0 LIVER RENDANG - RENDANG DE FOIE

Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time... The wait is simply too long.
- Leonard Bernstein

One of the most challenging things about having a blog is being able to constantly find enough inspiration to feed it, no matter the circumstances. This task is particularly difficult when your present life is unsatisfactory, terrifyingly monotonous and your intellect doesn’t receive sufficient input from the soul or stimulation from its surroundings in order to be at the maximum of its resourcefulness.

That feeling of hitting a creative rock bottom is discouraging. It undermines my confidence and drives me crazy. Sometimes I desperatly stare at a blank page for hours without end, my brain refuses to work and is empty like a dry sponge, no recipe seems to be good enough to mention, I have the impression that my photography "skills" let me down and I end up surfing relentlessly on the net so as not to face the bleak reality and failure to be productive. On such days being a blogger is a real curse and you wonder why you are putting yourself through so much trouble when this activity, just like any job, takes all your precious time, yet it does not pay your rent, let alone your dinner. I must confess that in such moments I am tempted to let it all go, throw the towel, chuck my computer out of the window and say "f**k it all"!

You see, unlike a majority of people, I am careerless as I never found my true calling or had any parental support in order to develop myself in this field (well, I’d love to have  a delicatessen or be a contributor to a magazine, but I lack money or the papers to carry those dreams out), my CV has holes and is a disaster, I have been unemployed since years and unsuccessful at finding a job, so I entirely depend on my boyfriend (I am not entitled to unemployment benefits as my last job lasted less than a year and I live in a couple, so I get no reinsertion support and I am out of the picture - I have been told that there was no need for me to report to the unemployment office) who is far from being a rich man, thus my future as an active person is extremely foggy and I have dropped all hopes of finding my place in this unforgiving, discriminating, competitive as well as superficial society who is not interested in our true values (we are all just numbers) and offers no second chance to "irrecuperable losers" or dropouts like me. Once you have blown it, you are seriously in trouble.

It is quite a dark and degrading place to be, and consequently, I occasionally feel low down and suffer mood swings. My existence is repetitive and not exhalirating at all as I am quite lonely (very few friends and no family), don’t do much apart from cooking, writing articles, shooting photos, listening to music, watching movies, reading magazines/books and being online. I rarely step out of my apartement or leave my village. Everything I undertake is limited by the absence of resources so I never have the possibility to experience much in terms of travelling, going out or attending social events. Yet, I’m a fighter and firmly believe that it will once be my turn to be happy for a while and to have luck.

These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep, loving concern.
Beautiful people do not just happen.
- Elizabeth Kübler-Ross

What seems to us as bitter trials are often blessings in disguise.
- Oscar Wilde

My optimism wears heavy boots and is loud.
- Henry Rollins

Meanwhile, Rosa’s Yummy Yums gives me courage, hope for a better tomorrow and a reason to get up in the morning, brings me self-esteem, gets me through rough patches, helps me stay in contact with the outside world (how paradoxal is that?) and makes me dream. Therefore, even if I get tired of it I never forget those details and try not to take my work for granted. Let’s not foget that thanks to my blog I have met a bunch of wonderful folks/fellow bloggers, grown up a lot in the past 6 years, developped my passion for cooking as well as discovered a strong interest for writing and picture-taking.

Nowadays, I am proud of whom I have evolved into and accept my situation philosophically. My austere lifetsyle has even become a source of stimulus. For example, in spite of having had no idea regarding what to share with you in today's post, I nonetheless put together an entertaining article and came up with a titillating recipe.

I am a foodie and writer who lives on a tightrope, but I’m totally comfortable with that fact, because I know that what I create is unique and doesn’t carry the stigmatas of my brokedome. Despite that, I am a wizard at transforming humble produces into refined dishes and an expert at finding subjects to talk about eventhough not much is happening around me. Having learnt to do more with less, quick-wittedness and inventiveness are my middle names.

