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Onion & Goats' Cheese Fritters with Marinated Red Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the fritters
300ml/10fl oz vegetable oil, for deep frying
150g/5½oz goats' cheese, sliced into a round
1 red onion, peeled and sliced into a round
4 tbsp self-raising flour
salt and freshly ground black pepper
carbonated mineral water

For the marinated red cabbage
½ red cabbage, finely chopped
1 tbsp balsamic vinegar
1 handful fresh parsley, chopped
1 garlic clove, chopped
1 tbsp olive oil
2 tbsp red wine
1 tsp calvados
salt and freshly ground black pepper

Cooking Instructions

  1. For the fritters, pour the vegetable oil into a large heavy-bottomed saucepan or deep-fat fryer and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  2. Place a slice of the goats' cheese on top of a slice of onion and then place another slice of onion on top of the cheese. Press together well to secure the stack. Repeat this process with the rest of the goats' cheese and onion slices, until you have two stacks.
  3. Sift the flour into a large bowl. Add the salt and freshly ground black pepper and gradually whisk in the fizzy water until the mixture has become a smooth batter the consistency of double cream. Leave to rest for five minutes.
  4. Dip the goats' cheese and onion stacks into the batter and shake off the excess batter. Add to the hot oil and cook for six minutes, or until golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.
  5. For the marinated red cabbage, place all of the cabbage ingredients into a large, clean bowl and if possible leave overnight, or for at least fifteen minutes, to marinate.
  6. To serve, place a small pile of the marinated cabbage onto two clean plates and place a goats' cheese and onion fritter on top of each pile. 

Lemon and Jerusalem Artichoke Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle

Method

  1. Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
  2. Place into a food processor and blend until smooth.
  3. To serve, pour into bowls and drizzle with a little olive oil.

Leek, Potato and Mustard Crumble

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 lb mashed potatoes
3 oz butter
1 large onion, sliced
4 fl oz stock (chicken or vegetable)
1lb leeks, split and sliced
Flour and milk for the white sauce

For the crumble:
3 handfuls of breadcrumbs (slightly stale bread is perfect use a food processor or a grater)
2 oz melted butter
1 small onion, or half a large one chopped finely
1tsp chopped parsley
1 tsp chopped tarragon (can be omitted but really does add to the flavour)
1 tsp wholegrain mustard
Salt and pepper

Cooking Instructions

Serves 4-6
Preheat the oven to 200C / Gas Reg 6
First boil the potatoes, in salted water, in their skins. When tender, peel and then mash the potatoes, adding butter, milk and seasoning to taste. Line the bottom of an ovenproof dish with the mash.

Melt butter and cook onions for 3 minutes, until soft. Add the stock and bring to the boil. Add leeks and simmer for 1 minute. With a slotted spoon, remove the cooked leeks and onions, layering them on top of the mash. The cooking liquid will be left in the pan increase the heat and boil until it has reduced by two thirds. Reduce heat, and make a white sauce with this liquid, by adding a tablespoon or more of plain flour, cook for two minutes, then add milk, boiling the sauce until it reaches your preferred consistency. Cover the leeks, onions and potatoes with the sauce.

To make the crumble, cook the onions in the butter for 2 minutes. Cool slightly, and mix in the breadcrumbs, chopped herbs and mustard. You may not need all the butter the mixture should be free flowing, but hold when pressed together. Season with pepper and salt, and sprinkle over the top of the leeks. Cook for 10 minutes, or until the top is golden brown.

Herbed Kohlrabi

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1lb (450g) kohlrabi (kohl rabi); peeled and cubed
1tbsp butter
2tsp dijon mustard
1tbsp snipped fresh parsley
1/2 tsp dried crushed savory (or other similar herb)

Cooking Instructions

Serves 4
Cook the khol rabi in enough boiling water to cover a medium saucepan (with a lid or cover on) for 10 minutes or until crisp and tender. Drain well and add the remaining ingredients. Cook and stir over a low heat until the khol rabi is coated. Enjoy as part of a meal as a replacement for greens.

Celeriac Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

¼ celeriac, peeled and sliced
small handful of fresh herbs, including parsley, chervil and chives
120ml/4fl oz double cream
120ml/4fl oz hot vegetable stock
For the yoghurt
55g/2oz Greek yoghurt
1 garlic clove, peeled and crushed
1 tbsp fresh mint, chopped

Cooking Instructions

  1. Bring a medium pan of water to the boil and cook the celeriac for 8-10 minutes, or until tender.
  2. Drain the celeriac and transfer to a food processor. Pulse the celeriac with the fresh herbs and cream to form a smooth liquid/purée.
  3. Pour in the hot vegetable stock to the blender and blend again until smooth and creamy.
  4. Return the soup to the pan and re-heat for a few minutes.
  5. Ladle the soup into a bowl to serve.
  6. Place the yoghurt, garlic and mint into a small bowl and mix together until combined.
  7. Serve a spoonful of the yoghurt on top of the soup.

Creamed Tagliatelle with Kale & Broad Beans

Tuesday, June 7, 2011 at 10:31AM
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Ingredients

  • 3 cloves garlic

  • 200ml/7fl oz double cream

  • handful fresh kale, chopped

  • 2 tbsp white wine

  • handful fresh parsley, chopped

  • handful fresh chives, chopped

  • handful fresh chervil, chopped

  • salt and freshly ground black pepper

  • 100g/3½oz green tagliatelle

  • 3 tbsp broad beans, out of their pods, inner membrane removed, blanched

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.

  3. Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.

  4. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.

  5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.

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