Serves: 4 x 250ml portions
Tips: Why not finish your soup with a spoonful of natural yoghurt
Ingredients
- 10g Butter
- 100g Chopped onion
- 1 Crushed garlic clove
- ½tsp Ground ginger
- 15g Fresh Ginger
- 5g Sugar
- ½ Small chopped red chilli
- 300g Peeled and diced Carrots
- 100g Peeled and diced potato
- 20g Essential Cuisine Vegetable Stock
- 2 Pieces of lemon rind
- 1 litre Water
- 100ml Double Cream
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
- 1tsp Finely chopped coriande
Instructions:
- Melt butter in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour.
- Add ginger, chilli and carrots and cook gently for 2-3 minutes.
- Add potatoes, water and Essential Cuisine Vegetable Stock and Lemon Rind, bring to the boil.Simmer for 20 minutes or until the carrots and potatoes are tender.
- Remove the lemon Rind and puree in a liquidiser or using a stick blender until smooth.
- Finally, reheat your soup and season to your taste, your Carrot, Ginger and Zesty Lemon Soup is now ready to serve in warm bowls sprinkled with chopped coriander.
Serves: 4 x 250ml portions
Tips: We are serving our soup with warm spiced tortilla chips, but you can use warm buttered pitta bread too.
Ingredients
- 10g Unsalted butter.
- 150g Roughly chopped pancetta or smoked bacon.
- 100g Peeled and chopped onion.
- 2 Peeled and chopped garlic cloves.
- 100g Peeled and chopped carrot.
- 100g Chopped celery.
- 1tsp Ground cumin.
- 400g Drained tinned chick peas (net weight).
- 1 Bay-leaf.
- 20g Essential Cuisine Chicken Stock Mix.
- 1litre Water.
- Good Twist of freshly ground pepper.
- Sea Salt Season to your taste.
For the Tortilla Chips
- 75g Unsalted butter.
- ½ tsp Sweet paprika.
- ¼ tsp Ground coriander.
- 175g Plain tortilla crisps.
- Good twist of freshly ground pepper.
- Sea Salt Season to your taste.
Instructions:
- Heat the butter in a suitable saucepan, add the pancetta and fry over a medium heat until it starts to turn golden.
- Add the onion, garlic, carrot and celery and cumin, reduce the heat and continue to fry gently until the vegetables soften but without too much colour.
- Add the drained chick peas and bay-leaf.
- Stir in the Essential Cuisine Chicken Stock Mix and water, then bring to the gently to the boil.
- Simmer for 30 minutes or until the chick peas start to break down.
- Remove the bay-leaf and puree in a liquidiser or using a stick blender. Once pureed pass soup through a sieve.
- Return to a clean saucepan, reheat and season to your taste.
- Your Chickpea, Cumin and Smoked Bacon Soup is now ready to serve in warm bowls with spiced tortilla crisps and drizzled with the reserved spiced butter.
For the Tortilla Chips
- Preheat oven to 180ᵒc
- In a suitable pan, melt the butter with the paprika and coriander, cook for 2 minutes.
- Lightly brush the mixture over the tortilla chips, reserve any left over spiced butter.
- Spread the chips out on a baking tray, warm in the oven for 5 minutes.
- Serve in a small basket and not on top of the soup.
Serves: 4
Tips: Ask your butcher to tie the pork shanks, they should be around 300g each to allow for the weight of the bone. Use a dry Cider.
Why not serve your pork shanks with a buttered Dijon mash, to soak up the lovely rice cream sauce.
Ingredients
- 4 Pork shanks (on the bone)
- Cold water to cover shanks
- 20g Unsalted butter
- 100g Chopped onion
- 2 Crushed garlic clove
- 100g Chopped carrots
- 100g Chopped celery
- 100g Chopped white of leek
- 200g Washed small button mushrooms
- 1 Bay-leaf
- 1 Picked sprig of thyme
- 500ml Dry cider
- 20g Essential Cuisine Veal Stock mix
- Water
- 100ml Double cream
- 5ml Lemon juice
- Good Twist of freshly ground pepper
- Season to your taste
- 1tsp Finely chopped flat parsley
Instructions:
- Just cover the pork shanks with cold water in a suitably sized saucepan, bring to the boil and simmer for 5 minutes, this will remove any excess salt from the pork. Remove the pork and discard the water.
- Melt butter in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour.
- Add the carrots, celery, leek, mushrooms, bay-leaf and thyme, cook for a further 2-3 minutes.
- Stir in the Essential Cuisine Veal Stock mix, cider and just enough water to cover the pork shanks.
- Bring to the boil, cover with a lid and simmer on a gentle heat until the pork is tender, skimming off any fat that rises to the top of the pan.
- Remove the pork shanks and vegetables from the cooking stock and keep them warm.
- Pass the stock into a clean saucepan and reduce the stock rapidly over a high heat until only 200ml is remaining.
- Stir the double cream into the stock and bring back to the boil. Reduce until you have a coating consistency, add the vegetables back into the sauce with the lemon juice, reheat and season to your taste.
- Reheat Pork Shanks, place in warm bowls with your choice of vegetables and potatoes, coat with your sauce and finish with the chopped parsley.
- Your Pork Shanks with Cider are now ready to serve.
Serves: 4 x 250ml portions
Tips: Why not finish your soup with a spoonful of natural yoghurt and mango chutney with your naan croutons
Ingredients
- 10g Butter
- 100g Chopped onion
- 1 Crushed garlic clove
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- 1 tsp Ground ginger
- ½ Small chopped red chilli
- 300g Peeled and diced parsnips
- 100g Peeled and diced potato
- 20g Essential Cuisine Vegetable Stock
- 1 litre Water
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
- 1tsp Finely chopped coriander
For the Croutons
- 45ml Olive oil
- 1 Plain naan bread
- 1tbsp Sesame seeds
Instructions:
- Melt butter in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour.
- Add cumin, coriander, ginger, chilli and parsnips and cook gently for 2-3 minutes.
- Add potatoes, water and Essential Cuisine Vegetable Stock, bring to the boil.
- Simmer for 20 minutes or until the parsnips and potatoes are tender.
- Puree in a liquidiser or using a stick blender until smooth.
- For the croutons, cut the naan into a small dice.
- Heat the oil in a suitable frying pan, and cook whilst tossing the croutons until brown all over.
- Remove from heat, drain any excess oil, add sesame seeds and return to the heat for 30 seconds until golden brown.
