I got this recipe from the women who run the cafe at Hebridean Jewellery, which is just down the road. I’ve now made it a couple of times, using slightly different herbs, and it is delicious and creamy, whilst being completely vegan. I got the idea of using mint from the incomparable book ‘A celebration of soup’ by Lindsay Bareham.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 2 carrots, peeled and sliced
- 2 large courgettes, peeled and sliced
- 1 sweet potato, peeled and chopped
- 4 white potatoes, peeled and chopped
- 2 red chillies, finely chopped, or a 1/2 tsp dried red pepper
- 3 tsp dried basil, or 2 tsp dried mint
- 1 litre vegetable stock
- Salt and pepper
- Olive oil and chopped parsley to serve
- Saute the onions in the olive oil over a low heat. When they are soft, add the chilli and garlic and cook for a couple of minutes more.
- Add the other vegetables, herbs and stock, and bring to a simmer. Cook for another 20 to 30 minutes, until all of the vegetables are tender.
- Use a soup wand to blend the soup thoroughly so it is smooth
- Season to taste with salt and pepper; I used salt-free stock and I needed to add a level tsp
- Serve with a small swirl of extra-virgin olive oil and chopped parsley.
Another recipe to add to my quest to find good recipes for wild rabbit. This time, my rabbit arrived skinned but whole, so I followed the directions here: https://www.jamieoliver.com/videos/how-to-joint-a-rabbit/ – if the liver is still there, separate the lobes and remove the central gristle as this is a good addition to the stew.
- 1 wild rabbit, jointed,
- 1 onion
- 2 cloves of garlic
- 1 stick of celery (optional)
- 1/2 tsp salt
- 2 tbsp olive oil
- a bunch of mint, chopped
- 350ml wine
- 2 tbsp tomato puree
- 100g chopped green olives
- freshly ground black pepper
- Heat a little oil in the pan, salt and add the rabbit joints, until beginning to brown. Remove and set aside on a plate
- To the same pan, add more olive oil, with chopped garlic, onion, celery, and fry gently until beginning to brown.
- Add the mint, red wine and the rabbit, and the liver if this is available. Bring to a simmer.
- As the wine reduces, add the chopped olives, pepper and tomato puree, and bring to a simmer
- I cook at a low heat in the oven for a couple of hours, at around 140C.
We had this tonight, with potatoes and steamed broccoli
I tried this unusual recipe from a very very old recipe book, and I’m glad that I did. It is from Marguerite Patten’s ‘500 recipes for jams, pickles, chutneys (2/6 – which is 2 shillings and 6 pence, total 12 1/2p)
- 1 kg rhubarb, cut into slices
- 1 kg sugar
- 200g raisins
- 1 lemon
- 100ml cointreau or orange juice
- Put the sliced rhubarb into a jam pan, and cover with the sugar. Leave overnight
- Put the raisins or sultanas in a bowl with the orange juice or cointreau
- In the morning, bring the rhubarb and sugar to a simmer, and add the raisins. Simmer gently for 20 minutes, then add the rind and juice of a large lemon
- Boil until the syrup is thick, and pour into jars to set.