October 2010 Recipes (provided by Sarah Mellersh)
Spiced Pumpkin Soup with Bacon
- 1 medium onion, roughly diced
- 50 g butter
- 2 large cloves of garlic, crushed
- 900 g pumpkin, peeled, and cut into 2.5cm cubes
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 red chilli, deseeded and finely chopped or large pinch of dried chilli flakes
- 1 litre chicken or vegetable stock
- 4 rashers smoked bacon
- 100 ml double cream
Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion until soft and translucent. Whilst the onion is cooking, peel the pumpkin, remove the stringy bits and seeds and discard them. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges. Add the finely chopped red chili (or chili flakes) and the crushed garlic and cook for about a minute. Do not allow to burn.
In a separate frying pan, toast the coriander seeds and cumin, over a low heat until they start to smell warm and nutty - about two minutes. Grind the roasted spices in a coffee mill or using a pestle and mortar, keeping the pan to one side for later. Add the spices to the pumpkin. Cook for a minute or so then add the stock. Bring to the boil and then turn down to a simmer. Cook for 20 minutes or so until the pumpkin is tender.
Fry the bacon in the pan which was used for toasting the spices. Fry until crisp. Cool a little then cut up with scissors into small pieces.
Whizz the soup in a blender or food processor till smooth. Pour in the cream and taste for seasoning, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot, with the bacon bits scattered on top.
Bacon, Cheese, Leek and Potato Tortilla
- 2 tbsp rapeseed oil
- Small knob butter
- 4 rashers bacon, diced
- 1 leek, finely sliced
- 1 small onion, finely sliced
- 225 g potatoes, (about 1-2 med sized), cooked, cooled and sliced into ½ cm slices
- 100 g good strong mature cheddar, grated
- 6 eggs
- 1 tbsp fresh herbs, e.g parsley, chives, sage, rosemary, thyme, finely chopped
- Salt and freshly milled pepper
Heat the oil in a med sized non-stick frying pan, add the onion, leek and gently fry until tender but not browned. Add the bacon and fry for a further 2-3 minutes. Add the potato slices and gently mix all together.
Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Stir in the cheese.
Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 minutes until firmly set underneath but not set on top.
Invert the tortilla on to a plate and return the pan to the heat. Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all through.
Perfect cold for picnics or for an easy lunch or supper dish.
- 2 tbsp ghee or rapeseed oil
- 1 onion, finely chopped
- 4 cm piece fresh ginger, peeled and grated
- 1 tsp mustard seeds
- 5 curry leaves
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- 2 green chillies, left whole
- ½ tsp chilli powder
- ½ tsp salt
- 3 medium potatoes, peeled and cut into cubes
- 250 g can of chopped tomatoes
- ½ small cauliflower
- 1 tsp lemon juice
- ½ tsp sugar
Heat the ghee or rapeseed oil in a saucepan over a medium heat. When hot, add the onions and fry for 2-3 minutes, or until softened.
Add the ginger, mustard seeds, curry leaves, ground turmeric, ground fenugreek, whole green chillies, chilli powder and salt. (Caution: when heated, the mustard seeds will start to pop.) Stir the mixture well and cook for two minutes, or until the seeds start to pop and the spices smell fragrant.
Add the potatoes and stir well, then add the tomatoes, cauliflower, lemon juice, sugar and water and bring the mixture to the boil. Reduce the heat and simmer the mixture for 25-30 minutes, or until the potatoes have cooked through and the mixture has thickened.
Taste and adjust the seasoning, if necessary. Take out the chillies and serve.