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Nov 16 10

Winter PC Soup

by Tinsley House Clinic

Tinsley Winter PC SoupTasty Winter soup to keep your tummy full and brain stimulated.

4 Large parsnips

2 Medium sized carrots

2 Medium onions

1 Medium potato to thicken

2  Knorr chiken stock pot capsules

Chop the onions and sweat in a little butter and olive oil until soft without colouring. Add chopped parsnips, potato and carrots to onions and cook for about 10minutes. Add about 1 3/4 pints of boiling water and then add the 2 stock pot capsules. Cover and simmer for about 40 minutes until all vegetables are soft, then use a blender to achieved the required consistency. Add extra seasoning if required or use a few drops of Worcestershire sauce.

Sep 7 10

Tom and pot salad

by Tinsley House Clinic

Tom and Pot salad

Serves 4

20 salad potatoes
12 medium tomatoes
Glove of garlic
Virgin olive oil
Red wine vinegar

1 Boil the potatoes, drain and put aside to cool
2 Slice the tomatoes into quarters removing core
3 Drizzle the virgin olive oil into a large bowl, add a dash of red wine vinegar and chopped garlic. Agitate vigourously with a fork
4 Halve the potatoes and remove skins and place in the bowl together with the tomatoes.
5 Leave for at least an hour, turning the pots and toms at least every ten minutes. The longer it is left the better it tastes. It can be left overnight (covered) in the fridge.
6 Serve with cold meats/fish and green salad

Sep 7 10

Rat Stew

by Tinsley House Clinic

Rat stew

Serves 4

1 onion, halved and sliced
1 clove of garlic, chopped
1 red pepper, de-seeded and chopped
1 medium courgette, sliced
1/2 aubergine de-skinned and sliced
4 ripe medium tomatoes
12 runner beans, sliced 1″ long
2tbsp tomato puree
A good sprinkling of dried Herbs of Provence

1. Fry the onions and garlic in olive oil until soft. Place in a large saucepan
2 Dry and fry the aubergines until golden brown. Place in large pan with onions.
3 Fry the peppers until soft. Place in pan.
4 Boil courgettes and runner beans until tender. Strain and add to pan.
5 Nick the skin of the tomatoes and place in boiling water for 5 mins. Skin and slice to remove to remove hard middle section. Add to pan
6 Add tomato puree, herbs of Provence to pan, season to taste and gently stir before allowing to mix to simmer for 15-20 mins.

Bon appetit