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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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

Missed an issue?
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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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Stilton bread

Stilton bread recipe LandScape magazine

Serves 10
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
black pepper

In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.

Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.

Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.

Other Stilton recipes in our Jan/Feb 2017 issue:

Mince and potatoes

Mince and potatoes recipe LandScape magazine

Serves 4
750g beef mince
650g King Edward potatoes, cubed
1 tbsp rapeseed oil
1 red onion, sliced
2 tbsp cornflour
2 tbsp oats
400ml beef stock
salt and black pepper
300g baby carrots
fresh curly parsley, for garnish

In a large saucepan, heat the oil and fry the onion for 3 mins, stirring almost constantly. Add the mince and fry for 8 mins, stirring occasionally. Add the cornflour and stir for a further minute. Add the oats and beef stock, then combine, season and add the carrots. Simmer for 20 mins, stirring occasionally.

Place the potato cubes in a large pan of cold water. Bring to the boil and cook for 15 mins. Drain the potatoes and serve with the mince, garnished with parsley.

Other mince recipes in our Jan/Feb 2017 issue:

  • Cottage pie with parsnip mash
  • Mince flan
  • Mince bread balls
  • Turkey and bacon pies
  • Mini shepherd’s pies
  • Haslet

For back issues click here, or to subscribe to LandScape click here.

Chocolate nut clusters

Christmas chocolate nut clusters recipe from LandScape magazine

Makes approx 40
300g roughly crushed hazelnuts
250g double cream
400g dark chocolate
icing sugar, to dust

Place the cream in a saucepan and bring to the boil. Grate half of the chocolate into a mixing bowl and pour the cream over it. Mix thoroughly and stir in half of the crushed hazelnuts. Allow to cool, then with hands dusted with icing sugar, scoop a rounded teaspoon of the set mixture out and roll into a ball. Place on a plate and continue until all of the mixture is used. Chill for 1 hr.

Place the remaining crushed hazelnuts on a large plate and have an extra plate handy. Break up the remaining chocolate into a heat-proof bowl. Place the bowl over a pan of gently simmering water, taking care not to let the bowl touch the water. Stir occasionally until melted. Remove from the heat and stir until smooth, then dip each ball into the chocolate, to cover completely, using two teaspoons. Place on the plate of nuts and roll around to cover. Transfer to the extra plate. Repeat with all the balls. Chill for 1 hr, then serve.

Other nut sweet recipes in the Christmas 2016 issue:

  • Hazelnut caramels
  • Fruit and nut fudge squares
  • Peanut brittle
  • Sugared almonds
  • Walnut meringues

For back issues click here, or to subscribe to LandScape click here.

 

Chocolate Christmas tree

Serves 10
200g dark chocolate drops
600g plain flour, plus extra for dusting
100g caster sugar, plus extra to sprinkle
1 tsp salt
30g dried yeast
125g milk
3 eggs
100g butter, softened

Place the flour in a large bowl and mix in the sugar and salt. Make a well in the middle and pour in the yeast. Heat the milk in a plastic jug in the microwave for 20 secs, then beat in the eggs. Add the milk and egg liquid to the well, then mix together with a fork, until it comes together to form a dough. Dust a clean work surface with flour and knead the dough for 10 mins. Then knead in 80g of the butter, a bit at a time. Place the dough into a clean bowl covered with cling film and a tea towel. Leave in a warm place to rise for at least 3 hrs.

Knock back the dough by pushing the air out with a fist. Place it on a work surface and divide into three equal-sized balls. Roll each dough ball to a rectangle, measuring 30 x 40cm, then place one on a large sheet of baking paper. Scatter with half the chocolate drops and cover with the second piece of dough, then scatter the remaining chocolate drops over, followed by the last piece of dough. Lightly mark out a central tube for the tree trunk, then cut a triangle from the top middle to the opposite far corners. Make two incisions about 4cm up in the middle of the bottom, to make the bottom tree trunk. From the top to the bottom, on each side, cut strips coming away from the middle trunk, cutting further in higher up the tree. Transfer to a baking tray and twist each strip to form a spiral pattern. Cover with a clean tea towel and put in a warm place to rise for 15 mins. Preheat the oven to 190°C/gas mark 5.

Melt the remaining butter and brush it over the bread. Bake for 15-20 mins, until golden and risen. Sprinkle with sugar and serve.

Other breakfast dishes in our Christmas 2016 issue:

  • Rich scrambled eggs and smoked salmon
  • Cranberry and orange sparkler
  • Christmas pancakes
  • Kipper kedgeree
  • Sticky cranberry sausage sandwich
  • Trio of mushrooms on toast

For back issues click here, or to subscribe to LandScape click here.

Smoked salmon and watercress mousse

Serves 6
6 leaves gelatine
100g watercress
4 spring onions
200g cold smoked salmon
2 teaspoons lemon juice
6-8 sprigs of fresh dill
400 ml double cream
Pinch cayenne pepper
2 free-range egg whites
Salt and freshly ground black pepper

Put the gelatine leaves into cold water for 10 min.
Finely chop the watercress and spring onions, and place in a bowl. Cut the tops off the dill sprigs and set aside for decoration. In a another bowl, thoroughly blend together the smoked salmon, lemon juice, the remainder of the dill and 4 tbsp. of the double cream, then add the cayenne pepper.
In a separate bowl, whip the cream until it stands in soft peaks and fold half into the salmon mixture and half into the watercress. Season the watercress mixture with salt and pepper. Remove the soaked gelatine leaves from the cold water and place in a small bowl with 2 tbsp. cold water. Place over a pan of gently simmering water and heat until the gelatine dissolves. Stir half the gelatine mixture into the salmon and half into the watercress. Whisk the egg whites and fold into the salmon mixture. Divide the smoked salmon mixture equally between 6 glasses, then top with watercress mousse. Chill in the refrigerator for 2 hours until set. Serve decorated with the dill tops.

Other smoked fish starter recipes in our Christmas 2013 issue:
• Smoked mackerel pate in sourdough croustades
• Smoked haddock soufflé on creamed spinach

Kitchen UTENSILS to help you 

Mincemeat Christmas trees

Makes approximately 12,
depending on size of cutter

150g plain flour
150g self raising flour
2 tbsp. icing sugar
150g butter, cubed
150g mincemeat
1 free-range egg
Caster sugar, to sprinkle

Sieve the flours and icing sugar into a large bowl, add the butter and rub the mixture with your fingers until it forms fine breadcrumbs. Separate the egg and add the yolk to the bowl with enough water to mix to a dough. Allow to rest in the refrigerator for 15 min. Roll out half the pastry and cut out Christmas tree shapes with a large cookie cutter and place, well spaced, on lightly greased baking sheets. Roll out the remaining pastry and cut the same amount of shapes.
Brush the pastry shapes on the baking sheet all over with beaten egg white and place a lolly stick on top of the pastry at the base of the tree. Press down lightly. Put a spoonful of mincemeat into the centre of each and cover with another piece of pastry, gently easing over the filling and pressing down the edges well to seal in the mincemeat. Press the top pastry down gently over the lolly stick so that it is secured in place.
Prick the pastry with a fork. Brush the tops with beaten egg white and sprinkle with caster sugar. Bake in a preheated oven 200C/gas mark 6 for 12–15 min until golden. Transfer to a wire rack and cool.

 


• Mincemeat meringue pie
• Filo stars
• Orange and mincemeat pudding
• Christmas wreath
• Homemade mincemeat
 

Kitchen Utensils to help you