Wild Mushroom Soup Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

1/2 lemon

14 oz/400g mixed fresh wild mushrooms, cleaned

7 oz/200g button mushrooms, minced

3 shallots minced

½ stick /50g butter

3 ½ fl oz/100ml white wine

18 fl oz/500ml vegetable stock

1 clove of garlic, crushed

Salt and pepper

7 fl oz/200ml heavy cream or crême fraiche

Preparation:

Squeeze the lemon over the mushrooms.

Melt the butter in a deep saucepan, add the minced shallot and cook gently until translucent, approx 4 – 5 mins.

Add the mushrooms, cover the pan and cook gently for 10 minutes until the mushrooms have given up all their juices.

Add the wine, the stock and the garlic clove. Season lightly with a little salt and pepper. Boil gently for 10 minutes.

Add the cream and cook for a further 10 minutes. Adjust the seasoning and serve in warmed bowls.

This soup can be made in advance and allowed to cool before covering and storing in the refrigerator. 

To freeze, prepare the soup until the addition of the cream, allow to cool, remove the garlic and freeze. Finish with cream when required. 

Note: If fresh wild mushrooms are not available use dried. [bk] To prepare; rinse the dried mushrooms in fast running cold water, then soak in warm water for 20 minutes. Proceed as for fresh mushrooms, reserve the soaking water and add to the stock for extra flavour. 

Serving suggestion: Serve with warm brioche rolls.

Mousse de mango

Ingredientes:

2 Sobres de grenetina (21 gramos).
1/2 Taza de agua fría.
2 Tazas de mango( cortados en cubitos).
2 Tazas de yoghurt natural.
1/2 Taza de azúcar.

Preparación:

Primero vamos a hidratar la grenetina en 1/2 taza de agua fría por 10 minutos.
Después calentamos la grenetina ligeramente y colamos.
Enseguida vamos a licuar los mangos con el yoghurt, el azúcar y la grenetina.
Colocamos la preparación en un copas individuales.
Refrigeramos hasta que cuaje.

Scottish Cullen Skink

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1 ¼ pints/700 ml milk

½ cup/ small handful flat leaf parsley

1 bay leaf

1lb /450g undyed, smoked haddock fillet

½ stick/55g butter

1 medium onion, finely chopped

8oz/ 250g mashed potato, leftover or cooked fresh

Salt and pepper

Preparation:

Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.

Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.

Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.

Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.

Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.

Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.

Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.

Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.

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Cream of Asparagus Soup with Poached Egg Recipe

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 bundles green or white asparagus, trimmed
• 1 leek, washed and trimmed
• ½ stick/50g Butter
• 1 pint/400ml vegetable (or chicken stock for a non vegetarian soup)
• 1 tbsp heavy cream
• 1 tbsp olive oil
• 4 medium eggs, poached

Preparation:

• Cut the asparagus into 1"/3cm lengths. Reserve the tips and set aside.
• Halve the leek lengthwise and cut into ½"/1 cm pieces.
• Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften. Add the stock and bring to the boil. Simmer for 10 minutes, until the asparagus is soft and cooked through.
• Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
• Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan. Griddle the asparagus for 2 minutes. Serve the soup in warmed soup bowls if eating warm, or leave to cool if wanting to serve cold. Top each bowl with a lightly poached egg and some asparagus tips.

Hot Tips
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when the eggs are required they can be dropped back into boiling water.

Colcannon Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1lb 6oz/675g potatoes, peeled and quartered
• 4oz/100g curly kale, chopped (or Spring cabbage if kale not available))
• 1/2 cup scallions/spring onions, roughly chopped
• 1/4 cup scallions/spring onions, finely chopped
• 1 stick/100g butter
• salt and pepper

Preparation:

• Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
• Blanch the curly kale in boiling water for one minute. Drain and reserve.
• Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/spring onions to the drained kale and pulse in a blender for 10 seconds.
• Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
• Finally, add the finely chopped scallions/spring onions and season to taste.

Broccoli and Mustard Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 50g / 2oz unsalted butter
• 1 medium red onion, finely chopped
• 1 large clove garlic, finely chopped
• ½ tsp dry English mustard powder
• 1 medium cauliflower
• 1 small head broccoli
• 1 liter/ 2 pints vegetable stock
• 1 large potato, peeled and cubed
• 1 tbsp wholegrain mustard.
• 50ml / 4 tbsp crème fraiche
• Sea salt and black pepper
• TO SERVE
• Bread croutons (see note below)
• 200g/8 oz mature cheddar cheese, coarsely grated

Preparation:

In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Stir in the mustard powder.

Meanwhile, remove the leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onion, and cover with vegetable stock. Add the potato and bring to the boil, then simmer for 15 minutes or until the potato is cooked.

Purée the soup in a food processor, return to the pan, adding the mustard and crème fraiche. Bring back to the boil, reduce the heat and simmer for 5 minutes. Season to taste with sea salt and black pepper.

To serve, place 50g/ 2 oz of grated cheese in the centre of a warmed soup bowl. Surround with the soup and top with croutons.

Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of both. Cut into cubes and spread on a baking sheet in a single layer. Bake in a hot oven, 180°/350°F/GAS 4

Bubble and Squeak Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 4 tbsp butter
• ½ cup onion, finely chopped
• Leftover mashed potato
• Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
• Salt and freshly ground black pepper
• Fried bacon pieces (optional)

Preparation:

• In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft.
• Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 mins turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
• Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
• Serve.

