Category Archives: Boil

MARROW (ZUCCHINI|COURGETTE) SOUP

So, what do you do when you get given a marrow (a massive zucchini the size of your forearm) as part of the local garden food swap?

Well, lots of things!

But, today, I made soup.


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Candied Orange slices & peel

I think candied peel is one of those things that fits with my whole philosophy of using everything you can from the food you produce and purchase. Whilst not in the same league as Grapefruit peel, lemon and orange peels are just as tasty and even easier for me to get hold off and thus make.

The process makes the peel become sweet, losing the bitterness, yet still holding onto that tartness, and once used to cook with a second time – such as on a baked ham or on top of cakes, takes on a crystal like transformation that is chewy and just a true decadence.

There are hundreds of recipes to make this – each with their own twists, but here is my version: Continue reading

A basic cockerel Stock

CHICKEN (Cockerel) STOCK

An old chicken or cockerel
White Wine
Schmaltz
Sofrito Mix (Carrot,Onion, Garlic, Celery)

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Roasted Pumpkin Soup (& dip base!)

This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.

The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
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