Schlagwort-Archive: Hugh Fearnley-Whittingstall

Chilled cucumber and almond soup

The weather turned out perfectly. River Cottage is looking beautiful today for our fair visitors. #rivercottagefair

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We have the same nice weather in Northern Germany

Garten im Sonnenschein

and I can Escape To River Cottage! with the I Heart Cooking Clubs cooking any of Hugh’s dishes from the River Cottage cookbooks. Because of the summer temperatures outside I opted for the

Chilled cucumber and almond soup

Chilled cucumber and almond soup (1)

Delicious and really refreshing.

Chilled cucumber and almond soup

Yield: Serves 4

Chilled cucumber and almond soup (2)

One instance where chilling cukes is a good idea. Loosely based on the Spanish ajo blanco, this chilled cucumber and almond soup is rich and garlicky, but refreshing.

Ingredients:

  • 150 grams blanched almonds
  • 50 grams slightly stale white bread, crusts removed
  • 300 – 400 grams cucumber
  • 1 large garlic clove, peeled and halved
  • 100 ml extra virgin olive oil, plus extra to serve
  • 1–2 tablespoons sherry vinegar or balsamic vinegar
  • Salt and freshly ground black pepper
  • Handful of flaked almonds, toasted, to finish

SOURCE

ISBN: 978-1408869253ISBN: 978-1408869253 *

modified from Ulrike Westphal inspired by:
River Cottage Love Your Leftovers:
Recipes for the Resourceful Cook
ISBN: 978-1408869253 *
ISBN: 978-1408869253
also found at
www.hubbub.org.uk

Instructions

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4
  2. Put the almonds on a baking tray and toast them in the oven for 5–8 minutes until fragrant and lightly golden brown – start checking on them after 5 minutes as they can scorch quickly. Spread them out on a cold plate to cool completely, then tip into a food processor and pulse them until quite fine but not oily.2
  3. Tear the bread into chunks and soak in cold water to cover for a couple of minutes. Squeeze out the excess water and add the bread to the almonds in the food processor.
  4. Cut off a 10 cm piece of cucumber and set aside. Peel the rest of the cucumber (use the peel to infuse a jug of water if you like, page 158). Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then chop the flesh roughly. Add to the food processor.
  5. Add the garlic, olive oil, 1tablespoon vinegar, ¼ teaspoon salt and some pepper. Blend until smooth, adding a splash of cold water to thin a little if you like, but it’s best kept pretty thick.
  6. Transfer the soup to a bowl or jug, cover and refrigerate for several hours to chill thoroughly. When ready to serve, taste the soup and add more salt or vinegar if it needs it. Cut the reserved cucumber into julienne strips.
  7. Divide the soup between chilled bowls. Add a trickle of olive oil and finish with the cucumber julienne and toasted almonds, if using.

Tips and swaps:
Add salad leaves: If you have any slightly tired lettuce, rocket or watercress, you can toss the leaves into the soup before blitzing – simply tear off and discard the worst bits first.

Finish with grapes: Float a handful of seedless green grapes on each portion instead of the toasted almonds.

total time: 3 – 4 hours (chilling)
preparation time: 15 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Escape To River Cottage!
 
 
 
For all other great Escape To River Cottage! recipes visit the I heart cooking clubs site 
 
 

King Trumpet Burger

This week the I♥CC members make any Hugh Fearnley-Whittingstall recipe that could be found in a pub. I think a

King Trumpet Burger

King Trumpet Burger

is pub food at its best and goes well with a beer. I wanted to use portobello mushrooms for this recipe because finding a puffball is impossible for me. Unfortunately my favourite supermarket offered no portobellos, so I used King Trumpet instead

King Trumpet Burger

Yield: 2 servings

An incredibly satisfying bit of fast food.

