Don't you just love a gift that you can benefit from for ages after your birthday/Christmas/any special occasion? Well, I've already told you about the fantastic gift my boys gave me for my birthday last year - masterclasses with Michelin chef Oliver Dunne, and January brought the next class I'd chosen - "New Year, New You?" - just up my alley at the moment!
It should be said at this stage that Olivers main concession to healthy eating was managing without his usual use of pounds of butter and replacing them with a whole bottle of olive oil!!! That said the food was utterly delicious, if I could eat like this all the time I'd happily swear off sugar for life.
|Pumpkin and Ginger Soup
|Stir-Fried Duck with Carrots, Sugar Snaps and Orange
|Salmon with Sweet & Sour Peppers, Olive & Basil Crushed Potatoes
|Fillet of Pork, Crushed Carrot and Swede, Chilli Wedge
I learned something new when Oliver was making this dish - what are generally called turnips in Ireland are swedes to the rest of the world! - you live and you learn!! I felt this dish needed a sauce (maybe I'm not totally getting into the New Year New You vibe!!!!). See how pink the pork is? Delicious!
|Beef Fillet with Potato Fondant, Tomato & Tarragon Dressing
Now for my offering - I substituted the pumpkin with butternut squash and the soup went down a treat!
Butternut Squash and Ginger Soup
1kg butternut squash, peeled and diced into small pieces
1 tbsp olive oil
1 knob ginger - about the size of your thumb
4 tbsp white wine
750ml chicken stock (from a cube is fine)
salt to taste
1 tsp Greek yogurt (per bowl)
Put the oil in a heavy based saucepan and add the squash, ginger and season.
Cook on a low heat with the lid on until the squash is soft
When it is soft, remove the lid and reduce until the liquid has evaporated.
Add the white wine and simmer, then add the stock and milk.
Bring back to the boil and then simmer for five minutes.
Blend until smooth - this takes longer than you expect to get a really silkey texture.
Serve with a spoon of Greek yogurt.