Many in Bisley and the wider area will remember Mo Smith and may even use recipes from her Lazy Cook series. With the permission of Will, Ed and Helen, here are two delicious recipes from ‘Meals in Mo’ments’; both dishes have Mo’s easy-peasy method and both are full of flavour and goodness. Enjoy!
Cream of Chestnut soup
Make in advance so the flavours have time to blend resulting min a tasty soup
225g dried chestnuts, soak overnight in cold water
225g mushrooms
300ml single cream
Ground white pepper
Saucepan with lid and handheld processor
Put the pre-soaked chestnuts into a pan and cover with 600ml cold water
Bring to a simmer and simmer with the lid on until the chestnuts have softened
Slice the mushrooms and add to the pan, simmer for 10 minutes with the lid on
Using a handheld processor in the pan, process until smooth
Allow to cool and then store in the fridge for no more than 3 days
When ready to serve, reheat to a simmer, stir in the cream, season and bring back to a simmer
Baked Red Cabbage
1 red cabbage finely sliced
1 tablespoons of demerara sugar
2 tablespoons of cider or wine vinegar
4 tablespoons of water
Ovenproof casserole
Oven set at: Gas 3 – 325ºF – 160ºC - 140ºC fan – AGA simmering oven
Place the sliced red cabbage in an ovenproof casserole and add the other ingredients
Cover with a lid and place in the pre-set oven for 1 hour
Serve hot or allow to become cold and store in a fridge
Reheat portions for serving
