I put it in a soup, it was a Dennis Cotter recipe. I had it once before in a tagine and didn't like it much. In that recipe you just stuck it in in two halves, but the Cotter recipe just used 1/2 a fennel finely chopped and it was LUSH! :drool:
Roast pumpkin soup
Serves 3 large portions:
Ingredients:
- 1kg BNS (or any squash), cut in half and seeds scooped out (dont bother peeling it)
- 1 litre stock
- 4 shallots, finely chopped
- 1/2 a fennel, finely chopped
- 4 cloves garlic, sliced
- 1 inch ginger, grated
- 3 leeks, sliced
- 250g chickpeas, soaked overnight & cooked (you could use tinned, but these taste soooo much better!)
- 100ml dry white wine (
1 syn per portion)
- juice of 1/2 a lemon
Method:
- Put BNS in a roasting tray flat side down, spray with Fry Light, add 200ml stock, cover and roast for for 30min until soft
- Meanwhile fry shallots & fennel in Fry Light for 2 min
- Add garlic, ginger, leeks & chickpeas for 5 min
- Add wine, cover & simmer for 15min
- When squash is cooked, scoop the flesh out, mush it a bit, throw it in the soup with the rest of the stock and simmer for 5 min uncovered (I actually chucked the skin in too for the fibre
)
- Add lemon juice, season and serve
It had spicy croutons with it which were OK if you want to spend 2 HEXBs/syns on them, or maybe theyd be OK in Fry Light.
Im having the other 1/2 of the fennel in a different soup tonight
Ill stick a piccie on when my finger's better
