Abingdon Living Nov - Dec 2021

More documents

Recommendations

Info

Dinner is served Tasty recipes from Amanda Owen Wild Mushroom Soup with Wood Sorrel & Hazelnut Pesto Prep time 10 minutes Cooking time 35 minutes Serves 4 2 tbsp Yorkshire rapeseed oil, plus extra for garnish 1 medium onion, finely chopped 1 large clove garlic, crushed or grated 450g wild mushrooms, such as yellow chanterelle, roughly chopped 50ml Madeira or sweet sherry 850ml hot vegetable stock 3 sprigs fresh thyme 200ml double cream 1 tsp mushroom powder Salt and black pepper Pesto 25g chopped toasted hazelnuts 1 small bunch wood sorrel 2 tbsp olive oil 10g Parmesan Garnish Handful of wild mushrooms Heat the oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes, until softened but not coloured. Next, add the mushrooms and fry on a 16 | www.minervamagazines.co.uk medium heat for 8 minutes, until they are golden. Pour the Madeira over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates. Lower the heat and pour in the hot stock, then add the sprigs of thyme. Bring to the boil then cover and simmer gently for 20 minutes. Remove the pan from the heat, blitz with a hand blender or in a liquidizer until the soup is smooth. Return the soup to a clean pan, stir in the cream and sprinkle over the mushroom powder, then season the soup and gently reheat over a low heat. Meanwhile, place the pesto ingredients into a small food processor and blitz for a few seconds until combined. Add extra oil if the pesto is a little thick and season to taste. For the mushroom garnish, drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden. To serve, ladle the soup into warm bowls, scatter over the whole fried mushrooms, and top with a spoonful of pesto. Tip Try serving with homemade spelt bread. Moroccan Lamb Tagine with Jewelled Couscous Prep time 15 minutes Cooking time 1 hour 15 minutes Serves 4 Tagine 2 tbsp olive oil 600g lamb shoulder, diced 1 large onion, sliced 2 cloves garlic, crushed 1 tbsp ground cumin 2 tsp ground coriander 1 tbsp hot smoked paprika 40g tomato purée 400g can cherry tomatoes 1 cinnamon stick 50g dried apricots, chopped 2 large pieces orange peel 285ml lamb stock 1 small bunch coriander, chopped Jewelled couscous 200g couscous 200ml hot vegetable stock 1 red onion, chopped 100g pomegranate seeds 1 small bunch mint, leaves roughly chopped 1 small bunch coriander, chopped 3 spring onions 20g almonds, toasted Salt and black pepper Preheat the oven to 180°C/160°C fan/ gas 4. Heat 1 tablespoon of the oil in a large heatproof casserole dish, then add the lamb and sear and brown on all sides for about 5 minutes. Remove the lamb from the casserole dish with a slotted spoon and set aside. Return the casserole dish to the heat and add the remaining oil. When hot, add the onion and fry gently for approximately 8 minutes until golden. Add the garlic and fry for a further minute. Sprinkle over the ground spices and stir in the tomato purée then fry for a further minute. Return the meat and any juices to the pan with the remaining Tagine ingredients (except the fresh coriander), bring to the boil then cover with a lid and transfer to the middle shelf of the oven. Cook for 1 hour, or until the meat is tender. Meanwhile, while the Tagine cooks, put the couscous into a bowl and pour over the hot vegetable stock. Cover the bowl tightly with cling film and set aside for 10 minutes until the couscous has absorbed the liquid. Season the couscous, then stir through the remaining ingredients, saving a few almonds and herbs to garnish. To serve the Tagine, remove the cinnamon stick and check seasoning, then sprinkle over the chopped coriander. Serve in warm bowls with the jewelled couscous. Tip This recipe can also be cooked slowly in a Tagine over a barbecue.
Festive Fayre 3 COURSE SET MENU £22.99 2 courses also available for £20.99 Available to pre book from the 9th November until the 24th December or walk-in from the 22nd November. Any day can be made extra festive in the run up to Christmas when you join us for our festive menu. Start the festive season with cracker jokes and crackling fires, and a 3-course set menu of delicious starters, indulgent mains and posh puds, plus pre-order your festive drinks package to make your festive table complete! Boxing Day 3 COURSE SET MENU £29.99 Available on 26th December Whether it’s a second Christmas Day with the other half of the family or you’re planning the perfect end to a festive country walk, our Boxing Day set menu will help you relax and keep spending precious time together. Carols by Candlelight Saturday 18th December 6pm Our favourite event of the year, all proceeds will be donated to The British heart foundation. Join us for an evening of carols by the wonderful Didcot Divas supported this year by The Abbey Brass Band. Adults £8 Children £5 including mince pies, hot chocolate or mulled wine. Christmas Day The Barley Mow CLIFTON HAMPDEN Abingdon OX14 3EH 01865 407847 6105@greeneking.co.uk 3 COURSE SET MENU, PETIT FOURS AND A GLASS OF PROSECCO £69.99 Available exclusively on the 25th December It’s the most wonderful day of the year and our specially designed menu will let you all sit down and relax together (without you having to put in any of the hard work in the kitchen). Begin with a toast with a complimentary glass of Prosecco, then eat and be merry, rounding your meal off with our selection of petit fours. Breakfast with Santa Saturday 4th, Sunday 5th, Saturday 11th and Sunday 12th 9.30am - 11.30am Why not treat the little ones to breakfast this Christmas, with our resident elves and a visit from Santa where he will give your child a gift. £10 per child including breakfast, a drink and a gift. Adults dine from our regular brunch menu. Advanced booking only.
Page 2 and 3: Join Abingdon Sports and Leisure Cl
Page 4 and 5: COMPETITION To enter any (or all!)
Page 6 and 7: putting our pets first We may feel
Page 8 and 9: TEA ADVENT CALENDAR, £39, BIRDANDB
Page 10 and 11: Tabitha Ribbed Cashmere Socks, £32
Page 12 and 13: Are All Property Agents The Same? W
Page 14 and 15: Join us as we talk with Amanda - wh
Page 18 and 19: And time for pudding... More tasty
Page 20 and 21: Waitrose & Partners No.1 Dry Aged S
Page 22 and 23: www.anboise.com www.norsu.com.au GU
Page 24 and 25: Bromley Chest, £399, Made.com Blac
Page 26: Century 1 Light Chandelier in Rich
Page 29 and 30: The Parsley Box Garden Alan William
Page 31 and 32: 3D GOLF TUITION TAKEN TO THE NEXT L

Abingdon Living Nov - Dec 2021

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?