Recettes de Noël

   Pumpkin & Chestnut soup

Ingredients

• 1 Delica pumpkin or butternut squash – peeled and diced
• 1 Yellow onion – finely chopped
• 250gr Chestnuts – roasted and peeled
• 1 Fresh chilli (dried chilies or hot paprika work well)
• 1/3 Bottle of white wine
• Extra virgin olive oil
• Cumin, cinnamon, salt and pepper

Method

In a large casserole or pot heat a few tablespoons of olive oil, when the oil is hot add a few pinches each of cumin and cinnamon and the chili; stir and add the chopped onions, a pinch of salt and some freshly ground pepper.

Cook gently for a few minutes until the onion is translucent, and then add the diced pumpkin. Cook for a good ten minutes, the pumpkin will slowly begin to break down around the edges. Now add the white wine and cook for a few minutes making sure to scrape the bottom of the casserole with a wooden spoon.

Add a few cups of water and cook, uncovered for twenty to thirty minutes, until the pumpkin is cooked through. Now add the roasted and peeled chestnuts and using a hand blender puree.

Taste and correct for seasoning, add water to get the soup to the desired consistency. It should be thick but not too much. To serve, place in a bowl and add a dollop of crème fraiche in the centre plus some chopped chives on top.

   LENTIL AND BLACK CABBAGE SOUP

Ingredients

• 500gr dry lentils
• 500gr black cabbage
• 1 large onion
• 2 carrots
• 1 celery stalk
• 3 cloves of garlic, peeled and crushed
• 4 sprigs of fresh thyme
• 2 fresh bay leaves
• 1 small bunch of flat leaf parsley, chopped
• Chicken stock to cover
• 1 thick slice of pancetta, chopped
• 2 tbs extra virgin olive oil
• 20gr butter, unsalted
• Salt and pepper to taste

Method

Rinse the lentils in cold running water. Finely chop onion, carrots and celery and sauté with the thyme and the pancetta until the onion is soft, about 5 min. Add the garlic, cook for another couple of minutes. Add lentils, bay leaves. Cover with stock and bring to a boil. Simmer the soup for about 20 minutes; add the coarsely chopped black cabbage and cook on low fire for another 15-20 minutes, or until the lentils are ready. Season with salt and pepper to taste. Serve hot with a drizzle of olive oil, and some good bread.

Roast Red Mullet & Clementines

Ingredients

• 2 Red Mullet– or 4 fillets
• Olive oil
• 250g Clementines
• 1 Shallot
• 30cl White wine
• 15cl Fish Stock
• 60gr Butter - unsalted
• salt and pepper

Method

Finely dice the shallot. Add 20gr of butter to a sauce pan and on medium to low heat sauté the shallots for 6 to 8 minutes; make sure they turn translucent avoiding any coloration. Now add the Clementine juice, fish stock and white wine. Cook on a low simmer until reduced to 1/3; strain through a fine sieve to remove the shallots and place back into a clean pan.

Slice the fennel across through the root in order to get thin slices which are attached at the root end. In a hot pan add 20gr of butter and sauté the fennel until just golden around the edges, turn and repeat.

Season the red mullet fillets with a little bit of olive oil, place in an oven tray and cook under the broiler for two, maximum three minutes. If using the oven, heat to 200º C. The skin should crisp, and the fish should be barely cooked through. While the red mullet is in the oven, heat the sauce and gradually incorporate the remaining butter on high heat.

To serve, place the fennel on the plate, add the red mullet, sprinkle some sea salt and freshly ground pepper and dress with some of the sauce.