Recipes Archives (4 posts)
Leek and Chickpea Soup
It’s November and that means that the leeks in your vegetable garden can be yanked out of the ground and made into a delicious soup. I’ve adapted a recipe from one of Jamie Oliver’s cookbooks that is perfect for a Sunday lunch with some crusty Italian bread.
18 oz can of chickpeas
1 medium potato
5 medium-sized leeks
3 cloves of garlic
2 tablespoons of extra-virgin olive oil
2 tablespoons of butter
1/3 cup dry white wine
3 cups of chicken or vegetable stock
Parmesan cheese
Sea salt and freshly ground black pepper
Directions
Peel the potato, wash, cut into quarters and boil in a pot of water until soft.
Rinse the leeks well with cold water to remove any dirt. Peel off the outer layer and finely slice.
Heat up a pan with the olive oil. Add the butter and let it melt. Toss the leeks and garlic into the pan, coating it with the oil and butter. Add a pinch of salt and cook gently for about 4-5 minutes until the leeks are tender. Add the wine and cook for a few minutes until the alcohol has evaporated.
Add the chickpeas and potato. Cook for a minute then add 2 cups of the stock and let it simmer for about 20 minutes.
Purée the soup in a food processor. Add the remaining stock to the mix until it has the consistency you want. Season with salt and pepper if needed. Serve into soup bowls and add some freshly grated parmesan cheese.
10 minutes prep | 25 minutes cooking | Serves 5
Posted in Recipes at 8:16 PM
Chimichurri Sauce
A couple of weeks ago I made some Chimichurri sauce for the first time and it was a revelation. This Latin American sauce is absolutely fantastic and a must for grilled meat on the backyard barbecue.
The next time you grill some chorizo sausage or your favourite cut of beef you have to try it with some Chimichurri sauce. Here’s how to make it:
Throw everything except the olive oil, salt and pepper into a food processor and process until the mixture is chunky. Slowly add the olive oil until the mixture has emulsified. Season it with the salt and pepper and fire up the barbecue.
Posted in Recipes at 2:58 PM
Hearty Beef Stew Recipe
This hearty beef stew recipe is perfect for a cold winter night. Just give yourself plenty of time to allow it to cook!
5 cloves garlic–grated or pressed
3 onions
6 carrots
3 celery stalks
½ lb. of fresh mushrooms
1 28 oz. can of crushed tomatoes
2 tsp dried rosemary
2 tsp dried sage
1 tbsp dried basil leaves
7 cups of water
1 cup of red wine (Cabernet Sauvignon)
1 tbsp freshly ground pepper
salt and pepper to taste
Preheat the oven to 250°F.
Finely cut the onions and celery. The potatoes, carrots and potatoes can be cut into cubes. Quarter the mushrooms. Use a press or grater for the garlic. Combine the vegetables and beef into a large ovenproof pot.
Season with all of the spices. Pour in the wine and water. Give it a good stir and cover tightly with aluminium foil.
Bake for 5 to 6.5 hours
20 minutes prep | 6.5 hours cooking | Serves 10
Recipe is from Magnotta’s 2006 Calendar.
Posted in Recipes at 3:22 PM
Beef Filets Bourguignon Recipe
I’ve added a new recipe to the sidebar for Beef Bourguignon. I made this a few weeks ago and loved it, so did my dad and my brother (they don’t make a lot of Sunday dinners).
With some green beans and roast potatoes you can’t go wrong. Just don’t cut corners with the beef filets. They will look small and seem expensive but they’ll taste great.
Served best with an expensive bottle of wine that your father brings over. Make sure you have a decent bottle of port on hand for after the meal.
Posted in Recipes at 7:45 PM
