Good Food Show in Belfast: 4 tasty recipes to whet your appetite
The BBC Good Food Show will return to the Belfast Waterfront from 10-12 November.
The BBC Good Food Show comes to Belfast next month - and we have some mouth-watering recipes for you to try ahead of the big show.
Former Great British Bake Off winner Nadiya Hussain, The Hairy Bikers, Michelin-star chef Michel Roux and MasterChef’s John Torode are among the top chefs and experts taking part in this year's event.
Organisers say the show will include a great range of Northern Ireland’s very best producers of food, drink and artisan products.
The line-up of top celebrity chefs and culinary experts will also keep the crowds entertained with demonstrations, tastings, interviews, and book signings.
To whet your appetite for what’s in store, try these mouth-watering recipes:
1. Crème de Crecy (Cream of Carrot Soup) by Michel Roux
- 750g large carrots
- 1 onion white
- 60g bacon fat (or veg oil)
- 50g round rice
- 100g butter
- 1 bunch mixed colour heritage carrots
- 2.2lt chicken stock (or vegetable stock)
- Peel and finely slice the carrots and onion. Sweat in the fat or in oil gently until tender.
- Add the rice and continue to cook for 2-3 minutes
- Add the stock and simmer for 20 minutes until cooked.
- Season and then place in a food processor to blitz until smooth.
- Whisk in the butter and serve with slithers of the heritage carrots.
Recipe taken from The French Kitchen cookbook by Weidenfield and Nicolson
2. Cheesy Feet Biscuits & Roasted Pepper Dip by Nadiya Hussain
- 200g plain flour, sifted (plus extra for dusting the surface)
- 200g unsalted butter, chilled
- 200g mature cheddar cheese, finely grated
- 1 tsp mustard powder
- 1 tsp garlic granules
- 5 tbsp water
- Preheat the oven to 170°C fan/gas mark 5.
- Cut the cold butter into small cubes then rub into the flour until it resembles breadcrumbs.
- Now add the cheese, mustard powder and garlic. Add the water and bring the dough together into a mound.
- Wrap the dough in clingfilm and chill for 30 minutes in the fridge.
- Line two baking trays with greaseproof paper. Take more greaseproof paper and trace over the template of the stocking. Dust the work surface with flour and roll out the chilled dough to the thickness of about half a centimetre.
- Lay your template on the dough and cut around it with a knife. Take each stocking and put them on the prepared baking trays.
- Chill the biscuits in the fridge for 20 minutes, or until firm to the touch.
- Prick the base of all the biscuits with a fork. This will let air escape, making your biscuits nice and flat for decorating later.
- Bake for 20 minutes, then remove from the oven and leave to cool on the tray for 15 minutes.
- Transfer the biscuits to a wire rack and leave to cool completely.
Recipe taken from Nadiya's Bake Me a Festive Story
3. Pears in Red Wine by Michel Roux
- 6 pears, still a little firm
- 1 bottle red wine (Pinot or Gamay)
- 200g Caster sugar
- 1 cinnamon stick
- 1 vanilla pod, split
- 6 black peppercorns
- 1 strip of orange peel
- 4 tablespoons crème de cassis
- Peel and core the pears, taking care to leave the stalks in place.
- Put all the remaining ingredients, except the crème de cassis, into a pan and bring to the boil.
- Add the pears, make sure they are submerged and cover with greaseproof paper.
- Simmer for 20 minutes or until tender, then leave to cool.
- Add the crème de cassis and chill in the refrigerator overnight.
- If you want thicker syrup, decant the liquid and boil until it is reduced by a third. Serve with crème fraîche.
Recipe taken from A Life in the Kitchen cookbook by Weidenfield and Nicolson
4. Doughnut Bread Pudding
- butter for greasing
- 6 jam doughnuts, cut in half horizontally to make two circles
- 200ml whole milk
- 300ml double cream
- 1 tsp vanilla extract or vanilla bean paste
- 40g caster sugar
- 3 large eggs
- 1 tsp icing sugar
- Preheat the oven to 170°C fan/gas mark 5. Generously grease a 23cm square dish.
- Lay out the doughnuts with the jam facing up.
- Add the milk, cream, vanilla, sugar and eggs to a jug and give it all a good whisk.
- Pour the mixture over the doughnuts, gently pressing them down so they are submerged.
- Put the dish to one side for 30 minutes, so the doughnuts can soak up the mixture.
- Bake in the oven for 30-35 minutes, until the centre of the pudding is slightly wobbly.
- Set aside to cool for 10 minutes. Dust with the icing sugar before serving.
Recipe taken from Nadiya’s Bake Me a Festive Story
Belfast Telegraph Digital