Carrot, Chickpea & Harrisa Soup

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A Thoroughly Super Soup

So I spent a lovely weekend at home with my parents and visiting my friends and all of their little babies! Cute the lot of them. My mum cooked a great soup which she got from the BBC Food magazine. It was delicious, spicy filling soup, with a hearty consistency. A real winner and super healthy of course, thanks mum!

Ingredients
Olive oil
1 onion dices
50g of carrots
2 cloves of garlic
1 tsp of cumin seed
1 tsp of coriander seed
1 tsp of caraway seed
1 tbsp of harrisa paste
1 litre of vegetable stock (or chicken of you like)
a small bunch of parsley
410g can of chickpeas
To serve – plain Greek yogurt

In a large pan cook the onion in some olive oil on a medium heat for 5-10 minutes until translucent and soft. Next add in all the carrots and the garlic and cook uncovered for another 5 mins.

Meanwhile grind all the whole spices in a pestle and mortar or spice grinder. Tip this mixture into with the carrots and onion long with the harissa. Stir well to mix and then add in all of your stock. Bring to a nice simmer and cook for 10-15 minutes until the carrots are soft.

Then add in the drained chickpeas, and allow these to heat through. Remove one cup full of the mixture and blend the remaining with a stick blender. Add back in the cup and stir before serving with a big dollop of yogurt.

This soup sounds pretty simple – but it’s pretty spectacular. It must be the harissa – seriously make it – it’s great!

I went a bit crazy with this photo – but I like it.

Beetroot & Celeriac Gratin

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This is a very simple recipe that I got from the Irish Times this weekend - by Domini Kemp. it sounded tasty and involved a turnip that had been hiding in my veg drawer for some time, so that was enough to convince me!

It's a nice simple dish that would be great served along side some roast beef and horseradish.

Ingredients

1 head of celeriac - finely sliced

2 small beetroot finely sliced

1/2 turnip - finely sliced

3 cloves of garlic crushed

300 mls of cream 

Some fresh nutmeg

Seasoning - quite a bit is neede

Layer all of your veg up in an oven proof dish. Mix together the cream, seasoning and the nutmeg. Pour this over the veg and bake at 150 or gas mark four for an hour and a half. Check that it's not drying out after about an hour - if it's getting too crispy - just pop the lid on.

The beetroot gives this dish a nice pink hue and celeriac a nice texture. It's covered in a thin crispy top which gives way to layers and layers of delicious creamy sauce and bright dashes of colour.

Guest Chef no.2

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Lu's Mum - Braised Red Cabbage

I was about to write this recipe like I'd cooked it - but I didn't. When I arrived home to Limerick on the train this Friday night - it was waiting for me - along some bangers and mash. It's one of my favourite ways to prepare a vegetable - a could eat an entire bowl - piping hot! The only other place I've seen red cabbage recently is inside a kebab.

The recipe is edited by my mum - but originates from the Paupers Cookbook by Jocasta Innes - first published in 1971. Having a quick flick through it mentions unpasteurised milk and tongue, which have slipped off my everyday radar. Though it gives some shopping lists and then provides recipes for the whole week - using up leftovers from previous days etc which is pretty interesting. I did spot a nice recipe for homemade yogurt - which I wouldn't mind trying

Back to the point -

Ingredients

1 small head of red cabbage - finely sliced

1 large onion - diced

1 large cooking apple - cored and chopped

2 oz butter

2 tablespoons of brown sugar

2 tablespoons of vinegar

6 cloves

Salt

Pepper

In a pan - melt the butter, then add in your vegetables and apple until they are evenly coated. Then stir in the sugar, cloves and vinegar. Cover with a well fitting lid, turn down the heat and leave to cook for 1.5 hours.

When cooked it's sweet and spicy and the most beautiful deep purple. I can't think of any dish right now that has such strong colour, well apart from beetroot. Great with bangers and mash. This vegetable dish improves with time - giving the flavours time to deepen - so cook loads and eat it today and tomorrow - you'll want to!

Sticky Spare Ribs

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Skeletons Bones

At a Halloween party we had as a kid, my mum made barbecued spare ribs and called them skeletons bones. It being that time of year again I got a craving for slow roasted pork covered in sweet sticky dark sauce.

This recipe is far enough from perfect - not an ideal way to cook your ribs but it worked out well, so I'll share it and make recommendations after? Is that allowed?

Ingredients

8 spare ribs

Marinade

1.5 teaspoons of caraway seeds

2 serving spoons of Sherry Vinegar

1.5 serving spoons of olive oil

1 serving spoon of soy sauce

1 tablespoon of honey

1 teaspoon of honey

1 teaspoon of crushed chillies

3 serving spoons of ketchup

6 cloves

2 cloves of garlic crushed

Combine all the ingredients in a bowl. Toss the ribs well. Cover and refrigerate for 1-8 hours - however long you have, but the longer the better I suspect.

Preheat your oven to 200. Put your ribs into a large oven proof dish and put on the lid or cover with kitchen foil. After half and hour reduce the heat to 160. After a further half hour remove from the oven and take off the lid.

Now here's where it gets a bit odd. The ribs were cooking but were half submerged in liquid and a little fat - so I quickly poured this away (into a bowl no the sink - promise!) i decided to whip together a quick glaze so that they'd be nice and crispy and browned on the outside in half an hour. So I combined.....

1 dessertspoon of honey

1 dessertspoon of sweet chili sauce

1 teaspoon of honey

I smeared this over the ribs - and in half an hour - they looked great - well cooked meat - not falling off the bone - but more than ready to part company - if persuaded. We served them with some steaming hot baked potatoes and braised red cabbage - delicious! Very high in salt, so don't eat them everyday and you shouldn't die.

Doing this again I'm not sure what to change, the original marinade imparted a great depth of flavour - particularly the caraway seeds - so this method is messy but damn tasty. Fooled you I'm not making any recommendations - these were divine

Carrot Salad with Galangal, Honey & Soy Dressing

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I'll Admit it's Autumn Salad

Now this week we're trying to detox a little - add a few vegetables back into the diet after a pretty unhealthy few weeks in New York. Having said that this recipe is inspired by a green salad that I ate on Broadway in a Japanese restaurant.. It had the most amazing ginger dressing - now that's an ingredient I hadn't considered as an ingredient in dressing before.

A simple carrot salad - improved by the addition of ginger - but alas - there was none in the house, so I used galangal root instead - which is similar to ginger but with a more intense heat and peppery taste.

Ingredients - two servings

4 carrots - peeled and grated

A handful of raisins

A handful of pumpkin seeds

A spoon of sesame seeds

Dressing

1 dessert spoon of white wine vinegar

1 serving spoon of olive oil

a thumb sized piece of galangal root - grated

1 teaspoon of honey

1 dessert spoon of Thai chili sauce - optional

1 clove of garlic minced - optional if you're not too keen on garlic

a pinch of asa foetida - optional

a pinch of salt

Freshly milled black pepper

a small pinch of turmeric

Pop your seeds on a baking tray under a hot grill for about 4 mins - keep an eye on them as they burn easily. They should start to pop when done. Add these seeds to the raisins and carrots in a bowl. Combine the other ingredients in a cup and blend with a fork - or if you prefer make it in a jam jar and shake it together - any remaining dressing can be stored in the fridge for a week or so.

Pour dressing over salad - toss and serve. Can be served as a side to many dishes - the galangal root/chili sauce gives it a hot kick, seeds are nice and crispy against the carrot sweetened with raisins.

Bringing the carrot salad kicking and screaming out of Summer and into Autumn - that's where we're at