- Finally, reheat your soup and season to your taste, your Spiced Parsnip and Chilli Soup is now ready to serve in warm bowls, scatter the naan croutons over the soup with the chopped coriander.
Tagine is the name of both the earthenware dish with the pointed lid and the stew which is served in it. Try serving your tagine with bread, rice or couscous. The combination of meat and sweet ingredients such as dried fruits and honey is common in many Moroccan recipes.
Tips: Tagine is the name of both the earthenware dish with the pointed lid and the stew which is served in it. Try serving your tagine with bread, rice or couscous. The combination of meat and sweet ingredients such as dried fruits and honey is common in many Moroccan recipes.
Ingredients
- 10ml Olive oil
- 600g Neck fillet of lamb, cut into 3cm dice
- 200g Chopped onion
- 1 Crushed garlic clove
- 1tsp Ground cumin
- 1tsp Ground turmeric
- ½tsp Ground ginger
- ¼ Finely chopped red chilli
- 20g Essential Cuisine Veal Stock mix
- 200g Chopped tinned tomatoes
- 300ml Water
- ½ Cinnamon stick
- 1 Bay-leaf
- 1 Strip of lemon peel
- 200g Dried apricots
- 45ml Clear honey
- 1tbsp Finely chopped coriander
- 15g Toasted flaked almonds
- Good twist of freshly ground pepper
- Sea Salt Season to your taste
Instructions
- Pre-heat your oven to 160ᵒC. Heat the olive oil in a suitable frying pan, season the diced lamb to your taste and cook until browned on all sides, place in an oven-proof casserole dish.
- In the same pan, gently fry the onions and garlic until tender but with not too much colour.
- Stir in the ground cumin, turmeric, ginger and chopped chilli and cook for 2 minutes, stirring occasionally.
- Add the Essential Cuisine Veal Stock mix, chopped tomatoes, water, cinnamon, bay-leaf and lemon peel.
- Bring to the boil, pour onto the lamb in the casserole dish, cover with a lid and cook in the oven for 1 hour.
- Remove from the oven and stir in the dried apricots and honey, return to the oven and continue cooking for ½ an hour or until the lamb is tender.
- Remove the lemon peel and bay-leaf, adjust the consistency of the tagine with a little water if necessary and season to taste.
- Serve with your choice of garnish (see tips) finish with the chopped coriander and flaked almonds, your Moroccan Lamb Tagine with Apricots is now ready to serve.
Serves: 4
Tips: This is a traditional recipe from the Provence region of France, classically called a daube, it was originally a way to cook and preserve meat in a tightly sealed pot called a daubieres. Warm your serving plates in a low oven or hotplate.
Ingredients:
- 20ml Olive oil
- 50g Plain flour
- 2 Trimmed ox cheeks
- 100g Peeled and roughly chopped onions
- 1 Finely chopped garlic clove
- 100g Peeled and roughly chopped carrot
- 100g Roughly chopped celery
- 500ml Good quality red wine
- 1 Strip of orange zest
- 1 Bay Leaf
- 1 Large crushed clove
- 1 Picked sprig of thyme
- 500ml Water
- 20g Essential Cuisine Beef Stock
- 10ml Fresh orange juice
- 20 Sliced Pitted black olives
- Good twist of freshly ground pepper
- Sea Salt Season to your taste
Instructions:
- Preheat your oven to 150ᵒc.
- Heat the olive oil in a non-stick frying pan, lightly flour the ox cheek and add to the hot oil for 4-5 minutes, turning gently until brown on all sides. Transfer to an ovenproof casserole dish.
- In the same frying pan, add the onion and garlic, fry gently for 2-3 minutes, with not too much colour, stir in the carrots and celery, cook for a further 2-3 minutes, add to the casserole dish.
- Deglaze the frying pan with the red wine, scraping the base of the pan to release the sediment, stir in the orange zest, bay leaf, crushed clove and thyme. Pour in the water, bring to the boil.
- Add the Essential Cuisine Beef Stock and give a final stir, pour over the ox cheek and vegetables in the casserole dish.
- Cover with a lid and put in the oven to cook for 2 hours.
- Remove the casserole from the oven, check that the ox cheeks are covered by the stock and turn if necessary. Put back into the oven and continue cooking for a further ½ an hour to 1 hour until the ox cheek is tender.
- Take the ox cheeks out of the sauce and keep warm to rest, remove the bay leaf. Puree the cooked vegetables with the stock using a stick blender and pass through a sieve. Add the orange juice and reduce to a coating consistency (to coat the back of a spoon).
- Add the black olives to the sauce and season to your taste with sea salt and freshly ground pepper.
- Divide each ox cheek into two portions, place on your warm plates and pour the rich sauce over the meat, serve with mashed potatoes or buttered noodles and a selection of fresh seasonal vegetables.
Serves 4
Tips: This tangy vegetable stew from Southern France is perfect for spooning over pasta or on a toasted crostini. If you cannot find fresh artichokes, use tinned instead, we won’t tell!
Ingredients
- 25ml Olive oil
- 1 Crushed garlic clove
- 4 Peeled baby onions
- 15g Smoked bacon lardons
- 100g Peeled and sliced carrot
- 3 Trimmed baby artichokes with outer leaves removed
- 4 Baby turnips
- 4 Button mushrooms
- 4 Long baby radishes
- 50ml Dry white wine
- 200ml Water
- 10g Essential Cuisine Vegetable Stock
- 1 Bay leaf
- 1tbsp Chopped flat leaf parsley
- Good twist of freshly ground pepper.
- Sea Salt Season to your taste.
Instructions:
- Heat olive oil in a suitable pan with a lid, add the garlic, onion and bacon, cook for 4-5 minutes, with not too much colour, stirring occasionally.
- Add the carrots, artichokes, turnips, mushrooms and radishes, gently fry for 1-2 minutes, stir in the wine and reduce by half on a high heat
- Stir in the water and Essential Cuisine Vegetable Stock and bay leaf and bring to the simmer.
- Cover the pan with a lid and cook for 5 minutes or until the vegetables are tender. Remove the lid, increase the heat and cook for a further 3-4 minutes or until the stock is reduced.
- Remove the bay leaf, stir in the chopped parsley and season to taste with sea salt and freshly ground pepper.
- Your Artichokes in Barigoule Sauce is now ready to serve.
