Sweet potato and chilli soup.

This is one of my most simple soups, it almost makes its-self!

Ingredients;


3lb/1.5kg peeled sweet potatoes, chopped.
1 onion, chopped
vegetable stock
1 jar of Peppadew/ sweet, spicy South African Peppers, you can get them in most supermarkets, they are the ones that usually come stuffed with cheese.

Method;


Place all ingredients into pot cover with stock , boil for 30 minutes until tender, blend in processor, pass through sieve if you don't like "bits". Serve.
You can add cream for extra richness or to reduce spiciness.

Butternut squash, apple and saffron soup

Ingredients;


1 onion, chopped
1 tbsn vegetable oil
2 butternut squash, chopped
3 green apples, granny smith, bramley, etc.
1/2 gram saffron
vegetable stock
1/2 pint/250ml double cream
pinch hot chilli flakes
salt to taste

Method;

1. Fry onions in oil till soft. Add squash and fry for 2-3 minutes.
2. Add chopped, peeled apples and saffron. cover with stock then bring to boil and reduce heat and simmer for 45 minutes.
3. Purée mix with hand blender or processor.
4. Add cream and chilli and salt to taste. pass through sieve or re-blend after five minutes to get rid of chilli flakes. 

Fruit Curry

Malaysian style fruit curry

ingredients;

oil for frying

1 tsp ground cumin

3 tsp ground coriander

2 tsp ground turmeric

1 tsp salt

½ tsp ground fenugreek

hot chilli sauce to taste

2 mangoes, puréed

1 onion, finely chopped

double/heavy cream to taste, around 250ml/ ½ pint, you can use yoghurt.

250ml/ ½ pint passatta

1 tbsp plain flour

1 tsp crushed garlic

2 tbsp tomato ketchup

125ml/ ¼ pint coconut cream

a good mix of fresh fruit cut into large pieces. Use harder fruit such as pears, mango, pineapple, apples, etc. if you use bananas, kiwi, etc. you must add them after about 5 minutes cooking.

Method;

1. Mix all dry ingredients together.

2. Fry onions till brown and add garlic then curry powder.

3. Pour in mango and ketchup and cook for 5 minutes.

4. Add coconut, passatta and cream. Adjust seasoning to taste, you can add more ketchup, cream or mango to adjust the flavour. Add you hot sauce at this stage, there should be a bite but not overpowering.
5. Blend mix in food processor until smooth. Pour over fruit and heat for 5 minutes, add any softer fruits and cook for a further 2-3 minutes taking care that they don't break up. Serve with home-made naan bread, pilaf rice and chutneys. This sauce goes well with fish.

Here we go....

Hi folks!

I'm sorry that it has taken so long to answer recipe calls this month. I have been planning winter menus and costing them to see if its viable to open the Glen Massan as a floating restaurant during the “off season”. So far its looking good.

The Majestic Line cookery book has now been launched and initial interest is good if a bit slow.

I have a few recipe requests and again they seem to be for my vegetarian dishes, is it because vegetarian dishes are harder to make? Or is it because new vegetarian ideas are harder to think up? Either way it looks as though I may have to write a vegetarian cookbook.

Here we go.....