The Wax Works Cafe & Bar

23 08 2015

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Locals on the Isle of Wight will remember all those years back when Osborn-Smith’s Brading Wax Museum was a mega-popular tourist attraction, pulling in car and coach loads of tourists alike from beachside hotels, holiday parks and campsite across the island. The nearby local car park and relatively flat walk was a god-send for both coach and car passengers alike.  Who remembers their fire-breathing bat-mobile car driving around the island to advertise the very existence of this famous attraction?  I used to live opposite The Wax Museum in the mid-80’s at The Limes, the original Brading School House and remember watching Diana Princess of Wales drive past on a visit to the island.  Bought by the Ball brothers in 2010, the business has been closed now for some years; followed by the predictable Isle of Wight rumour machine telling us what it was going to be used for next.

Original Wax Museaum scary feature

wax works #1

The Wax Works has now been reincarnated and following my personal one hour conducted tour just after it opened, I can tell you that it has had a small fortune spent on it.  There is now an attractive and cleaver balance of a Tudor/contemporary mix to the inside, dark stained oak beams mixed with a cleaver use of red brick, varnished wood, plaster and paintwork – it really works for me and I’m sure you will be impressed when you visit.

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Head Chef Charlie (Chaz) Bartlett, a good friend, heads up the kitchen brigade and as we walked around this beautifully appointed interior, he shared with me some of his thinking about his plans and what he hopes to achieve  in the future.  Charlie recently left his position as Head Chef at The Garlic Farm (Newchurch I.O.W.), where he opened the Garlic Farm Restaurant and successfully headed up the kitchen for the Boswell family for around 7 years.

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Charlie has had an amazingly successful career to date, having been Head Chef at The Seaview Hotel for many years, earning 2 AA Rosettes there with his team.  Since his ‘Seaview’ days, he has made a habit of opening new restaurant ventures for entrepreneurs and business people who have total faith in his culinary ability, to produce amazing food while keeping a watchful eye on ‘the bottom line’.  The business and technical expertise behind this venture comes in the shape of joint owners John McLagan (entrepreneur/restaurateur) and Nick Challen (local builder).

This is the third launch that Charlie has been involved in, having previously opened Lugleys in Newport and the Garlic Farm Restaurant and now the Wax Works Cafe Bar in Brading – he also worked at The Net in Bembridge.  Charlie’s kitchen management skills have come to the fore in his imaginative design of the new kitchen and food preparation area, having put a lot of thought into filling a relatively small space with shining new stainless steel appliances.  I know how expensive it is to kit out a professional kitchen and no expense has been spared filling the work space, now also populated by Charlie’s enthusiastic team.

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No longer will you find any scary waxwork figures, lurking behind frayed curtains, to frighten the bejeebers out of you, rather a number of smartly dressed, pretty young ladies who serve behind the counters of the cafe, chocolate shop and gift shop.  A big attraction will be the Chocolate Factory (Chocolatier), which has a large viewing gallery window so mums, dads and youngsters can watch fresh home made chocolate production.  All chocolate products will be available in the gift shop, which is already open. You can’t take the ‘garlic’ out of Charlie, as he has bought some familiar Garlic Farm products along to sell in the IOW Products shop.

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There is still further high quality work to be finished off here and there, mainly outside in the beautiful courtyard, which I never knew existed.  The old well in the courtyard has been cleaverly adapted and now has a table built around it, so that it will be able to seat around 10 people.  Charlie is talking about putting tables up on the gallery that surrounds the courtyard and maybe offer space for some artisan shops in due course.

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Charlie was happy to share with me some of his menu plans, but I can’t give too much away just yet, but I will say that you will be able to indulge in fabulous day time Mezze Selection.  He is also considering the possibility of opening up some evenings for drinks and light tapas dining, which is quite a cute move, considering the diverse food options already available at The Bugle, Yarbridge Inn and  Kynge’s Well, run by another well known island chef Tom Axford and his brother.