Tips: Why not try adding a few cooked prawns to your fish pie or crisp green vegetables like blanched asparagus spears and fresh peas? We have used fresh Haddock instead of smoked because of the creamy smoked cheese in the potato crust.
Ingredients
- 50g Unsalted butter
- 100g Peeled and finely chopped onion
- 1 Peeled and finely chopped garlic clove
- 50ml Dry white Wine
- 650ml Water
- 16g Essential Cuisine Fish Stock
- 400g Diced skinless Haddock fillet
- 400g Diced skinless Salmon fillet
- 40g Plain Flour
- 100ml Double cream
- 1tbsp Chopped mixed herbs (parsley, dill and chives)
- 1kg Peeled King Edward potatoes, cut into quarters
- 200g Grated smoked cheese (Applewood smoked cheddar)
- 1pinch Ground nutmeg
- 2 Egg yolks
- A Good Twist of freshly ground pepper
- Sea Salt Season to your taste
Instructions
- Melt 10g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender with not too much colour.
- Preheat the oven to 180°c.
- Melt 10g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender with not too much colour.
- Add the white wine and water.
- Stir in the Essential Cuisine Fish Stock to the pan.
- Bring to the boil and simmer for 5 minutes.
- Place the diced fish into the stock and poach gently for 5 minutes or until the fish is just cooked.
- Remove the fish from the stock using a slotted spoon into a buttered pie dish, draining well, allow to cool to room temperature.
- Melt the remaining 40g of the butter in a suitable pan, gradually stir in the flour until a roux is formed, cook for 2 minutes on a low heat but with no colour. Take off the heat to cool slightly.
- Pour in the hot fish stock a little at a time stirring continuously on a low heat, until all the stock is added. Cook for 10 minutes on a low heat, stirring from time to time, this will cook out the flour.
- Pour the double cream into the sauce and bring back to the simmer, season to your taste with sea salt and freshly ground pepper, finally stir in the chopped herbs and allow to cool to room temperature.
- Boil the potatoes until tender, drain well and push through a sieve or ricer. Beat ½ of the grated cheese into the warm mash and season to taste with sea salt, freshly ground pepper and ground nutmeg, finally beat in the egg yolks and allow to cool.
- Pour the fish sauce over the cooked fish in the pie dish and gently fold it in, chill down in the fridge.
- Spoon the cheese mash into a piping bag with a large star nozzle, pipe the potato neatly onto the set fish mix and sprinkle the remaining cheese over the top.
- Bake for 35-40 minutes until piping hot and golden brown on top, your Essential Fish Pie is now ready to serve with a fresh leaf salad and buttered new potatoes.
Tips: Use the best quality beef steak you can, preferably diced chuck. We use an award winning local ale from the Purity brewery in Warwickshire for this dish. Oysters are not to everyone`s taste, so these can be optional, ask your fishmonger to shuck them for you (remove from the shell) and look out for pearls!
Ingredients
- 30g Beef dripping.
- 600g Diced beef.
- 30g Plain flour.
- 200g Chopped onion.
- 1 Crushed garlic clove.
- 10g Tomato puree.
- 300ml Ale.
- 10g Essential Cuisine Beef Stock Mix.
- 300ml Water.
- 10ml Worcestershire Sauce.
- 1 Bay-leaf.
- 1tsp Chopped fresh thyme.
- Good Twist of freshly ground pepper.
- Sea Salt Season to your taste.
- 8 Fresh shucked oysters with juices.
For the Shortcrust Pastry
- 250g Plain flour.
- 1tsp Salt.
- 75g Unsalted butter.
- 75g Lard.
- 4tbsp Cold water.
- 1 Beaten egg (for glazing the pie)
Instructions
- Heat the dripping in a suitably sized pan.
- Toss the beef in the flour until coated evenly, carefully add to the hot dripping and colour on all sides. Remove beef with a slotted spoon and place into a casserole dish with a lid.
- In the same pan, gently fry the onion and garlic until soft but with not too much colour.
- Stir in the tomato puree, deglaze the pan with the ale.
- Add the Essential Cuisine Beef Stock Mix, water and Worcestershire sauce.
- Add the bay-leaf and thyme, bring to the boil and pour over the browned beef.
- Cover with a lid and transfer to a medium oven, 150ᵒc for 2 hours or until the beef is tender.
- Once cooked, remove from the oven and pick out the bay-leaf and season to your taste.
- Pour the mixture into a deep pie dish and allow to cool
- Once cooled, add the shucked oysters and strained juices into the beef mix and stir in gently.
For the Shortcrust Pastry
- Sift the flour and salt into a bowl.
- Add the butter and lard, then rub together with your fingertips until the mixture forms fine crumbs.
- Make a well in the centre of the mixture and add the water, carefully work together to form a ball.
- Wrap the ball tightly in cling-film and chill in the fridge for 30 minutes.
- Remove pastry from the fridge remove the cling-film, place on a flour work surface and kneed with your hands for 1 minute or so, until the pastry is smooth. Roll out the pastry to 5mm thick. Wet the edges of the pie dish and then cover with pastry. Scallop the edges with a sharp knife and decorate the top with leaves, using the pastry trimmings.
- Glaze the pastry with beaten egg and bake at 220ᵒc for 20 minutes, then reduce the heat to 180ᵒc for a further 30 minutes.
- Your Steak, Purity Ale and Oyster Pie is now ready to serve why not with your choice of seasonal vegetables and hot buttered new potatoes
Serves 4:
Tips: Why not serve your Braised Oxtail with a creamy mashed potato? You can add a little English mustard or horseradish sauce to give an added kick too!
Ingredients
- 50g Beef dripping.
- 50g Plain flour.
- 2 Oxtails,cut into pieces between the joints.
- 100g Chopped onions.
- 100g Chopped carrots.
- 100g Chopped leeks.
- 100g Chopped celery.
- 1 Finely chopped garlic clove.
- 200g Tinned chopped tomatoes.
- 1 Picked sprig of thyme.
- 1 Bay-leaf.
- 500ml Good quality red wine.
- 1ltr. Essential Cuisine Beef Stock
For the garnish
- 50g Finely diced carrot.
- 50g Finely diced onion.
- 50g Finely diced celery.
- 50g Finely diced leek.
- 4 Deseeded, skinned and diced tomatoes.
- 2tbsp Chopped flat-leaf parsley.
- Good twist of freshly ground pepper.
- Sea Salt Season to your taste.
