Thursday, July 06, 2006

Pan-Fried Mushrooms with Parmesan & Thyme Butter, Moroccan Carrot Soup with Chermoula and Spiced Baked Bananas with Honey & Yogurt

Last night I made Pan-Fried Mushrooms with Parmesan & Thyme Butter, Moroccan Carrot Soup with Chermoula and Spiced Baked Bananas with Honey & Yogurt. I was happy with the starter but I thought the soup could do with a bit more pep so you could add more spice depending on your tastes. The bananas went well also but could do with baking for a few minutes in the oven without foil. Other than that, all the plates were clean so I'm taking that as a good sign! Here's the science:

Pan-Fried Mushrooms with Parmesan & Thyme Butter

[Serves 4]

Ingredients

225g Mushrooms
2 tbsp olive oil
1 tbsp fresh tyhme leaves
250ml extra thick double cream
2 tbsp fresh chives
25g Parmesan shavings






Method

1. Cut mushrooms into thin slices and after adding the oil to the pan, fry until golden brown and tender.
2. Add a knob of butter and the thyme to the pan and once the butter is melted, stir in the cream and chives cooking for 2-3 minutes until reduced.
3. Slice a crusty loaf and place the mushroom mixture proportionally on each slice.
4. Place the shavings of parmesan on the mushrooms with a sprig of tyhme on top.


Moroccan Carrot Soup with Chermoula

[Serves 4]

Ingredients

25g butter
1 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp ground cumin
1 onion, chopped
1 leek, white part only, chopped
450g carrots, cut into small chunks
1/4 tsp paprika
1 litre vegetable stock
salt & pepper






Chermoula

125g fresh coriander
1 clove of garlic
1/4 ground coriander
1/4 tsp ground cumin
100ml olive oil
Juice from 1/4 lemon

Method

1. Melt the butter in a large pan adding the ginger, turmeric and cumin.
2. Add the onion, leek and carrots and sweat for 5 minutes.
3. Stir in the paprika and vegetable stock bringing to the boil and simmering for 30 minutes.
4. Purée the mixture in a blender until smooth and reheat to taste.

Chermoula Method

1. Put all the ingredients in a blender and purée to a smooth paste. Spoon over the soup as desired.


Spiced Baked Bananas with Honey & Yogurt

[Serves 4]

Ingredients

4 large bananas, peeled and sliced lengthways
25g butter
2 tbsp fresh orange juice
1/4 tsp cinnamon
1/4 tsp ground cloves
2 cardamom pods
4 tbsp honey
4 tbsp plain yogurt/ice-cream







Method


1. Preheat oven to 200C.
2. Place bananas in greased flat dish
3. Mix orange juice, spices and honey and pour over the bananas. Cover with foil and bake for 20 minutes until bananas are soft. Serve hot with a the yogurt or ice-cream.

[I'm off for a weeks holiday tomorrow so a full update will appear on Monday 17 July. Have a great time whatever you're up to and thanks for your patronage!]

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3 Comments:

Anonymous Jenny said...

All the food looked great - pity I was too bunged up to really taste anything! Oh well, as you say, plates were cleaned, so it must have tasted pretty good too :)

8:13 pm  
Anonymous Lou said...

The starter was particularly good. Definately one i would go for again.

10:31 pm  
Blogger Skry said...

Yeah Phil, same again this Monday night? :P

The meal was fantastic. Cheers for the third 3-course meal in a row. Didn't quite think I'd make it home under my own steam after all that good eating!

10:53 pm  

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