Last week, for instance, I craved "Daging Rendang" (one of the most popular specialities in Indonesia together with "Nasi Goreng"), but as our limited budget doesn't allow us to buy superior meat cuts (in Switzerland meat is dear and even lower cuts are quite expensive), I opted for pork liver, one of the cheapest and most nutritive offals on the market.

The best thing about liver is how virtuous it makes you feel after you've eaten some.
- Bruce Jay Friedman, ‘The Lonely Guy Cookbook’ (1976)

Did you know that apart from being delectable, liver is exceptionally beneficial for our well-being as it is fairly low in calories, provides substantial amounts of vitamins (one slice covers 100% of your daily vitamin intake) and is rich in proteins as well as minerals (it contains 6x more iron than meat)? Apart from being a fantastic remedy against anemia, it is also perfect for reducing the levels of homocysteine in the blood as it contains large quantities of vitamins B12, B6, and folate, and as a result, in improving cardiovascular health and decreasing your risk of having a heart attack. No wonder that in the past this superfood was only served to warriors and to hunter!

As you can see, although I cook in a low-costly manner, it doesn’t mean that our plate’s contents are unhealthy or unpalatable. Contrarily to common belief, spending loads of cash on food is not a guarantee of quality. It is the cook who makes the difference as it is he/she who carefully chooses the goods and who transforms them according to his/her knowledge and ingenuity…

This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.
- Anthony Burgess

I found the basic Rendang recipe on Rasa Malaysia and adapted it according to my taste. The beef was replaced by pork liver and for a rounder flavor, I substituted fish sauce for salt (I cannot live without this amazing condiment) and incorporated turmeric as well as shrimp paste to the dish. The sauce was left to simmer longer than indicated and as a result, my "Liver Rendang" was extremely pungent, sumptuous and round. This creamy, seductively spicy, slightly sweet, gently piquant and complexly tasting curry suffused with the intoxicating aromas of coconut and fragrant herbs is so luscious and quirky that you'll want to take seconds and thirds!
 

~ Liver Rendang ~

Recipe adapted from Bee Yin Low's "Rendang Daging" recipe found on Rasa Malaysia.

Serves 3-4.

Ingredients For The "Spice Paste":

5 Shallots
1 Inch (~3cm) Knob Fresh Galangal
3 Sticks Lemongrass (white part only)
5 Cloves garlic
1 Inch (~3cm) Know Fresh Ginger
1-2 Tsps Sambal Oelek
Ingredients For The "Rendang":
1 1/4 Pound Liver, cut into thickish strips
5 Tbs Peanut oil
1 Cinnamon stick, about 2-inches (6cm) long
3 Cloves
3 Star anise
3 Cardamom pods
1 Tsp Turmeric
1 Sticks Lemongrass, chopped and pounded in a mortar
1 Cup Thick Coconut Milk
1 Cup Water
2 Tsp Tamarind paste
1/3 Tsp Shrimp paste
6 Fresh Kaffir Lime Leaves, very finely sliced
6 Tbs Toasted Coconut
1 Tbs Brown sugar/palm sugar
Fish sauce, to taste

Method For The "Spice Paste":
1. Chop the spice paste ingredients and then blend them in a food processor until fine.
2. Heat the oil in a wok or stew pot, add the spice paste, cinnamon, cloves, star anise, cardamom and curcuma. Stir-fry them for about 1 minutes or until aromatic.
3. Add the pounded lemongrass and stir-fry for another 1 minute.
4. Add the coconut milk, water, tamarind paste, shrimp paste, water, and simmer on medium heat, stirring frequently for about 20 minutes.
5. Stir the kaffir lime leaves, toasted coconut, sugar/palm sugar and a little fish sauce into the sauce.

6. Reduce the heat to low, cover with a lid, and let simmer for 2 1/2 hours or until the sauce has "dried up" (stir often and make sure to scrape the bottom of the wok and add more water if it dries too quickly).
7. A few minutes before serving, place a frying pan over high heat and then stir-fry the strips of liver for 2 minutes in a little oil (the liver should still be pink in the middle.
8. Add the liver to the sauce and more fish sauce, to taste. Turn off the heat.
9. Serve immediately.
 