Instructions:
- Preheat your oven to 180ᵒC.
- Heat the dripping in a non-stick frying pan, lightly flour the cut oxtails and add to the hot dripping for 4-5 minutes, stirring gently until brown on all sides. Transfer to an ovenproof casserole dish.
- In the same frying pan, add the onion, carrot, leek, celery and garlic and fry gently for 2-3 minutes, with not too much colour. Add to the casserole dish.
- Deglaze the frying pan with the red wine, scraping the base of the pan to release the sediment. Add the Essential Cuisine Beef Stock, chopped tomatoes, thyme and bay-leaf.
- Bring the stock to the boil and pour over the oxtail and vegetables in the casserole dish.
- Cover with a lid, transfer to the oven and cook for 1 ½ hours, or until the meat is tender, occasionally take the dish out of the oven to skim any fat from the top of the stock.
- Once cooked remove the casserole dish from the oven and lift the meat from the sauce, keep warm.
- Push the remaining sauce through a sieve into a clean pan, bring to the boil and reduce it down until a good sauce consistency is reached.
- In a suitable pan quick cook the finely diced vegetables in just tablespoon of seasoned water until soft.
- When the sauce is ready, add the oxtail pieces, vegetable garnish and the fresh chopped tomato.
- Simmer until the mixture is warmed through and season to your taste, your Braised Oxtail is now ready to serve in warm bowls, finish with the chopped parsley
Serves:
4 x 250ml portions
Tips: We are using a tangy, creamy Shropshire Blue cheese from the Long Clawson dairy, this gives a subtle blue tinge to the soup. You can also use any off-cuts of Stilton or another blue cheese from your cheeseboard.
Ingredients
- 10g Unsalted butter
- 200g Chopped onion
- 1 Crushed garlic clove
- 600g Peeled and chopped celeriac
- 200g Peeled and chopped potato
- 20g Essential Cuisine Vegetable Stock Mix
- 1 ltr Water
- 1 Bay-leaf
- 1 Picked sprig of thyme
- 200g Grated Shropshire Blue cheese
- 50ml Double cream
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
Instructions:
- Melt butter in a suitable saucepan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour, add the celeriac and fry for 2 minutes.
- Add potato, Essential Cuisine Vegetable Stock Mix and water.
- Bring to the boil, add the bay-leaf and thyme, simmer for 30 minutes or until the celeriac and potato are tender.
- Take off the heat, gently stir in the Shropshire Blue cheese until it is melted, remove the bay-leaf.
- Puree in a liquidiser or using a stick blender until smooth and pass soup through a fine sieve.
- Return to a clean saucepan, pour in the double cream and reheat, taking care not to boil the soup (otherwise it may split).
- Finally, season to your taste and serve your soup warm bowls.
Serves: 4
Tips Ratatouille originates from Provence, but the style of the dish has familiarities with the Italian Peperonata, Spanish Pisto and Sicilian Caponata, try serving it with grilled goats cheese or crumbled feta?
Ingredients
- 45ml Olive oil
- 2 Crushed garlic cloves
- 100g Diced onion
- 10ml White wine Vinegar
- 1 Red pepper, seeded and chopped into 1.5cm dice
- 1 Yellow pepper, seeded and chopped into 1.5cm dice
- 1 Green pepper, seeded and chopped into 1.5cm dice
- 20g Tomato Puree
- 1 Bay-leaf
- ½tsp Dried mixed herbs
- 1x400g Tin chopped tomato
- 20g Essential Cuisine Vegetable Stock Mix
- 250g Courgettes, trimmed and chopped into 1.5cm dice
- 250g Aubergines, trimmed and chopped into 1.5cm dice
- Good twist of freshly ground pepper.
- Sea Salt Season to your taste.
Instructions:
1. Heat olive oil in a suitable pan, add the garlic, onion and peppers cook for 4-5 minutes, with not too much colour, stirring occasionally.
2. Add vinegar and cook out.
3. Stir in the tomato puree, bay-leaf, herbs and chopped tomato
4. Stir in the Essential Cuisine Vegetable Stock Mix to the pan.
5. Bring to the boil and simmer for 15 minutes, stirring occasionally to prevent the vegetables from catching.
6. Stir in the courgette and aubergine dice and continue cooking for 20-30 minutes or until they are tender, remove the bay-leaf, adjust the consistency with a little water if necessary.
7. Season to your taste and your Essential Ratatouille is ready to serve
Serves 4
Tips:
You should use Arborio, Carnaroli or Vialone rice for your authentic risotto.
- The secret of a good risotto is all in the texture and look of the rice.
- The best tip is making sure that when the rice has been tossed and quickly fried that it has started to crack. If you examine the rice carefully you will see fine lines appearing on the grains, and it will also go slightly translucent. At this point the rice will allow the stock to be absorbed.
- Also make sure that the stock is hot; cold stock will result in the risotto cooling down and the rice going stodgy.
- Some people say the best risotto is stirred in the same direction this again stops the rice from going too stodgy.
- Finally always make sure you use the best stock possible.
- Why not try our Fresh Basil Pesto recipe to compliment your dish, just drizzle it over before you serve.
Ingredients
- 2tbsp Olive oil.
- 100g Chopped onion.
- 2 Finely chopped garlic cloves.
- 300g Risotto rice (see our tips).
- 100ml Dry white wine.
- 20g Essential Cuisine Vegetable Stock.
- 700ml Water.
- 125g Sliced wild mushrooms, quickly fried in butter.
- 125g 2cm dice of red or yellow peppers, oven roasted in olive oil.
- 125g Blanched asparagus spears (cooked for 3 minutes in boiling salted water, then refreshed in iced water and drained) approximately 16 spears.
- 2tbsp Mascarpone cheese.
- 1 Knob unsalted butter.
- 1tbsp Finely chopped fresh herbs (parsley, chives, chervil).
- Parmesan cheese (optional).
- A good twist of freshly ground pepper.
- Sea Salt Season to your taste.
Instructions:
- Heat the olive oil in a good pre-heated thick-bottomed saucepan. Add chopped onion and the garlic and cook for 10 – 15 minutes without allowing the onion to brown.
- Add rice and sauté (lightly fry) with the onions and butter until the rice becomes translucent (slightly see through) and starts to crack. Add the wine and stir.
- Make up the Essential Cuisine Vegetable Stock with boiling water.
