Sweet Potato & Chorizo soup - a smooth and exotic spoonful

A few weeks ago, I spotted a recipe for sweet potato and chorizo soup and I liked the idea of that combination.  However, the recipe I saw didn't seem to have enough depth of flavour for a really tasty and satisfying soup.

I spent the next couple of weeks - on and off - thinking about the soup and how I could add more flavour to it, without detracting from the main two components.  Ultimately, I didn't adjust the recipe radically - just added carrot, celery, rosemary and thyme, all of which served to round it out and add a few extra layers of flavour.

By the way, for those who are baffled by the mention of a "donkey" carrot, think of the kind of carrot that a donkey would like to receive.  A great, big, chunky fat carrot not less than six inches long and preferably longer.  Now THAT is a donkey carrot.

The original method underwent a bit of a re-think as well and the roasting of the sweet potato and carrot was a great idea.  The original recipe had them cooked in the stock, however the roasting added an intensity to the flavour that you couldn't hope to gain any other way.

The use of olive oil instead of the original vegetable oil helped the flavours along, too.  In fact, between the sweet potato, herbs and olive oil, if it wasn't for the Chorizo, it would have been a disgracefully healthy soup!  *Phew*  Thank goodness for Chorizo, eh?

I served this as a dinner soup and it was easily enough for the three of us.  As a starter, it would definitely make sufficient for four.

As ever, if you are not using low salt stock, be careful about how much salt you include when seasoning.  Far easier to add later, you certainly can't take it away!

Hubby pointed out that this soup would make a wonderful November soup for supping around a bonfire, or for warming cold hands around a hearty mugful.  It certainly has got all the hallmarks for that!  However or whenever you decide to sample it, I'm sure you'll love it as much as we did. 

SWEET POTATO & CHORIZO SOUP    (serves 3-4)

Ingredients :

1kg sweet potato, peeled and cut into large chunks
1 large donkey carrot, peeled and cut into large chunks
1-2 tbsp olive oil
sea salt & black pepper
200g cooking Chorizo sausage - 100g cut into quarters, 100g cut in half
1 red onion, diced finely
2 cloves garlic, chopped finely
1 stick of celery, diced finely
1 tsp dried rosemary
half tsp dried thyme
750ml hot water
2 tsp chicken stock powder (low salt) or 2 chicken stock cubes (low salt).

Method :

Place the sweet potato and carrot chunks onto a baking tray and drizzle with 1 tbsp olive oil.  Season with sea salt & pepper and put into a pre-heated oven at 200degC/400degF/Gas 6 for 30 mins or until softened and just beginning to caramelise.

Remove from the oven and set aside.

Heat the remaining olive oil in a frying pan and fry the quartered Chorizo until crispy.  Remove from the pan onto a plate and reserve to keep warm.  This Chorizo will form your garnish.

Add the halved Chorizo to the pan next and fry until lightly coloured.  Remove from the pan onto a plate and set aside.  

Decrease the heat under the pan and remove some of the oil to a small dish.  Reserve the oil in case you need to replace any - and you can use a little of the remainder to garnish once the soup is served.

Add the onion, garlic and celery to the pan, along with a pinch of salt and a good helping of black pepper.  Fry until softened but not coloured.  Part way through, add the rosemary and thyme.

Once softened, decant the contents of the pan into a large saucepan, add the sweet potato, carrot, hot water and chicken stock powder.  Heat through and taste for seasoning but before simmering point blitz with a hand-held blender until smooth.  Add the halved Chorizo and stir through.  Simmer, without boiling, to heat the soup through.  Taste for seasoning and adjust if necessary - I found my soup needed more black pepper at this stage.

Serve in warmed bowls and add a spoonful of the quartered Chorizo and a swirl of Chorizo oil as garnish and warm crusty bread (or fresh baked American biscuits) for dipping.

Canadian apple & cheddar biscuits - yum!

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Tonight's Dinner : An oldie - Slow Cooker Split Pea & Ham Soup

Well.  I don't think that was half bad.  We bought the gammon join for Sunday's dinner (remember?  Gammon with Piedmontese Peppers?) then we had Ham Egg & Chips last night and this evening, we finished off the £7.50 piece of gammon with a home made Split Pea and Ham Soup.  Roughly £2.50 per meal over the three days for the meat content.  Very nice too.

