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These gourmet vegan appetisers are sure to get the party started this Christmas!
Vegan Kale, Chestnut & Mushroom Bonbons with Cherry Sauce
These gourmet vegan appetisers are sure to get the party started this Christmas!
For the bonbons:
- 3 shallots (roughly chopped)
- 1 tbsp vegetable oil
- 150 g kale (roughly chopped)
- 225 g cooked chestnuts (roughly chopped)
- 225 g chestnut mushrooms (roughly chopped)
- Salt and pepper (to taste)
- 1 tbsp gram flour mixed with 3 tbsp water
For the coating:
- 100 g breadcrumbs
- 100 g plain white flour
- 2 tbsp gram flour mixed with 6 tbsp water
For deep-frying the bonbons:
- 1 litre vegetable oil
For the cherry sauce:
- 20 fresh cherries (pitted and chopped)
- 20 g caster sugar
- 2 sprigs thyme
- 1 lemon (juiced)
To garnish:
- A few small sprigs of watercress
To make the bonbons:
- Fry the shallots in oil over a medium heat for a few minutes until soft. Add the kale, chestnuts and mushrooms to the pan. Season then cook for 10 minutes.
- Remove from the heat, cool slightly then place in a food processor with the egg (or vegan substitute). Pulse to bring together, leaving a little texture. Place in the fridge to chill.
- Once chilled, divide the mixture into 12 and roll into balls.
- Place the breadcrumbs, plain white flour and egg (or vegan substitute into 3 separate bowls. Coat each of the bonbons in flour, then the beaten egg followed by the breadcrumbs.
- Heat the oil in a large, wide, sturdy pan (no more than half full to 180°Fry the bonbons until the outside is golden. You may need to do this in batches. Once cooked, drain the bonbons on kitchen towel.
To make the cherry sauce:
- Place the cherries in a pan with the sugar and thyme then bring to a simmer. Cook until the cherries have broken down and a syrup has formed.
- Remove the thyme and stir in the lemon juice. Blend into a smooth purée.
To serve:
- Serve the bonbons with the cherry sauce on the side and garnish with a few sprigs of watercress.