- Add the “hot” stock, one ladle at a time to the rice, constantly but gently stirring.
- Continue until all of the stock has been absorbed, the rice should still have a bite to it (al dente).
- Carefully stir in the cooked wild mushrooms and roasted peppers making sure it is thoroughly heated through.
- Gently warm the asparagus spears in hot butter in a separate pan
- Remove from the heat and stir in the mascarpone and butter and correct the consistency with hot water if required, sprinkle in the chopped herbs. And season to your taste
- As with all risotto serve immediately on a warmed dish, arrange the reheated asparagus spears on top and garnish with shaved parmigiano and drizzled with olive oil
Quantity
Serves: 4
Tips
Serve your Pot Roasted Belly of Pork with our Apple Sauce and a rich buttered potato mash to soak up all the juices. Warm your serving plates in a low oven or plate warmer.
Ingredients
- 1kg Pork belly, boned, with the rind on
- 500g Peeled and sliced onions
- 1 Crushed garlic clove
- 1tbsp Olive oil
- 100ml Water
- 10g Essential Cuisine Chicken Stock Mix
- 2-3tbsp Clear honey
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
For the Apple Sauce
- 225g Cox`s apples
- 12g Caster sugar
- Juice from ¼ lemon
- 4tbsp Water
- ¼ Cinnamon stick
Instructions:
- Preheat your oven to 180°c. Score the pork belly with a sharp knife 1cm apart.
- Place the onions and garlic in a roasting tray and sit the belly on top, rind side up.
- Trickle the olive oil over the top and season to your taste with sea salt and freshly ground pepper.
- Place in the oven and cook for 1 hour.
- Remove from the oven and baste the pork with any juices in the pan.
- Add the water and stir in the Essential Cuisine Chicken Stock Mix. Return to the oven and continue cooking for 1½ hours, basting every 15-20 minutes.
- Remove from the oven and pour the honey over the pork, increase the oven temperature to 200°c and return to the oven and continue cooking for a further 30 minutes, basting frequently, this will leave a rich golden glaze over the pork.
- Finally remove the pork and keep warm. Transfer the juices from the roasting tray into a suitable saucepan, heat and adjust the consistency of the liquor by reducing the liquid or adding more water as necessary, you need approximately 300ml of sauce .
- To dress your plates, arrange the buttered mash in the centre, carve the pork into 4 pieces and place on top, then spoon the onion cooking liquor over the pork and around the plate. Serve the apple sauce apart.
For the Apple Sauce
- Peel, core and roughly dice the apples.
- Place in a thick-based saucepan with the sugar, lemon juice, water and cinnamon.
- Cook on a low heat with a lid on for 15 minutes, stirring occasionally.
- Once cooked and tender, remove from the heat, remove the cinnamon and liquidize or whisk until the desired texture is achieved, keep warm.
Quantity
Serves: 4
Tips
Why not serve your Venison Casserole with a buttered potato and parsnip mash and honey roasted root vegetables?
Ingredients
- 100g Picked fresh basil leaves.
- 2tbsp Olive oil
- 600g Diced venison (cut into 2 ½ cm cubes)
- 30g Plain flour
- 10g Unsalted butter
- 200g Peeled and chopped onion
- 2 Peeled and crushed garlic cloves
- 4 Smoked bacon rashers, cut into strips (lardons)
- 8 Juniper berries, crushed in a pestle and mortar
- 200g Picked wild mushrooms (oyster, chanterelle, ceps, etc.)
- 100g Peeled and diced carrot
- 100g Diced celery
- 10g Tomato puree
- 1tbsp Redcurrant jelly
- 250ml Good quality red wine
- 100ml Port
- 10g Essential Cuisine Beef Stock Mix
- 250ml Water
- 1 Bay-leaf
- 1tsp Chopped fresh thyme
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
- 1tbsp Chopped flat leaf parsley
Instructions:
- Preheat the oven to 150°c. Heat the olive oil in a suitably sized pan.
- Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides. Remove the meat with a slotted spoon and place into a casserole dish with a lid.
- In the same pan, gently fry the onion and garlic until soft but with not too much colour, add the bacon and crushed juniper.
- Add the mushrooms, carrot and celery, continue cooking for 2-3 minutes.
- Stir in the tomato puree and redcurrant jelly, deglaze the pan with the red wine and port.
- Add the Essential Cuisine Beef Stock Mix and water.
- Add the bay-leaf and thyme, bring to the boil and pour over the browned venison.
- Cover with a lid and transfer to the oven for 2 hours or until the venison is tender.
- Once cooked remove from the oven and pick out the bay-leaf and season to your taste.
- Your Venison Casserole is now ready to be served.
As with the chicken white wine sauce this is just as versatile as a multi talented, multi use all purpose any night of the week sauce.
Quantity
To make 250ml
Tips
Serve your Fish Cream Sauce with gently poached Salmon or baked loin of Cod, you can add chopped fresh herbs and grain mustard for a rich tasting dish. Add any cooking juices from the fish to the finished sauce
Ingredients
- 10g Butter
- 50g Finely chopped shallot
- 50ml Dry white wine
- 4g Essential Cuisine Fish Stock
- 125ml Water
- 125ml Double cream
- Good Twist of freshly ground pepper
- Season to your taste.
Instructions
- Melt butter in a suitable pan and add the chopped shallots, fry gently until they are tender, with not too much colour.
- Pour in the white wine and reduce by two thirds on a high heat.
- Add the Essential Cuisine Fish Stock and the water, whisk briskly and bring to the boil.
- Stir in the double cream and return to the boil once more, stir occasionally to prevent the shallots from catching on the pan.
- As the sauce reaches a coating consistency remove from the heat.
- Finally season to your taste and your sauce is ready to serve.
So easy to make but incredibly tasty. A really versatile sauce that’s smart enough for a dinner party and down to earth enough for just about any occasion.
Quantity
To make 250ml
Tips
Serve your chicken sauce with gently poached and sliced chicken breasts, you can add chopped tarragon and grain mustard for a rich tasting dish.
Ingredients
- 10g Butter
- 50g Finely chopped shallot
- 50ml Dry white wine
- 4g Essential Cuisine Chicken Stock
- 125ml Water
- 125ml Double cream
- Good Twist of freshly ground pepper
- Season to your taste
Instructions
- Melt butter in a suitable pan and add the chopped shallots, fry gently until they are tender, with not too much colour.
- Pour in the white wine and reduce by two thirds on a high heat.
