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ABOUT FT ESOL
About FT ESOL group and our project
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United Kindom
Something about country here.
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PEA AND HAM SOUP
5 – 10 minutes
METHOD:
INGRIDENTS AND PREPARATION:
1 tablespoon of oil
1 white medium onion, finely
chopped
1 large potato (about 250g),
peeled and cut into small cubes
(approx. 2cm)
300g frozen peas
400ml chicken or vegetable
stock
200ml whole milk
100g thick cut ham, cut into
small cubes about the size of
your little finger.
small handful fresh mint leaves -
optional
salt and black pepper
1. Fry the onion and potato in a large saucepan on a very low heat – do not let them
colour.
2. Add the stock to the pan and bring to the boil. Once boiling, reduce the heat to a
simmer and cook the potatoes for 8-10 minutes until they are almost cooked.
3. Tie the mint leaves together with string and put the whole bunch into the soup –
you will remove them shortly.
4. Add the peas and bring to the boil again – cook for 3-4 minutes until the peas are
tender – remove the mint.
5. Remove the soup from the heat and liquidise until smooth with a stick blender.
Adjust the consistency with the milk if the soup is too thick.
6. Strain the soup through a sieve, add the ham and heat everything through.
Season to taste.
To serve, garnish with small mint leaves and a twist from the pepper grinder.
Accompany with crusty bread and butter.
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TOAD-IN-THE-HOLE WITH
ONION GRAVY
INGRIDENTS AND PREPARATION:
8 sausages, already cooked in
the oven as per their instructions
100g Plain flour
Pinch of salt
250ml Milk
1 Egg
1 teaspoon of goose fat
A sprig of fresh rosemary
METHOD:
1. Place the sausages into a deep
baking tray approximately 30cm
x 20cm and cook at 180 degrees
5 – 10 minutes
for 25 minutes.
2. Meanwhile, make the mixture for the Yorkshire pudding. Sieve the flour and salt
into a bowl and make a well in the centre. Crack the egg into the well and add half
of the milk. Using a balloon whisk, break the yolk and begin to mix the milk and
egg mixture, dragging in the flour from around the edges of the bowl gradually.
Add the remaining milk gradually, beating after each addition (TIP: Allow the
batter to rest for at least 20 minutes before cooking).
3. Turn up the oven to 240 degrees. Remove the tray with the sausages and add the
goose fat to the tray. Return to the oven for 5 minutes or until the fat is VERY hot.
4. Again, remove the tray from the oven, being VERY careful of the hot fat. Pour
over the Yorkshire pudding mix, add the rosemary and return to the oven. Do not
open the door for at least 20 minutes. Cook until the Yorkshire pudding is risen,
crisp and golden.
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APPLE CRUMBLE
INGRIDENTS AND PREPARATION:
4 medium cooking apples
1 tablespoon of light brown
sugar
200grams of plain flour
200 grams of castor sugar
200 grams of butter
1 teaspoon of cinnamon
METHOD:
5 – 10 minutes
1. Preheat the oven to 180 degrees.
2. Sieve the flour into a large
mixing bowl. Add the castor
sugar and cinnamon and mix
together.
3. Add the butter (which should be firm and chilled) and rub the ingredients
together between your fingertips. Continue to do this until you are left with a
bowl of fine crumbs.
4. Meanwhile, add the apples and brown sugar to a pan and place over a low heat
for about 10 minutes to soften.
5. Place the apple mixture in an oven dish and sprinkle to crumble mixture evenly
over the top.
6. Put in the oven and cook for about 30 minutes, until the crumble is golden and
crispy.
Serve immediately with vanilla ice cream or custard.
*For a twist and extra sweetness, replace the brown sugar with g of raisins or
sultanas.
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