Jerusalem Artichoke Soup

Artichoke

The Vegetarian Cookery school
6 Terrace Walk Bath BA1 1LN
Call 01225 427938
vegetariancookeryschool.com

Jerusalem Artichokes do have a bad press for their ‘windy’ connotations. They contain insulin, a sugar which when digested by the bacteria in the gut produces a lot of gas. Some people are affected more than others.

I find that par-boiling them first and then discarding the water gets rid of the inulin. They have a delicious nutty flavour and make a creamy white soup and are also excellent roasted or stove cooked with onion, garlic and tomato.

Serves 4
Ingredients

  • 500g Jerusalem artichokes
  • 1 small leek, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 1 tsp vegetable bouillon
  • 750ml stock made up of half milk, dairy or soya and half water
  • Salt and freshly ground black pepper
  • 1 tbsp thick dairy cream or soya cream
  • 4 tbsp pine nuts, lightly roasted
  • Parsley to garnish

Method

  1. Wash the artichokes, place them unpeeled in a saucepan and cover with water. Bring to the boil and simmer until the skins easily slip off – depending on size about 15 minutes – The water will become green and scummy, but don’t worry as it will be discarded.
  2. Drain the artichokes, leave to cool a little and then peel off the skins, which should come off easily. Fry the leeks and garlic in the olive oil until softened. Roughly chop the artichokes and add to the leeks and garlic and fry for a few minutes.
  3. Add the vegetable bouillon, milk and water, stir, bring to the boil and simmer until the artichokes are soft. Leave to cool a little and then liquidise.
  4. Return the soup to the saucepan, reheat and season with salt and freshly ground black pepper.
  5. To serve, add to the top of each bowl of soup a swirl of cream, a sprinkling of toasted pine nuts and a garnish of parsley.

Tips: the easiest way to toast pine nuts is in a small dry frying pan over a gentle heat; stir constantly as they burn very easily.







Lightly Pickled Summer Beetroots

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk


People always think of beetroot as a winter vegetable but it’s actually at its best in the summer; it’s got a lighter, fresher flavour and goes really well with summer berries and fresh bitter leaves. This recipe combines a lovely light way of cooking beetroot with beautiful blackcurrants and a light homemade cheese. Rennet may sound exotic but you can buy it in most good supermarkets and health food stores. This isn’t a recipe to rush and you’ll need to start a day ahead, but it’s well worth the effort.

INGREDIENTS
Pickled Beetroots:

  • 5 fresh beetroots
  • 2 small onions
  • 20g fresh thyme
  • 4 fresh bay leaves
  • 100g cider vinegar
  • 50g caster sugar
  • 10g salt
  • 3 cloves

METHOD
Put all the ingredients together into a pan and add water to cover the beets. Cover with a cartoush and simmer gently for an hour or until the beetroots are soft.

Leave the beets to cool in the liquid and then remove them and set aside. Strain the poaching liquid into a pan and reduce it to a thin syrup. Rub the skins from the beetroots and cut into attractive wedge shapes

Fresh Cheese:

  • 400g whole organic milk
  • 200g double cream
  • 5g veg rennet

METHOD
Put the milk and cream into a pan and heat gently. Mix the rennet with a little water and stir into the milk. Set aside for 2 hours.

TO SERVE

  • 1 handful of Blackcurrants
  • Some fresh bitter leaves such as rocket, watercress or land cress
  • A slice of fresh sourdough bread

Take as many cut beetroots as you can eat and put into a small pan. Pour a bit of the reduced poaching stock over them. Heat gently until the liquid reduces a little and then put it all together onto a plate.

Gently scoop a bit of the set cheese out of the pan and place it on the beets. Scatter blackcurrants and bitter leaves over the top and eat with a slice of bread.







Wild Garlic and Potato Gnocchi

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

Wild Garlic is the most exciting crop of the year, it’s the first thing to rear its head after winter and is only available for a few fleeting weeks before it flowers and is gone again. Just make sure you don’t pick it from roadsides or paths where it can become contaminated. Making pesto from it is a great way to make it last a little longer and what tastes better than garlic and potato? This makes a great, quick lunch.

Gnocchi

Ingredients

  • 600g King Edward potatoes
  • 180g plain flour
  • 2 medium eggs
  • Salt and pepper

Method

  1. Peel and steam the potatoes until tender. Mash until very smooth and then measure 500g of mash. Stir in the egg and then add the flour. Knead to make a dough, adding a little more flour if needed. Roll into 1.5cm thick sausages and cut into lumps, toss in flour.
  2. Bring a pan of water to the boil and drop your gnocchi in. When they float to the surface remove from the pan and drop into cold water. They will store in the fridge for a few days like this.

Pesto

Ingredients

  • 400g wild garlic
  • 400g pine nuts
  • 400g rapeseed oil
  • 100g Old Winchester Cheddar (or Parmesan), finely grated
  • 2 garlic cloves
  • 1 tbsp cider vinegar
  • Salt and cayenne

Method

  1. Toast the pine nuts until golden and leave to cool. Put the oil, nuts, seeds, vinegar and wild garlic into a food processor and process until a coarse texture is achieved. Stir in the cheese and season with salt and cayenne. Adjust the vinegar to taste
  2. Pour in a sterilised jar and store in the fridge.

to serve
Heat a little butter in a frying pan and add your gnocchi. Fry gently until golden brown and then place in a bowl. Add a generous amount of pesto and stir to combine. Serve hot.







