Lockdown Kitchen Treats
If there was ever a time for comfort food to lift your mood, it’s now, surely? Which is where Jaid Smallman, Head Chef at The Wordsworth steps in. Follow Jaid’s recipes to serve up a tasty lunch of broccoli and smoked bacon soup and a traditional Lancashire hotpot for supper. Follow with a banoffee cheesecake – we’re sure you’ve earned it!
Broccoli and Smoked Bacon Soup
1 large head of broccoli
2 cloves garlic
4 rashers smoked bacon
1 ltr hot water
200 ml double cream
Salt and pepper
Chop the onion, leek and bacon, and then sweat gently in a saucepan with a little vegetable oil. Add the minced garlic and cook for 1-2 mins. Add the chopped broccoli and the hot water then cook on a high heat for approximately 8 minutes so that the broccoli is tender yet retains some vibrant colour. Add then cream, blend, season, then pass through a sieve.
1 small swede
2 sticks celery
600g diced lamb
100g plain flour
Chicken stock cube
4 large potatoes
50g melted butter
Dice the vegetables and gently sweat them until translucent in a saucepan with a little vegetable oil.
Put the potatoes in a pan of water with a little salt and cook for approximately 20 minutes until they are cooked in the middle, but not too softened. Dry them then slice into 5 mm thin discs.
Meanwhile roll the lamb in the flour, and then fry on a high heat until golden brown in a wide frying pan. Season the lamb with salt and pepper and add the minced rosemary and garlic. Cook this for 1-2 minutes then add to the pan with the vegetables. Return the frying pan to the heat; add 500ml of hot water to deglaze. Also add the stock cube and gravy granules and Worcestershire sauce and bring up to the boil. When the gravy has thickened add it to the meat and vegetables with the bay leaf and cook on a low heat for 1 ½ hours.
Pour the stew into a deep oven tray then arrange the potato slices neatly on top. Brush with the melted butter. (The hotpot can be made up to this stage a day before it’s required and stored in the fridge). To finish it put into the oven at 160c for 1 ½ hours. I served mine with pickled beetroot, peas, spring cabbage and carrot batons.
1 pot (340g) full fat cream cheese
½ pack digestive biscuits
125g melted butter
150g white chocolate
150ml double cream
2 leaves gelatine
200ml double cream (lightly whipped)
1 tin condensed milk (boil in the tin on a high heat for 3 hours prior)
Blend the biscuits into fine crumbs and then add in the butter. Push this into a spring-form tin and put into the fridge to set. Pour the condensed milk which will be caramelised) onto the biscuit layer,
Melt the white chocolate in a bowl over hot water with the cream and vanilla, bloom the gelatine and add it.
Blend the bananas, then add the cream cheese and blend until creamy. Put this into a mixing bowl, whisk in the white chocolate then fold in the whipped cream. Spoon this mixture over the caramel layer, and then return to the fridge for a few hours to set. To serve, simply release the tin and cut into wedges.