You can’t help but notice the discreet reminders of the famous building’s yesteryear.

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The whole place is now open for breakfasts, coffee, lunch and afternoon tea and I really encourage you to go take a look and grab a great cup of coffee and something to eat at your leisure at one of the informal dining tables or sat in one of the comfortable sofas, lounge-style.  The daytime menu offers a contemporary bistro/deli style menu that will satisfy most people’s taste and the bar will soon be stocked once the Premises Licence has been approved and Personal Licence Holder appointed.

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If an award were to be handed out on the island for taking an obsolete tourist attraction and turning into something completely different, with a high level of quality artisan workmanship, then the Rectory Mansion & WaxWorks Cafe & Bar would win it hands down.  I can’t praise what has been achieved highly enough and look forward to taking my  wife along there real soon.

Good luck to Charlie, Annabel, Bethany, Amelia, Scotty, Marco and Amy-Jean – we will be along to see y’all for some super dining real soon.

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TWINKLEBERRY Ice Cream

16 12 2014

Twinkleberry Ice Cream

Hi folks

This is my annual pre-Christmas blog, so I thought I’d best end the year with a real cracker ………. see how I did that?

My darling wife Di has developed this recipe over the last few years, so I am borrowing her recipe to share with my blog followers this Christmas time.  Di always uses fresh cranberries and allows them to mascerate for a couple of nights in Spanish brandy – Magno is our all time favorite with it’s intense flavour of fruit and nuts, this like many Spanish brandies from the Jerez region remain undiscovered by many.

In-case you are wondering where the name TwinkleBerry came from, Twink or Twinkle is my wife’s nickname – don’t ask!

Twinkle et moi

Twinkle et moi!

Twink has asked me to say that to get the best results, this is not necessarily a quick recipe. You could make it over one day, however, to get the very best out of this recipe, you might want to think about planning to prepare it over two or three days.

amaretti

Fabulous Amaretti Biscuits

 

Ingredients for 8-10 people (depending on appetite)

ALCO-FRUIT
  • 100g Whitworths juicy raisins
  • 100g Whitworths juicy sultanas
  • 110g fresh cranberries
  • 2 tbsp muscovado sugar
  • 6 tbsp Spanish brandy – Magno is good
ICE CREAM
  • 1/2 orange – zested
  • 2 cinnamon sticks – broken in half
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg (fresh is best)
  • 3 cloves
  • 600ml double cream
  • 1 vanilla pod – split & seeds scraped
  • 3 large egg yolks – free range
  • 100g golden caster sugar
  • 80g amaretti biscuits – broken into chunks
  • sunflower oil
CRANBERRY SYRUP
  • 100g golden caster sugar
  • 2 tbsp Spanish brandy
  • 100g fresh cranberries (frozen work OK)
Iconic Marketing

Iconic Marketing

Magno brandy

My favorite ‘every day’ tipple!

 

PREPARATION

Take an appropriate sized bowl and add the alco-fruit. Pop into your micro for around 3 minutes, set on high. Remove from the micro, stir, cool and cover with cling film. Allow to mascerate for 24-48 hours.

juiscy raisinscranbrriessultanas

FOR THE ICE CREAM

Add the spices to small saucepan and heat over a gentle flame for around 3 minutes, stirring two or three times until you start to pick up the fragrant aromas. Add the cream and vanilla seeds and increase the heat, bringing the infusion just to the boil and turn out off the heat.

Meanwhile whisk the egg yolks and sugar together until well combined. Whisk the infusion into the egg mixture and pour into a clean pan. Gently warm for five to ten minutes or so, stirring continuously until the mixture coats the back of a wooden spoon.

Pop the mixture  into a bowl or plastic container and allow to cool. Twink usually covers the container and puts it into the fridge overnight, which helps to infuse all of the flavours and give the melange that wonderful authentic TwinkleBerry flavour.

