Tyn Dwr Hall

Veganuary

Long gone are the days of Lockdown Banana Bread and Sourdough! With January providing the perfect opportunity to instil new habits and try something different in the kitchen, why not try a month going meat-free.

This January we are bringing you two delicious dishes to make a home, tried and tested by our friends at The Three Eagles

They’ve even provided some refreshing mocktail recipes as a sweet-treat aperitif or dessert, for those giving Dry January a go.

And with that… let’s get creative!

Chickpea & Spinach Tagine (serves 4)

Ingredients

pomace oil 2 tbsp

Finely chopped onion 1

chopped garlic cloves 3

tomato paste 1 heaped tbsp

cumin powder 1 tbsp

ras el hanout 1 tbsp

tinned tomatoes 1 tin

tinned chickpeas, drained 2 tins

water 200ml

demerara sugar 1 tbsp

salt 1 tsp

washed baby spinach 200g

Method

In a heavy bottomed saucepan, bring the oil to a medium heat and sauté onions and garlic until translucent and light golden

Add the tomato paste and spices, cook for 3 minutes stirring continuously

Add the tinned tomatoes, chickpeas, water, salt and sugar

Simmer for 15-20 minutes

Add the spinach off the heat, stirring well

Serve with couscous or rice, lime wedges, chopped coriander and a dollop of vegan yoghurt

Veganuary
Veganuary

Biryani (serves 4-6)

Ingredients

basmati 500g

pomace oil 2 tbsp

mustard seeds 1 tsp

cloves 2

cardamom pods 4

fennel seeds 1 tsp

chopped onion 1 medium

ginger paste 1 tbsp

garlic paste 1 tbsp

curry powder 1 tbsp

tumeric powder 1 tbsp

garam masala powder 1 tbsp

salt 1 tsp

water 750ml

diced carrots 2

frozen peas 250g

coconut oil 1tbsp

Method

In a blender, make a paste with onions, garlic and ginger

rinse the rice under cold running water for 5 minutes until water is clear and drain well

In a heavy bottomed sauce pan, heat the oil over a medium heat, add the mustard seeds, cloves, cardamom and fennel seeds and crackle for 30 seconds

Add the onion paste to the spices and cook out until light golden, stirring frequently

Add the powdered spices, stir in and cook for 2 minutes

Add the rice, water and salt, stir well and simmer for 10 minutes

Add the diced carrots, at this stage any other diced seasonal vegetables can be added. Continue to simmer until all the water is absorbed

Stir in the coconut oil and peas off the heat

Finish with chopped coriander and mint, serve with mango chutney and chapatis

January Mocktails

January Mocktails

The Virgin Pornstar 

150ml pineapple juice

25 ml passion fruit sugar syrup

20ml non alcoholic grenadine

Shake hard with ice and double strain into a martini glass, garnished with a passionfruit cut in half and then finally you get your shot of lemonade on the side! 

Not so Long Long Island Ice Tea 

50ml Seedlip Gin 0%

25 ml lime juice

25ml orange sugar syrup

Shake these ingredients hard and then fill a glass half full of coke over ice. Pour the mixer over the coke, getting a nice contrast of colours and garnish with a wheel of lime.

Appleroll Orange Spritz

50ml orange

50ml apple

50ml alcohol free grenadine

a dash of black current cordial

Concoct in a wine glass, making sure you stir well after every ingredient added! Garnish with a wheel of orange pegged onto the glass. 

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