 

The soup was an absolute dream to make, it was so easy.  I didn't follow anyone's recipe in particular, but read several different recipes (not all of which were for Pea and Ham soup!) for inspiration and just winged it after that.  What made it so easy was the use of my slow cooker (or crockpot) - although if you don't have one of these paragons, you can easily make the same soup on the cooker top in less time with a little more stirring and watching of liquid levels.

I used my favourite Essential Cuisine stock - 1 tsp vegetable stock powder and 1.5 tsp veal stock powder in 1 litre of water.  Now Essential Cuisine stock is naturally low in salt, but if you decide to use stock cubes - do beware of the salt content and definitely use a low salt version.

Hubby declared it to be "proper gorgeous, proper delicious", which I take to be high praise.  Son and heir decided it was a little too salty for his taste (which was odd, as I hadn't used any salt at all!).  I thought it was quite the nicest pea and ham soup I'd had in a very long while.  We ate it with some nice Cheese & Pickle crusty bread from Asda.

SLOW COOKER SPLIT PEA & HAM SOUP  (serves 3)

Ingredients :

1 onion, chopped finely
2 sticks of celery and a few celery leaves, chopped finely
2 medium carrots, peeled, halved lengthways and sliced thinly
1 medium potato, diced finely
2 rashers of back bacon, diced finely
1 tbsp of finely chopped fresh parsley
2-3 bay leaves
1 litre very hot stock of your choice (see note above)
250g dried, unsoaked, yellow split peas
freshly ground black pepper
a large knob of butter
6 slices of ham leftover from a gammon joint, cut into fine shreds.

Method : 

1.  Place all the ingredients except the pepper and the butter into the slow cooker and stir to combine.

2.  Turn the slow cooker to High and cook for 5 hours, or Medium and cook for 6-7 hours.

3.  Half way through the cooking time, remove the lid and give the contents a stir.

4.  Add a good pinch of black pepper and stir through, then replace the lid.

5.  At the end of the cooking time, mash the contents roughly with a potato masher.  Do not use a blender, as it will turn your soup into a puree.

6.  Add the shredded ham and stir through.

7.  Remove any bay leaves you can find and add the butter.  Allow it to melt and stir it through, then taste for seasoning and add more freshly ground black pepper if necessary.

Serve, with a little of the shredded ham and some freshly ground black pepper on top for garnish and crusty bread for dipping.

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Today's dinner : Medicinal Shepherd's Pie

I've said before - many times, I suspect - that Shepherd's Pie is, to me, more of a medicinal thing than simply a comfort food thing.

I've been hankering after a Shepherd's Pie for a little while but the weather has just been wrong for the making, not to mention the eating, of one.  So when things cooled down a few degrees and I found myself with a pack of lamb mince (because the Pilaff should have been lamb instead of chicken - I took the wrong thing out of the freezer!) and both hubby and I had tender tummies, it was an easy choice.

Not just any old Shepherd's Pie, though.  If I was going to go to all the time and effort of making one, I was going to make my Really Lamby Shepherd's Pie.  Click on the name there and it'll take you to the recipe - for me, it's the ultimate in Shepherd's Pie recipes.

Just look at that beautifully baked top. Mmmmn.

Now I will admit that the whole recipe lives or dies on what stock you use.  Because the big gravy granule producers (Knorr, Bisto etc.) haven't seen fit to produce a lamb version, (or if they have, I haven't found it) the gravy for this production has to be based on a lamb stock.  Now Knorr do make a lamb stock cube, but it is frightfully salty.  A far better idea is to use Essential Cuisine's utterly fabulous Lamb Stock powder.  Nowhere near as salty as standard stock cubes, it has a rich deep lamb flavour and leaves you to add how much or how little salt you want/need.

I served mine with Vegibox's gorgeous carrots, along with some broccoli and peas.  Don't forget to use the broccoli stem - it's just as nice as the fluffy bit!

