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A little taste of Nolan’s in January...

 

At this time of year we tend to look towards a combination of both comforting and healthy foods as a combination of seasonal excess, new year’s resolutions and the weather bring change into our lives.  At this time of year the most seasonal foods include potatoes, sprouts, parsnips, kale, mushrooms, cauliflower and oranges, so for this month we’ve got a couple of recipes to suit.

 

 

 

Mushroom Soup

Ingredients

200g mushrooms
Cleaned & sliced
50g butter1 onion
Chopped finely
Grated nutmeg
150ml vegetable stock
1 tablespoon lemon juice
1 tablespoon double cream
Freshly ground black pepper
Sea salt
Fresh parsley


To cook

Melt the butter in a saucepan and slowly cook the mushrooms for 4-5 minutes.
Stir well and season with a pinch of nutmeg, black pepper and sea salt.
Reduce the heat and add the stock along with the milk, leave to simmer for 10 minutes.
After 10mins remove pour half the mixture into a blender, add the lemon juice and puree.
Add puree back to saucepan, blend and just before serving add the double cream.
Garnish with fresh parsley.

 

 

 

Dauphinoise Potatoes

Ingredients

500g potatoes, washed and thinly sliced
200ml double cream or crème fraiche
100ml milk
Clove garlic, crushed
60g gruyere cheese crushed


To cook

Pour the double cream or crème fraiche along with milk into a saucepan and add the crushed garlic, simmer for a few minutes.
Add the potatoes and simmer for 10 minutes.
Transfer into an oven-proof dish and sprinkle with the gruyere cheese.
Bake for 25 minutes or until golden brown.

 

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