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AN
TO FALL IN LOVE WITH
CURRIED PARSNIP SOUP (SERVES 6)
YOU WILL NEED
Parsnips, peeled.................................................750g Chilli powder .........................................................1 tsp Olive oil ....................................................................1 tsp Curry powder........................................................1 tsp Ground cumin.......................................................1 tsp Onion, chopped ...............................................1 large Ground coriander................................................1 tsp Crushed garlic...............................................3 cloves Turmeric.............................................................1/2 tsp Bay leaf ............................................................................1 Ground ginger ......................................................1 tsp Vegetable stock.................................................... 1.5L Butter ......................................................................... 75g Fresh coriander...........................................To serve
METHOD
1 Fry onion and garlic in a deep pan, before adding the peeled 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.
AUTUMNAL MENU
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
CHICKEN, NEW
POTATOES, PANCETTA
& MUSHROOM SAUCE
(SERVES 4)
YOU WILL NEED
French trimmed chicken breast..........................4 Chestnut mushrooms, sliced........................100g Double cream....................................................250ml Thyme............................................................... 4 sprigs Garlic .................................................................4 cloves New potatoes .....................................................500g Pancetta ............................................................4 slices Beef stock cube...........................................................1
METHOD
1 Boil the new potatoes until just cooked.
2 Cool under cold water and then slice into halves. Put in the roasting tray with two cloves of crushed garlic, two sprigs of thyme, salt and pepper and a drizzle of olive oil. Put in the oven at 180 degrees centigrade until golden (around 20 mins).
3 Place the chicken skin side down in a hot pan with olive oil. Cook until golden and crisp and then turn. Put into the oven for 15-
20 mins.
4 Put the pancetta into the oven at the
same time as the chicken.
5 For the sauce, first oil your pan. Add two
cloves of garlic and then the mushrooms and thyme. Leave them to sweat and add the stock cube and the cream. Let it simmer.
6 To serve, put the potatoes on the plate. Cut the chicken in half and arrange on top of the potatoes. Spoon the sauce over the top and balance the pancetta on top.