- Add the Essential Cuisine Chicken Stock Mix and the water, whisk briskly and bring to the boil.
- Stir in the double cream and return to the boil once more.
- As the sauce reaches a coating consistency remove from the heat.
- Finally season to your taste and your sauce is ready to serve.
Such an elegant dish, mouth-meltingly good with a super tasty sauce to serve when the dish is ready.
Serves
4
Ingredients
- 1.6kg veal shin (bone in), cut into slices 2.5cm thick
- Salt and white pepper
- 50ml oil
- 50g butter
- 250ml full-cream milk
- 250ml of water
- 20g of Essential Cuisine Veal Stock
- 1 lemon, halved
- Bouquet garni of parsley, thyme and bay leaf
- 150ml double cream
- 4 small courgettes, each sliced diagonally into four or five slices
- Extra oil for frying
- For the garnish
- Parsley sprigs
- Lemon wedges
Instructions
- Season both sides of the veal shin liberally with salt and pepper.
- Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side.
- Transfer veal to a deep roasting dish and add the milk, water, lemon and bouquet garni.
- Stir in the veal stock mix. Bring to the boil on top of the stove, cover with a lid or tinfoil and transfer to the oven.
- Cook at 180ºC for 1½ hours or until the meat is tender. Remove the meat from the pan and keep warm.
- Strain off the cooking liquor and reduce by half.
- Add the cream and reduce until the sauce begins to thicken.
- Season the courgette slices and brown in oil on one side, then turn over and cook in the oven for 5-10 minutes.
- To serve, arrange the courgettes on a plate. Reheat the veal in the sauce, place in the centre of the plate and pour over the sauce. Garnish with parsley sprigs and lemon wedges.
This smells absolutely wonderful while cooking. When done, you have a splendid dish that was easy to throw together and especially perfect for this time of year.
Serves
4
Ingredients
- 1 Medium sized turnip
- 1 small swede
- 1 large carrot
- 2 sticks celery
- 1 parsnip
- 8 cherry tomatoes
- 8 cloves garlic, unpeeled
- Olive Oil
- Butter
Instructions
- Cut all the vegetables into approx. 2cm cubes. Blanch separately in boiling water.
- Meanwhile toss in a little olive oil and butter with the cherry tomatoes, garlic cloves and sprigs of rosemary, remembering to season well, and then roast in a hot oven at 180 degrees for 15 mins or until tender.
Comfort food at its very best. Goes especially well with Beef Casserole with Red Wine, Plums and Celeriac. Or just about any Sunday roast.
Serves
4
Ingredients
- 3 Large Red Potatoes
- 150ml Milk
- 50ml Double Cream
- 2 tbls Creamed Horseradish
- Seasoning
- Cayenne Pepper
Instructions
- Peel the potatoes, dice and boil in salted water until just cooked.
- Boil the milk, cream and horseradish together.
- Drain and mash the potatoes. Stir in the milk and cream.
- Season with salt and cayenne pepper, set aside until ready to serve.
This is a sublime accompaniment to any dish, particularly in place of mash or traditional roast potatoes. When ready to eat, place the butter roast potato alongside a lovely beef fillet, breast of chicken or game for a lovely looking plate of food.
Serves
4-6
Ingredients
- 6 Medium baking potatoes, peeled
- 1 tbls vegetable oil
- 1 litre Essential Cuisine Vegetable Stock ( 12-16 gms or a tablespoon )
- 40g salted butter
- 1 sprig of thyme
- Salt and pepper
Instructions
- Pre-heat the oven to 150C.
- Using a 5cm stainless steel round cutter (available from any high street cookware shop), cut each potato in to a cylinder shape and remove the excess potato from each end.
- Heat the veg oil until hot in non-stick frying pan, cook one end of each potato until golden brown and place them into a deep roasting tray, browned side up.
- Bring a litre of water to the boil, add the veg stock powder mix and pour over the potatoes leaving a 1cm gap from the top of the potato.
- Add the butter, thyme and salt and pepper and place in the oven for 1 hour until cooked. Remove from the oven and leave in the stock to keep warm.
Oh – the bother of all that stirring! Frankly, well worth it especially for this very charming and rustic risotto.
Serves
4 People
Tips
You can use Arborio, Carnaroli or Vialone rice for your authentic risotto, also try our Fresh Basil Pesto recipe to compliment your dish, just drizzle it over before you serve.
Ingredients
- 2 tbls Olive oil
- 100g Chopped onion
- 2 Finely chopped garlic cloves
- 300g Risotto rice (see our tips)
- 100ml Dry white wine
- 20g Essential Cuisine Vegetable Stock
- 700ml Water
- 125g Sliced wild mushrooms, quickly fried in butter
- 125g 2cm dice of red or yellow peppers, oven roasted in olive oil
- 125g Blanched asparagus spears (cooked for 3 minutes in boiling salted water, then refreshed in iced water and drained) approximately 16 spears
- 2 tbls Mascarpone cheese
- 1 Knob unsalted butter
- 1 tbls Finely chopped fresh herbs (parsley, chives, chervil)
- Parmesan cheese (optional)
- A good twist of freshly ground pepper
- Season to your taste
Instructions:
- Heat the olive oil in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour.
- Stir in the risotto rice and cook gently until the rice grains are coated in the oil, but with no colour.
- Pour in the wine and give the rice, onions and garlic a good stir, bring the water to the boil in a separate pan or kettle.
- Add the Essential Cuisine Vegetable Stock and stir in, it will dissolve instantly.
- Gradually add the water a little at a time until it is absorbed by the rice, making sure the rice does not stick to the pan, the rice should still have a bite to it (al dente).
- Carefully stir in the cooked wild mushrooms and roasted peppers, making sure they are thoroughly heated through, gently warm the asparagus spears in hot butter in a separate pan.
- Stir in the mascarpone and butter and correct the consistency with more water if required, sprinkle in the chopped herbs.
- Finally, season to your taste and your Wild Mushroom, Roasted Sweet Pepper and Asparagus Risotto is ready to serve in warm bowls, arrange the reheated asparagus spears on top of the risotto to decorate. You can shave Parmesan cheese over your risotto if you wish.
Now this really is simple food at its best. Originally from northern Italy, the basic recipe is made by gradually stirring hot stock until all the stock has been absorbed and the risotto is creamy with firm (al dente), separate rice grains.
