FOOD & ENTERTAINMENT
Recipe time
Light ham and vegetable soup with aromatic herbs
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley, shares with us a light spring ham gluten free soup
Serves 4
INGREDIENTS For the ham stock 2lb (900g) ham 2 large onions, diced 4 celery sticks, large diced 4 carrots, peeled large dice 1 bunch roughly chopped parsley 2 bay leaves
1 tbsp black peppercorns 2 pints of water
Soup
Ham stock from above 1 tbsp sunflower oil 8 slices diced bacon 2 leeks white only, cleaned of dirt and diced
3 celery stalks washed cut into 3cm lengths
1 butternut squash peeled, seeds removed diced 1 tsp minced garlic
2 tbsp mange tout Wild mushrooms cleaned leave whole
1 tsp dill, coriander and mint chopped
METHOD
Soak your ham for 24 hours then wash thoroughly, before making your stock.
Add all the vegetables to the pot with the ham then cover with water. Bring to a boil then reduce the heat to a simmer and cook for approximately 2 hours.
Strain the stock and separate the meat discarding the rest. When the stock is cold skim any fat from the top. The stock can be made in advance and frozen.
In a large heavy bottomed saucepan, heat the sunflower oil on a medium heat, then add the bacon and fry gently for 5 minutes until just crispy. Add the leek, celery and butternut squash and cook for a further 5 minutes.
Sprinkle in the garlic and pour in the ham stock, bring to the boil then simmer for 15 minutes. Next, add the mange tout, mushrooms and the pulled ham and simmer for about 5 minutes. Finally stir in the chopped herbs and season.
Serve in warm bowls. For an accompaniment we
eat ours with rice and pork scratchings.
ENJOY AFTERNOON TEA AT Built around an original 17th century residence the hotel oozes character and old English charm New Afternoon Tea Package
A selection of sandwiches on white and brown bloomer bread • Hen egg mayonnaise and pea shoot • Honey baked ham and salad • Beef and creamed horseradish • Flaked tuna and cucumber
Sweet treats
• Fruit scones with red berry preserve and Chantilly cream • Chef’s selection of cakes and sweet treats
Served with tea or coffee £12.95 per person Plus a Gin Flight or glass of Prosecco £19.95 per person
Afternoon Tea is served daily between 2pm & 5pm in the Brasserie Conservatory
We welcome party bookings - ideal for family gatherings to celebrate Christenings, birthdays and anniversaries. Private rooms available for larger gatherings.
To book contact the hotel reception team on 01226 744 700 Please allow a minimum 48 hours notice for Afternoon Tea. Any dietary requirements to be given at time of booking.
CHURCH LANE, TANKERSLEY, BARNSLEY S75 3DQ (JUST OFF JCT36 M1)
www.tankersleymanorhotel.com
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aroundtownmagazine.co.uk
DON’T FORGET... Mother’s Day Lunch
Sunday 31st March Treat your mum to a delicious three course carvery. All mums will
receive a complimentary gift and free face painting is included for all the children.
£19.95 per adult £9.95 per child
under 3s free of charge
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