You know, there's no hope for me.  Because, as I have been tidying up the photographs for this blog post, my mouth has been watering.  I only stopped eating dinner about an hour ago!  I'm not hungry (not at all), it's just that it looks so good!  Mind you, I wasn't feeling so chipper by the time the veggies were in the steamer and I'd spent the previous two hours cooking the Shepherd's Pie.  I looked rather like this .... worn out and ready for a nap!

Tapas meatballs in tomato & fennel sauce

It has been a long old trail to this recipe, if I'm honest.

I now have a reputation (in the family - not globally, you understand), for being a master meatball maker.  This is something of a turnaround from the days when I would suggest meatballs for dinner and be greeted with lukewarm interest and the remark "well, you're not very good at meatballs".  Let me tell you, though, that there have been many meatballs passed under the bridge between then and now.

I'm pretty sure that I told you in another meatball post how I really wanted to create a tapas-style meatball, able to be eaten on its own - tapas style - with a glass of wine and maybe some bread as accompaniments.

Well, with tonight's "I really must make something with that lamb mince and that fennel, before they both go off" dinner, I think I achieved it.

I used lamb mince for its superb flavour, but I'm sure it would work as well with pork mince.  Beef might be a tad too flavoursome for the fennel, but I imagine that turkey would work, although you'd lose some of the savouriness of the flavour.  Anyway, give it a go with whatever you've got - and let me know!

I recently made some lamb meatballs that involved fresh mint and grated carrot.  Now I was a bit dubious about the grated carrot, but I liked the idea of the sweetness it would bring, plus the added moistness.  One of the big problems with meatballs, is keeping them moist and juicy.  Nobody likes a dry, pasty meatball.

So when I was contemplating what to do with this lamb mince in conjunction with the fennel, I remembered the carrot meatballs and how successful they were.  Carrot was a definite, but I pondered on adding some of the fennel to the meatball mix.  Maybe if I grate some of the tougher, woody stems?  No - they probably wouldn't cook quickly enough even with being grated.  It needed something smaller and more tender.  The bulb I was definitely going to slice and put in the sauce - which left the green, ferny, frondy bits that taste so good in a much milder way and are more of a herb than the bulb.  If I chopped them finely, they would be perfect in the meatballs!  Sorted.

The recipe I used for the meatballs with carrot, also rolled them in seasoned flour which when browned gave the meatballs a lovely tasty coating that then dissolved a little in the sauce, thickening it as it went.  This solves the problem of "do I reduce the sauce further, or do I serve it thinner than I wanted, or shall I thicken it somehow?", so that method was a definite here too.

The sauce couldn't be any easier.  It gave me an excuse to use two cloves of garlic (we could use some garlic about the place, as we have cold and sore throat germs floating around!) and use up a long lost rasher of bacon.  Incidentally, the bacon - because it is cut into such fine strips - just melts away into the sauce lending it a special kind of saltiness and smokiness that you can't get any other way.  Yummy.

Now, a cook's tip is to watch the amount of salt you use in the seasoning of the flour and the meatballs.  Because you're using the bacon and if you're using a stock powder or cube that isn't reduced salt, you need to rein your salt sprinkling back.  This is why I recommend to taste before serving and adjust then if necessary.  You can't take it out if there's too much there to begin with!  I used the beautiful Essential Cuisine Lamb Stock powder which is naturally low in salt and saves any need for worrying.  Check out their website, as the fabulous stock powders really aren't expensive and last for absolutely ages - well, apart from the chicken version which disappeared at the rate of knots!

Son and heir was out on a sleepover and missed this one.  He's going to be very cross about that when he finds out, as this was his perfect kind of dinner.  Hubby thoroughly enjoyed his, even though he is poorly at the moment (see earlier comment about sore throat germs) and ate the lot, which he was seriously dubious about doing before he tasted it.  As for me, well I was busy congratulating myself over - finally - making the elusive tapas style meatballs, but I did pause to note that it tasted as good as I wanted it to - if not better.

