Courgette and sweet potato soup

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. 

INGREDIENTS:

  • 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

METHOD:

  • 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. 

 

 

Sicillian Rabbit Cacciatore

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. 

INGREDIENTS:

  • 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

METHOD:

  • 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

 

Rhubarb and raisin jam

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)

INGREDIENTS:

  • 1 kg rhubarb, cut into slices
  • 1 kg sugar
  • 200g raisins
  • 1 lemon
  • 100ml cointreau or orange juice

METHOD:

  • 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.