Kevin Dundon - Recipes That Work

Dedication

To my three wonderful children: Emily, Sophie and Tom

Introduction INTRODUCTION Nowadays people lead such busy lives, so when they select a new recipe to cook for their family or friends, they want it to work perfectly and without fail, the first time and every time. The recipes in this book do just that. It’s a collection of tried-and-tested recipes that I have built up over my years in the food industry. I have worked in many different places and kitchens, and I have used all of my experience and knowledge to write this book. The face of food has changed a lot since I first became a chef. Right now, home-cooked comfort food is the theme that is very much in vogue. People love to be able to visit their local butchers and supermarkets, to bring home their produce and cook up a fantastic meal from scratch for their nearest and dearest. In Recipes that Work I have tried to use everyday ingredients that you’re bound to have at home, but I’ve also jazzed them up a little with plenty of added twists. I hope that you enjoy cooking and eating your way through my recipes.

Chapter 1: Soups

Chapter 2: Starters

Chapter 3: Main Courses

Chapter 4: Desserts

Chapter 5: Kitchen Essentials

US Cooking Terms

Searchable Terms

Acknowledgements

Copyright

About the Publisher

Nowadays people lead such busy lives, so when they select a new recipe to cook for their family or friends, they want it to work perfectly and without fail, the first time and every time. The recipes in this book do just that.

It’s a collection of tried-and-tested recipes that I have built up over my years in the food industry. I have worked in many different places and kitchens, and I have used all of my experience and knowledge to write this book.

The face of food has changed a lot since I first became a chef. Right now, home-cooked comfort food is the theme that is very much in vogue. People love to be able to visit their local butchers and supermarkets, to bring home their produce and cook up a fantastic meal from scratch for their nearest and dearest.

In Recipes that Work I have tried to use everyday ingredients that you’re bound to have at home, but I’ve also jazzed them up a little with plenty of added twists. I hope that you enjoy cooking and eating your way through my recipes.

A bowl of soup is perhaps the most nourishing meal you can have. I remember coming in from school as a child, when Mum would always have some homemade soup and brown bread ready for us, especially in the winter. It would keep us all going until our evening meal.

All these years later, soup is one of my favourite lunchtime snacks. A bowl of delicious soup will give you plenty of energy for the day. We always have homemade soup in the fridge at home and my children love it. Just like my mother used to do, now I find myself serving it up to them when they get home from school. Soup can also be a welcome gift to take over to a friend’s house.

In this chapter I have tried to give you recipes for a variety of styles – some are creamy soups and others are chunky broths. The most important thing to remember about soup is not to overcook it. You must use the freshest of vegetables and just cook them lightly with a little seasoning for a delicious, flavoursome meal.

ROASTED VEGETABLE SOUP

This is a warming, nourishing soup that is perfect for a cold winter’s day. The mild spices give it a really unusual flavour.

SERVES 6

1 sweet potato, peeled and chopped

2 medium carrots, peeled and chopped

300g/11oz butternut squash or turnip or broccoli or pumpkin or a mix, peeled, deseeded and chopped

2 celery sticks, chopped

1 medium leek, trimmed and chopped

½ medium onion, peeled and chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and chopped

3 garlic cloves, peeled and chopped

50g/2oz/½ stick butter

2 large fresh thyme sprigs

1.25 litres/2 pints/5 cups chicken or vegetable stock (see Chapter 5) Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

150ml/5fl oz/ 2/ 3cup pouring cream

A pinch of ground cinnamon, plus extra to garnish (optional)

Salt and freshly ground black pepper

Crème fraîche or pouring cream, to garnish

1 Place the sweet potato, carrots, butternut squash, celery, leek, onion, ginger and garlic in a large bowl.

2 Heat a large saucepan with the butter, toss in all the vegetables together with the thyme sprigs and cook gently over a low heat and without colouring for 8–10 minutes or until the smaller vegetables are beginning to soften.

3 Next add about two-thirds of the stock and bring the mixture to a slow boil. Reduce the heat and simmer for a further 15–20 minutes or until all of the vegetables have softened down completely.

4 Remove the pan from the heat and, using a hand-held electric blender, blitz the soup until it is nice and smooth. Mix in the cream and ground cinnamon at this stage then return to the heat and bring back to a very gentle boil. If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Taste and adjust the seasoning.

5 Transfer the soup to serving bowls or cups and garnish with a little crème fraîche or pouring cream infused with some additional ground cinnamon. Serve as required or allow the soup to cool then transfer to suitable containers and freeze for up to 2 months.

CAULIFLOWER AND BLUE CHEESE SOUP

This is a classic combination of flavours. It is quite a filling soup and a little goes a long way. Try adding some curry powder during cooking for a mild spiced alternative.

SERVES 6–8

50g/2oz/½ stick butter

1 large onion, peeled and chopped into large chunks

1 large leek, trimmed and chopped into large chunks

3 garlic cloves, peeled and crushed

2 bay leaves

1 large potato, peeled and chopped into large chunks

1 large head cauliflower, chopped into large chunks

Salt and freshly ground black pepper

1.25 litres/2 pints/5 cups well-flavoured chicken or vegetable stock (see Chapter 5) Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом. , warmed