TAPAS MEATBALLS IN TOMATO & FENNEL SAUCE    (serves 3-4)

Ingredients :

600g lamb mince
1 medium carrot, top & tailed and grated
sea salt & black pepper
1 onion, chopped fine
1 rasher of smoked bacon, cut into fine strips
2 cloves garlic, chopped fine
1 bulb of fennel, sliced finely and
1 tbsp fennel frondy tops, chopped finely
2 tbsp seasoned plain flour
1 tbsp rapeseed oil
500ml good quality tomato passata
1 tbsp tomato ketchup
1 tsp of powder or half a cube of lamb stock
100ml cold water.

Method :

1.  It is very worthwhile making sure you have all the vegetables prepared before you roll the meatballs in flour, to avoid the meatballs sticking catastrophically to their plate.

2.  In a large bowl, add the lamb mince, the grated carrot and the frondy parts of the fennel.  Season with a little sea salt and a lot of black pepper and mix with your hands, making sure the component parts are all well combined.

3.  Place the seasoned flour onto a large plate and begin to roll your meatballs.  Larger meatballs will feed less people, smaller ones more people, so it is up to you what size you make them.  Place each meatball onto the plate, roll in the flour and continue until you have run out of meatball mix.

4.  Heat the rapeseed oil in a deep frying pan and add enough meatballs so that you aren't overcrowding the pan.  You want the heat to stay moderately high so as to cook the outside of the meatballs, without burning and without stewing in their own juice.  Cook the meatballs in batches, if necessary.  It is not necessary to cook them all the way through at this stage, so remove to a clean plate as they are done.

5.  Without wiping out the pan (you don't want to lose all that flavour), add the onion and bacon and cook on a moderate heat until the onion is transparent.  This should take 3-4 minutes.

6.  Add the garlic and cook, stirring well, for a minute.

7.  Add the fennel slices and stir to combine.  Cook until the fennel is beginning to demonstrate some softening.

8.  Add the tomato passata, tomato ketchup, water and stock powder or cube.  Stir well to combine, then put a lid on so as to allow some steam to escape but keep the heat in (half cocked, I call it!) and allow to simmer for 25-30 minutes, stirring occasionally.

9.  Your sauce should have reduced a little and thickened a little.  Try the fennel to see whether it is soft and cook on for a little longer if not.  Taste for seasoning and adjust as necessary.

10.  Serve into warmed bowls, with bread for dipping and a side salad if you wish.

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Lamb & carrot meatballs with butterbeans - quite a surprise!

For really quite a long time - ever since seeing them on the t.v. - I have wanted to reproduce those gorgeous Spanish style tapas meatballs that you see being served in small terracotta dishes.  They look so yummy with their thick tomato sauce that just the sight of them is enough to set my saliva glands tingling.

Well - and purely by accident - I think I've just achieved it.

I didn't set out to make a tapas-style meatball at all.  I'd found a recipe on goodfoodchannel.co.uk probably around a year or more ago, which I'd filed away in my folder of "good ideas" with a view to making some time in the future.  It was a Peter Gordon recipe, so immediately I had confidence in it as Peter Gordon always appears to me to be something of a "serious" chef, as opposed to those who are more keen on the t.v. appearances than making good food.

What made me decide to make the recipe now, though, was entirely down to the fact that I had a tin of Sainsbury's butter beans burning a hole in my tin cupboard.  I'd had a discussion with a friend on Facebook about how much we liked butter beans and she'd recommended Sainsbury's as being good ones of their type.  (Thanks Marj!)  I really dislike soggy butter beans that just fall apart when they're cooked - and these ones definitely don't do that.  They're tender, but still firm enough to cope with being stirred regularly.  Now I really - no, really - like butter beans, so the knowledge that I had a tin of good ones in the cupboard was more than enough enticement.

There was something else about the recipe that tickled my curiosity.  In the meatball method, it said to include four tablespoonfuls of cold water into the meatball mixture.  I so nearly didn't do this, as it seemed as though - with the grated carrot there too - it stood the chance of making the meatball terribly soggy.  However, I decided to place my trust in Peter Gordon's capable hands and complied with the recipe.  What a revelation!

