insideSUSSEX Magazine Issue 15 - May 2016 | Page 53

FOOD+DRINK Leek and Red Wine Soup Ingredients Method • 4 tbsp olive oil • 1 clove of garlic (minced) • Saffron (just a pinch will do) • 3 leeks (sliced) • 120ml red wine • 750ml chicken stock • 120ml double cream • Salt and pepper to taste • Parmesan and big chunks of bread to serve 1. Put the oil in a saucepan and heat. Add the saffron, the garlic and the leeks. Cook until the leeks have softened (about 4 minutes). 2. Next pour in the wine, turn the heat up high, and reduce to about 2 tbsps. 3. Add the stock and simmer for 2-3 minutes. 4. Now put the mixture into a blender (or use a hand blender) and purée it so that it’s nice and smooth. Pop it back into the saucepan, add the cream and season to taste. 5. Serve with lovely big slices of warm bread and grate some parmesan over the top. Cherries in a Vanilla and Rosé Wine Sauce Ingredients • 400ml rose wine • 1 vanilla pod • 500g cherries • 100g brown sugar • Mascarpone Method 1. P  our the wine into a saucepan, add the insides of the vanilla pod (split it open and scoop out the seeds) and the sugar, and simmer until the sugar has totally dissolved. 2. A  dd the cherries to the pan (you can stone them first if you prefer, but it’s not essential) and simmer for a further 6 minutes. 3. O  nce the cherries are done, remove them from the saucepan and turn up the heat, allowing the liquid to boil for 8 minutes or so, until it becomes syrupy. 4. T  o serve, pour the syrup over the cherries and top with a dollop of mascarpone. 53