East Midlands recipes
Potato, Sweetcorn and Red Pepper Chowder
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
- 120g Tesco bacon lardons
- 1 Tesco medium Onion, Chopped
- 2 Tesco Garlic cloves, crushed
- 400g Tesco Maris Piper potatoes, chopped into large chunks
- 2 Tesco Celery Sticks, sliced
- 1 Tesco Sweet Pointed Pepper, deseeded and diced
- 2Tbsp Tesco Olive Oil
- 600ml Tesco Vegetable Stock
- 600ml Tesco Semi-Skimmed Milk
- 1 Large can Tesco Sweetcorn
- 2Tbsp Tesco Fresh Parsley, chopped
- Salt and Pepper
Method
- Heat the oil in a large saucepan, sauté the pancetta cubes then remove and reserve for later. Add the onion, garlic, potato, celery and sweet pepper to the pan and cook gently for 10mins until softened.
- Add the milk and the vegetable stock and bring to the boil.
- Reduce the heat, cover and simmer gently for 15mins until the vegetables are tender.
- Add the sweetcorn-including the liquid, parsley and season with salt and freshly ground pepper. Simmer uncovered for 5mins.
- Check seasoning and serve.
A creamy yet chunky soup, rich with the sweet taste of corn. Excellent served with croutons made with thick crusty bread.
Hertfordshire Fillet Steak with Stilton Rarebit and Homemade Chunky Chips
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
For the steaks:
- 4 x Hertfordshire Fillet Steaks
- Olive oil
- Seasoning
For the rarebit
- 2 Egg yolks
- 1 tsp English Mustard
- 2tbsp fresh breadcrumbs
- Dash Worcester Sauce
- Dash Hot Chilli Sauce
- 50ml Milk
- 100ml Beer
- 120g Stilton Cheese
- For chunky Chips
- 950g King Edward Potatoes
- Oil
- Salt
Method
To Make the chunky Chips:
- Peel and cut your potatoes into large chips.
- Place in a pan of boiling water and par boil for ? minutes.
- Drain and pat dry with kitchen paper.
- Heat the oil in a large saucepan or deep fat fryer and lower a few chips at a time into it – fry until golden brown.
- Remover from oil and place on kitchen paper to remove excess oil season with salt. Place in an oven to keep warm. Meanwhile...
- Heat the oil in a frying pan. Season the fillet steaks well and cook on both sides for about 5 to 6 minutes; remove from the pan and keep warm.
- To make the rarebit, place the egg yolks, mustard and breadcrumbs in a bowl. Add a dash of Worcestershire sace and chilli sauce.
- Stir in the milk and beer, and season well with salt and freshly ground black pepper. Add the stilton and stir until the mixture becomes a thick paste.
- Preheat the grill to high. Top the steaks with the rarebit and grill until golden brown on top.
- Serve with chunky chips.
Bakewell Tart
Serves: 4-6
Ingredients
- 225g short crust pastry
- 3tbsp strawberry jam
- 4 eggs
- 160g Unrefined Caster Sugar
- 115g Butter, melted
- 50g Ground Almonds
- Dash of almond essence
Method
- Pre heat oven to 200°c/400°c/ Gas 6.
- Roll out the pastry and line a 20cm flan tin trimming and neatening the edges.
- Spoon the jam onto the bottom of the case and spread all over with a back of a spoon.
- In a mixing bowl, beat the eggs with the sugar and then stir in the melted butter and almonds. Add a small dash of almond essence.
- Spoon this mixture into the pastry case and bake for about 25 minutes or until the filling is set and golden brown.
- Remove from the oven the tart will have a slight wobble to it, allow to cool before serving.
- Serve the tart with fresh cream.