Now anyone who has ever made meatballs from scratch, will know that the blasted meatball mix will stick to your fingers and steadfastly refuse to be moulded into a ball.  I'd read a little tip which said to run your fingers under cold water whilst rolling the ball, which very definitely helped - in fact, it made the task do-able.  However, if you add the water to the meatball mix, you don't need to keep running them under the tap (with accompanying water wasteage and cross-contamination hygiene issues).  The meatball mix just rolls up without a squeak of complaint and - what's even better - is the meatball stays moist and delicious throughout the browning process, right the way to being served!  As I say - a revelation!

The grated carrot was another departure from the norm - and one which worked brilliantly.  The flavours of lamb and mint are traditional and the addition of the grated carrot really brought out the sweetness of the lamb, along with helping to ensure the meatballs stayed moist.
 

As ever, well you wouldn't expect anything else now, would you?  I made a few changes to the original recipe - which I have reflected in the recipe below - both to suit what ingredients I had in the house and to suit our palates.  Amongst a few other things, for instance, the original recipe called for 8 cloves of garlic.  Now we do like garlic - but 8?  Between three of us?  I don't think so - especially as all eight go into the sauce!  Hence, I trimmed it down to a much more acceptable 2.

The quantity of mince is 800g on the recipe, whereas a supermarket pack of mince is generally 600g.  From the 600g, I made 21 meatballs which were a good size - with a bowl of sauce and butterbeans for lunch the following day.  (Which coupled with a fresh baked baguette was just such a stellar lunch!).  So feel free to increase the size to 800g if you've extra mouths to feed.  I found the 600g fed the three of us perfectly.

The recipe also called for 200g of bacon lardons.  Well, I have to admit that I've no time for lardons - not when my local butcher is still selling their wonderful smoked back bacon for a fraction of the price of 100g of lardons!  It's all bacon, after all.  So I swapped those lardons for three large (and I'm talking large) rashers of smoked back bacon, cut into small pieces.  It worked.  It worked very nicely thank you.

Owing to hubby's sensitivity to tomatoes - the acidity tends to give him rampant indigestion if not cooked out very well indeed - I habitually add a little tomato ketchup.  Now you could add a little sugar to do the same job - but tomato ketchup has all those intriguing spices along with the sugar, that add that little je ne sais quoi to a tomato sauce and helps to kill the acidity.

Quite apart from anything else, this recipe is a complete doddle to make.  Apart from forming the meatballs (which really doesn't take very long at all), it's a simple matter of chucking everything in order into a deep pan, stirring occasionally and cooking something to help mop up the sauce.

Speaking of which, I decided to cook some Orzo.  Now I'd only ever used Orzo once before, in my Greek Lamb & Orzo Bake - which we all really liked.  So I knew that I was onto a fairly safe bet there.  Son and heir was momentarily befuddled by it, asking what sort of rice it was, but was satisfied when we revealed that it was a tiny pasta instead.  He commented that it was "odd" and didn't finish his portion - but for the first go in a very long time, plus the first time of having it as a side dish, I think he did pretty well.  He's a conservative ole thing, don'cha know.  I added a few frozen peas to the Orzo more with a view to their colour than flavour, but they added a nice sweetness that the Orzo alone couldn't have delivered.

All in all, I was very pleased indeed with this meal.  Everyone loved the meatballs and to have found a tapas style meatball in tomato sauce is a very definite bonus, as I have a yen to make a tapas style dinner one night.  So, my first dish is tucked firmly behind my ear for later!

LAMB & CARROT MEATBALLS WITH BUTTERBEANS   (serves 3)

Ingredients :

600g lean minced lamb
1 tbsp fresh mint, shredded
1 carrot, peeled and grated
100g plain flour
sea salt & freshly ground black pepper
1 tbsp rapeseed or olive oil
1 large onion, sliced thinly
2 cloves garlic, sliced
2 tsp dried rosemary
200g bacon lardons
750ml tomato passata
1 tbsp tomato ketchup 
1 tsp lamb stock powder (or half a lamb stock cube)
400g tin butter beans
fresh parsley, finely chopped.

Method :

1.  Make sure that all the vegetables are prepped and ready to go, before you make up the meatball mix, or the meatballs will stick to their plate as they wait to be browned.

