Solihull Living Nov - Dec 2021

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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 24 | 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.
Our Christmas plans are in place and we can't wait to share this Christmas with you. Whether you're dining in a large group, having a work party, or gathering with family and friends to make up for lost time, our Bistrots will be ready to welcome you. We have a choice of group menus available from Thursday 25th November until 30th December where you can come and enjoy our… Festive Menu Pierre 3 courses £19.95 Festive Menu Prestige 3 courses £25.95 Our all-day menu will also be available in December and includes Bistrot classics as well as classic Christmas dishes (yes that includes Turkey with all the trimmings and Christmas pudding!). We're here to bring a bit of Bistrot magic to your festive plans so take a look at our menus and book your Christmas. Book now Mulberry Walk, 2 Mere Green Road, Sutton Coldfield B75 5BPN bistrotpierre.co.uk
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Solihull Living Nov - Dec 2021

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