Soup, dinner party, Sea cadets

Well what a busy spell?..so busy in fact that I am in trouble for not doing a blog last week! Ooh err sorry?.

We had a different request from a company in Scunthorpe and we are delivering 100 portions of soup every day for potentially three weeks, they are having their central heating replaced and want to keep their employees warm, nice to hear about a considerate company. Any soup suggestions would be very welcome just in case I run out of ideas!

A mixture of dinner parties and luncheons with week, ending with a battle of Trafalgar dinner at the end of the week. The young sea cadets help us and it?s always a great night. Another busy week in store, it would appear.

This weeks recipe is using beetroot, which is in season, grown locally and very good for you. Locally grown beetroot can be found at Brigg Fruit and Veg shop in Brigg town centre or at Johnny Walkers farm shop at Wrawby, both are excellent quality and very sweet. Having used the local beetroot to make this recipe I can highly recommend it, try it with a good quality cheedar or wth cold meats. It is relatively easy to make and my friends all gave it a thumbs up?and they are my best critics!
Ingredients:
1.3kg peeled beetroot, boiled until soft, chopped
2 large onions, chopped
675g apples, peeled, cored and chopped
600ml vinegar
1 tsp freshly-grated ginger
1 tsp salt
225g sugar
juice of 1 large lemon
Method:
Combine all the vegetables and fruit in a pan with the vinegar, bring to a boil and cook for about 50 minutes, or until the ingredients form a pulp. Add the ginger, salt and sugar and continue boiling for 15 minutes then add the lemon juice. Take off the heat and allow to cool for a few minutes before transferring to jars that have been sterilized and warmed in an oven pre-heated to 120?C for 10 minutes. Secure with vinegar-proof lids and place in a cool, dark, cupboard to mature for at least 4 weeks before using.

Thanks for reading, have a great week.

"YourChef" Chris Sharpe