Print and go recipes!

Ep 7, Kim and John’s recipes

Roast Pepper & Tomato Soup

Serves 6
1oz butter
2tsp veg oil
2 large red peppers
1 large tin of good quality tomatoes
1 small red onion finely chopped
1oz flour
1pt vegetable stock
Salt & Pepper
½ pt milk or single cream.

Cut the red peppers in two and de-seed. Place on a baking tray (skin side up) add the chopped onions and drizzle with vegetable oil and salt and pepper. Roast in oven on a low heat for aprox 1 hour till peppers and onions are soft and light in colour.

Blend tomatoes butter flour, place in a large pan and heat through, as the consistency starts to thicken add the vegetable stock.

Take the peppers and onions out of the oven, the skin of the peppers should rub off easy, do this while the peppers are warm. Discard the skins.

Add the peppers and onions to the pan of tomatoes, finish cooking through. Take a potato masher and carefully mash down the peppers into the soup, taking care not to splash yourself.

Check seasoning. 5 min’s before serving add the milk or cream, finish heating the soup (do not let the soup Boil).

If you require the soup to be smooth blend all the ingredients together.

Finish off the soup with a swirl of cream and fresh basil leaf.

Serve with Rustic Bread.

Scallop Crumble

Serves 6
6 scallops ask at the fish mongers for the shells
½ pint of béchamel sauce
1 fish stock cube (add to the béchamel sauce)

Crumble mix 1oz butter
2oz plain flour
1oz grated cheddar cheese
Rub all ingredient together making a crumble topping

Poach scallops in pan of ½pt milk and water for 5 min’s only (use liquid to make béchamel sauce).

Place lightly cooked scallop back in the shell cover with béchamel sauce, leaving sufficient room to put crumble topping over the sauce (do not over fill the shells with sauce)

Place prepared scallop shells on a bun tin tray (this will support the scallop shells) cook in a hot oven for 10 min’s or till golden brown.

Serve with a twist of lemon and a sprig of water cress.

Braised Lamb Shank in a Plum & Port Juice

Serves 6
6 Lamb Shanks
1 large red onion
6 large plums
5 fl oz Port
4 fl oz Plum liqueur
5fl oz Red wine
20 fl oz Lamb stock
Fresh Rosemary sprig

Place the lamb Shanks in a large roasting dish season with salt and pepper place in hot oven for 30 min’s.

Take out of oven and drain off excess fat, add chopped red onion, rosemary, port, red wine &plum liqueur .place back in oven for further 30 min’s.

Place plum’s in a pan of boiling water for a few min’s till skin starts to split and come away. Plunge plums into cold water this will enable you to take off the skin more easily. Remove stones from plums

Take Lamb Shanks out of oven and add the plum’s, top up the liquid with the pint of lamb stock .Cover roasting dish with foil and place back in oven on a low heat Gas 3 /150c for 4 hours .

After 4 hours check the meat is tender, remove the shanks from the liquid carefully and place in a large bowl leave to rest.

Put the liquid in a cold pan and leave to cool down, drain off any excess fat, put back on the heat and reduce to half the volume .Taste, season with salt and pepper if required.

Place the Lamb Shanks back in the roasting dish poor over the remaining juice put back in to the oven to warm through thurely.

Serve on a large deep plate with Mash of potato, sweet potato & carrots; Top it off with a small sprig of Rosemary .Enjoy....

Butternut Squash, Pumpkin, Parsnip, Carrot& Chickpea in a Mild Curry & Coconut sauce. Serves 6
1 small Butternut Squash, 1 Small Pumpkin, 2 Large Carrots, 2 Large Parsnips
1 Medium tin of Chick peas
2 Round desert spoons of medium curry powder (If you like it hot go for a hotter curry powder)
10 fl oz vegetable stock
1 Large tin of Coconut milk.
2oz flour
2 oz Butter
Salt and Pepper for seasoning

Method Peel and dice all vegetables into 1 inch cube

Place ingredients in a large pan, add cold water half way to the top of the pan, bring to the boil and cover with lid. Simmer for 5 min’s only. Drain off the liquid.Vegetables should still be firm to touch.

Heat a roasting tin in the oven till it’s hot enough to melt the butter (do not let the butter burn) place the drained vegetables into the roasting dish, toss them round so they soak up the butter, add the flour and curry powder, once again toss the vegetables round let the dry ingredient soak up the butter, place the roasting tin in the hot oven to cook the flour, for approximately 5 min’s.

Open the chickpeas and drain off the liquid open the coconut milk .Take the roasting dish out of the oven with all the vegetables in and poor in the chickpeas, stir carefully so not to spoil the diced vegetables .Add the coconut milk and vegetable stock stir in gently.

Cover roasting tin with foil and place in hot oven for a further 20 /30 min’s.

Remove the roasting dish from the oven, take off foil, Check that the Vegetables are cooked Taste and add more seasoning if required.

Serve on a large plate with a sprig of fresh oregano.