A Collection Of Recipes by Mark Hancock : Recipe for Chickpea and Aubergine
Ingredients1 onion chopped1 tablespoons oil2tbsp harissa2 diced aubergines 400g chopped tomatoes400g drained chickpeas2tbsp chopped coriander2 cloves garlic choppedMethodSoften onion and garlic in oilAdd harissa and cook for 2 minutes stirring continuouslyAdd aubergines and coat with the harissaAdd tomatoes,chickpeas and 500ml waterBring to the boil and simmer for 30 minutesStir in the corianderSeason with salt and pepperServe and enjoy
A Collection Of Recipes by Mark Hancock : Recipe for Soup
Now this one is really easy anyone can make it.
Ingredients
Baby spinach 50g
Lambs lettuce 50g
Red chard leaves 50g
Beetroot stalks 50g
Onion 100g roughly chopped
Garlic 2 cloves roughly chopped
1 1/2 pints water, vegetable or chicken stock
Method
Roughly chop onion and garlic and gently fry in a little butter for 2-3 minutes.
Add the stalks and leaves and the liquid, bring to the boil and simmer gently for about 10 minutes.
Leave to cool and blend.
Return to the heat add salt and pepper to taste and enjoy with some crusty bread
A Collection Of Recipes by Mark Hancock : Recipe for Wild Mushroom soup
Ingredients
25g/1oz/2cups dried mushrooms (ceps or button)
30ml/2tbsp oil, olive or vegetable
15g/ 1/2oz 1tbsp butter
2 leeks thinly sliced.
2 shallots roughly chopped.
1 garlic clove roughly chopped.
225g/8oz/ 3 cups fresh mushroom
About 1.2 litres/ 2 pints/ 5cups of water or stock
2.5 ml 1/2 tsp dried thyme
150ml 1/4pt 2/3 cup of double cream or milk
salt and black pepper to taste.
Method
Soak dried mushrooms in 250ml/ 8oz / 1 cup of warm water for 20-30 minutes.
Squeeze out all liquid into a bowl strain and reserve.
Finely chop mushrooms.
Heat oil and butter add leeks, shallots, garlic fry gently for about 5minutes until soft but not browned.
Chop or slice the fresh mushroom and add to the pan, stir over a medium heat until they soften.
Pour in the stock bring to the boil and add the remaining mushroom liquid, dried thyme, salt and pepper, lower the heat, half cover and simmer gently for 30 minutes, stirring occasionally.
When cooled blend 3/4 of the of the mushroom return to pan add the cream and check the seasoning.
Garnish with fresh thyme sprigs and enjoy!
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