Serves 4 – Preparation time less than 5 minutes
Cooking time: 20 minutes
- 200g Chestnut Mushrooms
- 1tsp duck fat or olive oil
- 10g butter
- 1 chicken stock pot/cube
- 500ml boiling water
- 1 ice-cube of frozen ducks stock (optional)
- 25-50ml port
- 2 tsp cranberry jelly
- Fresh ground pepper
- 1 tsp corn/potato flour
- De-stalk and peel the mushrooms; cut (like a cake) into 8 wedges.
- Heat a frying pan with the duck fat and butter; add the mushrooms and sauté until translucent, stirring now and again.
- In the meantime dissolve the chicken stock and the ice-cube in the water.
- Add the stock to the frying pan
- Add the port and the cranberry jelly.
- Lower the heat and let simmer for 10-20 mins.
- Add some freshly ground pepper (to taste).
- Dissolve the cornflour in a little cold water and add to the frying pan, stir constantly.
- If the gravy is too thick; add a little extra water.
If you like your gravy a little more creamy; add 100-150g crème fraîche.
Prep Time: 20 minutes
Cook Time: 55 minutes -> 1 hour
- 100g fresh leaf spinach
- 40g unsalted butter
- ½ onion, finely chopped
- 1 clove garlic, crushed / squeezed through a crusher
- 1 tbsp potato/rice flour
- 300ml semi skimmed milk (for the sauce)
- 100ml semi skimmed milk (for the broccoli)
- 2 skinless boneless cod fillets cut into bite size chunks
- 10 green olives – chopped
- Herbs: salt, pepper, mixed herbs, paprika
- 1 broccoli head cut into florets (incl. the stalk finely cut)
- 1 tbsp olive oil
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Bring a little water to boil in a wok or a large saucepan,
- Wash the spinach
- Add the spinach and blanch for 3 mins.
- Drain, squeeze out the excess water
- Line the bottom of a 1.5 litre Pyrex dish with the spinach
- Spread the cod over the spinach
- In a wok/pan, melt the butter and add the onion.
- Sauté for 5 mins before adding the garlic for the last minute.
- Add the chosen herbs and chopped olives
- Remove from the heat and slowly whisk in the milk.
- Add the rice flour, and stir until well mixed
- Return the pan to the heat. Simmer for 2 minutes, stirring, until thickened.
- Pour this over the cod.
- Steam the broccoli in a microwave for 4-5 minutes
- Place the broccoli in a food processor and blend until smooth
- Add 100ml milk, salt & pepper to taste
- Spread evenly on top of the contents of the dish
- Bake covered for 25 minutes
- Remove the lid and bake for a further 20 minutes.
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1 cauliflower, cut into florets, also finely dice the stems
- 25g butter
- 4 tbsp milk or single cream
- Salt, Pepper, herbs and maybe Nutmeg
- Steam the cauliflower for 5 minutes (until the cauliflower is tender but not soft)
- Warm the milk with the spices and butter until the butter is melted
- When the cauliflower is ready, transfer it to the food processor
- Blend a little then add the milk for flavour, continue blending until the desired consistency is achieved – smooth or coarse mash.
- Place the mash into 4-6 Ramekin dishes
- Use a spatula to make a pretty pattern on top
- If you feel really generous – push a little butter into the centre of the ramekin dish
or melt a little butter and pour it over the mash, don’t drown the mash, just cover it
- And if you are really “going overboard” cut some thin cheese fingers a la ‘julienne’ and top the mash.
Not too much/many as it will overpower the taste of the mash.
- Place in a hot oven until the cheese has melted and is brown
This recipe can be used for both Cauliflower and Broccoli.
Replace references to cauliflower with broccoli.
Steam the Broccoli for 3-4 minutes only.
The mash can be frozen and reheated when required.