Parsnip Chowder With Rosemary, Cheese And Onion Griddle Scones
Recipe Parsnip Chowder 100g diced streaky bacon or pancetta
25g butter
1 stick celery diced
2 medium onions, finely chopped
1 clove garlic minced
1 heaped tablespoon plain flour
750g parsnips, peeled and cut into 2cm dice
1 litre chicken stock
50ml double cream
Handful chopped parsley Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones. Rosemary, cheese and onion griddle scones250g plain flour
1 teaspoon baking soda
Good pinch salt
1 tablespoon chopped fresh rosemary
1 medium onion, finely chopped
1 tablespoon oil
75g grated sharp cheddar
225ml buttermilkCook the onions in the oil until soft and golden. Cool.
Mix the flour, salt, baking soda, rosemary, cooked onions and cheddar in a bowl then mix in the buttermilk to make a stiff dough. Place on a floured surface and bring together gently then flatten to about 2cm thick. Cut out rounds and place on a medium hot griddle or heavy frying pan. Cook for about 3 minutes each side and turn on their sides to cook through.
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7:35
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7:35
Mussels With Pancetta, Cider And Orzo Pasta
Recipe 1kg mussels, scrubbed
250ml dry cider
100g pancetta or streaky bacon, chopped
1 tablespoon oil
25g butter
1 leek, split, washed and chopped
150g orzo
250ml chicken stock
Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside.
Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.
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6:15
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6:15
Chicken Fricassee
Recipe6 chicken thighs, skin and bone removed
1 tablespoon oil
175g chopped leeks
2 carrots, peeled and finely sliced
1 onion finely chopped
25g butter
2 tablespoons oil
100ml white wine or dry cider
350ml chicken stock
75ml double cream
2 teaspoons Dijon mustard
2 stalks soup celery shredded
Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.
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6:49
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6:49
Broccoli Soup With Soda Bread Croutons
Recipe1 onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, minced
50g butter
1 medium potato, peeled and diced
1 litre chicken or vegetable stock
1 head broccoliHeat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft.
Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning.
½ soda farl, cut into 1cm dice
2 tablespoons oil
15g butter Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper.
2 tablespoons finely chopped chives
2 tablespoons sour cream
Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.
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4:52
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4:52
Apple Sponge Puddings With Clotted Cream
RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing
50g castor sugar
1 large egg
125g self raising flour
100ml apple juice
2 red eating apples
2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc.
Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar.
Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.
South Africa