We Love Cooking!:
parsnips

I had planned to post both the chicken recipe and the roast beetroot starter but the terrible weather means low light conditions which in turn means terrible photos, so I will be shooting the starter recipe for the twinnerparty tomorrow morning and posting it before 12!

Yesterday both Market Kitchen and Nationwide aired and although I wasn't nervous doing them, having sit through them was another story! But thankfully it went quite well and everyone I have spoken too has been only complimentary, so I am relieved. I don't think you can see Market Kitchen online but the Nationwide interview can be seen here and here.

Herby Roast Chicken and Honey and Thyme Parsnips

Normally I make this herb paste for a full roast chicken, but I find pre-portioned chicken legs and thighs are perfect for entertaining as you don't have to fuss around with carving. The great thing about this dish is that you can prepare the two trays a few hours ahead of your guest arriving and pop them in the oven just before they arrive! If you don't grow your own herbs you can pick up little packets for about €1 in most supermarkets which are really handy for one off dishes. I love roasting whole garlic bulbs but if it's too much garlic for you just leave these out.

Serves 6
6 Chicken legs and thighs
4 red onions, peeled and quartered
2 bulbs of garlic,with the top sliced off
4 cloves of garlic
40g or a large handful of fresh herbs, basil, rosemary, thyme
6 medium sized parsnips, peeled and quartered
A few sprigs of fresh thyme
1 tablespoon of honey
A good drizzle of olive oil
A good pinch of sea salt and ground black pepper

In a pestle and mortar or a food processor, blitz the mixed herbs, garlic cloves, and a little olive oil. Add a little more olive oil until you have a loose paste.
Place the parsnips on a large roasting tray with the thyme, drizzle with honey and oil and spoonful of the herb paste. Toss together until everything is combined.
On another roasting tray arrange the chickens pieces, garlic bulbs and red onion. Add the rest of the herb paste and toss everything together until the the chicken and onions have a nice coating of herbs.
Place both roasting trays in the oven at 190°C/Gas Mark 5, for about 45-50 minutes or until the chicken is cooked right through. The parsnips will cook slightly quicker than the chicken so you may need to take them out of the oven before the chicken.
Serve the chicken straight away, with the parsnips, red onion, garlic and an little drizzle of the juices.

Most people find this time of year a little depressing, the nights becoming longer, the days becoming shorter, but for foodies this is harvest season, when all the hard work in the garden during the summer really pays off. Vegetables like, carrots, cabbages, and parsnips which have benefited from the long summer days are all now fully formed, heavy and begging to be plucked from the ground.

I received a fantastic seasonal vegetable hamper from Bord Bia to promote there brilliant new best in season website, which highlights the huge range of fresh veg which is on offer throughout the year. The hamper included a great selection of parsnips, carrots, leeks, celery, cabbage, and potatoes. I have been a bit busy so didn't get to cook as many dishes as I had hoped but managed to knock up a big batch of vegetable soup!

Wholesome Vegetable Soup

Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup. This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won't go astray here.

Serves 6-8

1 tablespoon of butter
1 onion, chopped
1 leek, sliced
2 potatoes, chopped
2 carrots, chopped
1 parsnip, chopped
bunch of celery, chopped
2 litres of vegetable stock
Salt and pepper to taste

Place the butter in a large pot and place over a medium high heat.
When butter is melted and foamy, add the onion, potato, and leek.
Fry for 2 minutes, then cover and sweat for 8 minutes.
Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.

OK it's official, Christmas has arrived! And it's only November! I know people give out about the festivities starting earlier each year, but to be honest it doesn't bother me. I'm not afraid to say it, I LOVE CHRISTMAS AND EVERYTHING THAT GOES WITH IT! Partly because of the presents, partly because of the tree, but mainly because there is no other day in the year that the focus is so intensely on FOOD!

For our traditional Christmas dinner at home we have turkey, ham and a great selection of veggies. That selection usually includes these super parsnips! To be honest these have become a regular addition to meals all year round recently and are no longer just spared for Christmas. There just that good!

Perfect Parsnips
Try to select interesting shaped parsnips, they look great when they're roasted. I try and cut the parsnips as thin as possible because when they start to roast in the oven you should end up with tasty crispy ends and thick fleshy pieces.

1kg of parsnips.
3 tablespoons of wholemeal flour.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.
1 generous handful of Parmesan cheese.
2 tablespoons of olive oil.

Preheat the oven to 200oC/390oF/Gas 6.
Peel the parsnips and chop in half and then slice into four. You may need to slice the chunks in half again depending on what size you want them. Place the parsnips in a pot and cover with cold water. Bring the pot to the boil and simmer for 4 minutes. Rinse with a little cold water and drain the chunks in a colander.
Combine the flour, pepper, and salt in a large bowl. Tumble the parsnips into the bowl and toss to coat. Place in a large roasting tray, sprinkle over the Parmesan cheese and drizzle with olive oil. Roast in the oven for 25 minutes or until golden brown and crispy.