Carrot and Leek Soup with Curly Kale

A simple soup made entirely with vegetables common in northern Europe: Chantenay baby carrots (200g), three medium sized leeks (500g), a bag of curly kale (300g) from Leicestershire, and half a swede (200g). Plus two ham stock cubes and a half teaspoonful of white pepper. 

The chopped leek was stir-fried in sunflower oil for fifteen minutes at a low heat, then the Chantenay baby carrots were added, after topping and tailing. The kale and the swede were added for the last five minutes, then boiling water was added, along with a third of cup of red lentils, bringing the volume of soup up to 2.5 litres. 

The soup was allowed to simmer slowly on the hob for two hours under glass, and was stirred occasionally. After one hour the contents of the pot were mashed. More water can be added if you prefer a thinner soup. 

Carrot and Leek Soup with Curly Kale

Silverside and Vegetable Roast

The beef silverside joint (1.1kg) was roasted in a preheated oven (220 deg C) for thirty minutes, then the heat was turned down to 160 deg C for the remaining 90 minutes. The roast sat on a bed of potatoes, carrots, parsnips and spanish onion. The top side of the joint was dusted with sea salt and black pepper. 

The roast was intended to be consumed the following day, so the joint and the vegetables and juices were allowed to cool, then separately boxed for the fridge. The joint was cut into slices with an electric carving knife when cool. 

Half of the vegetables were added to the steamer, and three of the silverside slices. The juices became the basis of a rich gravy, cooked separately with beef stock, onion, cornflour, and a bay leaf.  The vegetables, gravy and the silverside were ready to serve after 25 minutes under glass. 

The Silverside Roast, fresh from the oven

The vegetables and slices of Silverside in the steamer

Silverside and Vegetable Roast as served

Cubed Beef with Roast Parsnips

The cubed beef was browned with sunflower oil in a pan for about half an hour, stirring every minute or so. A gravy was prepared with cornflour, paprika, vegetable and beef stock, and two bay leaves. Once the beef was properly browned, the gravy was added, and the ensemble was left to simmer at a low heat under glass for 90 minutes, until the beef was tender. 

The parsnips were peeled, topped & tailed, and rough cut into chip shapes, with a large-bladed kitchen knife. They were placed in a pyrex roasting dish while the oven was pre-heating to around 190-200 deg. C. I made a coating to brush on to the chips with some tomato puree, sunflower oil, paprika, and oregano. The brushed parsnips were roasted for around 35 minutes in the middle of the oven, until golden brown. They were removed once for turning with a pair of tongs. 

Cubed Beef with Roast Parsnips

Semi-vegetarian Cottage Pie

Semi-vegetarian Cottage Pie. Made with textured vegetable protein (TVP), lentils, browned onions, carrots, paprika, pepper, bay leaves and parsley, and beef stock. Topped with mashed potato mixed with butter, browned in the oven. Served with petit pois and a dash of Lea & Perrins sauce. Next time I will use vegetable stock.

The faux-beef and gravy was made the day before, so the finished item was ready in 30 minutes. It was really tasty, and seemed like a proper meal. TVP is very hard to use convincingly - this recipe works pretty well, and is adaptable.

Semi-vegetarian Cottage Pie

Roast beef and potatoes

Oven roasted topside joint of Beef,  carved with an electric knife. The gravy was made with the liquor from the roast, plus beef stock and paprika. Flavoured with a single bay leaf. Plus garden peas (of course). The beef and gravy (with a little cornflour) was allowed to simmer for 30 minutes before serving.

Roast beef and potatoes (May 2013).