Preparation time : 10 minutes Cooking time : 30 minutes tips
Roast parsnips
Serves : 4 Cooked : at oven temp 375F / 190C
Preparation time : 10 minutes Cooking time : 30 minutes tips
4 medium parsnips 1 tablespoon vegetable oil 25g melted butter salt and pepper
1 . Peel the parsnips and quater lengthways . 2 . Mix the melted butter , oil , salt and pepper and parsnips together in a bowl and turn into a raosting tin . 3 . Roast uncovered for 30 minutes or until browned and soft on the inside . These can be cooked ahead and re-heated at 350F / 180C as the guests eat their starters .
To serve : place a small pile of parsnips in the middle of a warmed dinner plate , topped with the chicken .
Blackened butter broccoli
Serves : 4 Cooked : on the hob
1-2 heads of broccoli 25g butter salt and pepper
Preparation time : 10 minutes Cooking time : 10 minutes
1 . Break the broccoli into small florettes and when the starter is being eaten cook the broccoli in salted boiling water for 3-5 minutes or until just tender . Drain well and put the butter into the pan . Cook the butter with a pinch of salt and pepper until it starts to brown ( this is the butter burning ) you need to catch the butter at the stage where it is golden to medium brown before it turns really black and will taste burnt . When the butter is brown , turn off the heat and add the broccoli back to the pan and toss well together .
To serve : serve in a warmed serving dish for guests to help themselves to .
Make sure the parsnips are in a signle layer in the roasting tin or they will not be brown and crispy .
The broccoli should be freshly cooked and well drained before it is added to the butter . There should be no water around the broccoli and it needs to be fresh , not frozen , broccoli . saturday dietary requirements :
“ All of the reps / chalet hosts were exceptional and a credit to your company , but Jake ( chef ) deserves a mention - catering for the group was floorless . Many , if not all of his meals , were superb , and were far above the standard of many of the restaurants which I have eaten in . ( Working away from home I have seen quite a few !) His ability to adjust to the odd eaters , veggies etc , again was superb .” vegetarian : OK
vegan : NO , omit the butter from the parsnips and use olive oil in place of butter for the broccoli
dairy free : NO , as vegan
Nut free : OK gluten free : OK