Take a chinoise (strainer) and pass the mixture into a clean bowl; cover and place into your freezer for three hours. Remove from the freezer every hour and stir in the frozen sides every hour until you have a smooth, thick mixture.

Take a 1 1/4 litre pudding bowl, brush with oil and line with cling film.

If you have left the fruit to mascerate long enough, it will have absorbed most all of the liquid, so don’t press the fruit to extract the liquid, just let it drain naturally. If no liquid runs from your sieve, then you have achieved total TwinkleBerry status!

Add the broken amaretti biscuits and orange zest to the mascerated fruit, then pour the contents into your ice cream mixture. Mix in thoroughly ( don’t worry if it looks runny), then pour into your lined pudding bowl. Cover – then place into your freezer and leave for at least 24 hours.

While you have got some spare time you can make the Cranberry Syrup. Place a small pan over a low heat and add the sugar, brandy and cranberries and heat gently until it the sugar dissolves, gently simmer for a couple of minutes. Remove from the heat and allow to cool completely.

Take the ice cream out of your freezer approx’ 15 – 20 minutes before you are ready to serve; this allows the edges to start to defrost a little and will help your ice cream to come away from the bowl more easily.

Place a serving plate over the bowl and holding firmly, flip it over 180oC and the ice cream should slide out neatly, ready to serve. Gently remove the cling film and spoon over the cranberry syrup to serve to your waiting guests.

Happy Holidays my friends ……….  Merry Christmas, Joyeaux Noel, Feliz Navidad, Buon Natale, ευτυχισμένα Χριστούγεννα, Milied kuntenti etc ……………….

ENJOY LOADS

Malcy

 

 





Nancy’s Basic Bread Recipe

12 11 2014

A day in the life of a loaf

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I designed this basic bread recipe for a Thermomix customer, I’ll call her Nancy, who had been struggling to make the perfect wholemeal loaf in a timely fashion to adorn her exceeding vast breakfast table.  After a couple of weeks trying to mentor her through virtual bread making & bakery lessons, information, advice & guidance she was still finishing up with differing variations of a builders’ brick!

So I got in the car and went armed to provide a 1:1 bespoke bakery lesson at Nancy’s house. Following a little interrogation of Nancy and her husband, I thought I had identified the reason for their baking disasters that had to this point turned out to be the norm. I really do not recommend trying to prove your bread dough on an AGA folks – this is not a good idea, as too much heat will kill the yeast. I can honestly say that I have never even proved my dough in an airing cupboard either – dough really does not need that sort of heat – an optimum temperature of  27 degrees celcius is ideal. Basically, the slower the prove the better, a great loaf is not to be rushed!

 

Kneaded dough in a lightly oiled bowl

Kneaded dough in a lightly oiled bowl

 

I had taken the precaution of making a batch of dough myself just prior to my departure from “chez nous”, so with a 45 minute drive to my destination, it was going to be about spot-on ready for me to do my Blue Peter inpersonation. Once I had got myself set up in their capacious kitchen and using their new Thermomix TM5, I knocked up another batch of dough using the recipe below and put it into a lightly oiled bowl, placed the bowl into a CoOp plastic bag to prove and just doubled in size (approx 1 hour).

 

Place bowl into a supermarket bag to 1st prove

Place bowl into a supermarket bag to 1st prove

At this point, with a sleight of hand and like a slick illusionist,  I produced my own bowl of pre-proved dough – I think I would even have impressed the amazing Dynamo with my performance! I knocked back the dough, shaped it and popped it into one of Nancy’s loaf tins to 2nd prove in the same plastic bag for around 30 minutes, while the other dough was still proving. YES – for the observant amongst you – I had taken two plastic bags with me.  A bloke being organised I hear you say ladies!