Comments:
For this recipe, I used pork liver, but you can also use beef liver, kidneys or even heart(s).
Rendang tastes even better when reheated.

Serving suggestions: 
Serve with steamed jasmine rice and slices of cucumbers.
Wine suggestions: Sauvignon Blanc, Gewürtzramminer or a dry Rosé.

~~~~~~~~~~~~~~~~~~~~~~

~ Rendang De Foie ~
Recette adaptée du blog Rasa Malaysia.

Pour 3-4 personnes.

Ingrédients Pour La "Pâte Epicée":
5 Echalottes
~ 3cm de Galanga frais
3 Bâtonnets de citronnelle (partie blanche seulement)
5 Gousses d'ail 
~3cm de Gingembre frais
1-2 CC de Sambal oelek
Ingrédients Pour le "Rendang":
~650g de foie, coupé en lanières assez épaisses
5 CS d'Huile d'arachide
1 Bâton de cannelle, d'environ 6cm de long
3 Clous de girofle
3 Fleurs d'anis étoilé (badiane chinoise)
3 Gousses de cardamome
1 CC de Curcuma
1 Bâtonnets de citronnelle, hachés et pilés au mortier
400ml de Lait de coco épais
240ml d'Eau
2 CC de Purée de tamarin
1 / 3 de CC de Pâte de crevettes
6 Feuilles de kaffir fraîches, très finement émincées
6 CS de Noix de coco, râpée et grillée
1 CS de Cassonade ou de sucre de palme
Sauce de poisson, selon goût

Méthode:
1. Hacher les ingrédients pour la pâte épicée puis les broyer au mixer afin d'obtenir une purée fine.
2. Dans un wok ou un cassoton, faire chauffer l'huile et ajouter la pâte d'épices, la cannelle, les clous de girofle, l'anis étoilé, la cardamome et le curcuma. Laisser frémir, tout en remuant, pour que la pâte développe ses arômes.
3. Ajouter la citronnelle pilée et la faire sauter pendant 1 minute.
4. Ajouter le lait de coco, l'eau, la pâte de tamarin, la pâte de crevettes et laisser mijoter à feu moyen, tout en remuant fréquemment, pendant environ 20 minutes.
5. Incorporer les feuilles de kaffir, la noix de coco grillée, la cassonade et un peu de sauce de poisson.

6. Baisser le feu, fermer avec un couvercle et laisser mijoter pendant 2 1/2 heures ou jusqu'à ce que la sauce soit très épaisse/sèche (remuer souvent et racler le fond du wok - ajouter plus d'eau si la sauce est devient sèche trop vite) .
7. Quelques minutes avant de servir, chauffer une poêle à feu vif puis faire sauter les lanières de foie pendant 2 minutes dans un peu d'huile (le foie doit être encore rosé à coeur).
8. Incorporer le foie à la sauce et ajouter un peu de sauce de poisson, selon goût. Eteindre le feu.
9. Servir immédiatement.

Remarques:
J'ai préparé mon curry avec du foie de porc, mais on peu tout aussi bien utiliser du foie de boeuf, des rognons ou du/des coeur(s).
Ce plat est encore meilleur réchauffé.

Idées de présentation:
Servir le Rendang avec du riz parfumé cuit à la vapeur et des tranches de concombre.
Vin: Sauvignon blanc, Gewürtzramminer ou rosé sec.

0 ASSAMESE SOUR FISH CURRY - CURRY AIGRE DE POISSON

A few months ago fellow foodblogger and expat (Hong Kong & London) Janet Ching from "Gourmet Traveller 88" who lives in Basel (Switzerland) kindly proposed to send me a complimentary copy of her self-produced book as an appreciation of my supporting her blog all along. It was with much excitement that I accepted her kind proposition...

