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An Autumnal Menu

Curried Apple Soup Four Hour Lamb with Tabouleh Pumpkin Pie		Vegetarian menu »

Curried Apple Soup (for two)
Double the quantities for four

1 each of medium size cooking apple, potato, onion
1 stalk celery
1 heaped tea spoon curry powder
1 stock cube
½ pint (300ml) water

Sweat chopped vegetables in a little oil for about 5 min., add the curry powder, stir for ab out  2 min., add water and stock cube, bring to boil, reduce heat and simmer 15 to 20 min. or until vegetables are soft, liquidise, adjust seasoning to your liking. Pour into individual soup bowls and float a spoonful of sour cream or crème fraiche on top.

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Four Hour Lamb

½ houlder of lamb
4 cloves garlic
4 sprigs Rosemary
Salt

Pre heat oven to 200c, trim excess fat off the meat, rub with a bit of olive oil and salt, put in roasting tin on top of the Rosemary and the garlic, cover with foil and put into oven. Turn heat down to 170c and roast for four hours. The meat will be deliciously tender and just fall off the bone.

Tabouleh

1 x cup Bulgar (cracked wheat)
A handful each of chopped flat leaf parsley and mint
½ cucumber finely chopped
Make a dressing of salt, pepper, olive oil and lemon juice

In a bowl, pour boiling water over the Bulgar, enough water to generously cover the grain, cover the bowl with cling film and leave to stand for ½ hour, then drain through a sieve. Put back into the bowl and add all other ingredients. Pour over the dressing, mix and adjust seasoning to your liking.

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Pumpkin Pie

1 x 20cm (8 ½”) sweet pastry case
1 kg Pumpkin
50g (2oz) caster sugar
3 medium eggs, beaten
150ml (1/4pint) single cream
1 tsp ground cinnamon
¼ tsp ground ginger and grated nutmeg
A pinch of salt and ground cloves
2 tbsp rum or brandy

Remove seeds and fibres and bake in oven at 200c for 1 ½ hours or until pumpkin is tender. Now scrape the pulp from the shell and rub through a sieve. You should end up with approx 225g (8oz).

Place the pureed pumpkin in a bowl and add all other ingredients. Pour or spoon the mixture into the pastry case and bake for approx 30 minutes until filling feels firm to the touch. Serve hot or cold with cream.

Enjoy!