Recipes from Feelgood Friday Show 11th July 2014 contributed by Jackie Reynolds from Haslemere.... Thai Beetroot Soup Serves 4-6 1 tablespoon oil 1 large onion, finely chopped 500g (1lb) cooked beetroot, peeled and roughly chopped 1 ½ teaspoons red thai curry paste 1 (400ml) can of coconut milk 300ml (½ pint) chicken stock juice juice of ½ lime 2 tablespoons chopped parsley Heat the oil in a large saucepan over a high heat. Add the onion, lower the heat, cover and cook for 10 minutes to soften the onion. Add two-thirds of the beetroot to the onions, stir in the Thai paste and fry for couple of minutes over high heat. Stir in the coconut milk and stock, season with salt and pepper to taste, bring to the boil, cover and simmer over a low heat for 5 minutes. Whiz in a food processor until smooth. Pour back into the pan, add the remaining beetroot and lime juice and adjust the seasoning, if necessary. This soup can be made 24 hours ahead and kept in the fridge . It is not suitable for freezing. Seafood and Leek Tart For the Pastry 175g/6oz plain flour pinch salt pinch paprika 75g/3oz butter For the Filling 400g packet frozen seafood, cocktail, thawed and drained 2 medium leeks, cleaned and finely sliced 25g/1oz butter 2 tablespoons dry vermouth 2 eggs and 1 egg yolk 200ml/7fl oz crème fraiche 2 tablespoons milk salt and pepper Pre-heat oven for 180oC. Prepare the short crust pastry. Mix the flour, salt and paprika together in a bowl. Stir in the cheese and rub in the butter until the mixture looks like breadcrumbs. Add enough cold water to make a firm dough. Roll out the pastry to fit a 23cm/9-inch flan tin. Chill. Melt the butter in a saucepan and add the leeks. Toss them in the melted butter, cover with a lid and cook gently until just softening. Stir in the vermouth and bubble to evaporate all the liquid. Set aside to cool. Mix the drained seafood with the leeks and spread over the base of the pastry case. Beat together the eggs, crème fraiche, milk and a seasoning of salt and pepper. Pour over the seafood mixture. Slide the tart onto the bottom shelf of the oven and cook for 20-25 minutes, until the filling is just firm in the middle. Leave to stand for 10-15 minutes before serving. Suggestion:- Serve on a bed of peppery rocket. Cooks notes If using frozen seafood make sure it is well thawed and drained before putting in the tart otherwise it will make for a watery filling. Gooseberry and Raspberry Crumble Gooseberries are in many ways the forgotten British fruit, maybe because they generally need cooking. Raspberries and gooseberries come into season at about the same time and I often combine them, as in this recipe, for a perfect summer crumble. 450g/1lb gooseberries, topped and tailed 225g/8oz raspberries 1 teaspoon cornflour sugar, to taste 225g/8oz plain flour salt 75g/3oz caster sugar 110g/4oz butter, chilled and diced Serves 4-6 Pre- heat oven 180oc Place the fruit in an ovenproof dish. Stir together the cornflour and sugar. The amount of sugar depends upon the ripeness of the fruit and your personal taste. Mix the sugar mixture into the fruit. Place the flour, salt and sugar into a mixing bowl and add the butter. Rub in the butter until the mixture looks like breadcrumbs. Scatter the crumble mixture over the fruit. Place the crumble on the lower shelf of the oven and bake for 20-25 minutes, until the crumble is golden-brown and the fruit is just cooked. Serve with fresh cream.
Posted on: Fri, 11 Jul 2014 10:57:42 +0000
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