2.   In a large bowl, mix the lamb, mint and carrot together with some seasoning and 4 tbsp cold water.  Form the mixture into balls the size of a walnut.

3.  Take a large freezer bag and mix the flour together with some seasoning.  Roll each meatball in the flour until coated.

4.  Heat the oil in a deep frying pan or wok.  Once hot enough to sizzle the meatballs, add them gently and without crowding.  You may need to brown them in two batches.  Brown them all over and remove with a slotted spoon onto a warm plate.

5.  Once all the meatballs are browned, drain the majority of the fat from the pan and add the onion.  Cook over a moderate heat until softened and turning golden.

6.  Add the garlic and rosemary, cooking until the onion is beginning to caramelise and the garlic is softened.

7.  Add the bacon and continue to cook, stirring frequently, until all the water has cooked out of the bacon and it is beginning to turn golden.

8.  Add the passata, tomato ketchup and the lamb stock powder - (I used Essential Cuisine's superb lamb stock powder) - along with 200ml of water.  Stir well, then add the butter beans and bring to a boil, stirring as it heats through.

9.  Once up to temperature, return the meatballs to the pan and coat with the tomato sauce.  Place a lid on the pan and simmer for 35-45 minutes, stirring occasionally.

10.  Serve sprinkled with the chopped parsley.

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Slow Cooker Veal Marsala - using British Rose Veal at its best

Ever since I discovered British Rose Veal and first became aware of the plight of the male dairy calves, I've wanted to encourage everyone I meet to give a try to British Rose Veal.  Now, if this recipe doesn't do that, I guess there's no hope for you all.

As always, when I receive something new to work with, I have a look across the internet to see what other people are doing with it - and then do something different.  Well, at the very least it shows me which sorts of recipes are used a lot (and so I'll steer clear of those) and more to the point, it demonstrates what are the popular methods of cooking the item.  Sometimes, you see, I haven't a clue what temperature to use or how long for, etc.

With this British Rose Veal, because Farmers Choice Free Range Ltd had kindly sent a number of different cuts, I'd had plenty of opportunity to explore some different recipes and methods, so having got to know the meat a bit better, I was better able to consider doing justice to a classic recipe.  Apart from Wiener Schnitzel, one of the most popular recipes seemed to be Veal Marsala.

Look how lean the veal is!  Just beautiful.

Now, the cut of British Rose Veal I had available for this recipe was some escalopes - and the Wiener Schnitzels had been calling to me from way back down the ages.  I can remember my parents ordering Wiener Schnitzel when I'd been going through my Bockwurst & Kartoffelsalat phase, when we lived in Germany.  However, Veal Marsala had the additional attraction of being new to me.  Plus, we'd been after a bottle of Marsala wine for absolutely ages - and this gave me the perfect opportunity to finally track one down!

So - and I still have a small niggling regret that we didn't get the chance to do Wiener Schnitzels - I settled on Veal Marsala and the hunt for the wine was on.

Mise en place - including the elusive Marsala

Having checked out three local supermarkets and a couple of off licences, we had drawn a blank.  So what do you do, when you can't find what you're looking for in the shops these days?  Why, ask on Twitter, what else?  One of my lovely foodie friends pointed us in the direction of our local Sainsbury's - where we'd been already - but with directions as to what to look for.  There, hiding behind some other bottles, hubby found the elusive Marsala wine.  Success!

I had been giving the recipe some serious contemplation, involving researching so called "classic" versions of Veal Marsala and some rather less than "classic" versions.  I wanted to keep to a fairly classic representation of the recipe, but knew that I'd be cooking it in the slow cooker.  Now when Veal Marsala was first developed and recorded, slow cookers hadn't been invented.  Hence, there aren't very many recipes out there dedicated just to Veal Marsala in the slow cooker.  I knew I'd have to make some adaptations and adjustments to the traditional recipe.

However, as it turned out, the traditional recipe is remarkably simple.  How often does that happen?  Some of the best, classic, traditional recipes often turn out to involve just five or six ingredients.  I can understand this move towards "keeping it simple"!  So converting the recipe to be used with the slow cooker wasn't difficult.

