Steak and Kidney Pudding - Recipes from sophie Grigson
Steak and Kidney Pudding - Recipes from sophie Grigson
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Added: 1412 days ago
Views: 373
A summer version of a Christmas fruit cake, with tropical fruit and a lighter density. sophi...
A summer version of a Christmas fruit cake, with tropical fruit and a lighter density. sophie Grigson shares her recipe in this easy to follow video guide.
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Added: 1427 days ago
Views: 477
sophie DAHL THE ENGLISH ROSE KITCHEN Bubble and squeak cakes with a fried egg and r...
sophie DAHL THE ENGLISH ROSE KITCHEN Bubble and squeak cakes with a fried egg and red onion gravy & Perfect chocolate sauce sophiedahl.com www.amazon.co.uk Ingredients For the bubble and squeak cakes 1 carrot, peeled and chopped 1 parsnip, peeled and chopped 1 potato, peeled, chopped ¼ celeriac, peeled and chopped ¼ Savoy cabbage, sliced Handful kale, sliced 30g/1oz butter ¼ leek, sliced Salt and freshly ground black pepper For the gravy 1 tbsp olive oil 1 tbsp plain flour 1 red onion, peeled and sliced Large splash red wine 2 sprigs fresh thyme 500ml/17fl oz vegetable stock 1 tsp aged balsamic vinegar Salt and freshly ground black pepper To serve Knob of butter 2 large free-range eggs Salt and freshly ground black pepper Preparation method For the bubble and squeak cakes, place the carrot, parsnip, potato, celeriac, cabbage and kale in a large pan of salted boiling water, and cook until very soft, about 20-25 minutes. Drain, and return to the pan. Roughly mash the vegetables together. Heat half the butter in a frying pan and soften the leek for 4-5 minutes. Mix into the mashed vegetables and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 4, and shape into patties with your hands. Refrigerate for 30-45 minutes while you make the gravy. For the gravy, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 minutes, or until softened and caramelised. Stir in the flour, and cook for a minute. Pour in the red wine and ...
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Added: 420 days ago
Views: 181
sophie DAHL The English Rose Kitchen Roasted tomato and thyme soup with double bake...
sophie DAHL The English Rose Kitchen Roasted tomato and thyme soup with double baked cheese and chive potatoes sophiedahl.com www.amazon.co.uk Ingredients For the potatoes 4 baking potatoes knob of butter 2 tbsp crème fraîche small bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beaten sea salt and freshly ground black pepper For the soup 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quartered few sprigs fresh thyme 1 tbsp golden caster sugar sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional) 100ml/3½fl oz single cream (optional) few drops Worcestershire sauce (optional) few drops balsamic vinegar (optional) Preparation method Preheat the oven to 190C/375F/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream ...
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Added: 420 days ago
Views: 161
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sophie DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & To...
sophie DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & Tom Kha soup sophiedahl.com www.amazon.co.uk Soul-soothing chicken soup Ingredients For the chicken 1.8kg/4lb free-range chicken 1 lemon Knob of butter 1 tbsp olive oil Sea salt and freshly ground black pepper For the soup 2 tbsp olive oil 2 onions, peeled, roughly chopped 2 garlic cloves, peeled, finely chopped 2 leeks, sliced 2 litres/3½ pints vegetable or chicken stock 2 carrots, roughly chopped 2 stalks celery, roughly chopped 3-4 bay leaves Small bunch flat-leaf parsley Large splash white wine To finish the soup and serve 1 tbsp olive oil 2 celery sticks, trimmed, finely chopped 1 large carrot, peeled, finely chopped 1 leek, sliced 2 large handfuls freshly shelled peas Small bunch fresh tarragon, finely chopped Small bunch fresh flat-leaf parsley, finely chopped Handful fresh parmesan, finely grated Small sourdough loaf, torn into pieces Preparation method Preheat the oven to 180C/350F/Gas 4. For the chicken, stuff the cavity with the whole lemon and place in a roasting tin. Rub the skin with the butter and olive oil. Season, to taste, with salt and freshly ground black pepper, and roast for 1½-2 hours, or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove from the oven and set aside in the tin. For the soup, heat the oil in a large saucepan, big enough to fit the whole chicken and liquid in. Gently fry the red onion and garlic for 4-5 ...