An alternative is to mix the potato and vegetables and form into small patties then fry as above.

Bubble and squeak makes a lovely lunch with a fried egg on top.

Blue Cheese and Pear Tart Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 220g/8oz ready-rolled puff pastry
• 110g / 4oz British or Irish crumbly blue cheese (use Cheddar if you don't like blue cheese)
• 25g / 1 oz walnuts, lightly crushed
• 2 ripe pears, peeled, cored, sliced
• 25g/ 4 oz melted butter
• Salt and pepper

Preparation:

• Preheat the oven to 180°C/350°F/gas mark 4
• Line a 4 X 10cm (4") tart dishes with the pastry. Lightly prick the surface with a fork.
• Crumble the cheese and divide between the four dishes. Cover with a thin layer of the crushed walnuts.
• Arrange the pear slices decoratively on the walnuts.
• Brush the pears with the melted butter and bake in the oven for approx 12 minutes, or until the pastry is golden and well risen.
• Serve with whole walnuts and a green salad.

Asian Spiced Turkey Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• FOR THE DRESSING
• Juice of 1 clementine
• Juice of 1 lime
• 1 pomegranate, halved
• ½ red onion, peeled and coarsely grated
• Extra virgin olive oil
• 2 tbsp dark soy sauce
• 2 tsp toasted sesame oil
• Thumb-sized piece of fresh ginger, peeled and coarsely grated
• ¼ tsp fresh red chilli, deseeded and finely chopped
• FOR THE SALAD
• 2 cups cooked, turkey meat, shredded
• 4oz/100g of cashew nuts
• 4 oz/100g dried cranberries
• 2 teaspoons ground five-spice
• ½ cup/ small handful fresh mint leaves
• ½ cup/ small handful fresh cilantro/coriander leaves
• 4 large handfuls of mixed salad leaves such as chicory, rocket, spinach,
• 1 tbsp clear honey

Preparation:

Serves 6 as a starter, 4 as a main course

Make the dressing.

• In a large bowl mix the clementine and lime juice. Take one half of the pomegranate and squeeze through your hands to catch any seeds and pith into the bowl add the grated onion and then measure the amount of juice in the bowl.
• Add 3 times of extra virgin olive oil to juice. Add the soy sauce and sesame oil. Add the grated ginger and chilli. Cover and leave to one side.

Make the salad.

• Heat a large frying pan on the stove; add the turkey, cashew nuts, cranberries and spice powder. Stir well, lower the heat and leave to infuse for 15 minutes, stirring from time to time.
• Turn up the heat under the turkey. Add the honey and stir well. Cook for 5 mins stirring constantly. If serving cold leave the turkey to cool otherwise add the turkey to the salad.
• Place the salad leaves in a large bowl, add the mint and coriander and mix together. Drizzle the dressing over the leaves and stir well to make sure all the leaves are coated with the dressing. Add the turkey.

To finish:
Take the remaining ½ pomegranate, hold over the salad and remove the fruit by tapping the skin with the back of a spoon. Mix again and serv

CHICKEN AND BEAN SALAD RECIPE

The ingredients for chicken and bean salad are:

• 1 can cannellini beans
• 2 cups cooked chicken, shredded
• 1 tablespoon soy sauce
• 1/4 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 1/4 cup green onions, sliced
• 1/3 cup Miracle Whip Salad Dressing
• 1/2 red onion, sliced thinly
• 1 teaspoon freshly grated ginger
• 2 teaspoons rice vinegar
• 1/8 teaspoon cayenne pepper (pinch) and
• lettuce leaves

Procedure:

Mix chicken, onions and beans in a bowl. In a small bowl, you need to blend ginger, vinegar, mustard, mayonnaise, garlic, and soy sauce. Mix with chicken mixture and serve the dish with lettuce leaves.

VOODOO CHICKEN SALAD

The ingredients for Voodoo Chicken Salad are:

Voodoo Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chili paste
• 1 tablespoon crushed red pepper
• 1/3 cup real mayonnaise
• 3/4 cup sesame or extra virgin olive oil
• 1/2 cup white wine vinegar
• 1/4 cup soy sauce
• 3/4 cups sugar
• 2 tablespoons garlic, peeled
• 2 tablespoons ginger, peeled

Chicken Salad:

• 2 halved, grilled chicken breasts, cubed, skin removed
• 2 tablespoons Feta cheese (optional)
• salt and pepper, to taste and
• paprika

Procedure:
Place all the ingredients into the bowl of a blender or food processor and process until smooth. You can serve over cubed just-grilled chicken breast which has been arranged over crisp lettuce sprinkled with crumbled Feta cheese. You can dress up the dish with halved cherry tomatoes or vine-ripened tomato wedges. You can sprinkle with paprika for a color accent.

CHICKEN FETTUCCINE

The ingredients for chicken fettuccine are:

• 2 lbs boneless, skinless chicken breast
• 1 stick butter
• 1/3 cup Parmesan cheese
• 1/4 cup green onions, chopped
• 1 cup half and half or cream
• 1 T lemon juice
• 2 cloves garlic, minced

Procedure:

First you need to melt the butter in a skillet. Then sauté the chicken. When the chicken begins to change color, garlic and green onions need to be added. All the remaining ingredients except lemon juice need to be added. Cover and cook till the mixture begins to thicken, and the chicken gets tender. You can serve over fettuccine. If you want you can sprinkle lemon juice and Parmesan cheese.