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    Wednesday, November 03, 2010

    Carrot Soup Island Style

    The Beautiful No-Ever Beach
    Our host family Tony, Kathy with their girls including the brand new baby 48 hours old.
    Tony supplied us with a leg of suckling pig.  Freshly
    I have only had this once before and it is so fabulous, as long as you get your head around baby pigs. BUT we all eat lamb and milk fed veal…so, I guess its not much difference.
    The Skin was so white and the flesh a very pale pink.
    It roasted beautifully. What a crackling. My friend Lois, who is a champion Pork cooker would be proud.

    Anyway only 4 of us ate the roast so there was a lot left over. Being my Mother’s daughter, nothing ever goes to waste so I set about and made
    A Japanese Pork Curry, Thursday's Dinner
    The leftovers were dinner on Friday night
    Curry on Toast

    Still had a lot of meat left over so I carved off the best bits and made

    A Pork and Ginger Beer Stew with Green Capsicum, onions and white wine.
    And with the bones and residual meat

    A beautiful gelatinous stock.

    And Carrot Soup

    We did that pig justice

    Carrot Soup
    50 gms butter
    6 carrots peeled and cut into small cubes, (you could grate it)
    Sea salt and black pepper
    1-2 teaspoons ground coriander
    2 cloves garlic finely chopped
    100 mls ginger beer
    Meat Stock, preferably homemade Of course I used the pork stock
    I think Veal or chicken would be just as good Beef a little strong perhaps.
    A good slosh of Thai Ginger Sauce (Shop bought, or if you are lucky enough Heinzie’s version)

    Melt the butter in a pot
    Add carrots
    Gently sauté till they are coated with the butter
    Season with S & P and coriander
    Add garlic
    Stir again then add ginger beer
    Simmer till it reduces and the carrot start to soften

    Add the stock about 600 mls I think
    Add Thai Ginger sauce
    Simmer again till carrots really soft
    20- 30 minutes.
    Blitz in blender till smooth

    And serve. Deep orange colour and delicious.

    The Stock was really simple.

    I used what was in the fridge
    Threw in the pork bones and any residual meat that I hadn’t used
    2 onions cut in half
    4 celery stick
    Bunch parsley
    4 cloves garlic
    Green capsicum scraps
    Couple of chillies
    ½ bottle white wine
    Sea salt and Black pepper
    Water to top the pot up.

    I cooked it for about 2 hours just simmering away
    Strain it
    Cooled and removed fat from the top
    And Voila
    Stock fit for a king.

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