My Cheat’s Dinner Party 31 October 2010 (in last Sunday’s Stella magazine.)

Walnut and Mushroom Soup
Roast Haddock with Salmoriglio and White Bean and Horseradish Puree
Figs Roasted with Orange, Rosemary and Brown sugar

Yum. Yum. Yum.

Walnut and Mushroom Soup

15 g dried porcini
200 g walnuts
1 large onion
2 whole garlic cloves
1 lemon
200 g chestnut or closed cap mushrooms
50 g unsalted butter
2-3 sprigs thyme
1 litre chicken or vegetable stock
2 fresh bay leaves
100 ml single cream
salt and freshly ground black pepper
Raisin or other crusty bread to serve

Preheat oven 180 C/350 F/Gas 4
Place the dried porcini in a heatproof measuring jug and pour over 500 ml (18 fl oz) boiling water to cover. Leave to soak for 20 minutes, then drain, reserve the soaking water and chop them finely. Tip the walnuts onto a tray and toast in the oven for 5-6 minutes or until lightly golden. Set aside.

Peel and chop the onion and garlic and using a vegetable peeler, slice a thin sliver of zest from the lemon. Squeeze the juice from the lemon and set aside.

Melt butter in a large heavy bottomed pan, add the onion, strips of lemon zest and the thyme into the pot, and cook for 6-7 minutes or until softened and lightly golden. Chop the mushrooms roughly and add to the pan with the chopped porcini, 2/3 of the walnuts and garlic and continue cooking gently for a further 10 minutes.

Pour in the stock, bay leaves and reserved mushroom water. Season bring to a boil, reduce heat and simmer for about 15 minutes. Crush the remaining walnuts.

Hook out the lemon, bay leaves and what’s left of the thyme sprig. Remove from heat, leave to cool for about 10 minutes, then puree until smooth and pass through a fine sieve.

Reheat with the cream, Season to taste with salt, pepper and lemon juice. Ladle into warmed soup bowls. Serve sprinkled with the reserved walnuts.

Roast Haddock with Salmoriglio and White Bean Horseradish Puree

3 x 400 g cans butter beans , drained and rinsed
200 ml extra virgin olive oil
4 garlic cloves
2 lemons
½-1 tablespoon grated horseradish or horseradish sauce
Celery leaves form the heart of a head of celery
15 g fresh oregano or a pinch of dried
15 g fresh flat leaf parsley
6 x 175 g fillets of haddock
pinch crushed dried chillies, optional
salt and freshly ground black pepper

Squeeze the juice from the lemons. Peel and crush the garlic.
Drain beans and rinse well and drain again. Bring 150 ml (5 fl oz) water, vegetable or chicken stock to a boil and then tip in the beans. Bring them back to a boil and reheat, stirring occasionally. Remove from heat and mash with a potato masher. (or whiz in a food processor) Stir in remaining garlic, 6 tablespoons of olive oil and 1 or 2 tablespoons of lemon juice to taste. Add the horseradish and chop and stir in the celery leaves.

Preheat the grill to high.
Place the remaining crushed garlic in a bowl. Stir in the remaining lemon juice to taste and 6 tablespoons of olive oil then pull the leaves from the oregano and parsley and chop. Stir the herbs into the dressing and season to taste.

Brush the haddock fillets with the remaining oil and season with salt, pepper and a pinch of chilli flakes. (if using) Place on a baking tray  and place tray under grill and cook for about 5-6 minutes or until tender.

Divide the white bean puree between each of 6 dinner plates. Top with a piece of haddock and drizzle with the Salmoriglio.


Figs Roasted with Orange, Rosemary and Brown sugar

12 figs
1 large orange
2 sprigs rosemary
50 g brown sugar
1 tablespoon runny honey
250 g mascarpone

Preheat the oven at 200°C/400 F/gas 6
Cut the figs in half lengthways and place them in a baking tray cut side up. Finely grate the zest and squeeze the juice from the orange. Mix the zest with the sugar.

Pull the leaves from three of the rosemary sprigs and scatter over the figs.

Drizzle the juice over the figs, sprinkle with the sugar and place in oven and bake for 20 minutes or until lightly golden.

Beat the mascarpone and spoon into a serving bowl. Drizzle with the honey and garnish with a sprig of rosemary.
Serve the figs, drizzled with the cooking juices and the mascarpone on the side.
Cheat’s Dinner Party

This entry was posted in Fish & Shellfish, Mains, November, Nuts & Fruit, October, Puddings, September, Starters, Vegetables, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

2 Responses to My Cheat’s Dinner Party 31 October 2010 (in last Sunday’s Stella magazine.)

  1. I usually don’t post in Blogs but your blog forced me to, amazing work.. beautiful …

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