Wednesday, 15 September 2010

..WOW at WALLOP!!!!!

..oh yes my babies, oh yes, oh yes..albeit temporarily, the crown's why -

BEETROOT SOUP, GRILLED PORTOBELLO MUSHROOM, POACHED EGG..I ain't gonna title this with anymore lingo..just tell you what I did..

..boiled up 3 whole beetroots (with all the beetroot stalks), 3 maris-piper potatoes, carrots, white onion, leek, fennel, star-anise, ginger, crushed carraway seeds, grated the zest of a whole orange and then squeezed in the juice, sea salt and black pepper..let it come to the boil and then simmer for 3 hours..once it's settled leave it to rest for half an hour then either blitz with a stick blender or put into a blender and blend!!

...wanted to add something a bit different so I grated some garlic into a portobello mushroom, drizzled over the top a little olive oil, sea salt and black pepper then grilled for 6-7 minutes..

..poach one egg in water and a little white wine vinegar..

..pour soup into large round bowl, float the mushroom in the middle and put the poached egg on top..finish with a little cracked black pepper, a drizzle of double cream and wallow in pure, uncensored food lust and if you have the energy after you've finished, I would highly recommend you drop your pants and play with yourself for a while but I promise you it won't be as enjoyable as eating this..


Much love from your resident Wallop chef..xx


  1. yes matt.. that was an inspired bit of wallop you produced there lad.. not sure about the dropping the pants bit tho.. I'll be back.. Juice Man x