This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream.
Browsing: THANKSGIVING RECIPES
Spinach is full of iron and its rich iodine flavour stands up well in a simple soup. You’ll think that this soup has a lot more ingredients in it when you taste it. We also show you how to adapt the recipe so it is vegetarian and vegan.
This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.
An everyday dish that is technically vegetarian, but that tastes so rich that you won’t believe that it doesn’t contain meat. Cauliflower Gratin is a typical dish in Brittany, France, a place where the simple becomes luxurious. Make it in advance up to a day before and bake it at the last minute.
Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This meat-free vegetarian Shepard’s Pie is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.
An infinitely versatile salad recipe which can be served as an appetiser, as lunch or as a main course. Use ripe melon instead of figs if they are out of season and toasted almonds instead of walnuts. Instead of rocket use frisée or lamb’s lettuc. Choose any cured meat from San Danielle ham to Parma ham to bresaola. Omit the meat and use a gluten-free mustard to make a vegan-version
From chef Brian McDermott’s new book ‘Donegal Table’ published by O’Brien Press. ‘I’m lucky enough to live right on the Wild Atlantic Way’, says Brian who runs his own cookery school in Moville, County Donegal. ‘Believe it or not, it’s one of the longest coastal routes in Europe, so it seems only fitting to include a dish that celebrates the freshness of the sea. This fresh fish pie tastes so good, think it should be available in every coastal village along the Wild Atlantic Way.’
Learn how to pluck and roast a pheasant and make a red wine and juniper sauce to go with it in this video from the world-famous Leiths School of Food and Wine in the UK. Plus our recipe for Braised Pheasant with Garlic and Wine.
When you roast a ham or gammon on the bone for Christmas or at any time of year, keep the bone and make soup. It makes a broth that is light after a heavy Christmas diet, it’s delicious and so good for you. You won’t need salt as the ham bone will be salty enough.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘The preparation for this dish can be done several hours in advance, though I prefer not to cook it until closer to the time of serving’, says Rory. ‘The vegetable is good served straight from the oven or at room temperature.’