable stock
  • 1tsp garlic powder
  • 2tbsp soy sauce

Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 900g loaf tin with oil and line it with baking paper. Put all the crust ingredients in a food processor and season well.

Blitz until everything is very finely chopped and the mixture holds together when pressed firmly between your fingers. Transfer the mixture to the lined loaf tin and firmly press it out over the base and up the full height of the sides of the tin, compacting it as you go with your hands or the back of a spoon. Cover and refrigerate.

Meanwhile, for the stuffing, add the oil to a large non-stick frying pan and place it over a medium heat. Add the celery, onions and garlic and sauté for 10 minutes until softened but not coloured. 

Then add the sage and rosemary and fry for another 3-5 minutes until you smell the aromas. Transfer the mixture to a large bowl and add the breadcrumbs, warm water and parsley. Mix well and season generously to taste.

Tip the mixture into the cavity of the crust you made earlier and smooth it out, so the crust and filling are flat and even at the top. Bake in the oven for 1 hour until browned and firm to the touch. 

Remove and leave to cool for 10 minutes, then carefully invert the tin on to a serving dish. Serve alongside some roast vegetables and the special gravy.

Special gravy

Put the olive oil into a saucepan and place over a medium heat. Add the chopped mushrooms and sauté them for 10-12 minutes, until softened and browned.

Put the miso into a bowl and mix with the hot water to make a paste. Add this to the pan of mushrooms together with the stock, garlic powder and soy sauce. Slowly bring to the boil, stirring constantly, then simmer for 5 minutes. 

Pour the gravy into a blender and purée until smooth. Taste and add more soy sauce, if necessary. Pour the gravy back into the pan and reheat just before serving.

CHILLI NON CARNE

Prep 5 mins cook 45 mins

This delicious chilli non carne is best served with rice, avocado and slices of red onion

This delicious chilli non carne is best served with rice, avocado and slices of red onion 

This tangy and satisfying chilli uses plant proteins to add flavour and texture. We use Linda McCartney vegan mince, or you could buy Linda McCartney burgers instead. Just cook them and pull them apart to use as mince. If making this recipe for little kids, maybe use a little less chilli.

Serves 4

  • 2tbsp extra-virgin olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 medium garlic clove, peeled and crushed
  • ½-1tsp chilli powder, or more to taste (optional)
  • 1tsp ground cumin
  • 1tsp sweet smoked paprika
  • 260g Linda McCartney vegan mince, or alternative of your choice
  • 400ml vegetable stock
  • 400g tin of chopped tomatoes
  • 400g tin of red kidney beans, drained
  • 2 pickled green chillies, such as jalapeños, sliced
  • Sea salt and freshly ground black pepper, to taste

To serve

  • Chopped coriander
  • Cooked rice
  • Sliced avocado (optional)
  • Red onion, chopped (optional)

Add the oil to a large non-stick pan and place over a medium-high heat. Add the onion and cook gently for 5 minutes until it begins to soften. Then add the garlic, chilli powder, if using, cumin, smoked paprika and the vegan mince. Fry for a further 5 minutes until the mixture is aromatic and beginning to brown. Season to taste.

Stir in the stock and chopped tomatoes, cover the pan with a lid and leave to simmer gently for 20 minutes. Stir in the kidney beans and pickled chillies and simmer for a further 15 minutes until the mixture has thickened slightly and the flavours have come together.

Check the seasoning and add more if necessary, scatter with chopped coriander leaves, then serve immediately with rice. Sliced avocado and chopped red onion also make a nice addition.

STRAWBERRY CHEESECAKE 

Prep 30 mins cook 5 mins

This showstopping strawberry cheesecake can be stored in the freezer until you're ready to serve

This showstopping strawberry cheesecake can be stored in the freezer until you’re ready to serve 

A real showstopper, this fabulous cheesecake has a rich, creamy strawberry filling on a crisp almond and date base. Ideally, the cashew nuts for the cheesecake filling should be soaked overnight first, but don’t panic if you forget. 

Just chop the nuts roughly, cook them in a pan of boiling water for 15 minutes, then drain, cool and proceed as below.

Extracted from Linda McCartney’s Family Kitchen by Linda McCartney with Paul, Mary & Stella McCartney

Extracted from Linda McCartney’s Family Kitchen by Linda McCartney with Paul, Mary & Stella McCartney

Serves 10-12

Base

  • 140g flavourless coconut oil, melted
  • 60g raw unsalted almonds
  • 80g oatcakes
  • 80g pitted medjool dates
  • A pinch of sea salt

Filling

  • 350g strawberries, hulled, plus extra to decorate
  • 160g unrefined or caster sugar
  • 400g raw unsalted cashew nuts, soaked overnight in cold water
  • Grated zest of 2 unwaxed lemons and 1tbsp juice
  • 70g non-dairy plain yoghurt or oat cream
  • 1tsp vanilla extract
  • ½tsp sea salt

To serve

Grease a 20cm round springform cake tin with a little of the oil. For the base, put the almonds, oatcakes, dates, 2 tablespoons of the melted coconut oil and a pinch of salt into the bowl of a food processor. 

Blitz until everything is very finely ground and sticks together when pressed between your fingers. Firmly press the mixture into the greased cake tin. Place in the freezer for about 15 minutes to set.

For the cheesecake, put the 350g of strawberries and the sugar into a saucepan and place over a medium heat. Squash the berries with the back of a spoon to release their liquid, and bring to simmering point, stirring frequently, until the sugar has dissolved. Leave to simmer for 2 minutes, then remove the pan from the heat and leave to cool.

Meanwhile, drain the cashew nuts and blitz them to a smooth paste in a food processor or high-speed blender. Add the remaining melted coconut oil, the lemon zest and juice, yoghurt or cream, vanilla, salt and the cooled strawberry and sugar mixture. 

Blitz again until completely smooth – it may take a few minutes to achieve this. Pour the mixture over the set base and smooth out. Cover and return to the freezer for at least 5 hours or preferably overnight.

Before serving, remove the cheesecake from the freezer and leave to thaw for 30-45 minutes, or until you can cut into the cake without too much resistance. Serve with more strawberries on top and some sprigs of mint. This cheesecake is best stored in the freezer, but remove it 30-45 minutes before serving.

Extracted from Linda McCartney’s Family Kitchen by Linda McCartney with Paul, Mary & Stella McCartney. Published by Seven Dials on 24 June at £26 in hardback. © Linda Enterprises Ltd. Food photography by Issy Croker. Pre-order at whsmith.co.uk for £13 (RRP £26) by entering code DMLINDA at checkout. Book number 9781841883632. Offer valid until 27 June 2021. Excludes delivery cost. Terms at www.whsmith.co.uk/terms 


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