It is easy to prepare, the secrets being the choice of rice, the quality of stock, and the constant stirring. A basic risotto can be enhanced, or embellished, with fish, shellfish, meat, chicken, or vegetables.
Serves
4
Ingredients
- 900ml of Essential Cuisine Chicken Stock
- 1 tbls olive oil
- 75 g unsalted butter
- 2 shallots (or 1 onion)
- 275g risotto rice – Arborio is fine but you can use carnoli, nano or vialone
- 75 ml dry white wine
- 50g Parmesan, freshly grated
Instructions
- Heat the stock in a saucepan to a gentle simmer. Meanwhile, heat the oil and half the butter in a wide, heavy pan. Add the onion and cook for 5 minutes,, or until softened.
- Add the rice, and stir to coat the grains well with the fat.
- Add the wine and boil, stirring until absorbed. Add a ladleful of simmering stock and stir until
Absorbed.
- Continue adding stock by the ladleful, stirring until the rice is tender but retains a bite. This will take 20-25 mins in all.
- Stir in the remaining butter and the parmesan.
- Season to taste and remove from the heat.
- Cover the pan and leave the risotto to rest for two mins before serving.
This is a wonderful dish. Whilst we’ll be adding more game recipes to this section this is a very easy but elegant recipe to make ahead.
Serves
4
Ingredients
-
1 Pheasant (with giblets)
- 50g seedless raisins
- 15g flour
- 450mls water
- 150mls cider or white wine
- 65g butter
- 2 sticks of celery
- 1
small carrot
- 1 onion
- 2 cooking apples and 1 dessert apple
- 300mls of Essential Cuisine Chicken Stock
- Pinch of mixed spice
- 150ml yoghurt or cream
- Salt and pepper
Instructions
- Soak the raisins in the cider/wine for 2 hours.
- Make stock from the giblets of the pheasant by simmering for about an hour with the carrot, a quarter of the onion and a wee piece of the celery. Sieve before using.
- Peel/core the apple and slice. Chop the onion and celery finely.
- Truss/Joint the pheasant, dust with flour and the salt, pepper and spice.
- Melt the butter, add the pheasant and slowly cook to brown the bird, then drain and set aside.
- Gently fry the onion for a few minutes, then add the celery and cooking apples and fry for a further 5 minutes.
- Stir in the remaining flour and cook for a minute.
- Add the raisins, stock and cider and bring to the boil.
- Turn this and the bird into a pan, place the lid and simmer for one and a half hours or until the bird is lovely and tender.
- Lift the bird/pieces out and set aside.
- If the sauce in the pan is still liquidy then leave the lid off and boil for a wee bit longer to thicken. Add the yoghurt or cream and gently reheat. Pour into a serving dish.
- Peel and core the dessert apple and slice into fine rings. Gently fry them in the butter and use to garnish the pheasant.
Bouillabaisse, a lovely fish dish that’s got a real meaty consistency. Doesn’t take long to cook and don’t forget that obligatory glass of good white wine, or two, to go with this at the dinner table. Or wherever you like. We’re not the wine police.
If you like – stir in a tablespoon of tarragon halfway through cooking.
Serves
4-6
Ingredients
- Olive oil
- 2 brown onions, finely diced
- 1 celery stick, cut into 1.5cm pieces
- 1 leek, sliced
- 1/2 tsp ground fennel seeds
- 3 garlic cloves, minced
- 2 x 800g tins chopped tomatoes
- 1 tbls tomato puree
- 1 bay leaf
- 1 tbls brown sugar
- 600m Essential Cuisine Fish Stock
- 1 generous pinch saffron soaked in
- 1/2 cup hot water
- 350g white fish, cut into large chunks
- 350g snapper, cut into large chunks
- 400g raw, shelled, deveined tiger prawns
- 400g mussels
- Small handful flat-leaf parsley, sliced
- Sea salt
- Ground black pepper
- French stick
Instructions
- Heat oil in a large heavy-based pan.
- Sweat off onions and vegetables with fennel seed. As onions begin to go transparent, add garlic. Cook for three minutes.
- Add tomatoes, puree, bay leaf, sugar, water and saffron, stir in the Fish Stock Mix then simmer for 30 minutes.
- Add white fish and snapper then mussels and prawns. Put lid on and cook for 4 minutes.
- When mussels have opened, take lid off, check seasoning, add parsley and stir.
- Traditionally, a nice chunk of fresh crusty bread is put in the base of each bowl and the soup is ladled over the top. Or have the bread on the side.
Osso bucco is sliced veal shin, with the bone still in, the veal answer to a lamb shank, and the perfect make-ahead dinner party dish.
Serves
4
Ingredients
- 1.5kg Veal Shin (sliced)
- Salt and Pepper
- 4 tbls Plain Flour
- 5 tbls Olive Oil
- 40g Butter
- 2 Onions (chopped)
- 2 Garlic Cloves (chopped)
- 2 Carrots (chopped)
- 1 stick of Celery (chopped)
- 2 sprigs Thyme
- 1 Bay Leaf
- 1 slice unwaxed Lemon Peel
- 200ml Dry White Wine
- 200ml Essential Cuisine Chicken Stock or Essential Cuisine Veal Stock
- 3 Tomatoes (skinned, de-seeded and chopped)
- 1 tbls Tomato Puree
- For the Gremolata:
- 4 Garlic Cloves (finely chopped)
- 2 tbsp Parsley (chopped)
- Zest of 1 unwaxed Lemon (grated)
Instructions
- Preheat the oven to 180°C/350°F/Gas 4
- Season the meat on all sides with salt and pepper and coat with flour.
- Heat the oil and butter in a flameproof casserole dish, add the veal and brown on both sides until coloured, then remove and keep warm.
- Add the onion, garlic, carrot and celery, and sauté until lightly coloured.
- Add the thyme, bay leaf and lemon peel, then add the wine and stock; finally add the tomatoes and tomato puree and stir well.
- Return the meat to the pan, then cover and braise in the lowest part of the oven for 1½ hours until the meat begins to move away from the bone.
- Remove the meat and reduce the liquid, seasoning with salt and pepper if necessary.
- To make the Gremolata – Mix the chopped garlic with the parsley and lemon peel.
- Serve the Osso Bucco on warmed plates, sprinkle with the gremolata and pour over the sauce.
- Serve with Risotto Milanese, plain rice or pasta.
Of course, this is an old classic – It’s best served with a big, deep robust red, which frankly, is the wine you should use to cook it in!
