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As “The season of mists and mellow fruitfulness” is well installed, my thoughts turn to warming soups. With the arrival of Halloween at the end of the month I am including a fantastic pumpkin soup recipe given to me by an American friend. It is up to dinner party standard and you can put a portion aside without the sherry if there are any children present. Though, I have to say my grandchildren love it with the sherry!
As a complete meal suggestion, I have included Lentil and Peanut Pâté with a Piquant Pineapple Salsa followed by a Fennel and Walnut Risotto. The supper menus are totally suitable to serve to Vegans and the pâté can be made ahead and frozen. The risotto (covered with cling film) also will re heat in the microwave if you cannot stand the idea of being chained to the kitchen when your friends arrive. I do not suggest any puddings, as that is not generally a problem unless you want to use suet.
Ian Blackshaw’s Wine Suggestion
Any honest red wine, such as a Buzet from the South West of France, which, in my view, is an underestimated wine. A 2006 should do the business and go well with the fennel!
Vegetable stock
If you really want all the bother of boiling up the peelings of left over vegetables,
that’s fine – on the other hand -
New England Pumpkin Soup -
500g cooked pumpkin (salt and, dry roast in the oven for 30 mins at 200°c)
1 small finely chopped onion (2 shallots)
25 g butter
120 g Greek yoghurt (optional)
500 ml semi skimmed milk
500 ml good vegetable stock
4tbls dry sherry
1/8th tsp each of ground cloves,
ground ginger, ground allspice
½ tsp salt
Method
1. Take a large saucepan and melt the butter.
2. Add chopped onion and cook until transparent.
3. Stir in the stock, drained pumpkin, milk, spices and salt.
4. Bring to boil, reduce the heat and simmer gently for 15 – 20 minutes, stirring frequently.
5. Liquidise the soup with small hand liquidiser.
6. Stir in the sherry and Greek yoghurt and serve!
Ian Blackshaw’s Wine Suggestion:
Soups are always difficult to match with wine. However, I would suggest an Alsatian Pinot Gris 2007, which should add to the flavour of the pumpkin and not clash with the dry sherry. Do not serve the wine too chilled.
For the Pate
110g red lentils (Available from health food shop in Montreuil)
900ml water
1 tbls sunflower oil
1 tsp cumin
1 tsp turmeric
¼ tsp chilli powder
½ tsp ground coriander
½ tsp English mustard
225g finely chopped onion
2 tbls peanut butter (omit if using cashew nuts)
Juice of ½ a lemon
110g ground-
¼ tsp chilli powder
Salt and pepper if wished
Method
1. Cook the lentils in boiling water, this should take about 10 – 15 minutes, until they are mushy.
2. Heat the oil in a wok or heavy based saucepan and add the spices, cook for about 3 minutes but do not burn them!
3. Add the onion and cook over a low heat for about 10 minutes. You might need to add a bit more oil.
4. Add the drained lentils and mix thoroughly
5. Transfer the mixture to a large bowl and add the peanut butter, ground peanuts, lemon juice, mustard and salt and pepper to taste. Mix well.
6. Line a small loaf tin or suitable dish with cling film and oil it lightly with sunflower oil. Put the mixture in and pat it down firmly.
7. Leave in the fridge to firm up for a couple of hours. This will keep for a couple of days or can be put in the freezer until needed.
8. Unmould the Pâté onto an oval serving dish and arrange the salsa around it.
(Or, serve it onto each individual plate in slices with a spoonful of salsa and some mâche leaves)
For the Piquant Pineapple Salsa
4 – 6 rings of pineapple, each cut into 8 pieces
(Tinned pineapple can be substituted if fresh not available)
Half a red pepper finely chopped
Half a green pepper, finely chopped
2 small chilli peppers very finely chopped with the ends and seeds removed – I use a knife and fork to do this, so I do not have to touch the actual chillies!
Dressing
3 tbls olive oil
2 tbls white wine or cider vinegar
1 tsp honey (optional)
Method
1. Prepare the pineapple
2. Remove the seeds and finely dice the red and green peppers
3. Using a knife and fork top and tail and remove the seeds of the chillis and cut into very fine dice
3. Make up the dressing and pour over the salsa
4 Serve with a slice of the pâté on a white plate for maximum effect.
Optional extras: -
Diced Bananas and avocado could be added if wished but beware, the avocado can go mushy!
Fennel and Walnut Risotto for 4 persons
2 tsp sunflower oil
1 finely chopped medium onion
Grated rind of 1 lemon
2 fennel bulbs – topped and tailed and diced (keep the fronds)
225 g Arborio rice (or brown rice)
350 mls vegetable stock
Juice of ½ lemon
50g chopped walnuts
350 g skinned, chopped tomatoes (I use a tin!)
Salt and pepper to taste
Grated Parmesan cheese (not suitable for vegans)
1. Heat oil in a large frying pan and gently cook the onion for about 5 minutes
2. Add the chopped fennel and lemon rind and cook another 5 minutes
3. Add the rice and 150ml stock and cook over a low heat until the stock has been absorbed
4. Then add the tinned tomatoes (or fresh ones), walnuts and lemon juice and stir in and cook until the liquid has been absorbed. Add stock as necessary until the rice is just cooked but not too soft. The finished result should be creamy in consistency. Some modern Arborio rices can cook in less than 10 minutes, whilst brown rice takes up to 40 minutes depending on the brand.
5. Garnish with the fennel fronds and sprinkle liberally with Parmesan cheese if no vegan is present. Serve on warm plates.
Lentil and Peanut Pâté with Piquant Pineapple Salsa – 4-
NB Check no one has a peanut allergy – if this is the case you can substitute cashew nuts instead.
Ian Blackshaw’s Wine Suggestion
I would serve a Cotes du Rhone-
Click here to download this recipe
Click here to download this recipe
Click here to download this recipe
Delicious and hearty Halloween supper dishes -