Stout and cheddar soup

A warming bowl of stout and cheddar soup, quickly thrown together from a recipe in the March 2018 issue of LandScape

A warming bowl of stout and cheddar soup, quickly thrown together from a recipe in the March 2018 issue of LandScape

Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.

Serves 4
500ml stout
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
black pepper

Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.

 

More recipes using stout in the March 2018 issue of LandScape magazine...

  • Stout and rabbit stew
  • Black velvet cake
  • Braised beef in stout
  • Stout and beef pie
  • Stout and black treacle bread

 

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Rhubarb and white chocolate bake

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...

Makes 9
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
sea salt

Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.

Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.

Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.

More rhubarb recipes in the March 2018 issue of LandScape magazine...

  • Rhubarb, ginger and vanilla scone ring
  • Rhubarb crumble ice cream
  • Rhubarb puffs
  • Rhubarb and custard
  • Rhubarb tart

 

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CHOCOLATE CHESTNUT PARCELS

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Makes 10

For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
120ml milk
1 tbsp cane sugar
1 tbsp honey

For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting

For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.

 

For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.

Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.

To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.

Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.

One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.

Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.

More recipes for pies in the January/February 2018 issue of LandScape magazine...

  • Pork rillette pies

  • Chanterelle, onion and buttermilk pies

  • Spiced brown sugar and cranberry rye pies

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CHEESE AND MARMALADE SAVOURY BISCUITS

Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Makes 12

60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour

In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.

Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.

 

 

Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...

  • Homemade marmalade
  • Marmalade and ginger cake
  • Apple and marmalade tart 
  • Marmalade bread and butter pudding
  • Orange cream tarts
  • Marmalade trifle

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CRANBERRY-TOPPED VEGETABLE PIE

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Serves 6

550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
200g spinach
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper

For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing

Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.

To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.

Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.

To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.

Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.

To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.

The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.

Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.

Other festive recipes in the Christmas 2017 issue of LandScape magazine:

  • Bacon-topped turkey with hidden orange stuffing
  • Red Leicester roast potatoes
  • Root vegetable bakes
  • Nutty cabbage
  • Heritage carrots with honey and whisky glaze

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