So what’s the difference – well, right at the end and just before cooking stir through a tablespoon of truffle oil (available at most good supermarkets and excellent for drizzles around salads or on top of soups).
Serves
4
Tips
Serve with crusty French bread and mixed leaf salad.
Ingredients
- 25g Unsalted butter
- 150g Peeled whole shallots
- 4 Finely chopped garlic cloves
- 150g Streaky bacon lardons
- 350g Button mushrooms
- 300ml Good quality red wine
- 300ml Water
- 20g Essential Cuisine Chicken Stock
- 2 tbls Balsamic vinegar
- 1 Picked sprig of fresh thyme
- 1 Chicken, cut into 8 serving pieces, on the bone but skin removed
- 2 tbls Chopped flat-leaf parsley
- Good twist of freshly ground pepper
- Season to your taste
Instructions
- Heat a suitably sized saucepan on the stove, add most of the butter ( reserving a knob to finish the sauce ) and the shallots. Cook until just browned then stir in the garlic. Add the streaky bacon and thyme and cook for 2-3 minutes.
- Add the mushrooms, red wine, water and vinegar.
- Stir in the Essential Cuisine Chicken Stock and bring to the boil, add the chicken pieces and simmer for 30 minutes or until the chicken is tender.
- Remove the chicken and keep it warm, reduce the remaining sauce by half on a high heat.
- Return the chicken to the saucepan, bring back to the simmer and finish with the reserved knob of butter and chopped parsley.
- Season to your taste, but just before serving drizzle a tablespoon of truffle oil thru the dish. For garnish – try some chopped chives.
Spicy and substantial. Certainly eccentric but this dish has a velvety savouriness to it that adds real depth.
6
Tips
Serve with loaded potato skins with sour cream and guacamole.
Ingredients
- 275g 5mm slices of chorizo sausage
- 750g Diced shin of beef
- 150g Chopped onions
- 2 Finely chopped garlic cloves
- ½ Finely chopped red chilli, deseeded,
- 10ml Vegetable oil
- Seeds from 2 cardamom pods
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Ground cinnamon
- ½ tsp Dried crushed chillies
- 30 ml Tomato puree
- 30 ml Tomato ketchup
- 2x400g Cans of red kidney beans, drained
- 600g Chopped tinned tomato
- 25g Dark chocolate chips
- 125ml Water
- 20g Essential Cuisine Beef Stock
- A good twist of freshly ground pepper
- Season to your taste
Instructions
- Preheat the oven to 150 degrees C.
- Heat the oil in a suitably sized pan, fry the onion, garlic and fresh chilli gently without colour for 5 minutes.
- Add the cardamom seeds, cumin, coriander, cinnamon and dried chillies and stir in.
- Add the 5 cm coins of chorizo and drop in the diced beef to colour gently in the onion mixture.
- Stir in the tomato puree, ketchup, drained kidney beans and tomatoes.
- Add the water and the Essential Cuisine Beef Stock, give it a stir and bring the chilli to a simmer.
- Sprinkle the chocolate chips over and stir in well, put on the lid and transfer to the oven, cook for 2 ½ hours or until the beef is tender, stirring occasionally.
- Season to your taste, Top with your favourite chilli toppings — sour cream, shredded cheese, green onions, etc. Your Choc Chip Chilli is ready to serve.
This is an unbeatable combination of red meat and fruit. The red wine and plums really work well together to impart a really smooth fruity and meaty flavour.
Serves
4
Tips
You can substitute the celeriac for your favourite root vegetable. Why not serve your casserole with a creamy horseradish mash.
Ingredients
- 675g Chuck steak, cut into 2.5cm cubes
- 50g Plain flour
- 60ml Vegetable oil
- 200g Peeled red onions, cut into quarters
- 2 Finely chopped garlic cloves
- 300ml Good quality red wine
- 300ml Water
- 20g Essential Cuisine Beef Stock
- 2 Picked sprigs of fresh thyme
- 100g Peeled and cubed celeriac
- 3 Stoned and quartered red plums
- 2 tbls Chopped flat-leaf parsley
- Good twist of freshly ground pepper
- Season to your taste
Instructions
- Preheat your oven to 160 degrees C.
- Heat 45ml of the oil in a non-stick frying pan, flour the diced beef and add to the hot oil for 4-5 minutes, stirring gently until brown on all sides. Transfer to an ovenproof casserole dish.
- In the same frying pan, heat the remaining oil and add the onion and garlic, fry gently for 2-3 minutes, with not too much colour, add to the casserole dish.
- Deglaze the frying pan with the red wine, scraping the base of the pan to release the sediment, add the water and thyme.
- Add the Essential Cuisine Beef Stock and give a final stir, bring the stock to the boil and pour over the beef in the casserole dish.
- Cover with a lid and transfer to the oven and cook for 1 ½ hours.
- Remove the casserole from the oven and add the celeriac, return to the oven and continue to cook for a further 10 minutes.
- 10 minutes before the beef and celeriac are tender remove the casserole from the oven, add the plum quarters then return the casserole to the oven and continue cooking.
- Remove the casserole from the oven, season to your taste, your casserole is now ready to serve.
This is an all American Soup that goes perfectly with just about anything. Lovely, creamy, smokey... it almost doesn’t get better than this.
4 x 250ml portions
Ingredients
- 10g Butter
- 1 Chopped medium onion
- 1 Garlic clove, chopped
- 30g Smoked Chopped Bacon
- 300g 2cm Diced Potatoes
- 100g Diced Red Pepper
- 2g Chopped Red Chilli
- 1 Pinch of Saffron
- 30ml White Wine
- ½ tsp Dried Oregano
- 500ml Water
- 12g Essential Cuisine Fish Stock
- 100g Diced Smoked Haddock
- 100ml Single Cream
- 2g Chopped Fresh Parsley
- A Good Twist of freshly ground pepper
- Season to your taste
Instructions
- Melt butter in a suitable pan, add the chopped onions, bacon and garlic, fry gently until they are tender with not too much colour.
- Add potatoes, peppers, chilli, saffron, water and oregano.
- Stir in the Essential Cuisine Fish Stock to the pan.
- Bring to the boil and simmer for 20 minutes.
- Add the smoked haddock and cook for a further 5 minutes.
- Pour in the cream and stir in the parsley bring to the simmer.
- Season to your taste and your soup is ready to serve.
