Cream of Mushroom Soup Recipe

Cream of Mushroom Soup (Serves 4)

A velvety, earthy soup- which can be made even more luxurious by adding a swirl of truffle oil...

Ingredients: 50g Salted Butter
                          300g Mushrooms
                          1 Onion
                          4 Cloves of Garlic
                          4 Sprigs of Thyme
                          500ml Chicken/Vegetable Stock
                          100ml Double Cream

Method: 

1. In a medium sized pan, sweat the onions and garlic in the butter for 10 minutes on a medium heat until the onions have softened.

2. Than add the mushrooms and thyme, cooking on a high heat for a further 3 minutes. 

3. Add the stock, cook for 5 more minutes. Take of the heat, and stir in the double cream.

4. Season to taste with salt and ground black pepper, before blitzing in a food processor until smooth. If the soup is still not at the desired consistency, pass through a fine sieve or shinois.

5. Serve immediately.
                          

Chicken & Chickpea Curry Recipe

Chicken, Mushroom & Chickpea Curry (Serves 4)

An aromatic and earthy curry, with a large depth of flavour... 

Ingredients:   500g Chicken Breast (Diced)
                           1 Onion (Peeled & Finely Sliced)
                           1-2 Red Chilli(s) (Finely Sliced)
                           1 Tablespoon Garam Masala
                           1 Teaspoon Ground Turmeric
                           1 Teaspoon Ground Cumin
                           1 Teaspoon Ground Coriander
                           6 Cardamom Pods (Crushed & Tied in Muslin)
                           Thumb-Sized Piece of Ginger (Peeled & Finely Sliced)
                           4 Cloves of Garlic (Peeled & Finely Sliced)
                           100g Mushrooms (Sliced)
                           150g Passata
                           400ml Chicken Stock
                           400g Canned Chickpeas (Drained)

Method:

1. In a large casserole pan, sweat the onions, garlic, ginger, mushrooms and chilli(s) on a medium heat for 5-10 minutes until the onion has softened.

2. Add all your spices and cook for a further 1 minute before adding your diced chicken breast.

3. Once the chicken is evenly cooked (after 3-4 minutes), add the passata and chicken stock. Bring to a simmer and turn down the hob to a low heat.

4. Cook for a further 20 minutes before adding the drained chickpeas. 

5. After another 25 minutes of cooking, season to taste with salt and ground black pepper. Discard the cardamom pods and serve immediately.

Dauphinoise Potatoes Recipe

Dauphinoise Potatoes (Serves 4)

A wonderful potato dish, can be perfectly partnered with beef, lamb or game...

Ingredients:   350ml Double Cream
                           8 Sprigs of Thyme
                           4 Cloves of Garlic
                           30g Salted Butter (Diced)
                           700g Potatoes (Peeled & Sliced 2mm Thick)

Method:

1. Preheat the oven to 160 degrees Celsius.

2. In a baking dish, layer and overlap the potatoes seasoning each layer as you go until 1cm from the top of the dish.

3. In a measuring jug, pour the cream and grate the garlic into the cream. Add the thyme leaves and mix thoroughly.

4. Pour over the potatoes until the cream is just below the top layer of potatoes and distribute the butter evenly over the top of the potatoes.

5. Place in the oven for 1 hour or until the potatoes are fully cooked through.

6. Serve immediately.

Lime & Dark Chocolate Cheesecake Recipe

Lime & Dark Chocolate Cheesecake 

An interesting and unusual flavour combination, tastes wonderful in a cheesecake...

Ingredients: 600g Cream Cheese
                          400g Tin of Condensed Milk
                          5 Limes (Zest & Juice)
                          200g Digestive Biscuits
                          100g Dark Chocolate Chips
                          50g Unsalted Butter
                          3 Leaves of Gelatine (Soaked in Cold Water)

Method: 

1. Line a 9" springform tin with butter, before covering with greaseproof paper on the bottom and around the sides.

2. For the base, blitz the biscuits, dark chocolate chips and butter in a food processor. Once the mixture comes together, turn it out into the tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.

3. For the filling in a stand mixer, use the paddle to mix the cream cheese, condensed milk and lime zest. 

4. In a small saucepan melt the gelatine with the lime juice, once fully melted pour gradually into your cheesecake mix. Mix it thoroughly to ensure all the ingredients are incorporated.

5. Spoon your mixture into the top of the cake mould and smooth out. Place in the fridge overnight to set and serve.

Rhubarb & Orange Jam Recipe

Rhubarb & Orange Jam Recipe

A sharp, but sweet alternative to more traditional jams...

Ingredients:    1kg Rhubarb (Roughly Chopped)
                           1kg Jam Sugar
                           2 Oranges (Zest & Juice)
                           70g Candied Ginger (Finely Chopped)

Method:

1. In a large saucepan place the rhubarb, sugar,  candied ginger, orange zest and juice. Place on a low to medium heat, until the sugar has dissolved.

2. Increase the heat and boil for 10-15 minutes, skimming the mix as you go. Once the jam mix reaches 105 degrees Celsius on the sugar thermometer, take off the heat and let it cool for 15-20 minutes before storing in sterilised jars and sealing tightly.

3. The jam will keep for 6 months, if stored in a cool dark place.

Sun-Dried Tomato Hummus Recipe

Sun-Dried Tomato Hummus 

An easy dip recipe, brilliant for snacking...

Ingredients: 400g Canned Chickpeas (Drained)
                          150ml Tahini Paste
                          75ml Olive Oil
                          4 Cloves of Garlic
                          100g Sun-Dried Tomatoes
                          1 Lemon (Juice Only)

Method: 

1. In a food processor add all the ingredients and blitz until smooth.

2. Season to taste with salt and ground black pepper.

3. Serve with flatbreads, pitta breads or as part of a mezze platter. 

Tropical Eton Mess Recipe

Tropical Eton Mess (Serves 6)

An exotic twist, on a Great British Classic...

Ingredients: 4 Egg Whites
                          200g Caster Sugar
                          1 Vanilla Pod (Seeds Scraped Out)
                          400ml Double Cream
                          Icing Sugar (To Taste)
                          1 Papaya (Peeled, Seeds Removed & Diced)

                          1 Mango (Peeled, Stone Removed & Diced)

                          1 Pineapple (Peeled and Diced)

                          2 Passion Fruits (Halved & Flesh/Seeds Scraped Out)

                          4 Kiwi Fruits (Peeled & Diced)

Method: 

1. Preheat the oven at 150 degrees Celsius.

2. In a stand mixer or using an electric whisk, whisk the egg whites in a clean mixing bowl on a slow speed for 2 minutes. Once at a bubbly consistency, turn up to a medium speed for a further minute and finally to a high speed for a further 2 minutes.

2. Once the meringue starts to form soft peaks gradually add the sugar until the forms stiff, glossy peaks.

3. Spoon onto a lined baking tray with non-stick greaseproof paper and place in the oven, immediately turning the heat down to 140 degrees Celsius. Bake for 2-3 hours until crisp on the outside, but uncoloured. Turn the oven off, and leave the meringues in the oven until it is completely cold.

4. Once the meringue is cool, break into small chunks and keep aside in an airtight container. 

5. For the Chantilly cream, whisk the cream and vanilla seeds at a medium to high setting on your electric whisk. Add the icing sugar gradually to taste and stop whisking once the cream forms soft peaks.

6. To assemble the dessert, add all the diced fruit to a large serving bowl, and combine with equal amounts of meringue and cream.

7. Serve immediately- if there is meringue leftover, store in an airtight container and consume within 1 month.