Onion, Cheddar and Thyme Tart

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.
Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

This is the perfect recipe for those late winter months when the store cupboard is running low and you are craving something deeply satisfying. I made this one evening when I’d forgotten to go shopping and had my whole family coming round for an early dinner. All I could find was some pastry, onions and eggs. I made this and it was so successful it went straight onto the restaurant lunch menu the next day. As soon as the thyme goes in and the smell wafts up you know you are in for something special. Just serve it with a simple green salad or, as we do in the restaurant, a few Agen prunes.

Ingredients

  • 125g unsalted butter, softened
  • 1 medium egg
  • 250g flour
  • Pinch sea salt
  • 1 tbsp milk
  • 5 medium brown onions
  • 75g butter
  • 8 cloves garlic
  • 150g vintage cheddar
  • 5 medium eggs
  • 200g double cream
  • 20g thyme
  • Salt and black pepper

To make the pastry

  1. Cream together the butter and the egg. Add the flour and the salt and mix to form crumbs.
  2. Add the milk and form into a ball. Wrap in cling film and put in the fridge to rest for 30 minutes.
  3. Grease a 25cm tart case and roll the pastry out to the thickness of a £1 coin, leaving a good amount hanging over the edges. Put into the case and set in the fridge for 20 minutes.
  4. Blind bake until crisp and then trim off the edges

For the Filling

  1. Slice the onions and fry them in the butter until very soft. Slice the garlic and add it to the onions. Cook gently for four more minutes.
  2. Pick and chop the thyme and add it to the onions. Grate the cheddar and mix it with the eggs and cream. Add the onion mix. Season well and bake in the pastry case until just set.
  3. Leave to set for one hour before cutting.






Beetroot, herb, almond, apple and watercress salad with horseradish dressing

Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

Beetroot, herb, almond, apple and watercress salad with horseradish dressing

After Christmas’s excess we all crave something light and cleansing to help lift our spirits in the crisp January air. It is a great joy to be able to do this using those lovely fresh ingredients growing right on our doorstep. This recipe uses some of our very own superfoods – sweet beetroot, crisp apple and peppery watercress – to give a big vitamin-laden treat. The fresh winter herbs add real variety of flavour as well as a dose of antioxidants and the horseradish dressing brings the whole thing together with a fiery cleansing tang.

Ingredients
For the salad

  • 4 fresh medium beetroots
  • 2 apples (English cox’s stored over winter are the best)
  • A small handful of almonds
  • A small bunch of mint and parsley
  • 100g watercress

 

For the dressing

  • 15g cider vinegar
  • 45g rapeseed oil
  • 2 tbsp natural yoghurt
  • 1-2 tbsp creamed horseradish
  • A pinch of sea salt

 

Method

  1. Wrap the beetroots in a tin foil parcel with plenty of salt and bake at 180˚C for 1 hour. Check that they are completely soft before removing. If not put them back in for 15 minutes at a time until they are soft through. Leave to cool before rubbing off the skins and cutting into wedges.
  2. Toast the almonds in the oven for 7 minutes, and chop the apples into wedges.
  3. For the dressing put all the ingredients together into a bowl and whisk to combine. Wash the herbs and chop roughly. Toss all the ingredients together in a bowl and spoon out onto your plates.
  4. Generously spoon the dressing over the top and serve.






Roast Squash with Hazelnut Gnocchi

Demuths
2 North Parade Passage,
Bath BA1 1NX

01225 446059
www.demuths.co.uk

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

In October and November there is no getting away from squashes. This recipe is a celebration of autumn with cider, hazelnuts and squashes combining to make a hearty, satisfying feast.

Ingredients
For the squash
A selection of small local squashes such as onion or acorn
Thyme
2 cloves
Salt
Rapeseed oil

For the cider cream
2 shallots
2 garlic cloves
2 sprigs thyme
2 juniper berries
1 clove
200ml cider
200ml double cream
Salt and pepper
For the hazelnut semolina gnocchi
170ml whole organic milk
20g unsalted organic butter
50g semolina
20g toasted hazelnuts
15g old Winchester
Cheddar, grated
Salt
Black pepper
Nutmeg

Method
For the cider sauce:
1 Fine dice the shallots and fry in a little vegetable oil until soft. Crush the garlic to a paste, add to the shallots and fry for 2 minutes. Add the cider, thyme and spices and reduce the cider by 2/3.
2 Add the Cream and simmer until the sauce coats the back of spoon. Put milk and butter into a pan and bring to the boil, then remove from the heat and slowly add the semolina, stirring until thick.

For the gnocchi:
Crush the hazelnuts and add to the mix with the cheese. Add nutmeg and season with salt and pepper. Spread onto a tray to cool and cut out rounds with a cookie cutter.

For the squashes;
Wash the squashes and cut into 2cm wedges removing the seeds but leaving the skins on. Put into a bowl and add thyme and cloves, cover in oil and season heavily. Lay on a tray and cover tightly with foil, then roast at 200°C for 35 minutes.

To serve;
Gently heat the sauce in a pan. Fry the gnocchi and a little savoy cabbage. Remove the squash from the oven and place on the plate with the gnocchi and cabbage. Pour the sauce over the top and enjoy the perfect taste of autumn.







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