_ Ingredients
SOUP
butter
olive oil
celery stick 1, chopped
onion 1, chopped
tomato purée 1 tbsp
garlic 2 cloves
plum tomatoes 1 x 400g tin
veg stock 500ml
creamed horseradish 1 tbsp
double cream 3 tbsp
CORNBREAD
plain flour 100g
polenta 50g
beaten egg 1
baking powder 1 tsp
grated mature cheddar 100g
natural yoghurt 50ml
whole milk 125ml
spring onions 5, chopped
melted butter 25g
_ Method
Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put
the polenta, plain flour, baking powder, beaten egg, whole milk, natural
yoghurt and melted butter in a bowl and beat together.
Stir in grated mature cheddar and chopped spring onions and season.
Brush a non-stick 18cm square brownie tin with olive oil and pour in
the batter. Bake for 25-30 minutes until golden.
To make the soup, soften the onion, celery stick and garlic in a knob
of butter. Tip in the plum tomatoes, tomato purée and veg stock and
season. Simmer for 15 minutes.
Add the double cream and creamed horseradish, then whizz with a
stick blender until smooth. Serve sprinkled with extra chopped spring
onions and th
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