Page 40 - Luxury Living with Harron Homes
P. 40
AN
AUTUMNAL MENU
TO FALL IN LOVE WITH
As the weather starts to cool there’s nothing more comforting than a hearty seasonal meal. Chef Tom Jones, owner of PTJ Catering in South Yorkshire, has created the perfect autumnal menu for you to try at home.
/PTJCATERING
NEEDS WORK
CURRIED PARSNIP SOUP (SERVES 6)
YOU WILL NEED
Parsnips, peeled Olive oil
Ground cumin Ground coriander Turmeric
Ground ginger Butter
METHOD
1 Fry onion and garlic and chopped parsnips.
2 Roast the spices in a small frying pan for a minute
to release the flavours and add to the parsnips and stir.
3 Add the bay leaf and the vegetable stock and cook
for 30 minutes on a low heat until the parsnips are soft.
4 Take off the heat and add the butter. Blend until smooth. Add salt and pepper to taste.
5 Serve in bowls with fresh coriander on top.
750g
1 tsp
1 tsp
1 tsp 1/2 tsp 1 tsp
75g
Chilli powder Curry powder Onion, chopped Crushed garlic Bay leaf Vegetable stock
Fresh coriander
1 tsp
1 tsp
1 large
3 cloves 1
1.5L
To serve
in a deep pan. Then add the peeled
CHICKEN, NEW POTATOES, PANCETTA AND MUSHROOM SAUCE (SERVES 4)
YOU WILL NEED
Chestnut mushrooms sliced Double cream
Beef stock cube/gel Thyme
Garlic
French trimmed chicken breast
New potatoes Pancetta
METHOD
1 Boil the new potatoes until just cooked.
100g 250ml
1
4 sprigs 4 cloves 4
500g
4 slices
2 Cool under cold water and then slice into half. Put in roasting tray with two cloves of crushed
garlic, two sprigs of thyme, salt and pepper and a drizzle of olive oil. Put in oven at 180 degrees
centigrade until golden (around 20 mins).