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Simon Hopkinson Recipes - Yahoo Recipe Search
Food52Adapted from Simon Hopkinson's recipe for Gratin de Jabron, this bistro dish is the perfect accompaniment to roasted meats, or a steak dinner. The butter and cream (clearly this is not a low fat recipe,) infused with garlic and herbs, cloak the potatoes in a rich, velvety veil of deliciousness. Grab a spoon, and dig in. Simon steams his spuds to retain more of the potato flavor, which I think is a brilliant technique. I use my rice cooker for this job. Just make sure not to cook the potatoes all the way through. Check them after 15 minutes, as potatoes may not all be equal in size. You want them to resist a little, since they're going into the oven for a spell.Food52Squash and pumpkins come in all sizes, from 'Baby Bear' and 'Jack be Little', both around 10-18 cm in diameter, to the monstrous 'Atlantic Giant'. They come in all shapes and colours too - the muted flesh coloured butternut; steel blue teardrop-shaped 'Blue Ballet'; dark green 'Table Queen' shaped like an acorn; fiery round 'Rouge vif d-Etampes'; dusky orange-brown 'Moschata Muscade' tasting faintly of nutmeg; the blue-black of the well-named 'Ironbark'; and the extravagantly top-knotted orange/green/white 'Turk's Turban'. The texture of pumpkin pairs deliciously with cream. This adapted recipe comes from Simon Hopkinson's book The Vegetarian Option. Based on a classic Paul Bocuse recipe, Simon Hopkinson has paired back the original reducing the dish to its essence of pumpkin, cream and cheese. My adaptation is slight. Apart from reducing the quantities to work for a smaller pumpkin, I added some fried sage leaves at the end. They work but are they necessary? Frankly, no but if you want an extra something, sage makes a good partner for pumpkin. I think the word 'soup' doesn't really describe this dish well. It's more of a creamed pumpkin. Whatever you want to call it, it is rich and absolutely delicious. I used an 'Uchiki Kuri' or onion squash weighing barely 1lb here which was enough to serve two people but 'Jack be Little' would be a good choice if you wanted to serve individual ones. It also has the advantage of a softer, edible, skin. This recipe scales up equally well for filling larger pumpkins.Food.comThis delicious recipe is by British cook, Simon Hopkinson. You may think that anchovies are a strange ingredient to season a roast, but they do perform magic. Anchovies are the secret ingredient to Worcestershire Sauce, so the idea of using them as seasoning is not far-fetched at all (and think of Thai Fish Sauce!). Free your mind, and the rest will follow.Browse the BBC's archive of recipes by Simon Hopkinson.
The Good Cook recipes - BBC Food. Award-winning food writer Simon Hopkinson shares his passion and expertise, drawing on his years of professional experience to create truly delicious meals....
Jan 15, 2021 · Simon Hopkinson’s roast chicken is one of his greatest recipes ever, according to Fergus Henderson. Here's how it's made. Chef and restauranteur Fergus Henderson loves roast chicken – and particularly roast chicken as prepared by writer and Country Life contributor Simon Hopkinson.
Jun 7, 2012 · Insanely Delicious Recipes From Simon Hopkinson. There are chefs who cook for notoriety, or for their own gratification, and there are those who cook for the pleasure of others. Those of the...
Make time for a lazy afternoon of cooking with Simon Hopkinson’s homemade Lancashire cheese and melty caramelised onion pie recipe.
With useful tips and tricks of the trade, Simon demonstrates how to make his mother's cheese and onion pie, delicious Tuscan tomato and bread salad, Rockefeller-style mussels, tender breast of ...
Simon Hopkinson’s Chicken Pie. A buttery chicken pie, perfect for a family dinner. Beneath the shortcrust pastry top, you'll find a creamy mix of chicken thighs, vegetables and white wine.
