❤ LOVE LOCAL ❤ MUSHROOM STOUP
a hearty stew from hugh fearnley- Whittingstall’s Veg everyday, whose ethos we very much agree with.
Serves 4
❤ 50–60g dried porcini mushrooms ❤ 30g butter ❤ 1 tbsp rapeseed or olive oil ❤ 2 medium onions, fi nely chopped ❤ 2 medium carrots, fi nely chopped ❤ 1 celery stalk, fi nely chopped ❤ 500g mushrooms, sliced ❤ 4 garlic cloves, fi nely chopped ❤ 1 litre mushroom or vegetable stock ❤ A bunch of fl at-leaf parsley, fi nely chopped
❤ A good handful of dill, fi nely chopped ❤ Sea salt and freshly ground black pepper
For the dumplings (optional) ❤ 100g self-raising fl our, plus extra for dusting
❤ Half tsp English mustard powder (optional)
❤ 50g vegetable suet ❤ 1–2 tbsp fi nely chopped herbs (dill, thyme, parsley, chives or chervil, or a combination
1 Soak the dried porcini in 500ml hot water for 30 minutes.
2 melt the butter with the oil in a large saucepan over a medium-low heat. add the onions and let them sweat, stirring occasionally, until they begin to turn golden – 15–20 minutes. add the carrots and celery and cook, stirring occasionally, for about 5 minutes until softened.
3 meanwhile, use a slotted spoon to remove the porcini from the soaking water, rinse them briefl y and pat dry on kitchen paper. Strain the soaking liquid through a sieve lined with muslin or kitchen paper (to remove any fi ne, sandy grit) into a bowl.
4 increase the heat under the pan to medium-high and add the fresh mushrooms, stirring until they release some of their moisture. add the porcini and garlic and fry, stirring, for a minute. Stir in the strained soaking liquid and stock. add some salt and pepper, then simmer, uncovered, for 15 minutes.
5 meanwhile, make the dumplings. Sift the fl our together with the mustard, if using, then mix in the suet and chopped herbs, using a whisk. Season well with salt and pepper. use a knife to mix in just enough cold water – about 5–6 tablespoons should do – to form a soft, but not too sticky, dough. the secret of light dumplings is not to work the mixture too hard.
6 Dust your hands with fl our and gently form the dough into 12–14 dumplings.
7 Check if the soup needs more salt and pepper, then add the parsley and dill. add the dumplings, and simmer, covered, for a further 12–15 minutes until they are fl uffy and cooked through. if you are not using dumplings, continue to simmer the soup, uncovered, for a further 10 minutes. ladle into warmed bowls and serve.
VEGEREE
another creative meat free idea from hugh. Serves 4
❤ 3 medium onions ❤ 1 large aubergine (about 350g) ❤ 2 medium courgettes (about 250g), halved lengthways if large
❤ 3 tbsp sunfl ower oil ❤ 1 tbsp good curry powder ❤ 300g basmati rice ❤ 4 large eggs, at room temperature ❤ Sea salt and freshly ground black pepper
1 Preheat the oven to 190C/Gas mark 5.
2 Slice the onions from root to tip into eighths, keeping them together at the root end. Quarter the aubergine lengthways, then
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