 

First prove to double in volume - approx 1 hour

First prove to double in volume – approx 1 hour

I could see that both Nancy and her husband were concerned that the loaf tin dough wasn’t rising as they had expected. No problem – after 30 minutes or so, we popped it into their shiny new hi-tec oven and they were amazed to watch it rise like a modern day Phoenix as it baked to perfection.

 

My idea was that Nancy’s husband would knock back the second batch of dough, shape it and place it into another loaf tin and 2nd prove it slowly in their fridge overnight – just as I had recipe tested at home a couple of days earlier. I departed a ‘happy bunny’, knowing that my customer would, from now on, produce some stunning wholemeal bread for breakfast for ever and ever AMEN!

 

I received an email from Nancy a couple of days later, confirming that they had indeed produced yet another variety of  ….. builders’ brick! I was distraught – what had I missed, had I really failed? I was not having problems with the same recipe at home, in fact my loaves were seriously good enough to feed the proverbial 5,000 with a few ‘fishes’ thrown in for good measure.

 

The “light-bulb” moment came later that day. I remembered their concern that ‘visually’ they hadn’t thought my loaf had 2nd proved sufficiently – was this the problem – they were OVER-PROVING their dough, possibly so, and most likely twice, sadly reducing the yeast’s capacity to do its job properly.  I was thrilled a couple of days later to receive a couple of photos of beautiful baked bread – RESULT!

Dough knocked back and shaped to fit loaf tin - press down dough  if you wish

Dough knocked back and shaped to fit loaf tin – press down dough if you wish

 

 

 

 

 

 

 

 

Dough risen in loaf tin to nearly double in size

Dough risen in loaf tin to nearly double in size

Ingredients
  •  300g water
  • 7g dried yeast or 20g fresh yeast
  • 20g olive oil
  • 500g strong bread flour + extra for dusting
  • 1 tsp table salt
  • 1 tsp sugar
  • olive oil for greasing
 Method
  1.  Prepare 1 x 2lb loaf tin & lightly grease if necessary
  2. 300g water, sugar & dried yeast into TM bowl – 5 min/37oC/speed 1
  3. 20g olive oil, 500g bread flour & 1 tsp salt – 6 sec/speed 6
  4. Knead 2min/dough setting
  5. Lightly grease the inside of a bowl with some olive oil
  6. Remove the dough and transfer to a lightly floured surface & work into a ball
  7. Place the ball of dough into the bowl. Cover the bowl with a plastic bag to prove for one hour or until doubled in size
  8. Knock back the dough & shape. Place into your prepared loaf tin & lightly dust the top with flour (optional)
  9. Cover with a plastic supermarket bag and leave in a warm place for 30 minutes or until doubled in size
  10. Pre-heat over to 200oC
  11. Bake 40 – 45 minutes or until golden brown.
  12. Tap underside – cooked when sounds hollow
 Thermomixing with Malcy – Recipe TIP:
  • Proving – Don’t prove on top of an AGA. Don’t prove too hot. Don’t over-prove; if anything, slightly under-prove.
  • Mixing flours – I always ‘play’ with the strong (bread) flour mix. My favourite is: 200g strong white, 200g wholemeal & 100g Allinson’s Country Grain.
  • Loaf tins – I usually only use George Wilkinson loaf tins – 2lb, 1lb and mini tins for individual loaves.
  • For breakfast ……….The night before; after stage 8, place uncovered loaf tin into your refrigerator (where nothing will drip onto it) to prove overnight. Turn your oven on first thing in the morning and bake your bread as indicated.

 

2nd prove overnight in the fridge - straight into a hot oven in the morning!

2nd prove overnight in the fridge – straight into a hot oven in the morning!

 

 

 





FOLLOWING S/Y JUNO and her TM5

8 11 2014

I came across Sailing Yacht Juno purely by chance in October 2014 – and so the story begins of a 60′ sailing yacht & her TM5  heading half way around the world to Northern Australia.

