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A Giddy Seasonal Vegetarian Menu
Spicy Pumpkin Soup
1 pound chopped Pumpkin
1 chopped Onion
2 oz Butter
1 tsp each ground Turmeric and Cumin
½ tsp Chilli powder
One Vegetable Stock Cube
Crème Fraiche
Water
Sweat Onion in butter to soften, but not colour, add the spices, stir, add chopped Pumpkin, add water to cover, bring to boil, add stock cube. Reduce heat and simmer till soft (about 10-15 min.). Liquidise the lot. If too thick, add more stock or water. Adjust seasoning and serve with a dollop of Crème Fraiche.
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Roasted Vegetable Medley
1 large Red Onion
1 Sweet Potato
50g (2oz) Pine Nuts
1 Red Pepper
2 cloves Garlic
Rosemary
Olive Oil
Salt and Pepper
25 - 50g (1 - 2oz) Parmesan Cheese freshly shaved or grated
Cut Vegetables into 1 to 2 inch cubes, put in a large bowl, season with Salt and Pepper and the crushed Garlic, add about 2 tblsp Olive Oil, Pine Nuts, large pinch of Rosemary and mix the lot. Cover bowl or transfer everything to a large plastic bag and leave in refrigerator till required (up to 24 hours). Preheat oven to 200 C, put everything in a large roasting tin and roast for 45 minutes to 1 hour. Add Parmesan Cheese and serve.
Instead of Sweet Potato, you can use Carrots or a Butternut Squash.
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Blackberry Mousse
1 lb blackberries (fresh or frozen)
½ pt double cream
Sugar to taste (3 to 4 oz) depending on how sweet you like it
Heat fruit and sugar till it softens and juices run. Take off heat, put in a sieve and drain into a bowl. Remove the juice that has dripped into the bowl and transfer to a small serving jug. Now, with a large spoon, puree the fruit into the original bowl. Whip the cream, add the puree and swirl together. Taste, add more sugar if required.
Serve in wine glasses and garnish with a sprig of mint. Serve the juice in the jug separately for your guests to help themselves. |
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