Vegetable and Herb Recipes
Tomato Soup
1 ¼ kilo Ripe Guernsey Tomatoes
1 Medium Onion
1 Small carrot
1 Stick of celery
25g Guernsey Butter
1 tablespoon Tomato Puree
1 pinch Sugar
Black Pepper
2 Bay leaves
1.2 litres of hot vegetable stock
1. Cut each tomato into quarters and cut out any hard cores. Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2. Put the butter into a large heavy-based pan and heat it over a low heat. Add the onion, carrot and celery and mix with a wooden spoon. Still with the heat low, cook the vegetables until they are soft and slightly coloured (approx. 10 minutes). Stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3. Add the tomato purée. Add the tomatoes, sprinkle in a good pinch of sugar and add a little black pepper, then tear each bay leaf into a few pieces and add them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down. Stir once or twice to keep ingredients well mixed.
4. Slowly pour in the stock, stirring at the same time. Turn up the heat
5. Bring to the boil. Turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times.
6. Remove the pan from the heat. Remove the pieces of bay leaf and discard. Blend the soup until smooth.
7. Pour the blended soup back into the pan and reheat gently for a few minutes, stirring occasionally. Add salt and more black pepper to taste, if required.
Mushroom Stroganoff with Les Rocquette Cider
1 tbsp olive oil
1 onion sliced
2 cloves garlic, crushed
250g Guernsey mushrooms (a selection of mushrooms is good – select which type you prefer and can source)
175ml Les Rocquettes Cider
2 tsp corn flour
1 tbsp Balsamic Vinegar
1 level teaspoon paprika
150ml Guernsey cream (soya yogurt can be used if you are cooking for a vegan).
10g fresh flat-leaf parsley, chopped or coriander, if you prefer
Method
1. Heat the oil in a deep frying pan and fry the onion until starting to soften.
2. Add the garlic and mushrooms, season and continue to sauté for 4-5 minutes, until the mushrooms have softened.
3. Add the cider and bring to the boil, then reduce the heat, add the balsamic vinegar and simmer for 5 minutes to reduce slightly.
4. Blend the corn flour with a little water until smooth. Remove the mushrooms from the heat then add the corn flour mixture, paprika and cream (or yogurt), and stir to combine.
5. Gently warm over a low heat until slightly thickened and piping hot.
TASTE GUERNSEY SEAFRONT SUNDAY 27 May 2012 - 27 May 2012
St Peter Port Seafront 10am-5pm
+44 (0) 1481 723552
A showcase for local producers and chefs, providing a fun, family orientated event.
...
more info
THE WEST SHOW 15 Aug 2012 - 16 Aug 2012
Contact Michael Best on +44 (0) 1481 264982
Old L'Eree Aerodrome, La Route de Rocque, St Peters. (Perry's ref 12 B5)
Agricultural and horticultural traditions are on show on G...
more info