Recipes That Work. Kevin Dundon

      

      Recipes That Work

      More Than 120 Easy Recipes for Delicious Food

      Kevin Dundon

      Dedication

      To my three wonderful children: Emily, Sophie and Tom

      Contents

       Introduction

      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

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

      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)

      150ml/5fl oz/²/₃ cup 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), warmed

      300ml/10fl oz/1¼ cups pouring cream

      150g/5oz blue cheese, plus extra to garnish

      1 Melt the butter in a large saucepan, add the onion, leeks and garlic and sweat over a low heat for about 6–8 minutes until the vegetables have softened. Add the bay leaves and chopped potato and cauliflower and sweat them for another moment or two. Season lightly with salt and pepper.

      2 Next pour in the warmed stock and the cream and bring to the boil. Continue to boil for about 2–3 minutes then reduce the heat to a gentle simmer and simmer for a further 10–15 minutes until the vegetables have softened. Remove and discard the bay leaves.

      3 Remove the pan from the heat and stir in half the blue cheese. Using a hand-held electric blender, blitz the soup, adding additional stock if you desire. Some people prefer a thicker or thinner soup. Taste and adjust the seasoning then reheat it gently.

      4 Serve the soup garnished with the rest