Ingredients:
500g Morello cherries - available in jars from most supermarkets
A bottle of Riesling wine
60g sugar
A piece of cinnamon stick
600 ml of cream - half soured, half whipping
The rind from one lemon and the juice from two
A very large brandy (not optional)
A large Palinka (fruit brandy - plum, peach etc.....)
Method:
Pour the Palinka into a glass and knock it back in one go.
Start cooking.
Put the cherries in a pan.
Add the wine, sugar, cinnamon, lemon rind and juice.
Slowly bring to the boil. Simmer for 5 minutes. Turn off the heat and let it sit for about 15 minutes.
Strain into a clean pan and slowly bring to the boil again.
While you are waiting, liquidise some of the strained cherries.
When the soup is boiling add the cherries - whole and pureed.
Quickly remove the pan from the stove and cool.
Stir in the brandy.
Put the cream into a large serving bowl.
Stir in the soup.
Serve - well chilled!
Showing posts with label Arnie Somogyi. Show all posts
Showing posts with label Arnie Somogyi. Show all posts
Saturday, 20 September 2008
Bableves - Arnie Somogyi
Ingredients:
300g dried kidney beans (or other!)
two medium onions
3 cloves garlic
one green pepper
one large carrot
one parsnip
two sticks celery
Diced pancetta, sliced cooked sausage, left over Sunday joint or any other meat that needs eating! (optional)
2 tbsp paprika
one generous dollop of miso
sunflower or olive oil
bay leaf and mixed herbs
salt
pepper
soured cream
2 tbsp wholemeal flour
knob of butter
Method:
300g dried kidney beans (or other!)
two medium onions
3 cloves garlic
one green pepper
one large carrot
one parsnip
two sticks celery
Diced pancetta, sliced cooked sausage, left over Sunday joint or any other meat that needs eating! (optional)
2 tbsp paprika
one generous dollop of miso
sunflower or olive oil
bay leaf and mixed herbs
salt
pepper
soured cream
2 tbsp wholemeal flour
knob of butter
Method:
Soak the beans overnight. If you forget to do this, just boil them for 10 minutes in the morning and leave to stand until you need them.
Finely chop all the vegetables and gently fry for 5 minutes, stirring all the time. Add the paprika,beans, bay leaf and herbs, mix with the veg and then add enough water to make up the soup. Bring to the boil for 5 minutes, reduce the heat and simmer on a low heat until the beans have softened.
Add salt and pepper to taste, the miso and left over meat. Bring back to the boil, reduce the heat and simmer for as long as you can (at least 90 minutes). Remove the soup from the heat. Make a roux with the butter, flour and some cold water (if you don't know how to do this you can use cornflour as a thickener) and add to the soup. Bring the soup back to the boil, remove from the heat again and serve with crusty bread, soured cream and chopped fresh parsley.
300g dried kidney beans (or other!)
two medium onions
3 cloves garlic
one green pepper
one large carrot
one parsnip
two sticks celery
Diced pancetta, sliced cooked sausage, left over Sunday joint or any other meat that needs eating! (optional)
2 tbsp paprika
one generous dollop of miso
sunflower or olive oil
bay leaf and mixed herbs
salt
pepper
soured cream
2 tbsp wholemeal flour
knob of butter
Method:
300g dried kidney beans (or other!)
two medium onions
3 cloves garlic
one green pepper
one large carrot
one parsnip
two sticks celery
Diced pancetta, sliced cooked sausage, left over Sunday joint or any other meat that needs eating! (optional)
2 tbsp paprika
one generous dollop of miso
sunflower or olive oil
bay leaf and mixed herbs
salt
pepper
soured cream
2 tbsp wholemeal flour
knob of butter
Method:
Soak the beans overnight. If you forget to do this, just boil them for 10 minutes in the morning and leave to stand until you need them.
Finely chop all the vegetables and gently fry for 5 minutes, stirring all the time. Add the paprika,beans, bay leaf and herbs, mix with the veg and then add enough water to make up the soup. Bring to the boil for 5 minutes, reduce the heat and simmer on a low heat until the beans have softened.
Add salt and pepper to taste, the miso and left over meat. Bring back to the boil, reduce the heat and simmer for as long as you can (at least 90 minutes). Remove the soup from the heat. Make a roux with the butter, flour and some cold water (if you don't know how to do this you can use cornflour as a thickener) and add to the soup. Bring the soup back to the boil, remove from the heat again and serve with crusty bread, soured cream and chopped fresh parsley.
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