Cookery demonstration for Eli Lilly 13th December 2015
Potato Soup with Kale and Walnut Pesto
I like to slice some chorizo sausage and fry it gently on a low to medium heat then add the both the chorizo slices and the chorizo oil over the soup when serving.
1 clove garlic, crushed
150g (5oz) onion, chopped
250g (9oz) potato, peeled and cubed, 1 cm
25g (1oz) butter
800ml ( 28fl.oz) chicken or vegetable stock (don’t add it all, save some to check consistency when blending)
¼ teaspoon ground nutmeg
salt and a good twist of black pepper
75ml (3fl.oz) cream
110ml (4fl.oz) milk
1-2 tbsp kale and walnut pesto, see recipe below
Place a saucepan over a medium heat , add in the butter and allow to melt and foam. Tip in the garlic , onion and the potatoes. Stir, season with salt and pepper, turn the heat down to low, cover the vegetables with a leftover butter wrapper if you have one (or some grease proof paper) and cook for 10 minutes, stirring regularly. Add most of the stock, salt, pepper and nutmeg, turn the heat up high and continue to cook until the potatoes are completely tender.
Transfer to a liquidiser and blend until the soup is velvety – at least 2-3 minutes. Meanwhile rinse out the saucepan and return the soup to it when blended, through a sieve if you wish. Add the milk and cream, adjust the seasoning and add more stock if necessary. It should be thick but not gloopy. Serve in warm bowls with a drizzle of kale pesto.
Kale and walnut pesto
Makes 1 x 400ml jar
110g (4oz) kale , curly kale or Cavalo Nero, (stalks removed – weigh after removed)
1 large clove of garlic, finely crushed or grated
60g (2oz) walnuts
30g (1oz) finely grated hard cheese, such as mature Coolea or Parmesan
200ml (7fl.oz) extra virgin olive oil
50ml (2fl.oz) more extra virgin olive oil to cover in jar
A small pinch of salt
Roughly chop the kale then place in a food processor. Whiz for a few minutes until the kale is quite fine – (almost as fine as chopped herbs) – it will take a few minutes.
Then add the garlic, the walnuts and the cheese and whiz till fine. Add the olive oil, taste and add a small pinch of salt if necessary. Pour into a sterilised jar, or 2 small jars, bang down on the work top to remove any air bubbles then pour over the 50ml extra virgin olive oil, cover with lid and put in fridge. This will keep in fridge for 6 months. When using some, pour the olive oil off the top into a clean small bowl then spoon out desired amount of pesto, bang down again on the worktop and clean around the inside of the jar with kitchen paper before pouring the olive oil back in to cover , as before .
Brown soda loaf
400g (14oz) wholemeal flour
50g (2oz) plain white flour
1 tbsp each of both wheat germ and bran
1 tsp salt
1 tsp bread soda, finely sieved
1 egg, whisked
2 tbsp sunflower oil
400ml (14fl.oz) buttermilk
Preheat the oven to 200’C/400’F/gas mark 6. In a big bowl mix together the brown and white flour, the wheat germ, the bran, salt and the sieved bread soda. In a separate bowl, whisk the egg with the oil and the buttermilk and pour most of the liquid into the dry ingredients. Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft and sloppy.
Tip the dough into an oiled (with sunflower oil) loaf tin and pop into the preheated oven and cook for 55-65 minutes . When cooked the loaf should sound hollow when tapped. Cool on a wire rack.
I normally cook this without the loaf tin for the last ten minutes or so.
Roast Turkey with Herb stuffing
Serves 10-14 depending on the size of the turkey
You will need:
150g (5oz) butter
300g (10oz) chopped onion
Sea salt and freshly ground pepper
350g (12oz) soft white breadcrumbs (can be frozen)
6 generous tablespoons of finely chopped fresh herbs such as parsley, thyme, chives, taragon and marjoram
1 x 4.5-5.5kg (10-12lb) turkey
25g (1oz) soft butter
1 tablespoon plain flour (you can also use gluten-free flour)
250ml (9fl.oz) turkey or chicken stock
Preheat the oven to 180'C/350’/Gas 4.
First make the stuffing, place the butter in a saucepan on a medium heat, add the chopped onions, season with salt and pepper, cover with a lid and cook gently in the butter until soft, about 8 - 10 minutes. Remove from the heat, then stir in the breadcrumbs, the chopped herbs and season again to taste. Allow it to cool completely.
Next, remove the wishbone from the turkey using a small sharp knife –or if you prefer you can take it out after cooking instead of beforehand. Next, stuff the turkey by spooning the stuffing into the cavity and a little into the neck end too if you wish. Make sure not to fill every bit of space in the cavity as the stuffing will expand slightly when cooking.
