Winter is fast approaching, the Christmas holidays on the far horizon. Going to bed with frozen toes and waking up able to see your breath is now a common occurrence. What could be more appropriate than these warming treats? In this second installment, LSi brings you three recipes ideal for a quick home cooked dinner, or as a three course meal bound to impress.
Turkey, Mushroom and Tarragon Pie
A pie doesn’t need an explanation to prove its comforting qualities. It’s a national treasure. Using turkey makes it cheaper and more flavoursome. Serves 2
Ingredients
For the pastry
100g flour1 tbsp oil
50g butter
About 60ml water
Pinch salt and pepper
For the filling
250g turkey breasts,
diced 100g mushrooms
1 1⁄2 tbsp fresh or dried tarragon
1 tbsp flour
100ml white wine
100ml milk
To make the pastry, rub together the flour and butter with salt and pepper gradually adding water until the pastry just comes together. Shape in a ball and pop in the fridge while you prepare the filling.
Preheat the oven to 220c/fan200/7.
Heat the oil in a non-stick pan then throw in the turkey and mushrooms. Fry for about 5 minutes then add the tarragon. Spoon over the flour then slowly add the white wine, continuously stirring to form a thick sauce. Pour in the milk and allow to bubble for a few minutes until thick and glossy. Season with salt and pepper then take off the heat.
Spoon the filling into a dish. Take the pastry out of the fridge and roll out on a lightly floured surface. Place it over each filled pie dish and trim the sides. Press a fork around the edges of the pastry to seal. cut trimmings into shapes and place on top and glaze with a beaten egg if you want it to be shiny. Prick the pastry with a fork then bake in the oven for about 25 minutes, or until golden brown. Serve with chips and garden peas.
Egyptian Lentil Soup
Home means different things to different people, it’s not strictly stodgy British fare. No one can deny that a bowl of soup is the ultimate winter warmer. Serves 2
Ingredients
1 onion: 3/4 roughly chopped and 1/4 thinly sliced
1 clove garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
100g split red lentils
500ml veg stock
1 tbsp lemon juice
Add the chopped onion, garlic, cumin, coriander, lentils and veg stock into a saucepan. Bring to a simmer. Skim off the scum. Let simmer for half an hour.
Meanwhile heat a little oil in a frying pan and fry the sliced onions until they are golden brown. Reserve.
When the lentils are cooked, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper.
To serve, ladle into a bowl and sprinkle over the fried onion.
Apple and Pear Crumble
There’s no other dessert that could compete with a crumble for comfort food. This one is served with a quince syrup, but custard really is the ultimate pairing. Serves 2
Ingredients
For the filling
The juice of 1 lemon
6 apples
4 pears
85g sugar
Crumble Topping
160g flour
100g unrefined sugar (it adds more crunch)
75g cold butter
Optional Quince Syrup
450g quinces
150g sugar
Splash of vanilla
Pinch cinnamon
50g butter
Squeeze lemon juice into the pan to stop the fruit browning as it stews. Peel and chop the apples and pears. Bring to boil with the sugar and about 100ml water until the fruit just beings to strew. Take off the heat and set aside.
Rub all of the crumble ingredients together in a bowl until the mixture resembles breadcrumbs. Pour the fruit into a dish then sprinkle over the topping evenly. Bake for 30 minutes until golden brown and crisp on the top. Serve with lashings of custards.
If you want to have a go at the quince syrup put all the quinces, as they are, in a large pan and pour over 400ml water. Bring to boil and strew for about 15 minutes until they break down and turn syrupy. Take off the heat and strain through a sieve into another pan, pushing all of the juice out of the quinces. Add the sugar, vanilla and cinna- mon and bring to boil. Keep simmering until it thickens, then add the butter to make glossy. Once thick take off the heat. Leave to cool slightly and serve with crumble. It would be great poured over some ice cream too.
Wil Law