Jenny Bristow at Forestside A Winter Parsnip & Cider Soup Served with Bramley Apple Salsa Here is a soup where the flavour of the faintly sweet parsnips combine with the cider and Bramley apples. This soup also freezes extremely well. By roasting the parsnips in the oven before making the soup, intensifies the flavours. Stylish Starters Recipes SERVES 6-8 Pancetta & Parmesan Crusted Asparagus Spears Ingredients Bramley Apple Salsa Simple, easily prepared and delicious 900-1350g / 2-3 lbs. parsnips 1 small sliced Bramley apple (peeled) SERVES 4 Dash olive oil 2-3 dsp soured cream 2 cloves garlic Black pepper Ingredients 1/4 tsp cumin powder 450g / 1lb. asparagus spears (approx. 12) 2 white onions (finely chopped) 115g / 4oz parmesan cheese 1” root ginger 55g / 2oz butter 1-1.75L low fat chicken stock 1 packet pancetta Freshly milled black pepper Black pepper Method Wash and scrape the parsnips, then cut into long strips. Place in a roasting dish with Method the garlic and sprinkle with olive oil. Dust with the cumin powder, then roast in the oven, Prepare the asparagus: stem lightly for 6-7 minutes but ensure the stems covered with a little foil for 30 mins. Until softened and the flavour intensified. are not overcooked. Into a large heavy based pan add a little olive oil, add the chopped onions and cook Remove from the steamer and allow to cool slightly. until opaque. Add ginger, stirring well and cook until opaque. Add the roasted parsnips and any liquids and squeeze the garlic from the cloves. Add 1/2 stock and leave to Mix together the grated parmesan cheese and butter. simmer for 10 mins. Wrap the pancetta bacon around the asparagus spears, then ‘dot’ with the Allow to cool slightly, for safety, then liquidise the soup, return to the pan, add the parmesan butter along the asparagus. remainder of the stock, cider and simmer gently for 8-10 mins. Season with black pepper. Place below a hot grill and cook for 1-2 minutes. Season: A little cream can be added to the soup, if liked, before serving. Serve hot with a rocket salad. Bramley Apple Salsa Dice the Bramley apple very finely, toss in a little lemon juice, then mix the soured cream and black pepper. Serve just a little on each bowl of soup. IN ASSOCIATION WITH Forestside…Giving You Time On Your Side This Christmas! www.jennybristow.com Stylish Starters Recipes Winter Poached Pears Bally Blue Cheese Figs and Pomegranate with a Walnut Dressing This is one of my favourite starters - fresh pears, a light blue-veined cheese, figs and a few mixed salad leaves. A light dressing made with walnut oil really complements the other flavours in the dish. SERVES 2 Ingredients Walnut Dressing Ingredients 2 pears 2 dsp walnut oil Juice 1/2 lemon 2 dsp olive oil 570ml / 1pt water 2 dsp white wine vinegar Medley of Mushroom on Warm, Flat or Sourdough Bread 1 dsp caster sugar 1/4 tsp mustard 1 tsp lemon juice Salt & freshly ground black pepper SERVES 4 75g / 3oz Bally Blue cheese Mixed leaves e.g. watercress / lamb’s lettuce Ingredients 1 fresh fig (quartered) Walnuts 450g / 1lb mushrooms 1 pomegranate 25g / 1oz butter 1/2 tsp paprika pepper Method 6 spring onions (finely chopped) Peel and quarter the pears and toss in a little lemon juice before cooking. Add 1 dsp fresh herbs e.g. parsley / dill the sugar and lemon juice to a saucepan of boiling water. Dissolve the sugar by stirring well. Add the quartered pears to the syrup and poach gently for 4-5 mins 1 lemon (juice only) until they show signs of softening. Remove the pears from the syrup. 3-4 dsp yoghurt / soured cream Top the pears with the cheese and heat below a hot grill with the figs for 1 minute Method until the cheese melts and the figs toast slightly. Sprinkle with pomegranate Chop the mushrooms very finely and cook in the hot butter over a high heat until seeds. the liquid has evaporated. Add the spring onions; paprika; finely chopped herbs and lemon juice and cook Walnut Dressing for 2-3 minutes. Whisk all the ingredients together until well mixed. When almost cool, add 3-4 dsp of yoghurt or soured cream. Arrange the leaves on a plate. Top with pears, figs, walnuts and spoon over a little dressing just before serving. To turn this dish into a light lunch, increase the Serve warm on top of warm, toasted, flat or sourdough bread. quantities and serve with wither crispy bacon or smoked ham.
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