New Year Food II

Photo © Anne-Marie Minhall

Happy New Year to you.

Or HNY as some might say.

The Prawn & Crab Cocktail for the 31st with friends was partially made at home, (the mayonnaise), before transportation with the other components. The work was finished at my New Year's destination for the evening with help from my friends. Thanks again to the chef & writer Simon Hopkinson for the recipe - I'll definitely be preparing this one again. 

The main event was cooked by one of my hosts for the evening. Beef Bourguignon with Bread Dumplings. Delicious it was, chunks of soft meat in a rich, hearty, full-bodied stock. I was given leftovers to bring back which were enjoyed that night with steamed cauliflower.

Talking of vegetables .. There are a few Christmas vegetable bits & bobs around in the fridge and cupboard which need using up.

Time to make the first dish of 2023.

S O U P 

Oil

Butter

1/2 Red Chillies thinly sliced

2 Onions peeled & thinly sliced

3 Celery Sticks halved & chopped

2/3 Garlic Cloves finely sliced

3 Carrots diced or halved lengthways

1 Courgette sliced

100g Cherry Tomatoes

70g Broccoli Florets

1L Vegetable Stock

Heat the oil and the butter in a large frying pan before adding the onions, celery, garlic & chillies & let them all soften for 5 or 6 minutes

Add the carrots & broccoli & let them cook through for 3 to 4 minutes

Next, halve the tomatoes before they join the pan together with the slices of courgette and give everything a good stir

Time to pour in the vegetable stock & bring to the boil before lowering the heat to a simmer for 8 minutes

Maybe a few celery leaves to garnish? Season & serve with some crusty bread & butter

A warming antidote to a wet, windy January evening.

AMM