Buster Andersson

Spring Sorrel & Chive Soup

Words By: 
Buster Andersson
Cost: 
£3
Ingredients: 
2 tablespoons of butter
1 medium sized onion
4 cups of chicken or vegetable stock
8 or 10 white button mushrooms
2 tablespoons of long-grain white rice
1 teaspoon of salt
1 large bunch of sorrel leaves
1 cup of coarsely chopped chive
Black Pepper
Garnish with thinly sliced sorrel
A drizzle of crème fraiche or sour cream

To prepare the soup

Melt the butter in a saucepan and add the chopped onion. Heat for 6-8 minutes until it softens and then add the stock, the chopped mushrooms, rice and salt. Slowly bring it to a boil. Now let it simmer on a low heat for about 30 minutes to allow the rice to cook.

To prepare the herbs

Slice the centre ‘vein’ from the sorrel and spin half the sorrel and chives in blender. Pour half the hot soup over the herbs and then add this all into the blender and blend at a low then high speed until smooth. Pour this into a second pan, then puree the rest of the herbs and soup base in the same way. Mix it, then return it all to the stove and reheat. Don’t leave it for too long or the soup will lose its bright colour. Garnish with a few remaining sorrel leaves, parsley, chives or a little cream.

Issue 4

Freshers' Kitchen Essentials

Arriving at uni can be intimidating and scary. A new place, new people and for some of you the first giant leap into the realm of looking after yourselves. We know that it can be an especially stressful time so it’s important to make sure that you keep yourself healthy. We’ve devised this tool kit to help you do just that. So here's a guide to everything you'll need to stock your kitchen cupboard.

How to chop an onion

For some of you this will seem like we’re trying to teach you to suck eggs, (which incidentally, you do by placing the egg in your mouth) but for those of you that don’t have much kitchen experience each issue will include a how to guide for some of the basics you’ll need to know...

Sauce So Simple

Words By: 
Buster Andersson
Total Time: 
5 minutes
Ingredients: 
Single or Double Cream
OXO Cubes

Here’s a sexy little number that takes just 2 minutes to make but will work with absolutely anything. It compliments a chicken breast wrapped in bacon, drizzled over a nice slab of steak or coating a bowl of penne pasta. And all you need is double cream and an oxo cube!

Here’s how simple this is. Take a small frying pan and gently warm the cream. Make sure it’s not too hot or it’ll start to curdle. Crumble an oxo cube into the cream and mix. If you’re having a chicken dish use a chicken stock; a beef meal, a beef stock. Just mix the cube in until the cream changes colour; add more if it’s not flavoursome enough for you. For a small tub of cream I often use one and a half cubes. And that’s it.

Serve it over a dish full of pasta, or add a few peppercorns to create a delicious sauce to accompany a steak. It’s flexible and quick and works with pretty much anything.

Issue 1
Recipe
Powered by Drupal