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Ale be serving this warming autumn treat
It’s British Food Fortnight and what better way to celebrate than with real ale and smoked garlice, writes Clare Latimer
THIS is the fifth year for British Food Fortnight and the idea is getting stronger. I think the combination is due to some people being aware of global warming fears with food being flown across the world, others who wish to eat really fresh produce and finally the ones who want to support British farmers. Just for this week, see how much British food you can buy and hopefully then the habit will continue.
Apple and Celeriac Soup
This is a lovely autumnal soup for the nights that are drawing in. You can use vegetable stock instead of milk if you prefer a less rich soup. A little grated Wensleydale cheese is a good extra flavour and surprise to sprinkle on the top when serving and makes a good supper dish.
Serves 4
Ingredients
One tbsp olive oil;
one large onion, peeled and chopped;
one clove garlic, peeled and chopped;
one kg celeriac, peeled and chopped;
three Cox apples, peeled, cored and chopped;
one litre milk;
Salt and freshly ground black pepper;
Little dill, chopped.
Method
Heat the oil in a large saucepan; add the onion and garlic and fry gently for three minutes. Add the celeriac and apple and continue to cook for a further three minutes stirring occasionally.
Add the milk and bring to the boil. Reduce heat and simmer for about 20 minutes or until the celeriac is soft.
Season with salt and pepper and then leave to cool slightly. Whiz in a blender until smooth and then reheat, add the chopped parsley and serve.
Cottage Pie
I entered this Cottage Pie recipe into a British Food Fortnight competition so have decided to share it with you.
There was such a fantastic response to the smoked garlic recipe a few weeks ago; you have encouraged me to use it again. Remember you can buy it at the Garlic Farm Isle of Wight stand at most farmers markets.
This is the most delicious British meal with the nutty brown ale and mellow smoked garlic in the potato. I would buy the ale from there
alaleshop.co.uk and the smoked garlic from thegarlicfarm.co.uk.
The garlic is extra special as it is cooked and not just smoked.
Serves 4
Ingredients
One medium onion, peeled and finely chopped;
one tbsp oil;
350g lean minced bee;
two tbsp oatmeal;
one tbsp flour;
50ml brown ale;
two tomatoes;
one desp tomato ketchup;
one tsp Worcestershire Sauce;
one tbsp fruit chutney;
Salt and freshly ground black pepper;
one tsp oregano chopped;
350g potatoes, peeled and chopped;
75ml milk;
one whole bulb smoked garlic, cut in half horizontally;
50g butter;
50g Cheddar cheese, grated.
Method
Preheat the oven 200C 400F or Gas 6. Put the onions and oil into a saucepan and cook slowly for five minutes or until softened but not brown. Add the meat and stir over the heat for oneminute. Add the oatmeal and flour, then the brown ale – adding more ale if necessary. Stir and leave to simmer very gently for about 10 minutes.
Score the tomatoes and plunge them into a bowl of boiling water for one minute or until the skin splits, then plunge them into cold water.
Peel and chop the tomatoes finely then add them to the meat mixture with the tomato ketchup, Worcestershire Sauce, chutney, salt and pepper and herbs and stir well. Remove from the heat.
Cook the potatoes and celeriac in boiling salted water for about 20 minutes or until soft.
Drain and return them to the saucepan.
At the same time as the potatoes are cooking, heat the milk in a saucepan with the halved garlic bulb. Watch and when it comes to the boil, turn off and leave to infuse for 20 minutes.
Remove the garlic bulb from the milk and squeeze out all the pulp from the cloves into the drained potatoes.
Discard the garlic skin. Add the butter and milk, season with salt and pepper and mash well until light and fluffy.
Put the meat mixture into an ovenproof dish and smooth over.
Cover with the mashed potato, smoothing over the top with a fork.
Sprinkle over the cheese and cook in the oven for 30 minutes or until the potato is golden brown.
Serve hot. |
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