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Stir it up magazine October 2014

FOOD FOR THOUGHT Food for Thought Ghoulish recipe for Halloween >> TV chef Marcus Bean has created a spooky recipe to serve up on Halloween. As brand ambassador for Boursin, he has used the creamy cheese to create a deliciously wicked Butternut Squash and Sage Arancini Balls with a Gooey Boursin Black Pepper Centre, which are sure to bring out the devil in your diners! Other recipes in his autumn/winter selection include creamy shallot and chive scrambled egg, and homemade pork, Boursin Cranberry and Pepper sausage rolls. Butternut Squash & Sage Arancini Balls Piccolo – in tune with your tastebuds! >> Award-winning chef Rachel Green has created a series of new recipes featuring piccolo parsnips. Piccolo are short and sweet baby parsnips, which can be roasted or baked, and are available from this month through to March. Rachel’s recipes include: • Curried Piccolo and Sweet Potato Soup with Coconut • Roasted Piccolo with Pear and Beetroot Salad with Blue Cheese and Walnut Dressing Piccolo Latkes with Roasted Duck and Shallot Marmalade • Braised Beef with Chestnuts, Piccolo and Juniper • Spicy Chicken Thighs with Freekeh and Piccolo • Piccolo Scotch Pancakes with Sugared Apples, Caramel Sauce and Toasted Pecans For more information and full recipes visit www.piccoloparsnip.co.uk For full recipes visit www.boursin.com Curried Piccolo Parsnip & Sweet Potato Soup with Coconut Roasted Piccolo with Pear & Beetroot Salad with Blue Cheese & Walnut Dressing Curried Piccolo Parsnip and Sweet Potato Soup with Coconut >> Serves 4-6 Ingredients 1.2 litres vegetable stock 2 tins coconut milk 2 tbsp rapeseed oil 1 tbsp creamed coconut 1 large onion, peeled and diced (optional) 2 cloves garlic, peeled and Rind and juice 1 lime crushed Sea salt and black pepper 2cm fresh ginger, peeled and roughly chopped 4 tbsp thick Greek yoghurt, 1 tbsp curry powder to serve 500g piccolo parsnips, Grated lime, to serve peeled and cut into chunks Black pepper 250g sweet potatoes, Grilled sourdough bread, peeled and diced to serve Method • Heat the oil in a large saucepan. Add the onion, garlic, ginger and curry powder and gently fry for about 8-10 minutes until the onions are soft and sweet. • Add the piccolo parsnips and sweet potato and stir in to the onion mixture, so they are coated in the oil and spices. • Add the stock, coconut milk and cream, if using. Season well with sea salt and black pepper and bring to the boil. Turn down the heat and simmer for 25-30 minutes. • Check to make sure the piccolo parsnips and sweet potato are cooked, then blitz the soup using either a hand blender or liquidiser. Add the lime juice, rind and a little more stock if the soup is too thick. • Taste the soup and add more seasoning if required. • Serve the soup piping hot with a good dollop of Greek yoghurt, grated lime rind, black pepper and grilled sourdough bread. Piccolo Scotch Pancakes with Sugared Apples and Caramel Sauce and Toasted Pecans OCTOBER 2014 43


Stir it up magazine October 2014
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