Spread the little bit of soft butter on the breast and the legs of the turkey and season with salt and freshly ground pepper. Or, if you own a piece of muslin then you could melt the butter and soak the muslin in it,before covering the breast and legs of the turkey with it, like I did for this photograph, opposite. Covering the turkey with muslin helps to keep the turkey from drying out.
Weigh the bird and calculate the cooking time (15 minutes per 450g (1lb) plus 15 minutes extra). To cook, place in the preheated oven, breast side up. When the skin is good and golden, cover with some foil or butter wrappers to prevent it drying out if you haven't covered it with muslin.
To check whether the turkey is fully cooked, pull the leg slightly and if it feels slightly loose from the carcass then it's cooked. You can also test by piercing the thigh meat while holding a spoon underneath. If the juices that fall from the thigh onto the spoon are clear, then the turkey is cooked. If you have a meat thermometer the temperature should read 70-75’C when inserted into the thigh (but not on the bone as this conducts heat and will give you a false reading).
Once cooked, remove the turkey from the oven, transfer to a carving / serving plate but make sure to keep the roasting tray as it is as the bits left in it will form the basis of your gravy. Cover the turkey with parchment paper or foil and set aside (somewhere a little warm if possible) to rest for at least 30 minutes, which will help to tenderise the turkey and keep it juicy while you make the gravy. If you don’t need your oven for cooking other things, you can just turn the oven off and allow the turkey to rest inside, with the oven door slightly ajar while it’s cooling down. If you do need the oven for other things then I find that a folded heavy bath towel over the foil or parchment paper will be quite effective in keeping the turkey warm.
To make the gravy, pour and discard any fat from the roasting tray, then place the roasting tray on a medium heat on your hob. Scatter over the 1 tablespoon of flour and whisk it for about 10-15 seconds to mix it up with the juices really well. The flour will help to thicken the gravy ever so slightly, but if you prefer, you can leave it out. Pour the stock into the tray, whisking the juices in the tray as you do, and still whisking, bring it up to the boil.
Taste it for seasoning. If it is tasting a little weak then boil it , uncovered, for a minute or two , to allow it to reduce slightly. When you're happy with the flavour, season it to taste then pour it into a saucepan, through a sieve if you like, and reheat when needed.
Make sure to add any juices on the turkey carving plate into the gravy.
To serve, carve the turkey and serve in warm plates with the stuffing, gravy and all your accompaniments.
175g (6oz) fresh or frozen cranberries
4 tablespoons water
75g (3oz) granulated or caster sugar
Put the fresh or frozen cranberries, whichever you're using, in a saucepan with the water – don’t add the sugar yet as it tends to toughen the skins. Bring them to the boil, cover and simmer until the cranberries pop and soften – this takes about 7 minutes. Remove from the heat and stir in the granulated or caster sugar, whichever you're using, until dissolved. This can be made a week or so in advance. Store in a covered jar in the fridge and bring up to room temperature before serving.
600ml (1 pint) milk
110g (4oz) soft white breadcrumbs (can be frozen)
2 onions, peeled and stuck with 8 cloves each
50g (2oz) butter
½ teaspoon grated nutmeg
Sea salt and freshly ground pepper
75ml (3fl.oz) cream
Place the milk in a small, deep saucepan and add in the breadcrumbs, the clove-studded onions, the butter, and the nutmeg. Season with salt and pepper and place on a medium heat to bring to the boil, then immediately turn down to a very low heat, cover and cook for 30 minutes. Alternaively cook in an oven at 150’C/300’F/Gas 2. When cooked, remove the onion, stir in the cream and taste for seasoning. Serve hot.
500g (1lb 2oz) brussels sprouts, cut in half lengthways
50g (2oz) butter
salt and pepper
In a saucepan on a high heat bring 600ml of water to the boil and add 1 ½ teaspoons of salt. Place the sprouts in the water and boil rapidly for 3 or 4 minutes or until they are cooked through but still have a little bite. Drain the sprouts.
Melt the butter in a small saucepan on a medium heat, then take off the heat and add the sprouts, gently rolling them in the butter. Season with salt and lots of black pepper and serve immediately.
Note: You could also add some chopped anchovies into the butter.
Mushroom a la crème
25g (1oz) butter
75g (3oz) onion, finely chopped
225g (8oz) mushrooms, sliced
salt and freshly ground pepper
squeeze of lemon juice
125ml (4 and a half fl oz ) cream
1 tbsp freshly chopped parsley
½ tbsp freshly chopped chives,
Melt the butter in a heavy saucepan until it foams.
Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes, or until quite soft but not coloured. Remove the onions to a bowl. Meanwhile cook the sliced mushrooms in a hot frying pan, in batches if necessary. Season each batch with salt, pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in a saucepan, then add the cream and allow to bubble for a few minutes.
Taste and correct the seasoning, and add parsley and chives.
