[prev] [thread] [next] [lurker] [Date index for 2003/12/27]
Chestnuts left over from Christmas, eek, what shall I do with them. There were two and a half bulbs of garlic too - can't remember which dish I bought them for, but they were definitely implicated in Christmas somewhere. These needed using up. (Garlic bulbs don't get used in this house. When I'm not here they live on takeaway.) Also some single cream that I bought because I like it on Christmas pud. Garlic soup, of course. And chestnuts, and some of the rice left over from tonight's stirfry to thicken it, and some of the cream to finish it. The obvious way to bring out the flavour of an ingredient as strongly as possible is to use it in more than one way. I melted margarine (they don't keep butter here either) and cooked some chopped garlic quite gently for a little while, adding half the chestnuts, chopped, after a bit, and left it going until the garlic was fragrant but not browned - about 20 minutes all together. Then I added some more thinly-sliced garlic and gave it just a minute or so before pouring in some water and adding all the rest of the garlic - peeled but whole - and the rest of the chestnuts. I would have used real chicken stock instead of water but that all went in the other soup I already posted about, so I popped in a chicken stock cube. (A vegetable OXO would not have worked. Some of the light-coloured Swiss vegetable bouillon would, though.) Simmered it for an hour or two. Pureed it and realised that it was already quite perfect and the cream would not have added to it. Very very tasty. Dunno what to do with the cream though now. Kake
Generated at 22:05 on 03 Jan 2004 by mariachi 0.41