A few days later the book arrived and I had a lot of pleasure going through it's pages. This little 32 pages cookbook is enjoyable and is full of delicious recipes that can be found on her blog. The vast majority of the courses presented are Asian-oriented (Chinese, Japanese, Indian, Korean and Vietnamese) and a minority of them are Western-oriented (Switzerland, Holland, Italian and French).

Picking out a main course that would be featured in an article was not an easy task as I fancied many of them. Thanksfully, as I am passionate about Asian cuisine, as I drool any time the word "curry" is pronounced and as I believe in seasonal cooking my choice was made a lot easier. Since a few dishes required summer veggies I opted for a recipe that would enable me to buy local produces and respect the environment. It is for that reason that I decided upon preparing "Assamese Sour Fish Curry". Not only did the picture of that dish attract me, but I also liked the idea of eating a spicy meal that would not be too heavy nor too fat and which would bring a little heat as well as comfort - much needed with this polar weather (snow and minus temperatures) we are having here at the moment.

"Assamese Sour Fish Curry" or "Masoor Tenga" hails from Assam in northeastern India where it is a very popular speciality (a note to the purists - of course this version is a little Westernized and different from the original LOL). This light curry is really easy to prepare, can be put together in no time at all and it tastes lipsmackingly good. It is quite peppery and hot, exhaliratingly spicy, delightfully sour and has a certain freshness thanks to the addition of lime juice. Perfectly balanced and flavored!

~ Assamese Sour Fish Curry ~

Recipe adapted from " Discovering New Tastes And Rediscovering Long Lost Tastes" by Janet Ching.

Ingredients:
1 Tbs Coriander seeds
2 Tsp Cumin seeds
1/2 Tsp Ground tumeric
1 Tsp Black peppercorns
2cm Piece fresh ginger (10g), grated or chopped coarsely
2 Cloves garlic, grated or chopped coarsely
Sunflower oil
400g White firm fish (e.g. monk fish fillets or blue-eye cutlets), cubed
2 Medium brown onions, sliced thinly (hald moon)
1 1/2 Tsp Black mustard seeds
4 Dried or fresh curry leaves
1 Tsp Samabal oelek
1 Tsp Sweet chili sauce
180ml Water
1 Tsp Organic chicken stock powder
The juice of 2 limes
1 Tbs Fish sauce (or to taste - I added 5 Tbs)

Method:
1. Using a small pan, dry fry the coriander seeds, cumin seeds and tumeric until fragrant, be careful not to burn them.
2. Form a paste by crushing the peppercorns, ginger and garlic with pestle and mortar.
3. Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown. Remove the fish from the pan and keep the oil.
4. Add a little more oil, stir fry the onions, mustard seeds and curry leaves until the onion becomes lightly brown and translucid.
5. Add the fried spices, keep stirring until fragrant.
6. Then, add the wet paste, the sambal oelek and the chili sauce. Stir.
7. Dissolve the chicken stock powder in the water and add into the pan, then add in the lime juice and fish sauce.
8. Bring the mixture to boil and then add the fish back into the pan. Simmer for about 5 mins or until the fish is cooked.
9. Serve.

Remarks:
The original recipe didn't contain sambal oelek or sweet chili sauce. Instead you can add 1 red chili that has been seeded, chopped and crushed to a paste in the mortar and pestle.

Serving suggestions:
Serve with basmati rice or jasmine rice.

