Food and Drink should be shared with others. It's an everyday occurrence that bring us closer together!
One of the best things about being a trained chef is cooking for friends and family. Food and drink invoke physical and mental reactions whether it be a look of surprise when a dish is served, the attachment of a dish to a memory or even the request for a recipe.
These recipes are tried and tested and will give great results. I have honed these recipes to give a flavour of dining out but in your own home.
Give Them A Try and Experiment with your own individual twists. That's one of the best things about cooking!
Green Pea, Mint and Chilli Soup with a Basil Oil and topped with Crème Fraiche/Cream
Cooks in under 30 minutes
Ingredients
For The Soup
1 Onion, finely chopped
1 Large Carrot, finely chopped
1 Celery Stick, finely chopped
1 Large Garlic Clove
500g Frozen Garden Peas
1 litre vegetable stock
1 Chilli (medium heat variety) sliced, seeds in
Good Handful of Fresh Mint
Small Lug of Oil
For the Basil Oil
Good Handful of Basil
1 Clove of Garlic
Couple Lugs of Olive Oil
1 Lug Wine Vinegar
Plus Crème Fraiche/Cream
Equipment
Blender
Saucepan
Chopping Board& Knife
Wooden Spoon
Seasoning
Method
1. Heat a sauce pan on the hob with a small lug of oil and the garlic and onion. Sweat on a medium heat for 3-4 minutes then add the celery and carrot and a little seasoning, sweating for a further 4 minutes, stirring regularly. Add the chilli.
2. Add the Peas to the pan and stir. Let the peas soften slightly and add the stock. The stock should just cover the contents of the pan. Keep any excess liquid Bring to the boil and let the pan simmer for 5-8 minutes.
3. Whilst the soup is simmering place garlic, basil and a couple of lugs of oil and a lug of wine vinegar into a blender and whizz until smooth. The oil will appear slightly denser.
4. Add mint to the simmering pan, leave to infuse for 2 minutes.
5. Bring soup off the heat and blend until smooth. The soup will be thick. Place back on heat and add any excess liquid or some more water, to improve consistency. Taste and season accordingly.
6. Serve in bowls, with some basil oil, drizzled over and a dollop of crème fraiche or a drizzle of cream.
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