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Post by jody on Apr 25, 2013 14:18:55 GMT 10
Cooking a leg of lamb in it today.....smells divine. Stuck with my usual recipe that I would use for my oven.
Volk, the quantities for the soup are...
1.5kg potatoes, peeled and quartered 1 chopped onion 1lt chicken stock Cook these for 4 hours on fast or 8 hours on slow Dice as much bacon as you want and fry. Then 20 minutes before it's done add the unthickened/pouring cream then blend it with a hand blender, add diced fried bacon bits and cheddar cheese on top. Plus salt and pepper to taste. Serve with crusty bread....very yummy.
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Post by volk on Apr 25, 2013 18:08:48 GMT 10
Thank you very much Jody. I'm definitely going to try the recipe now that the cool weather is descending upon us.
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Post by jody on Apr 25, 2013 18:28:01 GMT 10
Next time I make it I'm going to add leek.....should be nice too.
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Post by jody on Apr 25, 2013 18:28:44 GMT 10
The leg of lamb was amazing. Meat just fell off the bone.
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Post by pim on Apr 26, 2013 11:43:18 GMT 10
I'm having a roast lamb lunch this Sunday with cranberry jelly as a garnish. With a nice gravy made from the pan juices, roast spuds and carrots, with steamed greens, steamed only until they are al dente. All washed down with an RGR* *RGR = Rather Good Red
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Post by pim on Apr 26, 2013 13:16:44 GMT 10
I'm already salivating
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Post by jody on Apr 29, 2013 9:17:53 GMT 10
Volk...I changed the recipe a bit and omg, it is simply divine 1.5kg potatoes peeled and quartered 1 onion chopped 3 leeks sliced (only the white part) 1lt of chicken stock 600 ml of pouring cream 5 rashers of bacon diced up and fried to suit. grated cheddar cheese. lightly fry onion and leeks in olive oil until just before they're brown, add that, potato and chicken stock to slow cooker and cook on high for 3.5 hours....then add the pouring cream and half the bacon. Hand blend until smooth and then cook for another 20 minutes. Serve with the rest of the bacon bits and cheese on top. I also cut half a bakers delight bread roll in half, place the open side under the griller until toasted, add some butter or marg and serve. enjoy
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Post by Deleted on Apr 29, 2013 10:17:54 GMT 10
Well I still haven't pulled out the slow cooker. Maybe because I am becoming more vegetarian these days so seems pointless to use it. I only eat a little fish, even less chicken and only occasionally. I've just gone off meat. Yet I've got plenty in the freezer and always serve it for guests. And I throw out more food than I eat. So maybe the slow cooker isn't for me unless you can make up small quantities.
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Post by jody on Apr 29, 2013 10:27:05 GMT 10
This soup can probably be frozen in portions Stellar get it out in the morning and heat for dinner......believe me, it is worth it. This soup is high end restaurant quality if I do say so myself. I have dined at many a top restaurant and yes, this soup would be happily offered up at one by the chef.
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Post by jody on Apr 29, 2013 10:27:47 GMT 10
Plus it is a thick soup so really fills you up...smaller portions are best.
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Post by Deleted on Apr 29, 2013 10:57:42 GMT 10
The only problem is the ingredients. The cream and the bacon ... I don't like eating bacon any more and I don't like anything creamy. Not that I don't like cream - I do, but only whipped fresh pure cream on apple pie or pikelets with jam. But then I don't want to eat that sort of stuff either ...
As you can see, I am quite fussy with food. I eat to live, rather than live to eat. It drives my friends and family batty. A friend of mine was saying just the other day, I'll make you a paella. She looked at my face and added, or maybe not.
However when I have people here for dinner I always cook the stuff I used to cook ... I just have fairly minute servings of it myself. Sometimes even make myself something entirely different.
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Post by jody on Apr 29, 2013 11:25:01 GMT 10
I always cut any fat off bacon and use the lighter pouring cream so it isn't as heavy.
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Post by Deleted on Apr 29, 2013 12:15:30 GMT 10
I know, but I think that deli meats are lethal. And I just don't like creamy sauces, creamy carbonaras, creamy soups ... anything creamy. Maybe that's why I'm so slim.
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Post by jody on Apr 29, 2013 12:20:58 GMT 10
well I make a spicy sweet potato that doesn't use cream
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Post by Deleted on Apr 29, 2013 12:33:14 GMT 10
Aaaahhh ... sweet potato!! A favourite of mine. So how do you make it spicy?
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Post by jody on Apr 29, 2013 12:41:05 GMT 10
with Indian curry paste
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Post by Deleted on Apr 30, 2013 9:53:08 GMT 10
Do you mean that you just add some curry paste to the cooked sweet potato?
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Post by jody on Apr 30, 2013 9:54:54 GMT 10
along with all the other ingredients
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Post by Deleted on Apr 30, 2013 10:35:14 GMT 10
So what are all the other ingredients??
Sweet potato wedges look tasty ... might try them.
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Post by jody on Jul 4, 2013 23:12:39 GMT 10
sorry Stellar I hadn't realised you asked for the recipe. Here it is.... 1 tablespoon oil 1 large onion chopped 3 garlic cloves crushed 2 or 3 tablespoons red curry paste 1.5kg sweet potato peeled and diced 1 litre chicken stock 2 cups of water 3/4 cup of light coconut milk chopped coriander to serve
heat oil, cook onion for a few minutes until soft. add garlic and curry paste and cook for 1 minute then transfer to slow cooker. add sweet potato, chicken and water stir to combine and cook on high for 3-4 hours or low for 6-7 hours. Using a stick blender, process the soup until smooth, stir in coconut milk and coriander......serve I also served mine with some sour cream.
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