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Added: 296 days ago
Views: 63
sophie DAHL Sea trout with a goats' cheese, almond and herb stuffing , Oyster dress...
sophie DAHL Sea trout with a goats' cheese, almond and herb stuffing , Oyster dressing & Wild rice risotto sophiedahl.com www.amazon.co.uk Sea trout with a goats' cheese, almond and herb stuffing Ingredients 1 whole sea trout, filleted, skin-on and pin-boned 1 handful fresh flatleaf parsley, leaves only 1 handful fresh basil leaves 1 garlic clove, peeled 85g/3oz blanched almonds 6 anchovy fillets in oil 150g/5½ soft goats' cream cheese 1 lemon, zest and juice 300g/10½oz cherry tomatoes on the vine 2 tbsp olive oil Preparation method Preheat the oven to 200C/400F/Gas 6. Lay five pieces of cooks' string side by side at intervals in a large roasting tin. Each piece of string must be long enough to reach around both fillets. Lay one fillet across the lengths of string, skin-side down. Blend the parsley, basil, garlic, almonds and anchovies in a food processor until roughly chopped. Add the goats' cheese, lemon zest and the juice of half a lemon, and blend until well combined. Technique: Zesting citrus fruit Watch technique 1:02 mins Spread the stuffing mixture evenly onto the flesh side of the fish. Lay the other trout fillet on top, skin-side up, and tie the ends of the pieces of string together to hold the stuffing inside. Place the tomatoes around the fish and drizzle with the oil. Roast for 14-16 minutes, or until the fish is cooked through and the skin is golden-brown and crisp. Remove from the oven and allow to cool slightly. Slice into six pieces, leaving the string on ...
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Added: 295 days ago
Views: 35
sophie DAHL Calamari salad with chargrilled peppers, red chicory and herby lime dre...
sophie DAHL Calamari salad with chargrilled peppers, red chicory and herby lime dressing & sophie's dhal with lemon and saffron spiced rice sophiedahl.com www.amazon.co.uk Calamari salad with chargrilled peppers, red chicory and herby lime dressing Ingredients For the salad 1 large red pepper, seeds removed, thickly sliced 1 large yellow pepper, seeds removed, thickly sliced 1 tbsp extra virgin olive oil salt and freshly ground black pepper 200g/7oz baby squid, cleaned, cut into rings, tentacles left whole 2 heads red chicory, shredded For the dressing 4 tbsp olive oil 1 lime, juice only ½ garlic clove, peeled, finely chopped bunch fresh coriander, leaves only small bunch fresh basil, roughly chopped salt and freshly ground black pepper Preparation method For the salad, heat a griddle pan until smoking hot, and chargrill the peppers for 5-7 minutes, or until scorched in places. Remove from the pan to a plate and allow to cool slightly before slicing into thinner strips. Heat the oil in a frying pan over a high heat, season the squid with salt and freshly ground black pepper, to taste, and fry the squid for 2-3 minutes, or until light golden-brown. For the dressing, place all the dressing ingredients in a bowl, whisking well to combine. To serve, place the squid, chicory, and peppers into a large bowl, and drizzle over the dressing. Season, to taste, with salt and freshly ground black pepper. Divide between 2 serving plates and serve immediately. sophie's dhal with lemon ...
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Added: 295 days ago
Views: 46
sophie DAHL THE ENGLISH ROSE KITCHEN Scallops with a garlic and chilli marinade ser...
sophie DAHL THE ENGLISH ROSE KITCHEN Scallops with a garlic and chilli marinade served with crushed minty peas & Rhubarb and Rosewater Eton Mess sophiedahl.com www.amazon.co.uk Ingredients For the minty peas 6 handfuls fresh peas small bunch fresh mint leaves, chopped small bunch fresh sorrel leaves, chopped 2 tbsp crème fraîche 1 tbsp extra virgin olive oil 1 lemon, zest only sea salt and freshly ground black pepper For the scallops 2 large garlic cloves, peeled, crushed 1 large red chilli, seeds removed, finely chopped small handful fresh flat-leaf parsley, roughly chopped 1 lemon, zest and juice 1-2 tbsp extra virgin olive oil splash white wine 8-10 fresh scallops, cleaned, shells reserved and cleaned To serve 1 lemon, cut into wedges 2 slices sourdough bread Preparation method For the minty peas, bring a lidded pan of water to the boil and cook the peas for 2-3 minutes. Drain, transfer to a food processor, add the mint, sorrel and pulse to a chunky purée. Add the crème fraîche and olive oil, and pulse again. Stir in the lemon zest, and season, to taste, with salt and freshly ground black pepper. Transfer the peas back to the pan, cover with a lid and keep warm. Technique: Zesting citrus fruit Zesting citrus fruitWatch technique1:02 minsZesting citrus fruitWatch technique1:02 mins Meanwhile, for the scallops, preheat the barbeque or a griddle pan. Make the marinade by mixing together the garlic, chilli, parsley, lemon juice and zest, olive oil and a splash of white ...
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Added: 420 days ago
Views: 149
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