These recipes are devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Leek and potato soup
50g unsalted butter
450g {peeled and rinsed and cut into chunks}
1 onion cut into chunks {same size as onion}
450g sliced white parts of the leek {chefs tip: keep the green parts for another stock or soup}
2 pints of chicken/vegetable stock
140ml of double cream
125ml semi skimmed milk
In a saucepan melt the butter.
When it foams add the potatoes, onion & leek and stir well until well coated.
Cover with a lid and gently cook for 10 mins until vegetables are soft but not coloured.
Remove lid, pour in stock and bring to the boil.
Simmer until vegetables are cooked {chefs tip: never over cook or boil a soup as it will lose its flavour}
Remove 3 or 4 for garnish.
Purée with a hand blender until smooth and season with salt and pepper.
Pour in milk along with cream.
Transfer to warm serving bowls and for garnish spoon over the potatoes and a little of the greens of the leek {chefs tip: cook in a little butter first}
Serve and enjoy!
Champ
3lbs potatoes {maris piper}
1/2 pint of milk
40z butter
salt and white pepper {black pepper discolours the potato}
1 large bunch of Scallions {spring onions}
Boil the potatoes in salted water until soft.
Drain through a colander.
In same pot add milk and spring onion, bring to the boil
Add potatoes and mash well {chefs tip: whisk in the butter this will help fluff up the potatoes and make them smooth}
Season with salt and pepper and serve.
Buttered cabbage
1 Savoy cabbage
4 tablespoons of butter
salt and pepper
a extra knob of butter
Remove all the tough outer leaves from the cabbage.
Cut the cabbage in 4, remove stalks then quarter cut into fine shreds.
In a large sauce pan add 1/2 cup of water, bring to the boil.
Along with the butter add in cabbage, salt and pepper and mix well.
Cook until soft, drain off any excess water.
Mix in remaining butter until it melts through and serve.
Beef and Guinness pie with shortcrust pastry
Shortcrust pastry
4 oz plain flour
pinch of salt
2 oz butter {cubed}
3 tablespoons of cold water
Place flour and salt in a large bowl and add butter.
With your fingertips mix well until it resembles breadcrumbs with no large lumps of butter showing.
With a spatula stir in enough of the water until it binds together.
Wrap in cling film and allow to rest in the fridge until needed.
Roll out and cut into medium sized discs with a large cup and cook on a floured tray at 180 for 15 minutes {chefs tip: brush with a little beaten egg }
Beef pie
1kg of braising steak {chefs tip: buy yourself and cut into size required}
2 large onions {roughly chopped}
4 large carrots {peeled and cut into chunks}
2 tablespoons of caster sugar
4 tablespoons of flour
500ml of Guinness
2 beef stock cubes
3 sprigs of thyme
2 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of tomato paste
In a large pot or pan add oil and beef, cook for 10 mins on a medium heat.
Add in vegetables and cook for a further 5.
Remove from the heat and mix in flour, sugar & tomato purée and mix well.
Bring back to the heat and add beer, stock and thyme.
Cook for a hour on a medium heat until soft or check meat is tender – this will thicken slightly so according to taste add a little more water if required.
Serve on a warmed plate with pastry lid on top and serve with champ and buttered cabbage and enjoy.
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com