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    Saturday, October 31, 2009

    Pumpkin and Ginger Soup - Eureka I've Done It

    I have revamped the Pumpkin and Ginger Soup

    As much as I like "Granny Dunn’s Ginger Marmalade" (bought at the Hamilton Farmers Market) it is a bit lacking in the Ginger flavour.
    So I decided to remake the soup with a true Ginger Marmalade
    ("Roses", Bought from the Supermarket) mixed with Dear Old Granny’s
    Eureka it worked.
    The ginger flavour comes through, the sweet but bitter Granny’s marmalade and the heat of the chili flakes just hitting you on the back of the throat. (Getting more like MasterChef every day!!!)
    I really like it.

    So here we go again
    n.b. If you have the time or the inclination to make your own chicken stock, DO. It’s worth it.
    I am using Ina Garten’s recipe click here

    Makes plenty.

    1.5 kgs pumpkin cut in chunks
    1 large onion cut into quarter
    Olive oil
    1 tablespoon Roses Ginger Marmalade
    1 tablespoon Granny Dunns or any good bitter marmalade
    1 tsp chili flakes
    sea salt and pepper
    1 litre chicken stock
    water


    Chives to garnish

    So I roasted the pumpkin (skin on) with the onion,
    All tossed in a little olive oil with some sea salt and freshly ground black pepper.
    Remove from oven
    Peel and chop cooked pumpkin and onion.

    Into a large pot
    Add 1 tbs olive oil
    Add pumpkin and onion
    Season salt pepper and chili flakes


    Toss around so everything is well covered with the oil
    Add marmalade
    Toss and cook to carmelise a little
    Add chicken stock

    Top with water so the vegetables are covered.

    Cook for about 30 minutes till vegetables can be pureed
    Into blender
    Serve with chopped chive to garnish.

    Speaking of the fabulous Mrs Garten
    Today is Family Sunday Lunch
    This time at Karen and Steve's house.
    I have cooked the Asparagus.

    I have pinched her idea and also was inspired by James Neeson from "Alive and Cooking" TV programme. He uses these homemade infused oils.

    Couldn't get much simpler than this.
    Parmesan Infused Oil

    In a pot, heat some olive oil ( about 300 mls) with the rind of a block of Parmesan
    Just very gently over low heat.
    About 5 minutes
    Turn off and leave to infuse for a few hours
    Strain and into a bottle

    The same with Lemon Infused Oil
    Peel the zest of 3 lemons in strips
    Add to a pot of good olive oil
    Once again gently heat about 5 minutes
    Turn off and let infuse
    This time keep the zest in the bottle, it will keep on infusing as it sits.

    Roasted Asparagus in Lemon and Parmesan Oil

    Take the woody ends off the Asparagus
    Toss in oil of choice
    Lay out in single layer on a roasting pan.
    Season with sea salt and freshly ground black pepper
    Cook in 200C oven about 15 -20 minutes till tender

    Remove from oven.

    Good at room temperature
    I did some in Parmesan Oil and some in Lemon Oil
    and garnished appropriately.
    Really So so simple.

    1 comment:

    Anali said...

    I love pumpkin soup, but would have never thought of using marmalade. It's a gread idea though, because I usually do add a bit of sugar to soups to cut the bitterness. This a nice twist. I'll have to try it! : )