~~~~~~~~~~~~~~~~~~~~~~

~ Curry Aigre De Poisson ~
Recette adaptée de " Discovering New Tastes And Rediscovering Long Lost Tastes" par Janet Ching.

Ingrédients:
1 CS de Graines de coriandre
2 CC de Graines de cumin
1/2 de CC de Curcuma en poudre
1 de CC de Graines de poivre noir
Un morceau de 2cm de Gingembre frais (10g), pelé et haché grossièrement
2 Gousses d'ail, hachées grossièrement
Huile de tournesol
400g de Poisson blanc à chair ferme (merlu ou beaudroie), coupé en gros cubes
2 Onions moyens, coupés finement en demi-lune
1 1/2 de CC de Graines de moutarde noires
4 Feuilles de curry fraîches ou sèches
1 de CC de Samabal oelek
1 de CC de Sweet chili sauce
180ml d'Eau
1 de CC de Bouillon de poule bio en poudre
Le jus de 2 limes
1 CS de Sauce de poisson (ou selon goût- j'ai ajouté 5 CS)

Méthode:
1. Dans une petite poêle, griller à feu doux les graines de coriandre, de cumin et le curcuma afin que les arômes se développent. Faire attention à ne pas les brûler.
2. Dans un mortier, réduire le poivre, le gingembre et l'ail en une pâte homogène.
3. Chauffer une grande poêle et ajouter un peu d'huile, puis faire griller les cubes de poisson jusqu'à ce qu'ils soient dorés de chaque côté. Retirer le poisson du feu et le transférer dans une assiette. Mettre de côté.
4. Ajouter un peu d'huile dans la poêle et faire revenir les oignons, les graines de moutarde et les feuilles de curry, jusqu'à ce que l'oignon soit translucide et légèrement doré.
5. Ajouter les épices grillées et bien mélanger jusqu'à ce qu'un parfum s'en dégage.
6. Ajouter la pâte (ail, gingembre et poivre), le sambal oelek et la sweet chili sauce. Mélanger.
7. Dissoudre le bouillon dans l'eau et l'ajouter à la poêle, puis faire de même avec le jus de lime et la sauce de poisson.
8. Porter à ébullition et ajouter le poisson, puis laisser mijoter pendant 5 minutes ou jusqu'à ce que le poisson soit cuit.
9. Servir.

Remarques:
La recette originale ne contient pas de sambal oelek ou de sweet chili sauce. Vous pouvez les remplacer pas un piment rouge qui a été au préalable nettoyé, haché et réduit en une pâte dans le mortier.

Idées de présentation:
Servir avec du riz thaï ou du riz basmati rice.

0 CURRY & ONION CHAPATIS

During the summertime we all want to eat lighter dishes and we can't get bothered to steam up the kitchen by cooking for hours without end. Generally, we prefer refreshing foods that are fuss free. It is for that reason that most people particularly enjoy wraps which are not only delicious, but also very practical whether we are having a relaxed meal at home, a party, a picnic, organizing a happy hour or watching our favorite series/sports show on TV...

As I had made a ras-el-hanout ratatouille (home recipe) with all the lovely seasonal and regional vegetables (fresh garlic, onions, eggplants, zucchinis, red bell pepper and tomatoes) I had bought, I thought that it would be a great idea to use it as a filling in some kind of flatbread.

Although I love Mexican flour tortillas I wanted to make something else so I decided upon preparing "Chapatis" which we had not eaten for quite a while. I had made that Indian speciality a lot in the past, but had somehow forgotten about it. Time to go back to an old classic.

"Chapatis" are pan-fried, unleavened flatbreads which are also known under the name "Roti" and which hail from the Indian subcontinent. Similar versions of this fingerfoood can also be found in Africa (Kenya, Uganda, Ghana and Tanzania) and Turkestan. They are made with whole wheat flour, water (or milk), salt and a little ghee, and can be flavored as wished (onions, chilli, bell pepper, garlic, coconut milk, grated coconut, garam massala, etc...). Traditionally, "Chapatis" are used along with fingers to scoop up Indian foods such as vegetables, chutneys, raitas, stews and curries.

This time instead of following a recipe to the letter I prefered to invent mine on the basis of what I saw, tested in the past and read. I love "Onion Chapatis" and came to the conclusion that it would be great if I added some curry powder and a little garlic powder to them. The result was fantastic.

These "Curry & Onion Chapatis" were so fragrant, addictive and delicious. The flavor was exhalirating and the texture was heavenly. Pure Indian bliss!

~ Curry & Onion Chapatis ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes 10 chapatis.

