Zingy Pumpkin Ginger and Chilli Soup

This soup is all about the zingy ginger flavour. Pumpkin Soup is the backbone of winter soup recipes and here, it is the perfect partner to the freshest ginger you can find.
Make as much as possible because this soup freezes so well.  The addition of red lentils gives it body and a little heat from the chilli really warms you on a chilly winter's day.

Ingredients

At least 1 ½ kg pumpkin– after skin & seeds removed.  Cut into chunks, don’t worry about being too precise with chunk size– this will be roasted and then blitzed later 

A little olive oil

3 large onions roughly chopped

3 cloves of garlic – skin removed, crushed

5 cm knob fresh ginger – peeled, chopped  (VIP – must be FRESH to give the Zing)

3 cups Chicken stock (Salt reduced) maybe more – only add extra if needed later

½ - 1 long red chilli  (seeded and finely sliced)  Optional - to your taste

Handful of dried red lentils. Rinsed and drained. (will give it body)

To finish         (after soup has been blitzed)

Chopped fresh chives, parsley or coriander

Salt and Pepper. Taste first and add accordingly

Method

Roast the pumpkin pieces with a touch of olive oil until soft. (approx 30min)

         Place onion and a splash of oil into large stockpot with lid and cook until onion is soft

         (Stockpot needs to be big and roomy enough to blitz soup in later)

       

        Add the roasted pumpkin pieces, garlic, chilli and ginger and stock. 

        Stir in the lentils.  

        Bring to boil. Simmer 20 -30 mins covered.   

        Stir as needed.  (Red Lentils need about 20 mins to cook down)

        Taste the soup.  Adjust salt and pepper if necessary.

        If a bit thick, add just a dash more stock or water and warm through.

        Take off the stove.  Allow it to cool for about 5 min

        Carefully blitz the soup to desired consistency.  I prefer it fairly smooth.

        Add the snipped herbs and ladle into soup bowls.

        Garnish with a few finely chopped herb leaves.

     TIPS AND HINTS

        Freezes well – if there is any left .  Store in the freezer in freezerproof containers for a few months if required.  Allow to defrost til room temperature.  Reheat on the stove top.  Check seasonings and garnish with fresh herb leaves.

         Enjoy!  Colleen

Quick Marmalade

 


It's that time of year again when Mamma Marmalade gets nervous is she hasn't a store cupboard bursting with jars of sunshine and citrus.  There is something so satisfying about cooking with seasonal produce at it's best.




Ingredients

1 orange
1 grapefruit
2 lemons
Should weigh approximately 675 g or more
1 kg sugar




Method

Cut fruit into thin slices, place in a ceramic or glass bowl, cover with 2.8 litres of water, cover with a tea towel and leave overnight.

Next day, place fruit and water into a large saucepan and boil for 20 minutes or until the fruit is soft.

Add sugar and boil for approximately 1 hour, until jam is ready. Test by placing a small amount of jam on a chilled saucer that has been in the freezer, run your finger through and if the jam "wrinkles" it is ready.

Pour jam into sterilised jars and seal.

You - are now a Mamma Marmalade!

Cannoli Filling

Looking for a decadently delicious filling of sweet, creamy ricotta and mascarpone with a hint of chocolate? By using ready made good quality cannoli you can whip up these impressive sweet treats in next to no time. I guarantee that the compliments will come your way thick and fast.  Good quality European delicatessen's or specialty food stores stock the ready made deep-fried tubes.


Ingredients

300g fresh ricotta (from a deli not the prepacked supermarket type)
100g caster sugar
200g mascarpone
1/4 cup glace cherries (can be omitted if preferred)
1/2 cup candied citrus peel
1 teaspoon orange essence
1 teaspoon rum
2 tablespoon chopped/grated good quality chocolate

Method

Combine all ingredients and mix thoroughly.

Spoon into a piping bag (or zip lock bag with the end cut off) and fill pre made cannoli.

Dust with icing sugar.

Serve and await the compliments.

Mamma Marmalade

Smoky Bacon Hot Dogs with bourbon BBQ sauce & Onion Rings

With "footy' season in full swing,why not try out these great dogs from Donna Hay!  Full of flavour and not tricky to pull together. An impressive supporter's feast.  The onion rings made with pickled onions are a tangy change.
Don't be put off by the list of ingredients they are mainly spices!

Ingredients
1 tablespoon olive oil
4 good quality beef sausages
4 crusty hot dog bread rolls
8 slices matured cheddar

Bourbon BBQ Sauce
1 tablespoon olive oil
1 finely chopped brown onion
2 cloves of garlic, crushed
1 cup (250ml) bourbon or whiskey
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 x 400g can chopped tomatoes

Smoky bacon
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
4 bacon rasher

Pickled Onion Rings
1 cup (150g) plain flour, plus a little extra for dusting
1/2 cup (50g) cornflour
1 teaspoon baking powder
1 teaspoon caster sugar
1 teaspoon sea salt flakes
1 teaspoon smoked paprika
330ml pale ale beer
Vegetable oil for deep frying
8 pickled onions, sliced

Method
Preheat oven to 160 degrees Celsius
BBQ sauce
Heat oil and fry onion and garlic for 2-3 minutes until softened.  Add the bourbon/whiskey and bring to the boil for 1 minute, add the paprika, brown sugar, Worcestershire sauce and tin tomatoes and cook, stirring frequently for about 20 minutes or until thickened to a sauce consistency.  Set aside.
Smoky bacon
Place sugar, paprika and chilli in a small bowl and mix to combine. Spread bacon on a wire rack that is on an oven tray.  Sprinkle half the sugar mixture onto the bacon, bake for 7 minutes, turn the bacon over, sprinkle the remaining mixture over the bacon and cook for a further 8 minutes until crisp and golden. Set aside.
 Pickled Onion Rings
Combine flour, cornflour, baking powder, caster sugar, salt and paprika in a bowl and mix well. Slowly add the beer and whisk until smooth.  Heat the oil until very hot, dust the onion slices into the extra flour and then into the batter.  Cook for 2 minutes until golden.
Cook Sausages until cooked through.
Assemble hot dogs by placing sauce in the roll adding sausage, smoky bacon, chees and then top with onion rings and Enjoy.

Mamma Marmalade

Candied Citrus Peel

Great to make your own candied peel when organic citrus is in season and plentiful. It is preferable to use organic so you can be confident there is no chemical residue or wax on the skin. You can change the fruit listed below to what you have available.  The candied peel is great to mix into ricotta and mascarpone for a delicious filling for cannoli.

Ingredients

2 grapefruit
3 oranges
4 lemons
11/2 half cups of sugar

Method

Cut the ends off the fruit and then stand on a chopping board, use a sharp pairing knife cut away the peel following the curve of the fruit. Try to leave most  of the bitter white pith on the fruit.(Tip, a good vegetable peeler works well instead)

Slice the peel lengthways into 1/4 inch strips.

Place strips into a pot of boiling water and cook until tender approximately 10 minutes.

Remove with a slotted spoon to dry on a wire rack, as a single layer for about 15 minutes.

In a saucepan bring 1 cup of sugar and 1 cup of water to the boil, stirring until sugar is dissolved.
Add peel and boil until it turns translucent and syrup thickens, approximately 10 minutes, don't allow to turn to caramel.

Remove with a slotted spoon to a wire rack covered in baking paper, seating the pieces.

Let peel dry for an hour, then toss with 1/2 cup of sugar to coat.


Mamma Marmalade