Archive for February, 2012

Gingerbread House

February 28, 2012

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Cranberry Bakewell (Jamie Oliver)

February 28, 2012

Almond Cookies (Kransekage)

February 28, 2012

Beef and Mini Dumplings in Ale Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

half pint beef gravy from sunday lunches joint.
1 cup pre roasted roughly shredded beef from sundays joint
half a cup of old hookey ‘hob goblin’ ale
1 stick of celery (de strung)
1 red onion chopped
3 diced carrots
1 clove garlic crushed.
1 heaped tbs pearl barley
few sprigs oregano chopped
black pepper to taste.

6 mini herb dumplings

Cooking instructions

sweat onions and garlic in a pan in oil, add liquids pearl barley and herbs.Stir in chopped veg and beef and cook slowly. (I use a slow cooker and let the flavors melt together all day long). I cook my dumplings in the oven (strange I know) and then plonk them in the soup just before serving… topped with fresh chopped parsley.

Man Flu Soup (Covent Garden Soup Co Competition)

February 28, 2012

Man flu soup

Ingredients

1/2 inch fresh ginger peeled and finely chopped

1 cove garlic chopped

1/2 tsp chilli flakes or 1/2 fresh chilli chopped

1 pint chicken stock (1 pt water & 1/2 chicken stock cube)

3 mushrooms sliced

2 spring onions chopped

1 tsp chopped chives

1 tbsp olive oil

30 grams spaghetti, angel hair or noodles

1 tbsp soya sauce

Cooking instructions

Heat the oil on a gentle heat and add the garlic, ginger and chilli flakes,

Cook for 1 minute and add the chicken stock.

Increase to high heat, cook for 2 minutes and add the sliced mushrooms, chopped spring onion and pasta broken into 1″ pieces.

Cook for 5 minutes. Add the soya sauce and chives. Test for seasoning and add salt and pepper as needed. You can garnish with a couple of coriander leaves if wanted.

Serve immediately and put the victim to bed shortly after eating. Flu should be cured by the following morning but may continue for the next few hours. Best advice to partners – move bedrooms for the night – victim likely to be contagious, snore and feel very sorry for themselves – we all know what that means!

Butternut Squash and Leek Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

• 250g butternut squash, cut into sizeable chunks

• 2 large leeks, washed and roughly chopped

• A large knob of butter

• A good slug of olive oil

• A pint of vegetable bouillon

• Seasoning

• A handful of fresh chives, finely chopped

Cooking instructions

1. In a large, preferably cast iron, pot fry off the leeks and squash in butter and oil until they have softened. Add the vegetable bouillon and seasoning, simmer until the squash is tender.

2. Blend the chunky broth in a food processor – one may need to do this in batches. Once it has all been blended return to the heat and add the chives. Serve with bread, creme fraiche and perhaps a chunk of cheese.

Justin’s Tomato Chilli and Chorizo Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

8 medium size tomatoes
half butter nut squash or similar
small pack of bacon lardons
1 red onion
2 cloves garlic
olive oil
chorizo – 1/2 a ring
tsp chilli flakes
yoghurt natural
500mml chicken stock
450ml passata – sieved tomatoes
salt & pepper

Cooking instructions

Roast gently a baking tray of the roughly chopped veg and lardons in olive oil for about 2 hours, until nicely brown and mellow.
Add to a large pan, stir in chicken stock and passata.
Add teaspoon of chilli flakes.
Bring to the boil and gently simmer for 10-15 mins.
While it’s simmering cut up the chorizo into small chunks and fry for a few mins until nicely brown – set to one side.
Blitz the soup until smooth, add a dessert spoon of natural yoghurt and season with salt and pepper.
Add the chunks of chorizo ( but not the oil from the pan) and stir through – serve with crusty bread.

Butternut Squash with Chilli and Coconut Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

1 litre chicken or vegetable stock
1 butternut squash
1 onion
2 small red chillies
1 can red dragon coconut cream

Cooking instructions

sweat onion and chilli, add butternut squash and stock.
simmer for 30 minutes until butternut is soft.
Blend until smooth and reduce until of a nice consistency (not to thick)
Add coconut milk
Season and serve with crusty bread 🙂

Irish Onion Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

3 Ltr Homemade Chicken Stock, or use Reduced Salt Cubes
1kg of white onions
4 Tbs of Flora Cusine oil or Bran oil
5 Bay Leaves
2 Sprigs of Thyme
2 Tbs of Chopped Sage
3 Tbs Plain flour
2 Tbs White Wine Vinegar

Optional Serve with toasted Granary french stick with Kerry Low Low Cheese Melted on top place in bowl pour the soup over!

Cooking instructions

Using a heavy based stock pot or le creuset add Flora or oil to pan over a medium heat, sweat onions until caramelised, nice and dark brown.

De-glaze the pan with the White Wine Vinegar and scrape up all the flavour.

Add the flour and cook out for a few mins

Work in the Hot stock and add the Herbs and Bay Leaves

Slow boil for 30-40 min until reduced by a quarter and the soup is thickened

Remove thyme and Bay leaves and blitz for 2-3 seconds with a hand blender

Optional Serve with toasted Granary french stick with Kerry Low Low Cheese Melted on top place in bowl pour the soup over!

Serves 6 as main course

Per Person
Calories 123
Carbs 23
Fat 2
Protein 3
Sat Fat 1
Sugar 8

Ham Hock Borlotti Bean and Kale Soup (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

1 ham hock
1 carrot
1 onion
A few black peppercorns
2 or 3 bay leaves

3 large floury potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 onion, chopped
2 cloves of garlic, sliced
2 tbsp olive oil
2 tsp sweet smoked paprika
A good pinch of saffron
A pinch of cayenne pepper
750ml of ham stock
Ham from your cooked hock
250g of cooked borlotti beans
A few handfuls of sliced kale

Cooking instructions

1 – To cook your ham and make stock, put all of the ham and stock ingredients into a pot. Cover with water, bring to the boil and simmer for 2-2 and a half hours. The meat will be cooked when it falls from the bone.
2 – Remove the ham and leave to cool. Remove the fat and then peel off the chunks of delicious gelatinous ham.
3 – Pour the stock through a sieve and reserve. You can freeze what you don’t use.
4 – To make the soup, heat up the oil in a pan. Add the onion, celery, carrot and potato and cook for 5 minutes. Add the paprika, cayenne and saffron and stir for 1 minute.
5 – Pour in the stock. Bring to the boil and then simmer for 20 minutes, or until the carrot and potato have softened.
6 – Add the beans and kale. Simmer for a further 10 minutes.
7 – Finally, stir in the ham and heat through. Taste for seasoning then serve in large bowls with good bread.