Stern view

 

S/Y Juno is an Oyster 575 deck saloon designed by Rob Humphries. Her length is 17.5 metres with a beam of 5 metres and a draft of 2.7 metres. She is a double headed sloop with a genoa and a jib both set on electric Reckmann furlers. She has in-mast hydraulic furling by Lewmar and a hydraulic vang and backstay. The mast and boom are made by Formula.  There are twin wheels with a walkway providing easy access from the aft deck to the cockpit.  Juno has a 150 hp VW marine diesel engine which drives a Brunton folding propeller.

I am based on the Isle of Wight and made a visit recently to a beautiful home located in the leafy countryside to the North East of Petersfield, where I was to meet  Juno’s owners, Paul & Caroline.  I sold a Thermomix TM5 to a friend of Caroline’s on the ‘island’ and so had been summoned to meet up with Caroline and her friend Sarah around mid-morning to demonstrate the Thermomix TM5, as Caroline had a mind to buying one for their planned voyage to Northern Australia, which was to include the 2014 ARC, departing Las Palmas in 23 November.

Caroline placed her order with me a few days later; the only problem was that she wanted it delivering to Gibraltar, so with the days ticking by before their planned departure for Lanzarote, the top team at Thermomix had to pull out all the stops to Express Courier Caroline’s TM5 to Queensway Quay Marina before they cast-off and headed Westwards.

You can imagine how thrilled I was to receive an email from Caroline on the following Saturday morning, telling me that “Thermo”, as she had started calling it, had arrived safely at the marina on the Friday afternoon. An amazing feat of logistical prowess by the team at Thermomix and TNT. Juno set sail at the beginning of the next week and arrived in Lanzarote a few days later, where they would rest for a few days before making the short crossing to Las Palmas in Gran Canaria.
Paul is yet to be convinced that “Thermo’s” presence onboard will be of any measurable benefit. His early observations were tinged with just a tad of negativity when he wrote:
“Thermo spends his time in the galley, sitting regally on the work surface, pampered and protected from the boats movement by foam pads and lashed to the cooker for additional protection in case he lurches off his perch. Thermo is a high tech cooking contraption whose only contribution so far has been a large bill, but my wife tells me that ‘the salesman’ assured her that it would make her life richer at sea as he scampered off to the Isle of Wight.  The second addition to the crew is Zoll, who also occupies valuable space on Juno, this time in the environs of the first aid locker.  FCaroline’s logic is that with four fifty-somethings on board, it would be simply irresponsible to embark the shores of Europe without a defibrillator.”
"Thermo" snuggled up in the rather plush galley on S/Y Juno

“Thermo” snuggled up in the rather plush galley on S/Y Juno

Paul aka ‘Frewie’  (BLOG – The Travels of Juno and her Crew) now appears to be warming to his wife’s recent, high-end galley acquisition. On Tuesday 4th November her wrote:
“Thermo is looking smug today: with no apparent effort he produced perfect rice to accompany our chilli last night, followed by a frozen fruit mousse. To make matters worse, our angle of heel allows him to lean back and luxuriate on his foam throne in the galley, a look of disdain on his digital panel as we challenge him with such rudimentary culinary feats that are beneath his Michelin capabilities. Rather like asking Gordon Ramsay to boil an egg.    I am pleased to say that Zoll remains firmly in his box, in the first aid locker, where he will be shortly forgotten.”
photo 1
 In exchange for virtual cookery lessons, information, advice & guidance, Caroline has promised to keep me posted about their progress and post the odd photo of Thermo relaxing in Juno’s rather plush galley. My intention is therefore – to keep YOU posted about their adventure, but more specifically about what gastronomic challenges Caroline throws at “Thermo”.
 More posts to follow soon, as S/Y Juno departs Las Palmas and joins the 250 strong fleet for this year’s ARC race.




Home Made Creamy Greek Style Yoghurt for Thermomix TM5 or TM31

8 11 2014


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Until recently I had never made yoghurt at home before, never even thought about it. In fact, I hadn’t really bothered with yoghurt at all. My Thermomix friend Nic told me about a number of yoghurt recipes that were on Thermomix blogs, so I thought – “Why not?”, so I gave one of the recipes a try.

