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  • Winter Recipes

    6 January 2020

    Here are some winter recipes perfect for the cold months ahead.

    Leek Tart Tartin

    Makes 1 bar tart | Prep time – 25 minutes | Cooking time – 60 minutes

    INGREDIENTS

    375g puff pastry
    50g plain flour, for dusting
    100g caster sugar
    1 lemon – juice
    5g thyme sprigs
    5 small leeks or 15 baby leeks
    1 free-range egg, lightly beaten
    5g black onion seeds
    50ml British rapeseed oil
    Cornish sea salt
    Fresh ground black pepper

    METHOD

    1. Preheat an oven to 160 degrees Celcius.
    2. Roll out the pastry on a lightly floured work surface and cut into the shape of your cooking tray with a 1-inch excess size edge.
    3. Put the pastry on a baking sheet, cover with cling film and chill in the fridge for 25-30 minutes, this prevents the pastry shrinking during baking.
    4. In a heavy bottom pan place the sugar, lemon juice and 80ml of water and place over a low heat and allow to melt together.
    5. Once melted then increase the heat to medium and cook for 10-12 minutes until it turns a rich golden brown.
    6. Once the required colour and consistency is achieved for the caramel then pour into the bottom of your Bakewell tray.
    7. Put the thyme sprigs on top of the caramel and sprinkle half the onion seeds on top also.
    8. Trim your leek to fit the Bakewell tray and wash well.
    9. Drain the leeks and allow to dry totally.
    10. Arrange your leeks on top of the caramel – top to tail as you fill the tray.
    11. Once the leeks are in and tight to the edges of the Bakewell tray then transfer to the pre heated oven.
    12. Bake for 20 minutes, then remove from the oven.
    13. Turn the oven up to 190 degrees Celsius
    14. Take the pastry out of the fridge and quickly and carefully put the pastry over the top of the leeks, pushing the edges down into the sides of the Bakewell tray
    16. Brush the top with the egg wash, this needs to be done really quickly as the pastry will start to melt if you take too long.
    17. Sprinkle a little sea salt over the top, then return it to the oven and bake for a further 20-25 minutes until the pastry is golden brown and crisp.
    18. Once cooked then remove the tart from the oven and leave to cool for 30 minutes.
    19. Put an upside-down greaseproof lined gastro tray on the top of the tart and holding both the tray and the tart turn over to unmould.
    20. Allow to cool fully.
    21. Cut into the required shape and size.
    22. Serve as required.

     

    Roast Parsnip and Cumin Soup

    Serves 10 | Preparation time 10 mins | Cooking time 35 mins

    INGREDIENTS

    4 tbsp rapeseed oil plus extra to garnish
    3 tsp cumin seeds, plus extra to garnish
    2 tsp coriander seeds
    1 tsp ground turmeric
    1 tsp yellow mustard seeds
    2 large onions, cut into large chunks
    5 garlic cloves, peeled
    1700g parsnips, diced
    200g tomato puree
    3 litres vegetable stock
    2 tbsp lemon juice

    METHOD

    1. Heat oven to 220C/fan 200C/gas 7.
    2. In a large bowl, mix together rapeseed oil and cumin, coriander, turmeric and mustard seeds.
    3. Add onion chunks, garlic cloves, parsnips and tomato puree and mix well.
    4. Spread over a heavy baking sheet, then roast for 30 mins until tender.

    5. Spoon into a food processor or liquidiser with 1500ml vegetable stock and process until smooth.
    6. Pour into a pan with the remaining 1500ml vegetable stock, season, then heat until barely simmering.
    7. Remove from the heat and stir in lemon juice to taste. Garnish with cumin seeds and a swirl of rapeseed oil.

     

    Leek Broth

    Makes: 1 ½ litres | Prep time – 20 minutes | Cooking time – 40 minutes

    INGREDIENTS

    250g carrots
    100g celery
    250g onions
    2 cloves of garlic
    400g leeks
    250g potatoes
    50g British rapeseed oil
    1500ml vegetable stock
    Cornish sea salt
    Fresh ground black pepper

    METHOD

    1. Peel the carrots and celery and cut into 1cm dice.
    2. Peel and dice the onion also in to 1cm dice.
    3. Peel and finely slice the garlic.
    4. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
    5. In a heavy-bottomed pan add the British rapeseed oil and place over a medium heat.
    6. Once hot then add all the chopped and sliced ingredients and seat slowly with a lid on for 10 minutes, or until softened, stirring regularly.
    7. While the vegetables are sweating, peel the potatoes and cut them into 1cm dice.
    8. Once the vegetables have softened then remove the lid and add the vegetable stock.
    9. Bring to the simmer and then add the diced potatoes, mix well place the lid back on.
    10. Allow to simmer for 10 to 15 minutes or until the potatoes are just cooked.
    11. Once cooked, remove from the heat and allow to rest with the lid still on.
    12. Check seasoning and adjust as required.
    13. Serve as required.

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