Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.

SERVES 4

30 g | 1 oz butter
225 g | 8 oz onions, very thinly sliced
225 g | 8 oz leeks, thinly sliced
1 small head of celery, thinned sliced
1 large potato, peeled and thinly sliced
570 | 1 pint white stock
salt and freshly ground white pepper
nutmeg, freshly grated
290 ml | ½ pint creamy milk
1 tablespoon single cream

1. Melt the butter in a very large, heavy saucepan. Stir in the onions, leeks, and celery and seat covered with a piece of damp greaseproof paper with a lid on, stirring occasionally, until the whole mass is soft (about 45 minutes).
2. Add the potatoes and stock, bring to the boil, stirring, and boil for 1 minute. Add the salt, pepper and nutmeg to taste and simmer gently for 20 min.
3. Liquidize the soup in a blender or food processor and pass through a sieve.
4. Reheat, and add the cream. Warm the milk and combine with vegetables.

NOTE: Do not add all the milk if the soup looks too thin.

Wine: DRY WHITE OR LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This recipe assumes that the cook has a blender.

SERVES 6

900g|2 lb fresh, very ripe tomatoes, peeled
1 large Spanish onion
2 red peppers
1 small cucumber
1 thick slice of white bread, crust removed
1 egg yolk
2 large cloves of garlic
6 tablespoons olive oil
1 tablespoon tarragon vinegar
450 g | 1 lb canned tomatoes
1 tablespoon tomato purée
freshly ground black pepper
plenty of salt (preferably sea salt)

To serve
a large bowl of croûtons

1. Chop or dice finely a small amount of the fresh tomato, onion, red pepper and cucumber and put into separate small bowls for garnish. Roughly chop the remaining vegetables to prepare them for the blender.
2. Put the egg yolk and garlic into the blender. Turn it on and add the oil in a thin steady stream while the motor is running. You should end up with a thick mayonnaise-like emulsion.
3. Add vinegar and then gradually add all the soup ingredients in batches and blend until smooth.
4. Sieve the soup to remove the tomato seeds and check for seasoning.

NOTES: Gazpacho should be served icy cold with the small bowls of chopped vegetables and fried croutons handed separately. Sometimes crushed ice is added to the soup at the last minute. If you prefer a thinner soup, dilute it with iced water or tomato juice.

Wine: CRISP DRY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]