Carrot and Ginger Soup
(serves 4)
2 tbsps butter
4 cloves garlic
1 white onion, quartered
8 carrots, cut in large chunks
chicken broth (or vegetable broth) to cover, perhaps 3 cups
1 tbsps (or more) ground ginger
1/2 cup double cream
skimmed milk to thin to taste
sea salt and pepper to taste
Melt the butter in a heavy saucepan and saute garlic and onion till soft. Add carrots, and pour over chicken broth. Add ginger and simmer for about 30 minutes till carrots are soft. Puree with hand blender and add cream and milk and season to taste.
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(serves 10 at least)
1 2-kilogram piece of brisket, with fat but no sinew or membrane
100 grams Demerara sugar
15 grams saltpetre
125 rock or sea salt
30 grams black peppercorns
15 grams allspice
15 grams juniper berries
Rub the beef with the sugar, top and bottom, cover with clingfilm and refrigerate overnight. The next day, grind the spices coarsely in a mortar and pestle or in a food processor and combine with the salt and saltpetre. Rub this mixture vigorously into the meat, cover again with film and refrigerate for 10 days, turning the meat from time to time and ensuring it is evenly exposed to the curing mixture.
After 10 days, remove the meat from its brine and rinse off any adhering spices. Place the meat in a tight-fitting casserole with two inches of water. Cover with greaseproof paper and the lid of the casserole. Place in a moderate oven 150C for three hours so that it gently steams and braises.
Remove the meat from the oven and leave to cool in the casserole. Once cool, remove to a dish and place a weighted plate –four tins…
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