Island Life Magazine Ltd December 2013/January 2014

FOOD Butternut squash soup with pesto Slow roasted pork belly Cheese, leek & potato cakes This is a real winter warmer! This is a versatile soup base because the pesto is added just before serving which means you can offer 2 options very easily, simply by adding red or green pesto as a topping. Serve with warm crust bread and enjoy. This gorgeous dish regularly appears on my menu. Slow cooking the pork belly makes the meat tender and flavoursome. 1 Seasonal British Leek - chopped fine 500g King Edwards - peeled and cubed 3 Eggs 1Tbsp Olive Oil 4oz Plain Flour 6oz Bread Crumbs 4oz Cheddar Cheese - grated 2 tbs Chopped Parsley Salt & Black Pepper Vegetable Oil - for shallow frying Rocket Vinaigrette dressing 1 medium onion. 2 gloves of garlic 1 butternut squash approx 1.5kg. 1 vegetable stock cube. Pinch of salt and black pepper. 1 tbsp of green pesto loosened with 1tbsp olive oil 30g butter • Finely chop the onion and garlic and fry in a saucepan until caramelised. • Peel and chop the butternut squash and add to the pan with 700ml of water. Bring to the boil and add the stock cube, salt and black pepper. • Simmer for 15 to 20 mins or until the squash is tender. • Using a plunge blender in the saucepan, blend the soup until smooth, add the butter and blend again so achieving a creamy texture. Pour into a serving bowl. • Mix the pesto with the olive oil in a small bowl and swirl in a spiral or circle on the top of the soup. Serve on its own or with bread and butter. Tim Morgan Morgans, Shanklin Approximate cooking time 3- 4 hours 1 whole pork belly, skin off, boned and rolled 4 tbs olive oil 1 carrot 1 leek 1 onion 1 celery ½ head garlic 200ml soy sauce 100ml cider vinegar 5 star anise tbs fennel seeds 1.5 litres ch

Island Life Magazine Ltd December 2013/January 2014 | Page 81