Pea Soup with Parmesan Toast

Adapted from the Bathers' Pavilion Cookbook. They've used cream but I went for a lower fat version and used milk. Be careful not to cook the soup for too long or else the peas will turn grey.

Ingredients

Butter

2 eschalots, roughly chopped

1 clove of garlic, finely chopped

1 large potato, peeled and diced

1 bag of vegetable stock

500g frozen peas, defrosted

1/2 cup milk

Method
1. In a large pot, on low heat, cook the eschalots and garlic with a little butter until transparent.

2. Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food processer. Cool the liquid.

3. Add peas and process until smooth. To heat the soup, return the soup to the pot and heat on low. As soon as it boils, add the milk and turn the stove off. Season with salt and pepper.

For Parmesan Toast

Pre-heat the grill. Shave some slices of Parmigiano Reggiano over buttered bread and toast until golden and cheese has melt.

Pea Risotto and Thyme Chicken with Parsnip chips

Elements of the dish was inspired from Maggie Beer's Maggie's Harvest cookbook. It's not as complicated as it sounds either.

I bought some parsnips from the farmer's markets last week but being a novice at cooking parsnips had no idea. What is the best way to cook it? With what herbs? Best served with? I tried roasting but it made it bitter - perhaps I didn't roast it long enough? At the right temperature? Time? Reading about parsnip chips reminds me of sweet potato chips, served in many Sydney cafes, restaurants and pubs (I think the trend started several years ago).

To make parsnip chips I peel the skin and using the vegetable peeler made long strips of parsnip. I patted dry the parsnip strips and heated some oil in a small saucepan to about 185c. Remember to test a small piece in the oil. Fry in small batches until golden, drain on paper towels and sprinkle with plenty of salt. I think you can fry any root vegetables this way.

Pea risotto is just your normal risotto with peas, chicken stock, splash of white wine and a bit of parmesan.

Maggie used this marinade on rabbit but I had chicken. The chicken is marinaded in olive oil, salt, pepper, garlic and thyme for 1 hour before browning the chicken in a pan, into a baking dish covered with foil and baked in a moderate oven. Double breast takes around 20mins. Covering with foil prevents the chicken from drying out. Don't forget to spoon some of the chicken juices into the risotto while cooking.

Chicken, Mushroom and Pea Pie

It's cold, it's rainy and I want pie! Hmm .. I wonder what's in the fridge.

Mmm ... the warm glow of the TV

Chicken, Mushroom and Pea Pie

Ingredients

1 chicken breast diced

1 cup peas

1 cup button mushroom, quartered

1/2 an onion, chopped finely

1 sprig rosemary

2 tbsp plain flour

1 sheet puff pastry, thawed

1 cup chicken stock

1 small can of light evaporated milk

25g butter

salt and pepper to taste

Method

1. In a large pot, brown the chicken. Set aside.

2. In the same pot on a low heat, add butter and onion. When the onion is transparent (don't brown them) very quickly add flour and stir vigorously until the mixture forms a ball. Cook, stirring for another 2 mins. Add the chicken stock little by little stirring quickly each time and until the flour mixture is Incorporated in each addition. You will notice the mixture will become thick (that's what you want). Stir in the evaporated milk and add rosemary. Turn the heat to medium and simmer for 5 mins.

Err side on view..

3. Add mushrooms, peas and chicken. Keep on stirring until to boil and it thickens (approx 10mins). Season to taste and remove rosemary.

4. Pour mixture into a baking dish and cover with puff pastry ensure you prick the pastry with a fork. Trim the edges and decorate as desired. Bake in a 180c oven for 30-40mins or until pastry is golden.