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Winter 19/20 Favourite Recipes!

Jane, Reach4thealps

17 April 2020

Everyone is experiencing challenging times at the moment…. So we thought you may appreciate some inspiration in your kitchen to feed your family the Reach Way!

Serving amazing food is very important to us and is a major part of our catered guests’ holiday.  We always ask for feedback from our clients about their stay with us and we thought we’d share some of the top-ranked recipes from our menu with you to keep you busy & well fed!

One of our favouite starters is
Spicy Butternut Soup served with pumpkin seeds & coconut milk.

Winter activities in Morzine and Les Gets

Spicy Butternut Soup Recipe

Serves 6
1 medium butternut squash
2 medium onions
A thumb sized piece of ginger (about 50g)
1 level tbsp ground cumin
1 level tbsp ground coriander
2 tbsp oil
750ml vegetable stock
200ml coconut milk
1tsp chilli powder (or more if you like it hotter)
1 lime to serve
Pumpkin seeds for garnish

Method

1. Cut the squash in half, deseed & place cut edge down and roast in the oven on 180c for about 45 mins or until soft so that you can easily scoop out the flesh.
2. Dice the onion & place with ginger, cumin, coriander & some oil in a large saucepan and saute until soft.
3. Add the squash, stock, coconut milk & chilli powder. Season then bring to the boil & simmer for 30 mins.
4. Blitz in a food processor or blender. Add more stock if its too thick. Put back in the pan & heat, season to taste – add extra chilli if you like.
5. Toast the pumpkin seeds in a frying pan.
6. Serve the soup with toasted pumpkin seeds, a drizzle of coconut milk and a squeeze of lime.

 

 

Next up is a delicious main course –
Supreme of Chicken with posh roast spuds, rainbow carrots & a red wine jus

Winter activities in Morzine and Les Gets

Supreme of Chicken Recipe

Serves 6
6 chicken supremes, ask your butcher to trim these for you
2 sprigs of rosemary, picked and finely chopped
2 sprigs of thyme, leaves picked and finely chopped
A large knob of butter (about 15g)
Salt and pepper

For the roast potatoes
1 large potato per person, so 6, peeled and trimmed into rectangles
50g butter
2 sprigs of thyme, leaves picked and finely chopped

For the Rainbow Carrots
2 each of orange, purple & yellow carrots

For the Parsnip Puree
3 parsnips
Enough milk to cover the parsnips (approx 200ml)
A large knob of butter (about 15g)
Salt

For the Red wine Jus
1 medium onions
1 large carrot
1 or 2 leeks depending on their size
3 cloves garlic
A spig of rosemary
2 sprigs of thyme
2 bay leaves
Half a bottle of red wine (about 350ml)
1tbsp red wine vinegar
500ml chicken stock
1tbsp vegetable oil
salt and pepper

Method for chicken

1. Chop the the rosemary & thyme
2. Trim the chicken (French trimming see YouTube)
3. Sprinkle the salt & herbs over the skin of the chicken
4. Melt the butter in a non-stick pan & when hot, add the chicken skin side down & leave until browned. Turn & brown the other side.
5. spoon over the butter & remove when browned & place on a baking tray.
6. Place in the oven at 180 for 10-12 mins (cut one in half to check its cooked before serving).
7. Add any remaining juices to the jus (use a sieve)

Method for Potatoes

1. Pre-heat oven to 170c
2. Cut potatoes into rectangles & put in a pan of cold salted water
3. Bring the potatoes to the boil & then simmer until soft but still firm as they will then cook off in the butter in the oven
4. Melt butter in oven tray. Put the potatoes into the tray & cover with the melted butter. Sprinkle over the fresh thyme, check after 20 mins, cook until golden brown.

Method for Rainbow Carrots

1. Clean the carrots (don’t peel). Put into cold water
2. Bring to the boil & then simmer until carrots are soft but still firm.
3. Pour off water & blanch in cold water
4. When cool take off root then cut into triangles.
5. The above can be done in advance. Just heat up in a frying pan of butter.

Method for Parsnip Puree

1. Peal the parsnips & cut them into medium chunks.
2. Put parsnip chunks into a pan & cover with milk, bring to the boil & simmer until the parsnips are tender.
3. Drain the parsnips, then put into a blender with the butter & some boiled milk, blend until smooth. It should be the consistency of double cream so add more milk if required.
4. Season & keep warm (or pre-make & heat up in the microwave).

Method for Red Wine Jus

1. Thinly slice the onions, celery, carrots & leeks & sweat off in a pan with vegetable oil.
2. Cook until the vegetables are golden brown, add thyme, rosemary, bay leaf, wine & vinegar.
3. Turn to a simmer & reduce until almost dry
4. Add the chicken stock & reduce by half
5. Sieve the sauce & then reduce until it becomes a sauce consistency.

This tasy desert went down a storm –
Vanilla Cheescake & Red Berry Coulis

Winter activities in Morzine and Les Gets

Vanilla Cheesecake with Red Berry Coulis

Serves 12
300g speculos or ginger biscuits
100g butter
8 gelatine leaves
600g double cream
200g sugar
1tsp vanilla extract
Zest of a lemon
900g full fat cream cheese
225g mascarpone
For the Coulis
300g mixed frozen berries
50g sugar (or more if you like it sweeter)

Method

1. Grease the bottom and sides of a 12”/30cm spring form tin and line just the sides with baking paper.  If you line the bottom it gets stuck to cheesecake base and it’s hard to serve!
2. Melt the butter in the microwave or on the hob
2. Blitz the biscuits in a blender until you have a fine crumb, add the butter & mix
3. Put the biscuit mixture into a large buttered round tin & damp down with the back of a spoon so it reaches the edges & is firm & flat. Put in fridge.
4. In a bowl of cold water, add the gelatine & put to one side
5. In a saucepan add the sugar, half the cream, vanilla essence & the lemon zest. Melt on a medium heat then turn up the heat so its boiling. Keep a close eye on this pan as it can boil over quickly. 5-10 mins or until the mix has reduced slightly.
6. In a large bowl, combine the cream cheese & marscapone.
7. In another bowl, whip the remaining cream (make sure cream is cold) so it forms soft peaks.
8. Once the cream/sugar mix on the heat has reduced, take it off & add the soaked gelatine.
9. Now combine it with the cream cheese mix.
10. Finally, add the whipped cream & gently fold in, be careful not to knock out any air.
11. Add the mix into the base & put back in fridge to set.
12. To make the coulis,  place the berries in a saucepan with the sugar.
13. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved & the berries have become saucy!
14. Taste & add more sugar if needed. Strain through a sieve & chill until ready to serve.

We hope you enjoy these recipes,
let us know what you think.
Stay safe & hope to see you very soon back in the mountains!