Sunday Lunch Recipes – Simple Pea Soup
Simple Pea Soup, Chive Creme Fraiche & Rapeseed Oil A wonderful, simple starter for your Sunday Lunch. What you need (makes 8) 450g fresh or frozen peas Half onion, chopped finely 600ml chicken stock or 1 chicken cube brought to the boil with 600mls water 1 level tblsp corn flour 1½ tblsp water 150ml cream Sea salt, pepper Creme fraiche Chopped chives Rapeseed oil What you do Cook the peas and onion together in boiling water, drain in a sieve and run under cold water to cool quickly, drain again and reserve to one side. Bring the stock to the boil, dissolve the corn flour with a little of the water and add, whisk in well, remove from heat and allow to cool. When warm but not hot add the peas and liquidise well. Pass the soup through a sieve, mix the chopped chives, season with salt and pepper and with creme fraiche, scoop on top of the soup and a drizzle of rapeseed oil. I’ll share another recipe with you tomorrow. – Paul Heathcote Photo attribution: Paul Wilkinson, Flickr, Creative Commons...Sunday Lunch Recipes – Creamy Mash
Creamy Mash Last week I shared my recipe for perfect roast potatoes, which go great with a Sunday roast. This week, another potato recipe: delicious creamy mash. What you need (serves 4) Maris Piper potatoes, approx. 900g 150ml cream Approx 100ml milk 100g unsalted butter Salt & pepper What you do Boil potatoes in their skins in simmering, salted water, until cooked. Avoid overcooking and splitting the skins too much. Drain in a colander and peel whilst still warm but not hot. Pass through a sieve or ‘ricer’ into a bowl. Boil the cream and beat into the potato, a little at a time, beating well. Beat in the butter and adjust the consistency with hot milk. Season with salt and pepper. I’ll share another recipe with you tomorrow. – Paul Heathcote Photo attribution: Public...Sunday Lunch Recipes – Yorkshire Pudding
Yorkshire Pudding This week I’ll be sharing simple recipes for use in Sunday Lunch. Today it’s a classic – Yorkshire Pudding. What you need (serves 4) 250ml semi skimmed milk 3 eggs 100g plain flour Pinch of salt 25g oil, dripping or fat from the joint What you do Place the milk into a liquidiser and add the eggs, place the flour and salt on top and gradually liquidize well. Select a shallow pan 15cm in diameter, add the dripping/oil from the joint and heat in the oven. Pour in the mixture about 2/3 way up the Yorkshire trays and cook in a hot oven at 230C degree for approximately 10 minutes until well risen. Turn the oven down to 150C degrees and cook for a further 5 minutes until golden and well cooked. I’ll share another recipe with you tomorrow! – Paul Heathcote Photo attribution: Sam Greenhalgh, Flickr, Creative Commons...5 Simple Recipes – Day Five
Perfect Roast Potatoes Today’s simple recipe is perfect roast potatoes – an essential and delicious part of any Sunday lunch. What you need 1.2kg peeled Maris Piper potatoes 3 tea spoons of semolina Sea salt Freshly milled pepper Olive oil Sprigs of thyme 4 cloves of garlic What you do Cut the potatoes into good size portions and place in a large pan. Cover with hot water and bring to the boil for about 3-4 minutes until the outside of the potatoes are just soft. Drain in a colander and allow to steam dry for a couple of minutes. Meanwhile place a roasting tray in the oven at 200 degrees celsius. Place the potatoes back in the pan and season with sea salt, freshly milled pepper and semolina. Put a lid on the pan and give it a good shake to rough up the potatoes. Remove the tray from the oven, add a good glug of olive oil and tip in the potatoes. Turn with a palate knife until the oil is coated all over and scatter over the thyme. With the side of a knife, give the cloves of garlic a little bash to slightly crush them and add to the tray. Lightly season again and place in the oven until brown and golden, turning the potatoes once or twice during roasting. Next week I’ll share 5 tips for a great Sunday lunch. – Paul Heathcote Photo attribution: Yortw, Flickr, Creative Commons...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.