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Recipes That Work. Kevin Dundon
Читать онлайн.Название Recipes That Work
Год выпуска 0
isbn 9780007413317
Автор произведения Kevin Dundon
Жанр Кулинария
Издательство HarperCollins
Salt and cracked black pepper
700ml/1¼ pints/3 cups chicken or vegetable stock (see Chapter 5)
125ml/4fl oz/½ cup pouring cream
3 tbsp chopped fresh mint
CHEESY TOASTS
1 ciabatta bread loaf or 1 medium bread roll
50g/2oz/¼ cup garlic butter
75g/3oz/¾ cup freshly grated cheese of choice
1 Melt the butter or heat a drizzle of oil in a large saucepan, add the onion, potato and garlic and sauté for a few minutes until lightly browned. Add the frozen peas and stir for a moment or two until they begin to defrost (they will begin to sizzle the moment they hit the pan). Add a pinch of salt and a grinding of black pepper at this stage.
2 Next pour in the stock and the cream and bring the mixture to a rapid boil. Reduce the heat and simmer for 12–15 minutes or until the peas have softened yet still retained their green colour.
3 Add the mint 1–2 minutes before you are ready to blitz the soup. Transfer the soup to a food processor and blitz in batches until smooth. Return the soup to a clean saucepan, taste and adjust the seasoning accordingly and reheat gently.
4 To make the cheesy toasts, preheat the grill or if using the oven preheat to 190°C (375°F) Gas mark 5.
5 Thinly slice the bread and butter lightly with the garlic butter then place on a baking tray and grill or bake in the oven for 4–5 minutes. Remove from the oven, sprinkle lightly with the grated cheese and return to the oven or place under the grill for a further moment until the cheese has melted. Store until required.
6 Serve the soup with the cheesy toasts.
CHICKEN AND CORN CHOWDER
Soup is always a great recipe for home entertaining, as it can be made in advance and just reheated as required. For dinner parties I like to serve just a small amount of this soup in little china cups, which makes it look more attractive and turns a basic bowl of soup into something a little bit special.
SERVES 8
2 large potatoes, peeled and chopped
3 celery sticks, sliced
2 carrots, peeled and diced
1 leek, trimmed and sliced
1 medium onion, peeled and diced
2 garlic cloves, peeled and crushed
50g/2oz/½ stick butter
3 large fresh thyme sprigs, plus extra to garnish
50g/2oz/1/3 cup plain (all-purpose) flour
About 900ml/1½ pints/3½ cups chicken stock (see Chapter 5)
400g/14oz cooked chicken
200g/7oz/¾ cup tinned (canned) sweetcorn (corn)
250ml/9fl oz/1 cup pouring cream
Salt and freshly ground black pepper
1 Place the potatoes, celery, carrots, leek, onion and garlic in a large bowl.
2 Heat a large saucepan with the butter, toss in all the vegetables together with the thyme sprigs and cook gently over a low heat and without colouring for 8–10 minutes or until the smaller vegetables are beginning to soften. Sprinkle in the flour and stir until any liquid in the pan has dried up.
3 Next add the stock (about three-quarters of the stock would be enough at this time) and bring the mixture to a slow boil. Reduce the heat and simmer for a further 15–20 minutes or until all of the vegetables including the potatoes have softened down completely.
4 Shred the cooked chicken (I find that chicken legs left over after Sunday lunch are ideal for this). Remove the pan from the heat and add the shredded chicken to the soup together with the sweetcorn. Mix in the cream at this stage.
5 Return the pan to the heat and bring back to a very gentle boil. If you would like a thinner soup, now would be the best time to add any additional stock or cream to thin it down. Taste and adjust the seasoning accordingly.
6 Divide the soup among serving bowls or cups, garnish with a sprig of thyme if you like and serve.
TIP
I like to serve this soup as a nice chunky chowder-style soup, but alternatively, you can blitz it down to make a puréed soup.
OXTAIL SOUP
Oxtail soup has been around for ever. It is a gravy-like soup, which became popular in the UK in the eighteenth century and is now enjoying a renaissance.
SERVES 6–8
25g/1oz/¼ stick butter
150g/5oz turnip, diced
2 large carrots, peeled and diced
1 large onion, peeled and diced
2 celery sticks, diced
2 fresh thyme sprigs
50g/2oz/1/3 cup plain (all-purpose) flour
1 tsp tomato purée (tomato paste)
900g/2lb oxtail, jointed
1.25 litres/2 pints/5 cups beef stock (see Chapter 5)
1 glass red wine
Chopped fresh parsley, to garnish
Crusty bread, to serve
1 Heat a large saucepan with the butter, add the diced vegetables together with the thyme sprigs and sauté for a few minutes until lightly browned.
2 Next add the flour and tomato purée and stir until all the vegetables are coated. Place the oxtail on top of the vegetables then pour in the stock and red wine and bring to the boil. Reduce the heat to very low and skim the scum off the surface with a slotted spoon. Continue to cook the soup over a very low heat for about 3 hours, adding a little additional stock if necessary.
3 Remove the oxtail from the soup and allow to cool, then shred all the meat from the tail.
4 Using a hand-held electric blender, blitz the vegetables and liquid into a thick soup, again adding some additional stock if you would like a soup of a different consistency. Alternatively, use a food processor. Add the shredded oxtail to the soup and gently reheat. Garnish with chopped parsley and serve immediately with crusty bread.
CRAB BISQUE
Crab is such a delightful starter (appetizer) ingredient. After extracting all the delicious crabmeat for other dishes (such as the Asian Crab Cakes in Chapter 2), I love to use the shells to make this wonderful bisque.
SERVES 6–8
15g/½ oz/1/8 stick tbsp butter
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 celery stick, roughly chopped
4 fresh thyme sprigs
2 bay leaves
3 fresh tarragon sprigs
4 crab shells, broken into pieces
¼ tsp cayenne pepper
1 tbsp tomato purée (tomato paste)
1 small glass white wine
25ml/1fl oz/1/8 cup brandy
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