World Class Rock Recipes – Eric Clapton’s Split Pea Soup

This is Eric Clapton’s personal recipe for this traditional British starter. This soup is good hot or cold.

Ingredients:

  • ½ cucumber
  • 1 medium onion
  • 1 small head lettuce
  • Fresh mint Fresh
  • Parsley
  • 2 ounces butter
  • 5 pints chicken or vegetable stock
  • 1 pound shelled (or frozen) peas
  • 1 teaspoon sugar
  • Salt & pepper to taste
  • 2 teaspoons curry powder (optional)
  • 1/2 cup milk

Instructions:

Peel and chop the cucumber and onion. Clean and chop the lettuce, mint, and parsley. Heat the butter in a saucepan and add lettuce, cucumber, onion, mint, and parsley. Stir until the butter is absorbed. Add stock, peas, sugar and season to taste with the salt and pepper. Simmer until the peas are soft. Pour into a blender and puree. Add the curry powder, milk and reheat.

World Class Rock Recipes – David Bowie Shepherd’s Pie

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It’s no secret that one of David Bowie’s favorite dishes was a classic Shepherd’s Pie. His wife Iman would often make it at home, and there was even a restaurant in Japan that served a version named after him.

The foodies at Ranker.com dedicated this variation on the recipe to the late rock pioneer:

David Bowie’s Shepherd’s Pie

¼ cup (65 mL) olive oil
1.1 lb (500 g) ground lamb (or ground beef if making cottage pie)
1 medium onion
2 medium carrots
2 sticks celery
2 cloves garlic
14.5 oz (411 g) can of chopped tomatoes
1 cup (250 mL) vegetable stock
6 dashes Worcestershire sauce
Salt and pepper to taste
1 small turnip
1 Bosc pear
5 medium Russet potatoes
5 Tbsp (75 mL) butter

Cook the lamb in oil over medium-high heat until brown, remove it from the heat, drain excess oil, and set aside. Dice vegetables and garlic, and saute over medium heat for 10 minutes. Combine the mixture with the lamb, adding tomatoes, stock, and Worcestershire sauce, as well as salt and pepper. Let the dish simmer for 20 minutes. Peel and chop the turnip, cover with water, bring to a boil for 12 minutes, drain. Place the chopped pear into a roasting pan and bake it with the whole, scrubbed potatoes for 35 minutes at 350 degrees. Once the potatoes are cooked, cut them in half and remove the insides, mashing them and adding in the pear and turnip. Blend in the butter, and spread over the lamb and vegetable mixture that’s been put into a casserole dish. Bake it for about 30 minutes at 375 degrees and increase the temperature to 425 degrees for the final 5 minutes, making sure it’s golden brown on top. Variations on Shepherd’s Pie may include capers, Madeira wine, and anchovies.