Ingredients:

  • 1 tbsp oil or lard
  • 4 rashers streaky bacon
  • 4 slices puffball (field mushroom or other), skin removed and cut into slices about 2cm thick, trimmed to roughly the same size as the baps
  • Salt and freshly ground black pepper
  • 2 good soft baps
  • A few salad leaves – dressed, if you like, with a little vinaigrette

VINAIGRETTE

  • 3 tbsp olive oil
  • 1 tbsp wine, sherry or cider vinegar
  • pepper
  • a pinch of sugar

SOURCE

ISBN: 978-0747589327ISBN: 978-0747589327 style=

modified from Ulrike Westphal inspired by:
Mushrooms: River Cottage Handbook No.1
(River Cottage Handbooks)
ISBN: 978-0747589327 *
ISBN: 978-0747589327
also found at River Cottage

Instructions

  1. Put a frying pan over a medium heat, add the fat, then add the bacon and cook until it is as crisp as you like it. Remove the bacon and keep it warm.
  2. Add the slices of puffball then turn them over immediately, to stop the first side absorbing all the fat, and fry for about 3 minutes, until golden. Flip them over again and fry the other side for the same amount of time. Season the puffball.
  3. Cut open the baps, add two slices of bacon to each, then some of the dressed leaves, then a couple of slices of puffball or mushroom of your choice. Close the baps and serve straight away.

total time: 15 minutes
preparation time: 10 minutes
cooking/baking time: 5 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Pub Grub!
 
 
For all other great Pub Grub! recipes visit the I heart cooking clubs site 
 
 

Provençal tomatoes

This week we are celebrating all Bready Things! We choose recipes from one of our past or present chefs! that either feature or include bread.

I had to use use up some tomatoes and the

Provençal tomatoes

Provençal tomatoes-2

recipe uses bread crumbs. We enjoyed it for supper, then it serves three.

Provençal tomatoes

Yield: 6 servings as a side dish

Provençal tomatoes-1

A simple side dish with tomatoes. Serve simply with a green salad or as an accompaniment to grilled fish or meat.

Ingredients:

    ZUTATEN
  • 40 grams fine white breadcrumbs
  • 40 grams Parmesan, finely grated; Ulrike Pecorino
  • 2 teasp. thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 6 Medium-sized tomatoes; Ulrike: 500 g tomatoes, 12
  • 2 tablesp. olive oil

SOURCE

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall in the Guardian

Instructions

  1. Preheat the oven to 180 °C/350 °F/gas mark 4.
  2. In a small bowl, mix the breadcrumbs, parmesan, thyme and garlic, and season well. Cut the tomatoes in half horizontally. Heat the oil in a large frying pan over medium-high heat and put in the tomatoes cut-side down. Fry for five minutes, until the tops of the tomatoes start to caramelise a bit. Remove from the pan and place cut-side up in a roasting tin; spoon any pan juices into the tomatoes. Sprinkle the breadcrumb mix evenly over the top of the tomatoes and bake for 25-30 minutes, until the tomatoes are softened and the tops golden.

total time: 1 h
preparation time: 15 minutes
cooking/baking time: 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Bready Things!
 
 
For all other great Bready Things! recipes visit the I heart cooking clubs site 
 
 

Gebackener Rhabarber mit Pfeffer und Blutwurst

Die regionalen Anbieter zu unterstützen, finde ich sehr wichtig. Deshalb habe ich mir vorgenommen, so oft wie möglich bei den Marktschwärmern Kiel einzukaufen und daraus ein Gericht zuzubereiten. Hier mein Einkauf der 18. Kalenderwoche:

Aus diesen drei Zutaten; Rhabarber vom Spargelhof Holm, französisches Landbrot vom Passader Backhaus und Hausmacher Blutwurst von Prahls.

