Monday, 26 October 2009
Spice Pumpkin Soup, Halloween, Dinners, Luncheon, Sultana Bread
Hi there, just returned from delivering soup so thought I?d better do my blog before it gets to Tuesday! Well we have delivered our 100 portions of soup every day last week and it seems to have gone down very well. We haven?t run out of flavours yet either. We are delivering 120 portions every day this week, with us delivering Pumpkin soup on Friday as it?s Halloween the day after. We did the Sea Cadets Battle of Trafalgar dinner on Saturday night and the young cadets who helped out with the waiting on really showed what the sea cadets are all about. This week brings us a dinner, two luncheons and of course our daily soup trip
.
We are going to do something to raise some cash for Children in need this year, if anyone has any suggestions as to what they might like to see us do (clean and legal suggestions only please) then please do let us know. I?m sure it will involve food, probably music and almost definitely?us looking a bit daft!
November is looking like a busy month with dinners, luncheons, 40th birthday parties and children?s party all coming up. December is getting rather full so if you need anything catering in December get it booked now as there are not many free dates left.
This weeks recipe has to be pumpkin related as it?s Halloween and one of my favourite recipes is spiced pumpkin soup. You can scoop all the insides out and use it for soup then use the shells for making pumpkin faces. Please send any pictures of your sculptures that you have and we can post them on our Facebook page.
Spiced pumpkin soup
Serves 3-4 people
Ingredients
? red onion chopped
Drizzle of olive oil
1 clove of garlic
450g diced pumpkin
2 tsp Mr Hudas Universal paste
1 tin of coconut milk
200ml water
2 tbsp maple syrup
Method
In a pan big enough to take all the ingredients soften the onion in a little oil.
Add all the other ingredients and simmer for 35 mins, blitz with either a hand blender or in a food processor, and serve with sultana bread or home made crusty bread.
Thanks for reading, have a great week.
Monday, 19 October 2009
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
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
Friday, 9 October 2009
Apple Chutney, Lincolnshire Day, Mr Huda's, Chilli
Well a late blog I?m afraid, could make a list of excuses but thought it was better just to get on with it!
With Halloween looming I am coming up with some pumpkin recipes today so they will be in next weeks blogg. We have been sent some Canadian wild rice mixes to try and so far they are looking good so they will no doubt be incorporated into the pumpkin somehow!
Last week I was with Mr Huda in Binns in Lincoln joining in the Lincolnshire day exhibitions. We cooked up some Chicken Tikka and some Spiced meat balls which went down a treat with everyone that tried them. Exhibiting next to us was Deborah from Gringley Gringos who grows chillis and makes some fantastic products with them. I bought a good selection of her products and have to say I think I am becoming addicted to the Grape Jelly with Thai Chilli and the Lime and Coriander Chilli Jelly is one of the nicest things I have tasted lately. I will try and incorporate some of it into a recipe before I eat it all ! Visit their web site www.gringleygringo.com
This weeks recipe will help you use up all your wind fall apples that are now in abundance. Its really easy will make you a couple of good sized jars and will keep for about 3-5 months unopened. Once you open it, it won?t last long at all?..
Apple Chutney
15 tart apples - peeled, cored, and finely chopped
1 med onion, quartered
2 inch pieces fresh ginger root, peeled and left whole
235 ml white wine vinegar
100 g white sugar
110 g brown sugar
1 pinch of cinnamon
1 pinch white pepper
A pinch ground cardamom
A pinch of nutmeg
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
It?s great served with cheese or just on the side of some pork steaks.
We have a quiet weekend this week so I will be in my kitchen for most of it cooking up things with wild rice, pumpkins and chilli jam! Watch this space!
Thanks for reading, have a great week.
With Halloween looming I am coming up with some pumpkin recipes today so they will be in next weeks blogg. We have been sent some Canadian wild rice mixes to try and so far they are looking good so they will no doubt be incorporated into the pumpkin somehow!
Last week I was with Mr Huda in Binns in Lincoln joining in the Lincolnshire day exhibitions. We cooked up some Chicken Tikka and some Spiced meat balls which went down a treat with everyone that tried them. Exhibiting next to us was Deborah from Gringley Gringos who grows chillis and makes some fantastic products with them. I bought a good selection of her products and have to say I think I am becoming addicted to the Grape Jelly with Thai Chilli and the Lime and Coriander Chilli Jelly is one of the nicest things I have tasted lately. I will try and incorporate some of it into a recipe before I eat it all ! Visit their web site www.gringleygringo.com
This weeks recipe will help you use up all your wind fall apples that are now in abundance. Its really easy will make you a couple of good sized jars and will keep for about 3-5 months unopened. Once you open it, it won?t last long at all?..
Apple Chutney
15 tart apples - peeled, cored, and finely chopped
1 med onion, quartered
2 inch pieces fresh ginger root, peeled and left whole
235 ml white wine vinegar
100 g white sugar
110 g brown sugar
1 pinch of cinnamon
1 pinch white pepper
A pinch ground cardamom
A pinch of nutmeg
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
It?s great served with cheese or just on the side of some pork steaks.
We have a quiet weekend this week so I will be in my kitchen for most of it cooking up things with wild rice, pumpkins and chilli jam! Watch this space!
Thanks for reading, have a great week.
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