Anthony J Sargeant, cooking, Shropshire

Asparagus Soup (part 4)

Once asparagus is softened Anthony J Sargeant adds mild chicken stock – but you could use vegetable stock. Cook all together then put into liquidiser and add seasoning as needed. Liquidise to a smooth soup adding additional liquid if needed. The result will be a saucepan of smooth delicious asparagus soup which can be put in the fridge or used immediately with a swirl of double cream and chopped chives for decoration.

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Anthony J Sargeant, cooking, Shropshire

Asparagus Soup by Anthony J Sargeant (part 3)

sweat off finely chopped onion in a pan with butter (image 1)

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then add the asparagus pieces and cook them off until soft (about 15 minutes at low heat – – adding more butter as needed (image 2 – below)

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Anthony J Sargeant, cooking, Shropshire

Asparagus Soup (part 2)

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Following slicing of the trimmings from one bag of asparagus this is the end result with very little wastage (see left of picture). Now the next stage is too cook down the trimmings. (Oh – by the way Anthony J Sargeant highly recommends Wusthof knives – not only are they excellent knives but the after-sales service is exemplary.

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Anthony J Sargeant, cooking, Shropshire

Asparagus Soup

Anthony J Sargeant uses the trimmings of fresh local asparagus to make delicious soup.

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Wonderful English Asparagus is in season. But when you snap off the ends of asparagus do not throw the pieces away – put them to one side (top of picture) then thinly slice with a sharp nice (see right). If you feel the stem starting to resist and becoming woody discard that last portion (see left discards).

See the next post for the following step.

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Anthony J Sargeant, cooking

Christmas Dinner 2017 – Steak and Kidney Pudding

steak and kidney pudding Christmas Day Dinner 2017

Well it made a wonderful change from the ubiquitous ‘Roast Turkey with all the trimmings’ and it was delicious. Anthony J Sargeant recommends this traditional English dish of slow steamed suet pudding (5 hours) filled with beef (shin or skirt) chunks and ox kidney. Luscious filling served with brussels sprouts for a little sharpness and mashed potato

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Anthony J Sargeant, Anthony Sargeant, cooking, Shropshire

Lobster Thermidor – a classic dish cooked for Christmas Eve Dinner 2017

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Anthony Sargeant prepared this dish using a  wonderful lobster bought from the outstanding Barkworths Fish Stall in Shrewsbury Indoor Market (Shropshire, England).

The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorien Sardou opened in that theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror.[1] Maison Maire’s owner, Paillard, changed the name of this recipe after the play gained in popularity. (courtesy of Wikipedia)

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Anthony J Sargeant, Anthony Sargeant, cooking, Shropshire

Christmas Eve Dinner, December 2017 prepared and cooked by Anthony Sargeant

The main ingredient a wonderfully fresh Cornish Lobster bought from the excellent Barkworths in Shrewsbury Indoor Market, Shropshire, England:  http://www.barkworths.co.uk/

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Barkworth’s are a very highly recommended supplier of fish – if in doubt ask for their advice. Tony buys and cooks a lot of fish and has yet to find a better supplier of fish. The lobster was prepared and used to create a somewhat Retro-meal by Tony Sargeant – Lobster Thermidor.

 

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