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