New Classics: Inspiring and delicious recipes to transform your home cooking. Marcus Wareing
Чтение книги онлайн.

Читать онлайн книгу New Classics: Inspiring and delicious recipes to transform your home cooking - Marcus Wareing страница 7

Название: New Classics: Inspiring and delicious recipes to transform your home cooking

Автор: Marcus Wareing

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008242756

isbn:

СКАЧАТЬ the artichokes on a large serving platter, using all of the roasting juices too. Top with the confit lemon and the walnut dressing.

      This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.

      Serves: 4

      Preparation time: 20 minutes, plus 1 hour chilling

      Cooking time: around 40 minutes

      2 tbsp vegetable oil, plus extra for greasing

      1 onion, sliced

      2 bay leaves

      ½ tsp table salt

      800ml–1 litre Vegetable Stock

      1 leek, finely sliced (white part only)

      1 broccoli head, finely chopped

      100g baby spinach leaves

      1 tbsp finely chopped tarragon

      1 tbsp finely chopped flat-leaf parsley

      extra virgin olive oil, for drizzling

      sea salt and freshly ground black pepper

      FOR THE RICOTTA DUMPLINGS

      240g ricotta cheese

      grated zest of ½ lemon

      4 tbsp semolina

      To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.

      Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.

      While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)

      Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.

      Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.

image

      I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.

      Serves: 4

      Preparation time: 20 minutes

      Cooking time: around 30 minutes

      25g butter

      1 celeriac (around 500g), peeled and cut into 1.5cm chunks

      1 onion, sliced

      ½ tsp table salt

      2 bay leaves

      2 Granny Smith apples, 1 peeled and diced

      600ml Vegetable Stock

      300ml milk

      1 tbsp toasted sesame oil

      sea salt and freshly ground black pepper

      FOR THE SMOKED CRÈME FRAÎCHE

      1 × quantity of Smoke Mix, using 1 tbsp black tea leaves

      100g crème fraîche

      Melt the butter in a large saucepan over medium heat. When hot, add the celeriac, onion, table salt and bay leaves and cook for 7–10 minutes, until soft but not browned. Add the diced apple and vegetable stock and simmer gently for 20 minutes. Add the milk then remove the pan from the heat, remove the bay leaves and blend in a blender until smooth. Pass through a fine sieve into a clean saucepan and season with sea salt and pepper to taste.

      Smoke the crème fraîche according to the method here, spreading it as thinly as possible in a foil dish and putting the dish on the smoking rack. Once smoked, remove the tray and set aside for 10 minutes. Remove the foil then scrape the crème fraîche into a bowl and whisk to evenly distribute the smokiness. Season with a little sea salt.

      To serve, finely julienne the remaining apple, with the skin on, and mix it in a bowl with the sesame oil, seasoning it with sea salt and pepper to taste.

      Serve the soup in bowls, topped with a good dollop of the smoked crème fraîche and the julienned apple.

      Think of a hot summer’s day when it comes to this soup. It really does hit the spot, and being vegan and gluten-free, it is a good recipe to make if you are having guests over who may have food intolerances. The cobs of corn have a sweet flavour, too, so do not throw them away. Use them to flavour soups and stocks.

      Serves: 4

      Preparation time: 15 minutes

      Cooking time: 40 minutes, plus chilling

      3 tbsp vegetable oil

      4 cobs of corn, kernels sliced off and husks retained

      800ml Vegetable Stock

      ½ tsp table salt

      100ml coconut milk

      sea salt and freshly ground black pepper

      FOR THE AVOCADO SALSA

      1 СКАЧАТЬ