Aroundtown Magazine Winter 2022 edition

FOOD & ENTERTAINMENT
Roasted veggie
tortillas with
avocado sauce,
parsley and red
pesto
Serves 4 people
Ingredients
Red pesto
4 tortillas
1 yellow pepper
2 carrots
2 courgettes
1 onion
Olive oil
Salt and pepper
Fresh parsley
Avocado sauce:
2 ripe avocados
3 tbsp time juice
1 tbsp cider vinegar
1 tbsp olive oil
Salt and pepper
Spanish potato hash
topped with an egg
Serves 4 people
Ingredients
60 ml olive oil, or as needed
4 medium potatoes, or equivalent in
new potatoes (Approx. 1 kg) peeled
and cut into 1cm cubes.
1 white onion, chopped
1 red bell pepper, seeded and
chopped into strips
3 garlic cloves, minced
1 tsp. smoked paprika
1/2 tsp dried chillies
120 ml tomato passata or chopped
tomato.
Fine sea salt and freshly ground
pepper
4 eggs
Handful of chopped fresh flat-leaf
parsley
Method
Heat the olive oil in a large frying
pan then add the potatoes and
sauté, stirring often, until pale gold
Method
Preheat the oven to 190 (fan)
Cut the vegetables in strips
In a large bowl, mix the
vegetables with a tablespoon of
olive oil, salt and pepper. Spread
in a single layer on a baking sheet.
Bake until lightly browned, about
45-50 minutes.
Prepare the avocado sauce:
Add all the ingredients into a
blender. Blend until very smooth
In a dry pan, heat up the tortillas,
flipping them over mid-way
To assemble, spread the
mashed avocado over the tortilla
and top with roasted vegetables.
Serve with red pesto and fresh
parsley.
and soft in the middle (around 10 to
15 minutes). Using a slotted spoon,
transfer to a dish.
Add the chopped onion to the
pan and sauté over medium heat,
stirring occasionally until golden.
Add the garlic, paprika, dried
chilli and sauté until the onion has
absorbed all the spices, then add
tomatoes and simmer for around
ten minutes.
Return the potato to the pan and
bring to a simmer. Reduce the heat
to low, cover tightly and simmer
until the potatoes are tender, about
10-15 minutes.
Season with salt and pepper
and transfer to a large serving dish.
Fry or poach the eggs leaving
the yolk runny.
Sprinkle with the parsley and
serve warm with some crusty bread
for dipping in the egg.
CALENDAR OF EVENTS
VALENTINE’S DAY
Monday 14th February
5.30pm-8.00pm
Romantic 5 course
signature menu
£37 per person or for an
extra £66 per couple add an
overnight stay with breakfast
BACK TO THE ‘80S
Friday 18th February
7.00pm
2 course meal followed by
classic 1980s disco. Fancy
dress is a must!
£25 per person
INTERNATIONAL
WOMEN’S DAY
Wednesday 9th March
1.00pm arrival
Luxury afternoon tea
followed by guest speaker
Milly Johnson
£22 per person
CASINO ROYALE
Friday 25th March 7.00pm
arrival drinks
5 course meal, live singer,
casino tables, charity raffle
and much more. Black tie
event, so dress to impress
£49.95 per person
MOTHER’S DAY
Sunday 27th March
Book between 12.00pm until
2.30pm. 3 course meal with
free gift for mum
£26.50 per adult
£13.95 per child
MAMMA MIA
Friday 20th May 7.00pm
2 course Greek themed
menu. Live performance of
all your ABBA favourites
£35 per person or for an
extra £70 per couple
add an overnight stay with
breakfast
Contact us for further information
and booking for all events
T. 0114 2882100 E. info@wortleyhall.org.uk
www.wortleyhall.org.uk
WORTLEY HALL
Wortley, Sheffield,
South Yorkshire S35 7DB
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