Page 51 - Delicious - UK (February 2020)
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the menu.
Make the soup to the end of
MAKE
AHEAD step 2 up to a day ahead,
then cover and chill.
Continue from step 3.
• 5 tbsp olive oil SWEET SIDES
Herby hasselback potatoes
• 1.25kg red onions, thinly sliced
and caramelised apples
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh thyme
• 150ml red wine
• 1.5 litres good quality beef stock
• 2 tbsp chopped fresh parsley
THE WELCOME DRINK • 50g butter, softened
Mulled chai cider • 6 large slices sourdough bread,
SERVES 6. HANDS-ON TIME 15 MIN ciabatta or french stick
• 100g camembert, thinly sliced
Mull the cider and cool • 75g gruyère, grated
MAKE
AHEAD a day ahead, then gently
reheat to serve. 1 Heat the olive oil in a saucepan,
For a hot drink that’s not then add the onions, garlic, thyme
FOOD
TEAM’S boozy, this is equally good and a little salt and pepper. Cook
TIP
made with apple juice. over a low heat for 45 minutes,
stirring occasionally to prevent
• 2 litres medium-dry cider (see sticking, until the onions are soft.
food team’s tip) Once softened, increase the heat
• 125ml apple liqueur (optional) and stir until the onions are well
• 8-10 chai teabags caramelised.
• 2-4 tbsp soft brown sugar 2 Add the wine, then bubble to
• Thinly pared zest 1 orange reduce by half. Stir in the stock,
• Thinly pared zest 1 lemon bring back up to the boil, then turn APPLES AND POTATOES
• 1 apple, quartered, cored the heat back down to low, cover and ON THE SIDE
and thinly sliced simmer gently for 20-25 minutes
until rich and flavourful. Add most Caramelised apples
1 Put the cider, apple liqueur (if of the parsley, then taste and adjust SERVES 6. HANDS-ON TIME 10 MIN
using), teabags, 2 tbsp of the the seasoning (see Make Ahead).
brown sugar and half the pared 3 Butter one side of each slice of • Knob of butter
orange and lemon zest in bread. Layer the camembert and • 3 firm apples, such as braeburn
a saucepan. Bring slowly to grated gruyère on the unbuttered or granny smith, quartered and
the boil, stirring, then simmer side of three slices. Top with the thickly cut into wedges
very gently for 2 minutes. other three slices, butter-side up, • 2 tbsp maple syrup
2 Remove the pan from the heat pressing firmly to sandwich together.
and leave to cool for 15 minutes 4 Put a large non-stick frying pan 1 Melt the butter in a non-stick
(see Make Ahead). Taste and add over a medium heat. Add the frying pan set over a medium heat.
more sugar if you like a sweeter sandwiches, then cover with a piece Once the butter stops foaming,
taste, then serve in heatproof of foil and weigh them down with a add the apple wedges and season
glasses (or mugs) garnished with second pan. Cook for 2-3 minutes on with a little salt and a grinding
apple slices and the remaining zests. each side until the bread is crisp and of black pepper. Cook, stirring,
PER SERVING 209kcals, 0.1g fat golden and the cheese has melted. for about 5 minutes until the apples
(trace saturated), 0.2g protein, 5 Spoon the soup into warmed are starting to brown. Add the
22.3g carbs (22.3g sugars), 0.1g bowls, then scatter over the maple syrup and cook for a
salt, 0.3g fibre remaining parsley. Cut each further 2-3 minutes until golden
sandwich in half and serve and the sauce is slightly syrupy.
THE SOUP TO START alongside the soup. Serve alongside the pork.
Red onion soup with PER SERVING 518kcals, 25.3g fat PER SERVING 65kcals, 1.8g fat
cheesy sourdough melts (10.6g saturated), 24.6g protein, (1g saturated), 0.5g protein,
SERVES 6. HANDS-ON TIME 20 MIN, 39.8g carbs (14g sugars), 1.8g salt, 11.5g carbs (11.2g sugars),
COOKING TIME 1 HOUR 15 MIN 6.7g fibre trace salt, 0.9g fibre →
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