2 - QVI Club
2 - QVI Club
2 - QVI Club
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Mille Feuille of Asparagus and Artichoke<br />
with Mulled Wine Butter Sauce<br />
Ingredients<br />
For the pastry<br />
• 170g puff pastry<br />
• Egg wash<br />
For the filling<br />
• 10ml olive oil<br />
• 1 small shallot sliced<br />
• 1 clove garlic finely chopped<br />
• 6 asparagus spears peeled,<br />
boiled and cut into 12cm pieces<br />
• ½ tin artichoke hearts cut into<br />
quarters<br />
For the sauce<br />
• ½ glass red wine<br />
• 1 star anise<br />
• 1 small piece cinnamon<br />
• 1 clove (crushed)<br />
• 1tsp orange zest<br />
• 1tsp dill (chopped)<br />
• 1dsp cream<br />
• 60g very cold butter cut into<br />
small cubes<br />
For garnish and seasoning<br />
• Malden salt<br />
• Cracked black pepper<br />
• Olive oil<br />
Method<br />
Pastry<br />
1. Roll the puff pastry to 3mm<br />
thick and cut into a rectangle<br />
shape 12cm x 6cm, flute the<br />
edges and brush with the<br />
egg wash, place on a greased<br />
baking tray and allow to rest<br />
in the fridge for 1 hour.<br />
2. Bake in a pre-heated oven at<br />
gas mark 6 or 180ºC for 10<br />
minutes or until risen and<br />
golden brown. Remove from<br />
oven and place on a cooling<br />
wire. When cool, cut in half<br />
horizontally.<br />
Sauce<br />
Put the red wine, star anise,<br />
cinnamon, clove and orange<br />
zest in a small sauce pan and<br />
reduce the wine to 2dsp. Add<br />
the cream and bring to boil and<br />
pass through a sieve. Slowly<br />
whisk in the butter. Add dill &<br />
season with salt and pepper. Put<br />
to one side and keep warm.<br />
Filling<br />
In a sauté pan gently heat the<br />
olive oil and add the onions<br />
and garlic and cook until they<br />
are soft but not brown, add the<br />
artichokes and asparagus and<br />
heat through. Season with salt<br />
and pepper to taste.<br />
Pour a little of the sauce onto<br />
the centre of the plate and place<br />
the bottom half of the puff<br />
pastry over it, then place the<br />
filling on top of the pastry and<br />
drizzle with ½ the sauce. Place<br />
the top half of puff pastry on top<br />
and drizzle the rest of the sauce<br />
around the plate. Garnish with<br />
some asparagus spears, olive oil<br />
and cracked black pepper.<br />
Christmas Dinner with a Difference!<br />
For a more health-conscious alternative to typical rich holiday fare such as stuffed turkey, roast beef and<br />
ham, why not consider a vegetarian spread? You can still be festive with superb ingredients such as chestnuts,<br />
sprouts, asparagus, squash, beetroot, mushrooms, sugar snap peas, mulled wine and mince pies.<br />
Chef Jonny from Prana Resorts & Spa, Koh Samui, Thailand, shares with you two special recipes for a vegetarian<br />
festive dinner, as well as some interesting vegetarian trivia. This soup and starter are quite easy to make and will<br />
make a pleasant change.<br />
Ingredients<br />
For the soup<br />
• 500g butternut squash<br />
(peeled and roughly diced)<br />
• 100g chestnuts<br />
• 200g sliced white onion<br />
• 5 cloves garlic, sliced<br />
• 30g ginger<br />
• ¼ tsp nutmeg<br />
• 15ml vegetable oil<br />
(soya or rapeseed)<br />
• 1 litre vegetable stock<br />
For garnish and seasoning<br />
• 50g sugar snap peas cut in strips<br />
• 50g chestnuts roughly chopped<br />
• 100ml whipping cream<br />
• 1 tsp lemon juice<br />
• 2 tsp chopped oregano<br />
• Malden salt<br />
• Cracked black pepper<br />
• Sourdough bread cut in flutes<br />
and grilled with olive oil<br />
Method<br />
Soup<br />
1. Heat the oil in a large pan, add<br />
the onions and cook slowly<br />
until soft and transparent.<br />
Add the squash, ginger, garlic,<br />
chestnuts and vegetable stock.<br />
2. Bring to the boil and simmer<br />
for 30 minutes until the<br />
squash is soft. Allow to cool.<br />
3. Put the soup into a blender<br />
and blend until smooth, adjust<br />
consistency and season with<br />
salt and pepper.<br />
Serving<br />
4. Whip the cream softly and<br />
when it starts to thicken add<br />
the lemon juice.<br />
5. Warm the soup gently in a<br />
saucepan. Add the chopped<br />
oregano.<br />
6. In the soup bowls add the<br />
sugar snap peas, then ladle<br />
the soup over the peas and<br />
garnish with the chestnuts<br />
and sour cream.<br />
7. Serve with sourdough flutes.<br />
Roasted Butternut Squash Soup<br />
with Chestnuts, Baby Peas and Sour Cream<br />
Destination Prana<br />
THE VIEWING<br />
GALLERY<br />
/ 25