Shallot, carrot, mushroom & tarragon

My recipe involves two large departures from the traditional.  Firstly, is the inclusion of some finely chopped mushroom at the mirepoix (ordinarily, celery, onion & carrots) stage.  I had found that mushroom goes so very well with veal, that I felt it was worth boosting the mushroom flavour from the button mushrooms.  Hence the addition of the finely chopped mushrooms which would ultimately just dissolve into the sauce/gravy and become an intensely mushroom background flavour.

Into the slow cooker - and forget about it for 4 hours

Secondly, is the inclusion of some tarragon herb.  Now, I will admit that this was an afterthought brought on by finding some surplus-to-requirements leftover tarragon in the fridge.  It just struck me that as both chicken and pork use tarragon to such good effect, that I couldn't see how it wouldn't be able to produce the same results with veal.

These two additions to the recipe increased the layers of flavour in the end result - and I thoroughly recommend them to you.

I had quite expected the veal escalopes to fall apart in the slow cooker , but in fact they were quite robust and held together very well.  They were, of course, meltingly tender and the button mushrooms were just a joy.  They had absorbed the flavour of the Marsala wine and were like little juicy flavour bombs - just scrumptious.

As predicted, the finely chopped mushroom had dissolved and wasn't in evidence, but had left a scaffolding of mushroom flavour that held that sauce up beautifully.  The tarragon was there, but not dominant in flavour - which was as I had hoped.  The lovely Marsala wine - which in its natural state tastes not unlike a fine sherry - was very definitely the dominant flavour in the sauce, which is as it should be.  Because of its inherently natural sweetness, the British Rose Veal is the perfect bedfellow for the Marsala wine - with the carrots and shallots adding points of savoury sweetness (if there is such a thing) along the way.  I was glad of the mushrooms and tarragon, as they stopped the dish from becoming too sweet and was pleased with the effect of the additional mushroom in the sauce.

On the whole, I think this was one of my most successful recipes involving British Rose Veal to date.

I served the veal with mashed potatoes, parsnip, carrot, swede, broccoli and brussels sprouts.  I may have got slightly carried away on the vegetable front there - but at least we got our five-a-day in! 

SLOW COOKER VEAL MARSALA   (serves 3)

Ingredients :

1 tbsp rapeseed oil
a knob of butter
500g British Rose Veal escalopes
2 banana shallots, quartered and sliced finely
4 chestnut mushrooms, chopped finely
1 large carrot, peeled, quartered and diced finely
a small bunch of parsley, chopped finely
2-3 sprigs of fresh tarragon, chopped finely
150g button mushrooms, cleaned and left whole
150ml Marsala wine
150ml veal stock (I used Essential Cuisine's veal stock - but chicken would do at a pinch)
sea salt and freshly ground black pepper
a small amount (2 tsp approx) cornflour.

Method :

1.  Heat the butter and rapeseed oil in a frying pan and, once the butter has melted, brown the escalopes on both sides.  Remove to the slow cooker and turn to low.  Replace the lid.

2.  Add a little more rapeseed oil if necessary to the pan and add the shallots and cook on a moderate heat until the shallots are transparent and softened.

3.  Add the chopped mushrooms and carrots and continue to cook until the mushrooms have taken on the butter and oil and appear softened.

4.  Add the parsley and tarragon and stir through.

5.  Decant the whole lot into the slow cooker, add the button mushrooms and replace the lid.

6.  Allow the pan to heat up again and, once hot, add the Marsala wine and allow to frizzle for a moment or two, before adding the stock and a little sea salt and black pepper.

7.  Decant the mixture into the slow cooker and gently stir to combine evenly.  Replace the lid and turn to medium.  Forget about it for the next 4 hours.

8.  Once the time is up, gently remove the escalopes to a plate and add a little water to the cornflour in a small bowl - just enough to get the cornflour moving.

9.  Add half the cornflour to the slow cooker and stir briskly to prevent any lumps forming.  If the sauce requires further thickening, add the other half of the mixture until the sauce is at your preferred consistency.

10.  Re-introduce the escalopes to the sauce and replace the lid for some 5-10 minutes, just to bring the meat back up to temperature.