Crunchy Roast Potatoes
You will need:
1 tsp salt
8–10 large floury potatoes, peeled and halved if large
3–5 tablespoons olive oil, duck or goose fat or beef dripping
1 tbsp chopped thyme leaves or 2 tsp chopped rosemary leaves
Preheat the oven to 220°C /425°F/Gas 7.
Bring a large saucepan of water to the boil with the 1 teaspoon of salt. Drop in the potatoes and cook for 10 minutes, or until the very outer layer of the potatoes feels a bit tender . Drain off the water and shake the potatoes around in the dry saucepan with the lid on (this roughens the surface of the potatoes to help make them crispier when roasting in the oven).
Place a roasting tin on a high heat on the hob and drizzle in about 3 tablespoons of the olive oil (or duck, goose or beef fat, whichever you're using). Once really hot, add the potatoes and toss them in the oil or fat, making sure they are well coated (adding the remaining oil or fat if not). Sprinkle with the sea salt and roast in the oven for 45–55 minutes.
Baste the potatoes (spooning over the hot oil or fat) occasionally and turn them over halfway through cooking. At this stage, if you think the potatoes are dark enough, turn the oven down to 200°C/400°F/Gas 6.
Finally, sprinkle the thyme or rosemary over the potatoes 10 minutes before the end of the cooking time. Serve immediately or keep warm in a low oven (without covering or they will go soggy).
Chocolate Mousse, salted caramel sauce, shortbread biscuits
A simple chocolate mouse is one of the easiest desserts to make and no less impressive because of it. The intense chocolate flavour is often enough, but I like to enhance it with a little orange or brandy. You could serve the mousse on its own, with a little cream or for a true celebration of flavour with this salted caramel sauce.
120g (4 and a half oz) dark chocolate (,anything from 55-70% cocoa solids)
120ml (4 and a half oz) cream
half – 1 tsp finely grated orange rind or 2 tbsp orange liqueur or brandy
2 eggs separated
Chop the chocolate. In a saucepan, bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts. Add the grated zest or alcohol and whisk in the egg yolks. In a separate, clean, dry bowl, whisk the egg whites until just stiff, then stir a quarter of the egg white into the cream mixture. Gently fold in the rest of the egg whites, then spoon into little bowls, glasses or cups and leave for two hours in the fridge to set. Serve with the salted caramel sauce.
Prep ahead: The mousse will keep covered in the fridge for up to 2 days.
Salted caramel sauce
225g (8oz) sugar, caster or granulated
75ml (3fl.oz) water
110g (4oz) butter
175ml (6fl.oz) cream
a good pinch of salt (I love to use salt flakes such as Maldon or Atlantic sea salt)
Place the sugar , the water and the butter in a saucepan over a medium heat and stir as it heats up to dissolve the sugar. Once the sugar has dissolved, turn the heat up to high and cook, uncovered, for about 10 minutes until it turns a toffee colour. Do not stir the pan though you might need to swirl the pan occasionally if you see it turning golden on one side of the pan before the other. Once it is a rich golden toffee colour tale it off the heat for a moment and stir in the cream and the salt to taste. Serve with the chocolate mousse and shortbread biscuits.
Makes about 20
150g (OR 6oz) Plain Flour
100 g (OR 4oz) soft Butter
50g (OR 2oz) caster Sugar
1. Preheat the oven to 180c/350f/gas 4.
2. Put the flour and sugar into a mixing bowl, rub in the soft butter and bring the whole mixture together to form a stiff dough. Do not add any water.
3. Roll the dough out to about 1/ 2 cm thickness and cut into shapes, place carefully on a baking tray and cook in the oven for 6-10mins, or until pale golden.
4. Take out and carefully transfer the biscuits on to a wire rack to cool, I lift them off using a palette knife or metal fish slice.
Makes about 500g (1 lb 2oz)
325g (11 1/2 oz) caster sugar
50g (2oz) honey
125g (4 1/2oz) glucose syrup (available from a chemist)
1 tablespoon bicarbonate of soda
1 baking tray – 300mm x 400mm (12 x 16 inch)
parchment paper or silpat mat
Line a baking or roasting tray with a non-stick mat (there is no need to grease this). Put the sugar, honey and glucose syrup in a large saucepan and add 4 tablespoons of water. Bring to the boil over a high heat, stirring until the sugar dissolves, remove the spoon then reduce the heat to medium and simmer without stirring for 5-10 minutes or until the syrup turns a light golden colour and a sugar thermometer dipped into the mixture reads 149°C (300ºF). Alternatively, check whether it has reached the hard-crack stage. Immediately remove from the heat and quickly whisk in the bicarbonate of soda. The mixture will grow, trebling in size very quickly, so be careful it doesn’t spill over. Pour into the prepared baking tray, swirling the tray to spread the mixture evenly. Leave to completely cool and harden in a dry atmosphere before breaking into chunks. Cut with a knife or break with your hands and store in an airtight container.
Dec 17, 2015 News