Although inspired, I felt the recipe I used left too much to chance, so following further advice from my new found friend Nic, I bought myself an EasiYo, manual yoghurt maker. The recipe below is inspired by another Thermomix friend Andrea whose blog Forking Foodie  has a great yoghurt recipe with lots of really interesting and informative information. Do check out Andrea’s page because there are lots of amazing recipes to be found here.

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Ingredients

  • 1 lt full-fat milk
  • 50g natural organic yoghurt

Essential equipment

  • 1 x EasiYo Thermos & 1lt  EasiYo jar (bought together)

Method

  1. Measure 1 lt milk into your TM bowl. Heat milk 10 minutes / 80C / Speed 2.
  2. Immediately carry on the ‘cooking’ process and heat the milk for 15 minutes / 90C / Speed 2.
  3. Pour the ‘cooked’ milk into a small  saucepan, cover with the TM lid and cover with the TM simmering basket. This will help speed up the heat reduction required.
  4. Reduce the heat down to 35C , checking with a temperature probe – this should take around 90 minutes.  The temperature accuracy is critical, however it will still work as long as it is not higher than 37C.
  5. Carefully remove any skin that has formed on the milk and discard and return the milk to your clean TM bowl.
  6. Add 50g natural organic yoghurt and cook for 2 minutes / 37C / Speed 2
  7. While cooking, boil a kettle and pour into the  EasiYo jar to sterilise.
  8. Pour 1 pint (550 ml) of the hot sterilising water into the base of the EasiYo thermos and add a further 1 pint (550 ml) of cold water to the thermos. Add the red plastic spacer provided to the Thermos flask.
  9. Pour the milk mixture into the EasiYo jar, screw the cap on tight and place into the EasiYo Thermos. Screw the top on and put to one side in your kitchen for 8 hours. Ideally you are best not to move the Thermos again.
  10. After 8 hours, remove the yoghurt jar and store in your refrigerator.

PRESTO! You have one litre of fabulous, creamy yoghurt!

So do give this great little recipe a try.

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Thermomixing with Malcy TIP:

1 lt of yoghurt usually lasts me a week; depending on whether I use it for soups, curry, cakes, brekkies, desserts etc ……

Do try the Yoghurt Cake recipe on Page 328 of The Basic Cook Book (TM5) or on the Recipe Chip.

You can also buy 250ml EasiYo screw top jars – ideal for lunch at work or home.

EasiYo#2





GAZPACHO SHOTS for Thermomix TM5 & TM31

25 10 2014

Una historia gazpacho ………. 

 

For the uninitiated …….. Gazpacho is a chilled Spanish, tomato based raw vegetable soup, originating in the southern Spanish region of Andalucia. This soup is widely consumed throughout Spain, Portugal (gaspacho) and parts of Latin America. The soup is mostly consumed during the extremely hot summer months, due to it’s refreshing qualities.

The ancient roots of Gazpacho include the theory of its origin as an Arab soup of bread, olive oil, water and garlic, which arrived in Spain with the Moors, or via the Romans with the addition of vinegar. The other is that it is a legacy of the New World, when Columbus returned from ‘The Americas’ with tomatoes and peppers. Whichever is true, once in Spain, it became part of Andalucian cuisine, particularly around the beautiful medieval city of Seville.

You can easily vary the flavours, thickness and textures of this Spanish classic, which is a great low fat summer lunch dish when it’s too hot to cook. We often use this as a great little welcome drink when doing a summer BBQ.

This recipe varies from the one in my book – The Marine Cookery Bible, as I have re-written this especially for worldwide Thermomix users.   The original was written for the book launch back in 2011, so I have reduced the number of shots you get from the recipe down to around 25 depending on the size of your glasses.