Serve with mashed potatoes and a selection of steamed vegetables.

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Curried Vegetable Soup - a lovely winter warmer

We decided, quite recently, to try and have a vegetarian night every so often.  Not so often as weekly, but fairly regularly all the same.  When a vegetarian recipe strikes me as being right for our tastes - that sort of thing.

So, when I saw the recipe for this Curried Vegetable Soup as I was looking for a main course soup, I didn't immediately consider whether to put some chicken in it!

Any vegetarian recipe has to have some kind of "oomph!" for me to consider it for the family.  We are all such confirmed meat eaters that some of the lighter bites that seem to be on offer as vegetarian fare just aren't man enough for us.  There doesn't seem to be a lot of point in having dinner, then finding the menfolk scouring the kitchen cupboards for something to eat just half an hour later.  Seems a poor use of resources, to me!

This is one of the reasons why some of the salad recipes just aren't any good for us.  I'd have to put a whacking great jacket potato with it, just to stop the snacking that would go on later in the evening.  Not that there's anything wrong with a jacket potato per se, it's just that it would probably kill the delicacy of a tender young salad with scallops, for instance.

Yes, we're definitely in the market for manly, hearty vegetarian food.

Food like this Curried Vegetable Soup, for instance.  With its use of butternut squash, carrots and celeriac, you have all your vegetable goodness along with protein from the lentils, warm curry spices to keep the palate interested and lovely coconut milk to give the impression of dairy creaminess.  I also used some of the lovely vegetable stock powder from Essential Cuisine, as their stocks are not only beautifully flavoured but low in salt, too.

I was surprised, when it came to making the soup, that the instructions didn't start with "put the onion pieces into the pan".  For once, especially where a recipe involving curry spices is concerned, there is no onion involved!  It makes a pleasant change.

Now hubby is a man who very definitely - in the ordinary course of events - does not like lentils.  However, this is one of the very few ways in which he will accept red lentils - much like cauliflower.  In this instance, the lentils just melt away as they cook and give the soup some great substance.  With the final go round from the blender, even though I kept some of the vegetables back for added texture, he was perfectly happy to accept lentils.

There's just something about curry spices and red lentils that go so well.  They really are a match made in heaven - and I was pretty sure I'd get away with using them.

I served the soup with some ready made flatbreads from our local Asda.  These flatbreads are "Coronation" flavour, so think Coronation Chicken.  They have some gentle curry flavours, along with coconut and sultanas - and are just perfect for dipping into this soup.

To be honest, I think just about anything (except maybe a marshmallow - euk!) would be great to eat alongside this soup.  You could go down the Indian route and serve onion bhajees, or hunks of warm crusty farmhouse bread and butter for the more traditional route.  Either way, I know the cockles of your heart will be thoroughly warmed.  You can't ask for more than that!

CURRIED VEGETABLE SOUP   (serves 4-5)

Ingredients :

1 tbsp rapeseed oil
1 butternut squash, peeled, de-seeded and diced small
200g carrots, peeled and diced small
a quarter of a celeriac, peeled and diced small
1 tbsp curry powder
half a tsp turmeric
100g red lentils
700ml vegetable stock (I used Essential Cuisine Vegetable Stock powder)
400ml tin coconut milk
a handful of green peas, defrosted if frozen
2-3 sprigs of fresh coriander, chopped plus some for garnish.

Method :

1.  Heat the oil in a large saucepan and add the squash, carrots and celeriac.  Cook until the vegetables are beginning to brown and soften a little, then stir in the curry powder and cook for 1 minute more.

2.  Add the turmeric, lentils, stock and coconut milk and bring up to a low boil.

3.  Reduce the heat to a simmer and cook for 15-20 minutes or until the vegetables are tender and the lentils are cooked.

4.  Remove a few ladlefuls of the vegetables to a jug.  Add the chopped coriander to the remainder of the soup and using a hand blender, blitz the soup to your preferred consistency.  Add the vegetables back in and include the peas.

5.  Bring back up to heat and continue to simmer until the peas are cooked - around 2-3 minutes.

Serve.

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