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7
SWEET AND SOUR SAUCE
• 2 shallots, peeled
• 1 clove garlic
• small piece fresh ginger, peeled
• 1 tbsp soy sauce
• dash white wine vinegar
• 1 tsp mustard
• 1 tsp tomato purée
Blend everything at speed 2 till really smooth. Serve with chicken or sh, or as a dip.
HORSERADISH AND APPLE SAUCE
• 250ml double cream
• 6 tbsp horseradish relish
• 2 sharp avoured apples
• 2 tsp paprika
Peel and grate the apples. Blend the cream in the jug at speed 2 till soft peaks form,
spoon gently into a large bowl, and gently fold in the rest of the ingredients. Season
with black pepper, and serve with beef or sausage.
LEEK AND POTATO SOUP (SERVES 4)
• 150g potatoes, peeled
• 150g leeks, trimmed
• 2 vegetable/chicken stock cubes
• 800ml water
• salt and pepper to taste
Blend the leeks and potatoes at speed 1 for 2 seconds (you want them lumpy, not
mushy), and transfer to a 2 litre pan. Add the water and stock cubes, bring to the boil,
stirring, then reduce the heat, cover the pan, and simmer for 20 minutes. Cool for 30
minutes, then blend, in batches, till smooth. Warm to serving temperature (don’t
let it boil), and adjust the seasoning.
Vichyssoise
If you prefer Vichyssoise, add a couple of chives to the leeks and potatoes, add a
knob of butter to the pan before heating, cool the soup, and whisk in 150ml of cream
before serving it cold.
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