Kilkenny chef Helen Costelloe features on Neven Maguire's new show

Mary Cody

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Mary Cody

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mary.cody@kilkennypeople.ie

Kilkenny chef Helen Costelloe features on Neven Maguire's new show

Chef Helen Costelloe from the Cutting Vedge on Ormonde Street will feature in Neven Maguire’s Kilkenny Christmas.

The Cutting Vedge on Ormonde Street celebrated their first birthday earlier this year. The cafe is a solely plant-based, vegan operation.

Helen and her team use local and organic vegetable suppliers including Vincent Grace in Callan and Sinead Cranwell in Dunmore and Independent Irish Whole foods for their dry goods.

For Neven’s special Christmas programme which will be aired on Friday Helen cooked up a Toasted Hazelnut and Cranberry Roulade. Helen has kindly shared her recipe with readers outlining a tasty alternative to more traditional Christmas fare.

Ingredients

1 pack puff pastry

250g Toasted Hazelnuts

100g dried cranberries

1 medium sweet potato diced

1 large onion diced

1 red pepper diced.

Method

Toss all the vegetables in a little olive oil salt and pepper and roast in the oven for 20 minutes. Blend the hazelnuts leaving a little crunch. Allow the vegetables to cool and blend to chunky. Combine all ingredients until the mix comes together, taste for seasoning.

Roll out the pastry and with a rolling pin roll the centre a little to be sure it cooks well.

Place the mixture in the centre of the pastry (length wise) and cut ten strips in the pastry at either side. Lattice plait the pastry one side at the time. Brush it with some soya milk with a pastry brush on the pastry to allow it to stick and coat the whole thing when it is ready. Bake at 180 degrees for 40 minutes and allow it to stand for 10 minutes before serving.