Readers of RURAL – Jersey Country Life magazine will know of Zoe Horne, our cookery writer and proprietor of the local company ‘Zoe’s Kitchen’. www.zoes-kitchen.com
Here she gives us some more of her seasonal recipes:
Pea & Mint Soup
Light and fresh, the perfect soup for spring.
Serves 6
1tbsp oil
2 shallots, roughly chopped
1 potato, roughly chopped
1 litre vegetable stock, my favourite is Marigold Swiss Vegetable Bouillon
6 rashers of streaky bacon
1kg frozen petits pois
small bunch of mint, stalks removed, plus extra to garnish
1 Heat the oil in a pan and fry the shallot and potato for 5min. Stir in the stock and bring to the boil. Simmer for 10min or until the potato is soft. Meanwhile, grill the bacon until crisp, set aside.
2 Add the peas to the stock mix and bring to the boil again, cook for a further 3min. Remove the pan from the heat, add the mint leaves and season. Blend with a hand blender, or pour into a blender/food processor, whizz until smooth.
3 Divide the soup between 6 bowls, scatter with mint and crumble over the crsipy bacon.
Puff Pizza
Supper in a flash. Fun for the kids to make too.
Serves 4
320g sheet ready-rolled puff pastry, I use Jus-Rol
4tbsp fresh pesto
125g ready roasted red peppers, chopped
2 courgettes, halved lengthways and sliced
150g mini mozzarella balls
15g pine nuts
handful of fresh basil leaves
1 Preheat oven to 200C (180C fan) mark 6. Unroll the pastry on to a baking sheet lined with baking paper. Score a border 2.5cm (1in) in from the edge. Prick all over inside the boarder with a fork.
2 Brush the pesto inside the border, scatter over the peppers, courgettes, mozzarella and pine nuts.
3 Cook in the oven for 20min or until golden. Sprinkle over the basil and serve.
Recipe from Zoe Horne, Zoe’s Kitchen Jersey (www.zoes-kitchen.com)
My all-time favourite Chicken Tarragon
Simply delicious, a perfect Friday night supper with friends.
Serves 4
400g chicken breast chunks
25g plain flour
2tbsp oil
250g chestnut mushrooms, sliced
200ml white wine
300ml creme fraiche
1/2tbsp each redcurrent jelly and Dijon mustard
4tbsp freshly chopped tarragon, plus extra to garnish
250g spinach
1 Put the chicken into a bowl and sprinkle over the flour, season and mix well. Heat half the oil in a large frying pan. Brown the half the chicken for 5min, until golden. Repeat with the remaining chicken. Set all the chicken aside on a plate.
2 Add the remaining oil and fry the mushrooms for 3min, until nearly cooked. Return the chicken to the pan. Add the wine and simmer for 2min, stir in the creme friache, redcurrent jelly, mustard and tarragon. Bring to the boil and simmer for 5min, until the chicken is cooked through.
3 Stir in the spinach and season if needed. Spoon onto plates, sprinkle with a little tarragon and serve with rice.
Breakfast Smoothie
Quick to make before you dash out the door.
Serves 1
250g, total weight, blackberries, blueberries and raspberries, plus extra to serve
1tbsp porridge oats
50-100ml apple or orange juice
1 Put all the ingredients into a jug. Using a hand held blender, whizz until smooth. (if you don’t have a handheld, use a regular blender or food processor).
2 Pour into a glass, top with a few extra fruits and serve.
Recipe from Zoe Horne, Zoe’s Kitchen Jersey (www.zoes-kitchen.com)
