insideKENT Magazine Issue 79 - October 2018 | Page 121

FOOD+DRINK
Warming SEASONAL RECIPES cont.
Pumpkin Soup (6)
Top tips for prolonging the life of your
pumpkin for Halloween: use battery-operated
tea lights or glow sticks rather than candles,
as the extra heat can speed up decomposition;
wipe the interior of the pumpkin with lemon
juice to prevent browning of the fruit.
Ingredients
• 1 small pumpkin (roughly 1kg)
• 1 onion
• 2 garlic cloves
• 2 stems of rosemary
• 2tbsp honey
• 3tbsp olive oil
• 500ml vegetable stock
• 150ml double cream
• Salt and black pepper
Method
1. Cut the top off the pumpkin and divide into
smaller chunks and scoop out the seeds. The
seeds can be set aside and roasted in olive oil
to either enjoy as a snack, or sprinkle over the
soup when served.
2. Using a sharp knife, hollow out the flesh
from the pumpkin and roughly dice.
3. Drizzle the honey and olive oil over and
roast for 30-40 minutes, or until tender. Baste
part way through to prevent the honey from
burning.
4. Bring the stock to a boil and pour into a
blender with the roasted pumpkin and double
cream, adding black pepper and salt to taste.
Blend until smooth and return to the hob to
warm before serving.
5. Serving options include adding a swirl of
double cream, more cracked black pepper, or
roasted pumpkin seeds.
Chicken Stew with Leeks and Chantenay Carrots (4)
www.chantenay.com
Ingredients:
• 8 chicken thighs
• 2tbsp flour, seasoned with salt and pepper
• 1tbsp olive oil
• 2 large leeks, timed and sliced into chunks
• 250g Chantenay, whole & unpeeled
• 2 cloves garlic, crushed
• 2tsp dried mixed herbs such as
herbs de Provence
• 600ml chicken stock
Method:
1. On a large plate roll the chicken pieces in
the seasoned flour, making sure they are
well coated all over.
2. Heat the olive oil in a large flameproof
casserole or large saucepan with a lid. Fry
the chicken pieces a few at a time until they
are golden brown all over, transferring to a
plate whilst you cook the remaining pieces.
3. When the chicken has all been fried, turn
the heat down and add the leeks and
Chantenay carrots. Fry for a couple of
minutes, then return the chicken to the pan,