Page 30 - Fresh Magazine - Winter 2017

’ ti eseso ggie

BUSY
CHRISTMAS TIP
This Christmas wreath
would be ideal for a
mixed vegetarian and
meat dinner, as it can
act as a main course
for a meat-free option
and as a time-saving
combination side dish
for meat eaters.

SUPERVALU
LOVES IRISH
CRAFTS
The blue and orange
throw in this feature was
crafted by NCAD graduate
Deirdre Duffy of Wild
Cocoon. Using 100% lambs
wool, each piece is hand
woven on a foot-powered
floor loom. Each item is a
unique expression of the
wool’s natural qualities
combined with the artistic
expression of the craft of
weaving.
www.irishdesignshop.com
www.wildcocoon.ie

Maple-roasted sweet potato, caramelised onion and
Brussels sprouts puff pastry wreath

SERVES 4

1 sheet of puff pastry, thawed Take the pastry out of the freezer the baking tray and roast in the oven for are still attached to the main circle.
100g Brussels sprouts night before and put it in the fridge 30 minutes. Remove from the oven Spread the cranberry sauce around
800g sweet potatoes, cut into bite- to defrost overnight. and set aside. the main circle of pastry, then
sized pieces Preheat the oven to 200°C/gas mark Roll the pastry sheet out and cut top with the roasted veg and the
6 medium onions, thinly sliced 6. Line a baking sheet with non-stick as large a circle out of the pastry remaining thyme leaves. Bring one
2 tablespoons oil, plus extra baking paper. as you can. Put the pastry on top point of the centre star over the
for brushing the pastry and
roasting the veg Remove the outer skin from the of the lined baking sheet. On the filling as well as bringing the outer
2 tablespoons maple syrup Brussels sprouts and chop in half. pastry circle, gently mark but do not edge of pastry inwards. Press the
salt and pepper Add these to a medium-sized mixing cut through an inner circle using two together and continue until you
a few sprigs of fresh thyme bowl along with the sweet potatoes, a medium-sized bowl and a sharp have a wreath.
5 tablespoons cranberry sauce onions, 2 tablespoons of oil, the knife. Cut a cross into the centre Using a pastry brush, brush the
maple syrup and a pinch of salt and circle, leaving four equal wedges of wreath all over with oil. Bake in the
pepper. Remove the leaves from half pastry that are still attached to the oven for 15 minutes, until golden
of the thyme sprigs and add those main circle. Now make two more brown and cooked through. Remove
too, mixing well. cuts, this time at an angle, leaving from the oven and allow to rest for 5
eight little equal-sized wedges that
Spread the veg out on an unlined minutes before cutting into slices.
28 | FRESH WINTER 2017

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