Recipe – “Swedish Split Pea Soup”

“Swedish Split Pea Soup”

“Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

3    pints cold water

1    gammon knuckle

1    lb. Yellow or green split peas

2    large onions, peeled and chopped

3    large carrots, scraped and grated

1    teaspoon cumin seeds

 

Preparation time:     10 minutes

Cooking time:             2-1/2 hours

Serves 6-8

 

1.    Put the water and gammon knuckle in a large saucepan and bring to the boil.  Skim, then cover and simmer for 1 hour.

2.    Pick over the split peas, discarding any black ones.  Rinse under cold running water and add to the saucepan with the onion, carrot and cumin seeds.  Cover and simmer for 1-1/2 hours.

3.    Remove the gammon knuckle and liquidize the contents of the pan.  Cut the gammon into small chucks.  Serve the soup, sprinkling each bowl with a little chopped gammon and serving the remaining meat as an accompaniment.

        “Gammon is like a cured ham or smoked bacon“.

Recipe – “Turkish Pumpkin Tart”

 

“Turkish Pumpkin Tart”

“Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

6             oz. Shortcrust pastry

1-1/2     pumpkin, peeled and sliced or canned pumpkin puree

2            oz. Soft light brown sugar

1            Tablespoon lemon juice

1/2        teaspoon ground cinnamon

1/2        teaspoon ground ginger

2            eggs, beaten

5            fluid ounces single cream

2            oz. Shelled walnuts, chopped

 

 

Preparation time:  30 minutes

Cooking time:           1 hour & 30 minutes

Oven:                            400 deg. Fahrenheit

Then:                            350 deg. Fahrenheit

Serves 6

 

1.    Line a 8 ” flan ring with the shortcrust pastry. Line the pastry with greaseproof paper or foil and fill with baking beans.  Place on a baking sheet and bake in a preheated oven for 15 minutes.  Remove the paper and beans and return to the oven for 5 minutes.

2.    Meanwhile steam the pumpkin 1 hour or until tender.  Process the pumpkin in a food processor until smooth, or mash and press through a sieve.

3.    Put the pumpkin puree in a bowl and stir in the sugar, lemon juice, spices, eggs, cream and half the nuts.  Spoon the mixture into the flan case and smooth the surface.

4.    Reduce the oven temperature and bake the tart for 30 minutes or until set.  Sprinkle the remaining nuts on top and serve with whipped cream.

Recipe – “Iranian Chicken with Saffron”

“Iranian Chicken with Saffron”

“Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

3-1/2 fresh chicken, joined into 8

Salt

Freshly ground black pepper

3    Tablespoons vegetable oil

1    oz. Butter

1    large onion, peeled and thinly sliced

2    garlic cloves, peeled and crushed

1    pint water

1    teaspoon saffron strands

Juice of 1 large lemon

Peel of 1 tangerine, blanched and finely shredded

4    carrots, peeled and cut into matchstick lengths

1    Tablespoon demerara sugar

5    tangerine, peeled and segmented

 

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

 

1. Pat the chicken pieces dry with absorbent paper and season with salt and pepper.

2. Heat the oil and butter in a flameproof casserole, add the chicken pieces and fry over moderate hat for 5-6 minutes, turning once.   Remove the chicken.

3. Add the onion and garlic to the casserole and fry over a gentle heat for 5 minutes until soft and lightly colored.  Return the chicken to the pan and add the water, saffron, lemon juice and salt and pepper.  Bring to the boil, then simmer for 30 minutes.

4. Add the tangerine peel, carrots and sugar to the casserole.  Cover and simmer for a further 30 minutes, or until the chicken and carrots are tender.

5. Add the tangerine segments to the stew and simmer, uncovered for a further 10 minutes. 

6. Transfer the chicken to a heated platter and serve.