Smoked Haddock and Salmon Chowder

Method:

  • Melt the butter in a large saucepan, add the onion, salt, pepper, paprika and cayenne and cover. Sweat until soft but not coloured
  • Add the potato and carrots and sweat, covered, for a couple more minutes
  • Add the stock and simmer until the potato and carrot are tender - approx. 15-20mins
  • Remove from heat and with a stick blender give the soup a few pulses to break up the vegetables a bit but do not blend smooth
  • Put the pot back on a low heat and add the smoked haddock and smoked salmon and simmer for 4-5mins
  • Add the cream, lemon juice and parsley and season to taste 
  • Serve with some fresh crusty bread. Mmmmmmm!

Pea and Minty Soup

Method:

  • Melt the butter, add the onions and celery and sweat with some salt and pepper until translucent
  • Add the stock and bring to a gentle boil
  • Add the peas and cook until tender, about five minutes
  • Liquidize until smooth
  • Add chopped mint and season to taste

Honey & Carrot soup

 

The trick with this is good carrots. Buy the freshest ones you can get, preferably still dirty with the green stalks still on them from the local farmer.  

Method:

  • Sweat the onions gently in the butter with salt and pepper until soft.
  • Add the honey and then the carrots.
  • Cover and gently sweat some more until beginning to glaze.
  • Add the stock, cook until everything is soft.
  • Season, then pure in a liquidiser really well, then if you have time sieve to get a silky smooth texture.
  • Add chopped coriander just before serving.
  • Tip - USE THE BEST CARROTS YOU CAN GET.
  • It's amazing, buy them off a farmer or at a farmers market for an amazing result.
  • Buy the coriander there too!
  • Oh, and honey is not essential (unless your looking for a cuddle!) 

Squashed Veg Soup

Method:

  • Melt the butter in a saucepan, add the onion, salt, pepper and chilli.
  • Cover and soften over a medium heat, stirring occasionally until soft but not coloured.
  • Add the rest of the ingredients, except the cream.
  • Cover with the lid and cook over medium heat until the veg are tender.
  • Blend in a liquidiser or with a stick blender until smooth.
  • Adjust the seasoning, add a little more stock if it is too thick.
  • Stir in the cream and enjoy.

Thai Chicken Soup Recipe

Method: Heat the oil, add the chilli, ginger, garlic and curry paste. Fry for 2-3 minutes but be careful not to burn. Pour in the coconut milk and the stock and simmer for 5 more minutes. Add the rice, butternut squash, sweetcorn and the chicken and cook for a further 15 minutes. Finally add the herbs, spring onion and lime juice and stir.

Serve with prawn crackers and a wedge of lime. Mmmmmm zingy!

Roast Garlic and Cauliflower Soup

Method:
  • Place roast garlic, cauliflower and onion on baking tray, drizzle with oil and season with salt pepper, parsley and thyme. Roast for 30 mins.
  • When vegetables are done, place in saucepan with stock, water, bay leaf and celery. Simmer for 30 mins.
  • Blend then season to taste.
  • Serving suggestion: crispy bacon and croutons.

Chilli and Lime Prawns

Method:

  • Mix all together, and marinade in fridge for 20 minutes.
  • BBQ for 2/3 mins on each side.
BBQ

Yummy Scones

Method:
  • Sieve flour and baking powder into a large bowl.
  • Rub butter into flour until the mixture resembles fine breadcrumbs.
  • Add a sprinkle of caster sugar. Add milk (or milk mixture as above) & combine with your hands until the mix is soft but not sticky (add a bit more flour if necessary)
  • Turn scone dough out onto a lightly floured board & knead/pat into shape until smooth and about 1½ inches thickness (3½ cm)
  • Cut dough into rounds with a scone cutter, starting from the middle of the dough & working outwards.
  • Shape leftover dough into a slightly thicker round & cut remaining scones.
  • Place scone rounds on a pre-heated oven tray with sides just touching each other (this produces a softer sided scone & helps to support them).
  • If you prefer crisp tops and sides place rounds of scone dough apart from each other on the oven tray.
  • Glaze top of scones lightly with a pastry brush dipped into milk, then cook in a very hot oven (220c) for 12-15 minutes until scones are golden brown and you can smell them from the street.
  • Serve with jam of your choice and whipped cream! Yuummmm!

Lemonade

Method:
  • Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
  • While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
  • Add the juice and the sugar water to a pitcher.
  • Add 3 to 4 cups of cold water, more or less to the desired strength.
  • Refrigerate for 30 to 40 minutes.
  • If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
  • Serve with ice and sliced lemons.

Chocolate Caramel Tart

Method:

  • Place butter and sugar in the bowl of a mixer and mix on medium for 3 minutes.
  • Scrape down the sides and add the egg yolk and beat well.
  • In another bowl whisk together the flour and cocoa powder.
  • Add to the butter mixture all at once. Then mix in at lowest speed until it just comes together (it will have small and medium clumps). Any more and it will become sticky and difficult to work with.
  • Scrape dough into tart pan. Press into the bottom of the tart and outward using the heel of your palm. Use your fingers to pull the tart up the edge. Chill for an hour in the fridge. Reserve a little bit of dough to patch the shell later if necessary.
  • Preheat the oven to 350F.
  • Bake tart shell for 15 minutes.
  • Check to see if the dough has cracked, if so patch it with the reserved dough. Bake for another 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Cool on wire rack.
  • Make the caramel: In a saucepan, whisk together sugar, corn syrup, and water and bring to a boil. Cook over medium-high heat until a medium-dark amber colour, swirling occasionally. Take off heat and add the cream, butter, and sour cream. Stir together until smooth. Pour into cooled tart shell and let cool to room temperature, then place in the fridge to chill and set.
  • Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours.
  • Sprinkle tart with sea salt, slice, and serve chilled.
  • SERVES 8-10.

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