Delicious UK - (02)February 2020

THEWELCOMEDRINK

Mulledchaicider
SERVES 6. HANDS-ON TIME 15 MIN

MAKE

AHEAD

Mulltheciderandcool

a dayahead,thengently

reheattoserve.

FOOD

TEAM’S

TIP

Fora hotdrinkthat’snot

boozy,thisisequallygood

made with apple juice.

• 2 litresmedium-dry cider (see
  foodteam’stip)


• 125mlappleliqueur(optional)


• 8-10chaiteabags


• 2-4tbspsoftbrownsugar


• Thinlyparedzest1 orange


• Thinlyparedzest1 lemon


• 1 apple,quartered,cored
  and thinly sliced

1 Putthecider,appleliqueur(if
using),teabags,2 tbspofthe
brownsugarandhalfthepared
orangeandlemonzestin
a saucepan.Bringslowlyto
theboil,stirring,thensimmer
verygentlyfor2 minutes.
2 Removethepanfromtheheat
andleavetocoolfor 15 minutes
(seeMakeAhead).Tasteandadd
moresugarif youlikea sweeter
taste,thenserveinheatproof
glasses(ormugs)garnishedwith
appleslicesandtheremainingzests.
PERSERVING209kcals,0.1gfat
(tracesaturated),0.2gprotein,
22.3gcarbs(22.3g sugars), 0.1g
salt,0.3gfibre

THESOUPTOSTART

Redonionsoupwith
cheesysourdoughmelts
SERVES6.HANDS-ONTIME 20 MIN,
COOKING TIME 1 HOUR 15 MIN

MAKE

AHEAD

Makethesouptotheendof

step2 uptoa dayahead,

thencoverandchill.

Continue from step 3.

• 5 tbspoliveoil


• 1.25kgredonions,thinlysliced


• 2 garliccloves,crushed


• 1 tbspchoppedfresh thyme


• 150mlredwine


• 1.5litresgoodqualitybeefstock


• 2 tbspchoppedfreshparsley


• 50gbutter,softened


• 6 largeslicessourdoughbread,
  ciabattaorfrenchstick


• 100gcamembert,thinly sliced


• 75g gruyère, grated

1 Heattheoliveoilina saucepan,

thenaddtheonions,garlic,thyme

anda littlesaltandpepper.Cook

overa lowheatfor 45 minutes,

stirringoccasionallytoprevent

sticking,untiltheonionsaresoft.

Oncesoftened,increasetheheat

andstiruntiltheonions are well

caramelised.

2 Addthewine,thenbubbleto

reducebyhalf.Stirinthestock,

bringbackuptotheboil,thenturn

theheatbackdowntolow,coverand

simmergentlyfor20-25minutes

untilrichandflavourful.Addmost

oftheparsley,thentasteandadjust

theseasoning(seeMakeAhead).

3 Butteronesideofeachsliceof

bread.Layerthecamembertand

gratedgruyèreontheunbuttered

sideofthreeslices.Topwiththe

otherthreeslices,butter-sideup,

pressingfirmlytosandwichtogether.

4 Puta largenon-stickfryingpan

overa mediumheat.Addthe

sandwiches,thencoverwitha piece

offoilandweighthemdownwitha

secondpan.Cookfor2-3minuteson

eachsideuntilthebreadiscrispand

goldenandthecheesehasmelted.

5 Spoonthesoupintowarmed

bowls,thenscatteroverthe

remainingparsley.Cuteach

sandwichinhalfandserve

alongsidethesoup.

PERSERVING518kcals,25.3gfat

(10.6gsaturated),24.6gprotein,

39.8gcarbs(14g sugars), 1.8g salt,

6.7g fibre

APPLESANDPOTATOES

ON THE SIDE

Caramelisedapples

SERVES 6. HANDS-ON TIME 10 MIN

• Knobofbutter


• 3 firmapples,suchasbraeburn
  orgrannysmith,quartered and
  thicklycutintowedges


• 2 tbsp maple syrup

1 Meltthebutterina non-stick

fryingpansetovera mediumheat.

Oncethebutterstopsfoaming,

addtheapplewedgesandseason

witha littlesaltanda grinding

ofblackpepper.Cook,stirring,

forabout5 minutesuntiltheapples

arestartingtobrown.Addthe

maplesyrupandcookfora

further2-3minutesuntilgolden

andthesauceisslightlysyrupy.

Servealongsidethepork.

PERSERVING65kcals,1.8gfat

(1gsaturated),0.5gprotein,

11.5gcarbs(11.2gsugars),

trace salt, 0.9g fibre →

SWEETSIDES

Herbyhasselbackpotatoes

and caramelised apples

deliciousmagazine.co.uk 51

the menu.