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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 18 | 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.
QUALITY, SUSTAINABLE PRODUCE with honesty at the heart Where it all started: Penleigh is a small family run farm situated on the Wiltshire/Somerset border and has been farming for four generations; it truly is a family affair. A traditional working farm, you’ll find a whole host of crops alongside handraised pigs and sheep. Penleigh Farm & Butchers began with selling their own pork and lamb to family and friends, growing over the years until today where they have taken the plunge to open their first independent butchers shop in Frome. The best produce: As well as selling the home-grown produce, Penleigh supports local farmers who use traditional and free-range farming methods and producers that are passionate about quality, fresh produce. At the farm, home-grown rare breed pork and lamb is produced and sold alongside the very best grass fed local beef, poultry and game, sourced locally. Their ethos: Simple, but rings true - local, sustainable, slow-growing, wellbred, quality and overall yummy! THE Shop: 5 Stony Street, Frome, Somerset, BA11 1BU TALK TO THE EXPERTS: Owen Singer (Director) 01373 472331 facebook /penleighfarmbutchers twitter @penleighfarm1 www.penleighfarm.co.uk This Christmas, visit Penleigh Butchers. Our expert butchers can advise you on the best cuts for the festive season. Put your order in today! Local, Sustainable, Slow Growing, Well Bred, Quality and Overall Yummy 5 STONY STREET, FROME, SOMERSET, BA11 1BU 01373 472331 | www.penleighfarm.co.uk www.minervamagazines.co.uk | 19
Page 2 and 3: RESTAURANT & BAR WITH ROOMS Bed & B
Page 4 and 5: COMPETITION To enter any (or all!)
Page 6 and 7: CHRISTMAS A T COMING THIS WINTER: 0
Page 8 and 9: This much is TRUE ADE HILL CAUGHT U
Page 10: THE STRAND PALACE The rooms are cle
Page 14 and 15: STARTERS CREAM OF CAULIFLOWER SOUP
Page 16 and 17: Amanda Owen The yorkshire Shepherde
Page 20: And time for pudding... More tasty
Page 23 and 24: A range of Festive Christmas fish b
Page 25: SPICED GINGERBREAD CHRISTMAS COOKIE
Page 28 and 29: CHOOSING A NEW SIXTH FORM The Good
Page 30 and 31: Choosing the right Sixth Form We as
Page 32: THE POWER of BURSARIES Levelling up
Page 35 and 36: Welcome Back! Mendip Living chats w
Page 37 and 38: Station Approach, Frome, Somerset,
Page 39 and 40: Soundasleep Speaker Pillow 44 Westf
Page 41 and 42: SHOP ONLINE VISIT SOPHA.CO.UK CREAT
Page 44 and 45: CAROLS IN AID OF WELLS CATHEDRAL we
Page 46 and 47: A personalised softcover notebook i
Page 48 and 49: Highlights from previous sales High
Page 51 and 52: Blue INTO THE Emily Baker takes in
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Page 55 and 56: HOW TO PROTECT YOUR PET Here Martin
Page 57 and 58: Tough on all Pathogens BACTERIAL, V
Page 59 and 60: ADVERTISING FEATURE Buying resident
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Page 63: The Fireplace Fitters Shop Supplier

Mendip Living Dec 2021 - Jan 2022

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