Tuesday, 14 November 2017

Cauliflower and Smoky Bacon Soup

Cauliflower and Smoky Bacon Soup

This cauliflower and smoky bacon soup is a bit different to the normal recipes I bring you. I really wanted to show you the versatility however of the Redmond RMC-M4502E Multicooker which I use for a lot of things in the kitchen.

I’ve previously made cakes, breads, fried food in it.  With it's 34 programs it can do much more, such as make stews, makes porridge, steams food and so on. This soup shows how it can be used in a couple of ways.


 Plus the soup itself is delicious and a great idea for this chilly time of year. I have also been experimenting with other soup recipes as we like to try different ones each year for the starter to our Christmas dinner.

Cauliflower and Smoky Bacon Soup

I fried off cut up pieces of smoked back bacon in the Multi Cooker first and it got really crisp, rendering a lot of fat. This fat was then kept in the bowl of the Multi Cooker after I had removed the crisp bacon bits. 

Cauliflower and Smoky Bacon Soup

I used this to fry my onion and garlic before I then added my chicken stock and cream. I chopped up the head of a large cauliflower and put that in the bowl of the Multi Cooker too. I set it to the soup function and left it alone for 30 minutes with the lid down.

Cauliflower and Smoky Bacon Soup

I came back, popped the lid and the cauliflower was tender and the whole thing was gorgeous aroma. I turned off the cooker and let it cool a little before I took a stick blender and whizzed the whole thing up.

Cauliflower and Smoky Bacon Soup

This made the mix a creamy colour and looked divine.

To serve, I spooned some into bowls and scattered over the remaining bits of bacon and some chopped spring onion.

Cauliflower and Smoky Bacon Soup

The Multi Cooker has a keep warm function, so if you are going back for seconds, or have prepared it slightly ahead of time, then this is a great way to keep it on low heat.


 I would recommend the soup for Christmas or anytime. And of course the multi cooker which is such a bonus in the kitchen. Ideal if you are short on space or not enough rings on the hob for example! 



print recipe

Cauliflower and Smoky Bacon Soup
A warming soup with smoky bacon goodness and cauliflower flavour.
Ingredients
  • 450 grams smoked back bacon
  • 1 large white onion, chopped
  • 3 garlic cloves, grated
  • 1.2 litres chicken stock
  • 2 bay leaves
  • 250 ml single cream
  • 1 large cauliflower, cut into florets
  • 2 spring onion
Instructions
Chop the bacon into pieces about one inch in size. Place into the multicooker without fat and set to fry for about 10 minutes.Remove the bacon from the multicooker leaving the rendered fat behind.Add the chopped onion and grate the cloves of garlic into the bowl with the hot bacon fat. Fry until the onion becomes translucent.Add the chicken stock, bay leaves, cream and cauliflower to the multicooker and set to soup setting for about 30 minutes. Close the lid.Check the cauliflower is tender and then turn off the multicooker. With a stick blender carefully blend the soup until smooth.Serve in bowls, with a scatter of the bacon and some chopped spring onions to garnish.
Details
Prep time: Cook time: Total time: Yield: 1.5 litres


Disclosure Statement: I received the multicooker free to review. I have been paid to develop this recipe using the multicooker. 

Friday, 3 November 2017

Spicy Apple Chutney

spicy apple chutney

We still had a shed load of apples in the garage (that should be garage load really), left from the trees in the garden. We’d already sickened ourselves of crumbles and pies, so I decided to make something savoury with them instead. And I thought that a chutney would be perfect.

spicy apple chutney


It’s thick consistency and sweet, savoury and warming taste is ideal for this time of year. It would make great gifts to hand out at Christmas (sorry for using the C word so soon) and also great for Christmas dinners and shindigs that you may have coming up.

spicy apple chutney


I used a basic apple chutney recipe but decided to tweak it to suit my taste. It’s called spicy and not spiced because I added chilli flakes to the mix and it really packs a hot punch. If you like it on the milder side though, add less chilli flakes or omit them altogether.

spicy apple chutney


The house becomes ‘aromatic’ shall we say when the chutney is cooking and does linger for a while. It's very vinegarry, but it’s so worth it. Once fully cooled, I transferred it to sterilised jars and popped them in the fridge until we are ready to use them. Gorgeous with some cheese and crackers, I never realised chutney was so easy.

spicy apple chutney


Here’s the recipe.



print recipe

Spicy Apple Chutney
A great way to use leftover apples. This sweet and savoury chutney packs a spicy punch.
Ingredients
  • 1 1/2 Kilos Apples (any variety)
  • 750 grams light brown sugar
  • 500 grams raisins
  • 4 tablespoons mixed peel
  • 2 large white onions
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground ginger
  • 2 teaspoons chilli flakes
  • 1 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 700 ml malt vinegar
Instructions
Peel, core and chop the apples into cubes and place into a large pan with a thick base.Add the sugar, raisins and mixed peel.Chop the onions and add these too.Add all the remaining ingredients and stir to combine.Place the pan over medium heat and cover. Bring to the boil.Once boiling, turn the heat down so the mix bubbles away, uncovered for around an hour.Stir frequently and when the mix is dark in colour, thick and syrupy the chutney is ready.Allow to cool fully, the chutney will thicken on standing.Place into sterilised jars, seal and fridge until ready to use.
Details
Prep time: Cook time: Total time: Yield: A few jars worth.

spicy apple chutney


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