A Handful of Rachel Allen Recipes

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TV Chef Rachel Allen is hosting a special cooking event this Saturday, 21st of April, from 12pm to 2pm at the Harvey Norman Flagship Store in Tallaght, in partnership with Miele.

The event is open to the public but you must register to attend beforehand, which can do by completing this registration form.

To get you in the mood for Saturday’s event, here are a handful of delicious recipes from Rachel herself.

Wild Garlic Soup

Ingredients

  • 25g (1oz) butter
  • 2 medium potatoes, roughly 275g (10oz) peeled and diced
  • 1 medium onion, about 150g (5½oz) chopped
  • Salt and freshly ground black pepper
  • 1L (1¾pts) chicken or vegetable stock
  • 2 big handfuls of wild-garlic leaves, about 100g (3½oz), roughly chopped
  • 100ml (3½fl oz) cream

Directions   

  1. Add the butter to a large saucepan and place it over a medium heat. When the butter is foaming, toss the diced potatoes and the chopped onions in the butter until they are well coated and season with salt and freshly ground black pepper. Reduce the heat, cover and cook for about 10 minutes until the diced potatoes and sliced onions are soft.
  2. Next, add the chicken or vegetable stock, whichever you’re using, and bring it to the boil. Add the roughly chopped wild-garlic leaves and cook them for about two minutes until they have wilted. Immediately liquidise the soup, then return it to the pan, stir in the cream and taste for seasoning, adding more salt and freshly ground black pepper if necessary.
  3. Serve hot.

Baked Mushroom Risotto

Ingredients

  • 50g (2oz) dried porcini mushrooms
  • 400ml (14fl oz) boiling water
  • 800ml (1pt 9fl oz) good-quality chicken or vegetable stock
  • 50g (2oz) butter
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 400g (14oz) risotto rice, such as carnaroli or arborio
  • 200ml (7fl oz) white wine
  • 8 tablespoons grated Parmesan, plus extra for serving
  • 100g (3oz) butter, soft, cut into cubes
  • 4 tablespoons marjoram or parsley, chopped
  • Good squeeze of lemon juice
  • 2-3 tablespoons mascarpone (optional)

Directions   

  1. In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.
  2. Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.
  3. Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.
  4. As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.
  5. Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.
  6. Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.
  7. Serve immediately with grated Parmesan on top.

Peach and Strawberry Crumble

Ingredients

For the fruit base

  • 300g (10oz) peaches (about 4 peaches), stoned and cut into quarters, then eighths
  • 200g (7oz) strawberries, halved and quartered
  • 1 generous tablespoon sugar

For the crumble

  • 100g (3½ oz) flour
  • 50g (2oz) sugar
  • 50g (2oz) butter, chilled and cubed

To serve, you will need:

  • Lightly whipped cream (optional)
  • Vanilla ice cream (optional)

Directions   

  1. The combination of peaches and strawberries is so good, but feel free to replace the strawberries with raspberries or blueberries; or the peaches with nectarines or apricots. This crumble can be made earlier in the day and just popped into the oven to cook when you want it. It can also be frozen and then thawed before baking. I sometimes add nibbed almonds, chopped hazelnuts or rolled oats to the crumble — just add about 25g (1oz).
  2. Preheat the oven to 180°C, 350°F, Gas 4. You’ll need a one-litre-capacity pie dish or six large ramekins. Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you’re using, add the sugar and gently mix together.
  3. To make the crumble topping, place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely — the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.
  4. Cook it in the preheated oven for 30-40 minutes (or 15-20 for individual ramekin dishes) until golden and bubbly. Serve the crumble on its own or with a dollop of lightly whipped cream or vanilla ice cream, if you are using them.

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