Two delicious recipes for you to try this week
Roast Root Vegetable and Mushroom Pie. Serves 4.
Recipe for greenerscotland.org from Edinburgh New Town Cookery School
2 large parsnips
150g button mushrooms, cut into thick slices
250g potatoes, peeled and cut into large chunks
250g sweet potatoes, peeled and cut into large chunks
2tbsp sunflower oil
2 onions, sliced
2 garlic cloves
1 x 400g tin chopped plum tomatoes
Sprig of rosemary
100ml semi skimmed milk
30g cheddar cheese, grated
Preheat the oven to 190C/ 170C (fan oven)/gas mark 5.
Peel, top and tail the parsnips, carrots and celeriac and cut them into large dice segments. Put into a roasting tin and rub one tablespoon of oil over the surface of them. Place in the oven, season with a pinch of salt and some pepper and bake for approximately one hour or until softened and slightly brown.
Meanwhile, put the remaining oil into a saucepan and put over a medium heat. Add the sliced onions and cook over a low heat, covered with a lid until they are soft. This will take approximately 25 minutes.
Add the garlic and cook for a minute before adding the tomatoes and some chopped rosemary, season with a pinch of salt and pepper. Simmer for 20 minutes, covered with a lid.
Add the mushrooms to the roasting tin ten minutes before the end of cooking time, mixing them into the vegetables.
Put the potatoes in a large pan of water to boil. Cook until soft and drain through a sieve. Put the potatoes back in the pan and mash, push the potatoes to one side of the pan and add three quarters of the milk. Heat it on the hob until the milk is steaming and beat it into the mash. Add more milk as necessary. Season with a pinch of salt and pepper.
To assemble the pie, put the vegetables in the tomato sauce and mix well. Put into a pie dish and spoon over the potatoes. Spread over the surface of the vegetables and mark with a fork. Sprinkle over the grated cheese.
Put the dish on a baking sheet and place in the oven to heat through and to brown the top. This will take approximately 20 minutes. Serve immediately.
Cherry and Clove Spiced Butter from Hotel Missoni on George IV Bridge
10 brandy soaked cherries
1 stick of butter
Cover ten cherries in brandy and soak overnight. Chop up the cherries and crush the cloves under a glass.
In a bowl, break up the butter with a fork (let it soften a little first) and then add the chopped cloves and cherries.
Work the mix together by hand so it is well mixed.
Portion into quenelles, adding a cocktail stick to each one. Separate with baking paper in a container before putting them in the fridge.