Recipes from The Parish
We will have regular new recipes posted here for all to see and try out. If you have something yummy you'd like to share, send it over to Madeline and it will get featured.
Kim's summer pea & mint soup
This is a lovely light summer soup from Kim Holland
half a white onion
2 cloves garlic, finely sliced
1 stick celery, finely sliced
3 sprigs mint leaves
1 litre vegetable or chicken stock
500g frozen peas
150ml whipping cream
Sweat the onion, garlic, celery and mint [stalks only] in the butter.
Add the stock and bring it to the boil, then add the peas and cook for ten minutes, then remove the mint stalks.
Chop the mint leaves and add them, then blitz the soup in a food processor and pass it through a fine sieve.
Add the cream and season with sea salt to taste.
This can be served hot or cold.
Rob's Chicken Rarebit
Rob Moore is sharing his signature dish recipe for Chicken Rarebit
serves 4, cooking time 35 minutes
4 boneless skinless chicken breasts
olive oil for greasing
5oz cheddar cheese, grated coarsely
1 tbsp wholegrain mustard
3 tbsp milk
150g cherry tomatoes on the vine
new potatoes and broccoli to serve
1. Preheat the oven to 200c/gas 6/fan 180c. Slice the breasts in half horizontally so you have two thinner pieces that will cook more quickly. Lightly oil a shallow baking dish and arrange the chicken in it in a single layer. Mix the cheese, mustard and milk then pile the mixture on top of the chicken pieces.
2. Place the tomatoes on the vine around the chicken and cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.
3. Serve with broccoli and new potatoes.
Madeline's Spiced Roast Squash & Carrot Soup
Our first entry is Madeline’s simple-to-make Spiced Roast Squash and Carrot Soup
1 butternut squash, peeled & seeds removed
5 medium carrots, peeled
1 onion finely chopped
1 pt chicken or vegetable stock
Chilli oil or olive oil [if you find chilli oil too spicy, use olive oil]
Salt & black pepper
Crème fraiche to serve [optional]
Preheat the oven to 200c/180 fan/gas mark 6
Chop the squash and carrots into cubes and place in a roasting tin (cut the carrots a bit smaller as they take longer than the squash to cook).
Drizzle over the oil, and season with salt & black pepper.
Roast in the oven, turning occasionally, for 20 to 30 minutes or until soft.
Meanwhile, in a heavy-based pan, sweat the onion in a little more oil.
Blend the vegetables and stock together in a liquidiser/blender.
(This soup freezes well. When reheating, add a little more stock if necessary.)
To serve, pour into warmed bowls and top with a teaspoon of crème fraiche.