This month is probably my favouite in terms of cookery as we approach the winter season, but before the madness of Christmas!!

Its the season of casseroles, stews, soups and hot puddings. Remember they taste even better next day, reheated.

I have three great recipes for you, all will give you that warm glow inside - what more can I say!!!

All you need then is a nice open fire.

Happy Cooking!!!

Peter Osborne

Parsnip and blue cheese soup

serves 2

• 30g unsalted butter
• 1 onion, finely sliced
• 1 garlic clove, crushed
• 2 parsnips, peeled and diced
• 570ml/1 pint chicken or vegetable stock
• 150ml/5fl oz double cream
• 110g/4oz Cornish Blue cheese or similar, crumbled
• Salt
• Freshly ground black pepper
  
  
  
  Gently melt the butter in a medium saucepan.
  Sauté the onion, garlic and parsnip for 5-6 minutes, to soften.
  Gradually add the chicken stock, stirring all the time, and bring to the boil.
  Reduce the heat and simmer gently for 15 minutes. Then stir in the cream and cheese and continue to simmer for a further five minutes.
  Blend the soup in a liquidiser until smooth.
  Return the soup to the pan, season and reheat, then pour into individual serving bowls.
  
  

Beouf Borguignonne with Herby Dumplings

serves 4

• 1 kg/2lb beef cut into 0.5cm/1inch pieces
• seasoned flour for dusting
• 2 tbsp vegetable oil or beef dripping
• 175g smoked bacon, diced
• 2 stalks celery, finely chopped
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 2 sprigs thyme
• 2 tbsp redcurrant jelly
• 275ml of red wine
• 500ml beef stock
• 150ml port
• 1 tbsp Worcestershire sauce
• 12 stoned prunes
• 55g dried cherries
• 55g dried cranberries
• 225g chestnuts, cooked and peeled
• 115g/4oz button mushrooms
• 2 bay leaves
• organic orange, zest only
• 1 tbsp tomato purée
• 2 tbsp rough chopped parsley
• salt
• freshly black ground pepper
  
• For the dumplings
• 250g/9oz plain flour, plus extra for dusting
• tsp salt
• 2 tsp baking powder
• 2 tbsp olive oil
• 4 tbsp fresh flat leaf parsley, chopped, plus extra for garnish
• 4 tbsp fresh chives, snipped
• 150ml/¼ pint milk
  
  To serve
• new potatoes and braised red cabbage
  
  1. Preheat the oven to 140C/275F/Gas 1.
  2. Meanwhile, toss the beef in the seasoned flour. Heat the oil or dripping in an ovenproof casserole dish and brown the beef all over.
  3. Add the bacon, celery, onion, garlic and thyme and cook for 6-8 minutes without browning. Add the redcurrant jelly, wine, stock, port and Worcestershire sauce along with the dried fruit, chestnuts, mushrooms, bay leaves, orange zest and tomato purée.
  4. Bring slowly to simmering point then cover and cook in the oven for two to two and a half hours or until the beef is tender.
  5. Turn the oven up to 180C/350F/Gas Mark 4 after about an hour-and-a-half to two hours.
  6. To make the dumplings - sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and herbs, then pour in the milk and, using a fork, mix to form a soft dough.
  7. Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.
  8. Place the dumplings on the surface of the casserole, cover and place in the oven (now at the higher temperature) for the last 35-40 minutes, or until the dumplings have risen and are golden brown.
  9. Remove the casserole from the oven and allow to rest for five minutes. Skim off any fat that has risen to the surface. Season to taste and fold in the parsley.
  10. Serve with new potatoes and red braised cabbage.
  

Apple-Walnut Bread Pudding

serves 6

• 50 g unsalted butter
• 2 slices French bread, cut into 3/4 inch cubes
• 50 grams brown sugar, firmly packed
• 125 ml water
• 1/2 tsp. cinnamon
• 2 Pink Lady, Braeburn or similar apples, peeled, cored and finely diced
• 3 oz. Edam cheese, cut into cubes
• 25 grams chopped walnuts
  
  
  
  Preheat oven to temperature 350°F. Melt half the butter in a baking dish. Add bread cubes and stir until butter is absorbed. Bake 15-20 minutes or until golden, stirring occasionally. While bread is baking, combine brown sugar, water and cinnamon in a heavy saucepan. Simmer over medium high heat 5 minutes or until sugar dissolves. Remove from heat and stir in the remaining butter. Set aside. Add apples, cream cheese, and walnuts to baking dish. Pour reserved syrup over mixture and bake 35-40 minutes.
  
  

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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