Leek and Potato Soup with Sippets (serves 1)
|Double cream||2 tablespoons|
|Butter||25g / 1oz|
Peel and chop the onion and potato. Very finely slice the leek. In a pot warm the butter. Add the onions. Cook without colour for 3 minutes. Add the potato and stock. Simmer for 10 minutes. Add the leeks . Cook for another 2 minutes. Liquidise and return to the pot, add the cream. Season. Meanwhile, slice the baguette into squares. Bake till golden brown. Serve with chopped chives.
Slow Roasted Tomato
|Salt and pepper||To taste|
|Thyme||Sprinkle of leaf|
Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 125 deg C for 60-90 minutes.
Red Lentil Broth (Serves 1)
|Red lentils||1 oz|
|Vegetable stock||2 fl oz|
Chop carrot, celery leek and shallot. Cook vegetables in a pan with a dash of vegetable oil for 1 minute. Add lentils for 10-15 seconds then add the vegetable stock. Bring to boil and simmer until lentils are “al dente”. Season with vinegar and olive oil
Chicken stuffed with Stornoway black pudding (serves 1)
|Black pudding||30g / 1oz|
Mash the black pudding. Make a pocket in the chicken and insert the black pudding. Fold fillet into flap and put in oven for 8 minutes at 200degC.
Rosemary Baby Potatoes Roasted (serves 4)
|Baby potatoes||450g / 1lb|
Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 200degC/Gas mark 6 for 20-30 minutes or until tender.
Mussels in White Wine (per person)
|fresh mussels||225g / 8oz|
|garlic||1 ½ cloves|
|white wine||½ glass|
|cream||112 fl oz / 1/4pt|
Dice the onion and chop the chives. Heat a thick bottomed pan. In a bowl put the mussels, wine, garlic and onion. When the pot is hot pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, add the cream and chives. Stir with a spoon.
Caramel Apple Tart
|Puff pastry||10 1.5inch rounds 1/4inch thick|
|Brown sugar||60g / 2oz|
|Double cream||2 fl oz|
Cut the apple into 1/2 inch slices. Place the apple on each round and cook in the oven at 200deg C / gas mark 6 for 7 minutes. Boil the brown sugar, butter and cream and whisk together to form the toffee sauce. Coat each tart with sauce.