Rhabarber ist ja ein Gemüse, weil hier weder Frucht noch Samen, sondern die langen fleischigen Blattstiele verzehrt werden. Als Gemüsebeilage zu Schweinefilet bereitete ich ihn bereits zu. Hugh Fearnley-Whittingstall serviert Rhabarber zu Black Pudding, zu deutsch Blutpudding, ein Blutwursterzeugnis mit Getreideanteil. Ich habe einfach Blutwurst genommen und

Gebackener Rhabarber mit Pfeffer und Blutwurst

Gebackener Rhabarber mit Pfeffer und Blutwurst

zubereitet. Eine nur auf den ersten Blick ungewöhnliche, aber sehr stimmige Kombination.

Gebackener Rhabarber mit Pfeffer und Blutwurst

Menge: 2 Portionen als leichtes Mittagessen, 4 als Vorspeise

Zutaten:

  • 300 Gramm Rhabarber, geputzt und in 5 cm lange Stücke geschnitten. Ulrike: 3 Stangen, 504 Gramm brutto vom Spargelhof Holm
  • 25 Gramm Zucker, braun oder weiß; Ulrike 25 Gramm Honig
  • Pfeffer, frisch gemahlen
  • 250 Gramm Blutpudding, Ulrike: 200 Gramm Hausmacher Blutwurst von Prahls
  • Rapsöl von Witthohn Hof Norddeich zum Braten; Hugh nimmt Olivenöl

QUELLE

abgewandelt von Ulrike Westphal nach:
Hugh Fearnley-Whittingstall im Guardian

ZUBEREITUNG

  1. Den Backofen auf 200 °C/ Gas 6 vorheizen.
  2. Die Rhabarberstücke in eine ofenfeste Form geben, den Zucker bzw. Honig darüber träufeln und großzügig mit Pfeffer würzen. Leicht umrühren. Die Form mit Folie abdecken. (Ulrike: Backpapier) und 20 Minuten backen
  3. Form aus dem Ofen nehmen, Rhabarber mit dem sich gebildeten Saft leicht vermischen und abkühlen lassen.
  4. In der Zwischenzeit Rapsöl in einer Pfanne erhitzen und die Blutwurst etwa 5 Minuten braten.
  5. Die heißen Blutwurststücke mit den saftigen Rhabarberstücken und Brot zum Abwischen des Tellers servieren. Genießen.

Gesamtzeit: 30 Minuten
Vorbereitungszeit:5 Minuten
Koch-/Backzeit: 20 Minuten

 
 
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Honey-baked rhubarb

This week IHCC members are cooking any of Hugh’s recipes for things that are sweet or feature sweet ingredients. Honey is definitely sweet and rhubarb has its season in my garden.

©Rhabarber 2017

I decided to make

Honey-baked rhubarb

Honey-baked rhubarb with rice pudding

served with rice pudding. The recipe is quiete simple, no fuss in preparing and delicious. It’s the first fruit ( it’s actually a vegetable with an identity crisis says Hugh) in the garden and the whole familiy likes it.

Honey-baked rhubarb

Yield: 4 – 6 servings

Honey-baked rhubarb-2

Ingredients:

  • 1 kg rhubarb, cut into 5 – 10 cm lengths
  • 1 orange, juice and finely grated zest
  • 4 tablespoons runny honey; about 84 grams

SOURCE

ISBN: 978-0747598404ISBN: 978-0747598404 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840
also on the River Cottage Website

Instructions

  1. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer. Ulrike: It works fine with two layers. Scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together.
    Honey-baked rhubarb-1
  2. Cover loosely with foil and bake in an oven preheated to 150 °C/Gas Mark 2 for 45 minutes – 1 hour, until the rhubarb is tender, giving it a gentle stir halfway through. The pieces of rhubarb should keep their shape rather than cook to a mush.
  3. Leave to cool before serving. Sealed in a container, with the syrupy juices from the tray, this can be kept for a week or so in the fridge.

total time: 1 h 15 minutes
preparation time: 10 minutes
cooking/baking time: 45 – 60 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Hit the Sweet Spot
 
 
For all other great Hit the Sweet Spot! recipes visit the I heart cooking clubs site