„Britain calling!“ – British Vegetarian based on recipes by Delia Smith – am 07.11.2019 bei Andrea


Britain calling!“ – British vegetarian

am 07.11.2019 bei Andrea

1. Green Salad with Avocado

Ingredients:
1 tbsp lemon juice
pinch of salt
4 tbsp olive oil
small bunch finely chopped chives
200g bag mixed salad leaves
2 sliced, ripe avocados
Method:
Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.

https://www.bbcgoodfood.com/recipes/10964/green-salad-with-avocado 

2. Mushroom and Leek Pie

Ingredients:
4 large chicken breasts
2 bay leaves
½ small pack thyme
½ small pack flat-leaf parsley, leaves and stalks separated
2 large onions, chopped
1 garlic clove
1 chicken stock cube, crumbled
750ml milk, plus extra to glaze
100g butter
3 leeks, chopped
300g button mushrooms, halved
100g plain flour, plus extra for dusting
200ml crème fraîche
500g puff pastry
ketchup, to serve (optional)
Method:
Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.

Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie.

Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.

Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.

Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.

3. Eton Mess/Christmas
Ingredients:
600ml double cream
400g Greek yoghurt
4 tbsp lemon curd
1 x 500g bag frozen mixed berries (we used Sainsbury’s Black Forest fruits)
4 tbsp icing sugar
2 tbsp cassis (optional)
1 pinch cinnamon
8 meringue nests
Method:
In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.

Whip the double cream and Greek yogurt until just holding it’s shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.

Recipes from Good Food Magazine, March 2017

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