Homemade minestrone soup
This one was adapted from a soup book I have had for ages but haven't really used - shame on me! Its very yummy and well worth the effort.
1 smoked gammon (~1kg)
1 onion quartered
1 cellery stick roughly chopped
1 tsp black pepper corns
1 bayleaf
4 litres water
1 tbsp olive oil
2 celery sticks, finely chopped
1 carrot, finely copped
70g tomato puree
2 beef tomatoes, skinned, seeded and finely chopped
pasta made from 1 egg and strong white flour, shapped as orrichette
fresh parsley and parmesan to serve
Roast the gammon and onions in a 200C oven, then trim off the excess fat and boil with the peppercorns, onion and bayleaf for 2 hours, uncovered, topping up with the water as you go, especially as 4 litres proabaly won't fit in one pan. Then remove the meat from the stock, keep the meat and strain the stock through muslin. Put everything in the fridge overnight.
The following day skim off any fat from the stock and shred the meat, removing any chewy looking bits. Fry off the new celery and carrots in the olive oil for a couple of minutes before adding the meat, tomato puree and chopped tomatoes. Then add the stock and simmer for 20min. Add the pasta and simmer for another 30min or until cooked. Serve with parsley, parmesan and seasoning.
Rum marinaded Sirloin with roast potaotes and green beans
This was inspired by a recipe from The Kitchen of Light but we didn't have any vodka, so substituted white rum instead. We took a 1kg peice of beautiful matured sirloin and marinaded in for 3 days in 1tbsp coarse seasalt, 2 tbsp crushed black peppercorns, 3 tbsp chopped parsley, 1 tsp fresh thyme, 3 crushed garlic cloves, 100ml white rum and 70ml olive oil. It was roasted at 200C for about 50min (though 40 would proably have done for a rarer roast) and served with yummy roasted potatoes and crunchy green beans.
Bombino! A melon wrapped in black icing to look like a bomb!
2 comments:
Wow, that looks exiting!
Love the bomb! Very original.
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