This recipe has a fiery little kick to it, so if you want something a bit more subtle, just leave out the chilli sauce. I also love to finish finish each shot glass with a mini-drizzle of lime juice and Extra Virgin Olive Oil before adding the garnish.

Ingredients for 25 shots or more, depending on the size of your shot glasses
GAZPACHO
  • 1000g firm ripe plum tomatoes – peeled, de-seeded & roughly chopped
  • 1 red bell pepper – skinned (see below), halved, de-seeded & roughly chopped
  • 1 bunch spring onions (scallions) – trimmed and roughly chopped
  • 1/2 cucumber – peeled, de-seeded & roughly chopped
  • 1 celery stalk – peeled & roughly chopped
  • 1 large clove of garlic – peeled
  • 50g extra virgin olive oil
  • 40g white balsamic vinegar
  • 1 tbsp Cholula hot sauce (Trappey’s or similar)
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground cumin
  • 1 lime – zested & juiced
  • 200g iced water
  • 1 tbsp tomato purée
  • salt & pepper to taste
  • 1 tbsp fresh basil leaves – finely shredded
GARNISH
  • fresh basil leaves – fine chiffonade
  • fresh chives – finely chopped
  • blend of lime juice and EVOO
Preparation

Pre-heat your grill or oven to 225oC.

Cut the red pepper in half, drizzle with olive oil and roast or grill, flesh side-down in your hot oven  until the skin blisters and turns black. Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool. Once cooled, remove from the bag  and peel/scrape away the charred skin from the peppers and remove the seeds.

Add all gazpacho ingredients (except tomato puree, water & lime) into your Thermomix bowl 10 sec/speed 6

Place the tomato puree into a bowl and gradually add the iced water, lime juice and zest. Add to the gazpacho and mix for 2 seconds/turbo.  Season to taste and refrigerate for  half an hour or more.

To serve, ladle in a jug and pour into your shot glasses and add a little garnish to finish as per photos.

 

 

 

 

 

 

 

Malcolm Alder-Smith (aka Malcy)

Independent Thermomix Advisor

Author of:

The Marine Cookery Bible

French Country Cooking

www.malcolmaldersmith.com

amazon.com

 





Lightly Spiced Butternut Squash & Apple Soup

2 10 2014

Spiced Apple & Butternut Squash
Created for Thermomix TM5  & TM31
INGREDIENTS
  • 750g butternut squash – peeled, de-seeded & roughly chopped
  • 1 medium onion – skinned & quartered
  • 2 x eating apples – cored & quartered (skin left on)
  • 2 cloves garlic – skinned
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 50 g olive oil
  • 500g vegetable stock
  • Maldon sea salt – to taste
  • freshly ground black pepper – to taste
TO GARNISH
  • 100g creamy yoghurt or crème fraîche
  • chilli or basil oil
  • finely shredded basil leaves
 PREPARATION
  1. Place the onion, apple & garlic into TM bowl with MC in place & chop 2 seconds/speed 5
  2. Add olive oil & sauté 5min/100 degrees/speed 1
  3. Add prepared pumpkin, coriander, cumin, tumeric & vegetable stock & cook 20 min/100 degrees, speed 1
  4. Purée 1 min/speed 5-10, increasing speed gradually for the first 5 seconds with MC in place
  5. Test for seasoning and adjust to taste
GARNISH
  1. Pour the hot soup into warmed bowls
  2. Add one or two tea spoons of yoghurt or crème fraîche and swirl around the bowl
  3. Drizzle a little chilli oil or basil oil over the soup – see photo
  4. Finish with finely shredded basil leaves and serve with TM bread rolls.
MALCY tip:

If too thick, just add a little more stock and blend for a few seconds on speed 5

To add some ‘texture crunch’; ‘dry fry’ some pumpkin seeds and scatter over the soup with other garnish to serve.

Please note this recipe has not been approved by Thermomix.uk








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