Jenny Bristow at Forestside A Winter Parsnip Cider Soup by laurenb


									                                                                                                             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
                                                                                               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

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!                           
                                                                                                 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
                                                                                   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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