As we are presently going through a cold snap, what a perfect time for a hearty soup. Entree: Tick.
As we are presently going through a cold snap, what a perfect time for a Roast n veg. Mains : Tick.
As we are presently going through a cold snap, what a perfect time for a hot pudding. Dessert: Tick.
Bubble and Squeak Soup.
30g unsalted butter
2 tbsp olive oil
1 onion, chopped
1 leek, white part only,
thinly sliced
2 garlic cloves, chopped
1 litre (4 cups) good-quality
chicken stock
2 potatoes, chopped
300g brussels sprouts,
thinly sliced
¼ tsp ground nutmeg
½ cup (125ml) pure (thin) cream,
plus extra to serve
6 bacon rashers
Croutons, to serve
1. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir.
2. Meanwhile, heat remaining 1 tbsp oil in a frying pan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.
3. Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and brussels sprouts leaves, if desired, then season and serve immediately.
Roast Beef with Yorkshire Pudding and Ale Gravy
4-rib beef roast with top flap (about 1.5kg), bones trimmed
1 onion, thickly sliced
Olive oil, to brush
1 1/2 teaspoons plain flour
YORKSHIRE PUDDINGS
1 cup plain flour
2 eggs
1/2 cup milk
2 tablespoons melted fat from the beef
1.5 cups beef stock
1.5 cups mild English light ale
2 tbs redcurrant jelly
2 tbs plain flour
Preheat oven to 230C. Calculate the beef cooking time by allowing 30 minutes to brown, then 10 minutes per 500g for very rare, 12 minutes for medium and 20 minutes for well done. Put the onion slices in the centre of a baking tray.
Rub the beef with oil and season with 1/2 teaspoon salt and pepper. Place the onion in a roasting pan and sit the beef on top, then roast on the middle rack of the oven for 30 minutes to brown the meat well. Reduce heat to 160C. Continue to roast for the calculated cooking times (1 hour 20 minutes for very rare for a 4kg 4-rib beef roast).
Remove beef from the oven. Lift on to a board, loosely cover with foil and rest for 30 minutes.
To make the Yorkshire puddings: Place the flour and 1 teaspoon salt in the bowl of a food processor and whiz a few times. Add eggs, milk and 100ml water and process until smooth. Set aside for 30 minutes. While the beef is resting, turn the oven up to 220C.
Divide the fat between 8 muffin tins. Place tins in the oven for 5 minutes, then carefully remove and quickly pour in the batter.
Bake for about 20-25 minutes until puffed and golden. Serve immediately. Meanwhile, place the roasting pan on the stove over medium heat.
If the onion isn’t already caramelised, cook for a further 2-3 minutes until caramelised. Sprinkle in the flour, stir well, then add beer, stock, jelly and any beef resting juices. Scrape base of the pan with a wooden spoon to release cooking juices. Stirring, for 4-5 minutes until reduced to a well flavoured gravy. Strain into a clean saucepan. Uncover the beef and pour any juices into the gravy.
Preheat oven to 230C. Calculate the beef cooking time by allowing 30 minutes to brown, then 10 minutes per 500g for very rare, 12 minutes for medium and 20 minutes for well done. Put the onion slices in the centre of a baking tray.
Rub the beef with oil and season with 1/2 teaspoon salt and pepper. Place the onion in a roasting pan and sit the beef on top, then roast on the middle rack of the oven for 30 minutes to brown the meat well. Reduce heat to 160C. Continue to roast for the calculated cooking times (1 hour 20 minutes for very rare for a 4kg 4-rib beef roast).
Remove beef from the oven. Lift on to a board, loosely cover with foil and rest for 30 minutes.
To make the Yorkshire puddings: Place the flour and 1 teaspoon salt in the bowl of a food processor and whiz a few times. Add eggs, milk and 100ml water and process until smooth. Set aside for 30 minutes. While the beef is resting, turn the oven up to 220C.
Divide the fat between 8 muffin tins. Place tins in the oven for 5 minutes, then carefully remove and quickly pour in the batter.
Bake for about 20-25 minutes until puffed and golden. Serve immediately. Meanwhile, place the roasting pan on the stove over medium heat.
If the onion isn’t already caramelised, cook for a further 2-3 minutes until caramelised. Sprinkle in the flour, stir well, then add beer, stock, jelly and any beef resting juices. Scrape base of the pan with a wooden spoon to release cooking juices. Stirring, for 4-5 minutes until reduced to a well flavoured gravy. Strain into a clean saucepan. Uncover the beef and pour any juices into the gravy.
I served roasted veges with the roast beef, Flavoured with a few sprigs of thyme.
Sticky Date Pudding cake.
1 teaspoon bicarbonate of soda
75g unsalted butter, softened, plus extra to grease
150g light brown sugar
1 teaspoon vanilla extract
170g self-raising flour, sifted
2 eggs
Thick cream, to serve
Sauce
200ml cream
1/2 cup brown sugar
60g unsalted butter
2 tablespoons chopped pecan nuts
Preheat oven to 180°C. Place dates in a pan with 180ml water and bring to the boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).
Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).
Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture. Bake for 25 minutes until cooked through. Set aside for 5 minutes before turning out.
To make the sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings. Serve with cream.
Recipes by Valli Little
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