Ingredients:
250g Whole wheat flour (+ more for rolling)
1 Tsp Sea Salt
1 1/2 Tsp Mild or hot curry powder
1/2 Tsp Garlic powder
1/3 tsp Chilli powder (optional)
A pinch Freshly ground black pepper
2 Tsp Ghee or melted butter
200ml Milk (see remarks)
1 Medium White onion, finely chopped
1/2 Tsp Sea salt
Ghee or melted butter to fry the chapatis

Method:
1. Put the Flour, salt, curry, garlic, chilli powder (if used) and ground pepper in a bowl. Whisk.
2. Add the milk and 2 tsp ghee.
3. Mix thouroughly in order to get a ball of dough.
4. Knead for about 10 minutes until you get a smooth dough.
5. Let the dough rest in a fresh place for about 30 minutes.
6. Meanwhile, mix the salt and onions together and let rest.
7. Knead again the dough thouroughly, then divide it into 10 pieces.
8. Squeeze out the liquid out of the onions.
9. Flatten the piece of dough into a 2.3 inches (6cm) round, add 3/4 tsp onions, fold the dough over and shape into a ball.
10. Roll out carefully into a 6.2 inches (16cm) round.
11. Grease a heavy-based frying pan with ghee or melted butter and place over medium high heat.
12. Add one chapati at a time and cook until blisters appear, then turn and cook on the other side until golden brown.
13. Brush the chapati with a little ghee or melted butter and serve hot.

Remarks:
Instead of using milk, you can use water or a mixture of milk and water. Keep in mind that milk makes the chapatis softer.
If the dough is too sticky, then add a little flour.
The more you knead the dough, the smoother the it becomes and the smoother the dough is, the softer the chapatis

Serving suggestions:
Serve those Chapatis with Indian vegetables (raw or strir-fried), chutney, raita, stew and curry. You can also fill them with whatever you like (ratatouille, grated cheese like cheddar, Philadelphia, fish, salad, colslaw, hummus, chilli con carne, etc...).

~~~~~~~~~~~~~~~~~~~~~~

~ Chapatis Curry et Aux Onions ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour 10 chapatis.

Ingrédients:
250g de Farine complète (+ pour abaisser la pâte)
1 CC de Sel de mer
1 1/2 CC de Poudre de curry doux ou fort
1/2 CC d'Ail en poudre
1/3 CC de Poudre de piment
1 pincée de Poivre noir moulu
2 CC de Ghee ou de beurre fondu
200ml de Lait (voir remarques)
1 Oignon blanc (moyen), haché finement
1/2 CC de Sel de mer
Ghee ou du beurre fondu pour cuire les chapatis

Méthode:
1. Mettre la farine, le sel, le curry, l'ail, la poudre de piment (si utilisée) et le poivre dans un bol, puis mélanger.
2. Ajouter le lait et 2 CC ghee.
3. Bien mélanger afin d'obtenir une boule de pâte.
4. Pétrir la pâte pendant 10 minutes, jusqu'à ce qu'elle soit moelleuse.
5. Laisser reposer la pâte au frais pendant 30 minutes.
6. Pendant ce temps, mélanger le sel avec les oignons. Laisser mariner.
7. Pétrir la pâte quelques minutes encore et la diviser en 10 pâtons.
8. Presser les oignons afin que du liquide en sorte.
9. Applatir les pâtons afin d'obtenir un rond de pâte de 6cm de diamètre, ajouter 3/4 CC d'oignons et replier la pâte afin d'obtenir une boule.
10. Abaisser la pâte en une galette ronde de 16cm de diamètre.
11. Graisser la poêle à frire avec le ghee ou le beurre fondu et mettre à chauffer à température moyenne (6 sur 10).
12. Ajouter un chapati et faire frire jusqu'à ce que des "cloques" se forment. Retourner le chapati et cuire jusqu'à ce que la galette soit dorée.
13. Peindre avec un peu de ghee ou beurre fondu et servir chaud.

Remarques:
Au lieu d'utiliser du lait, vous pouvez utiliser de l'eau ou un mélange des deux. N'oubliez pas que le lait rend les galettes encore plus souples et moelleuse.
Si la pâte est trop collante, alors ajoutez un peu de farine.
Plus vous pétrissez la pâte, plus les chapatis seront moelleux

Idées de présentation:
Servir ces galettes avec des légumes (cuits ou crus), du chutney, de la raïta, du ragoût et du curry. Vous pouvez aussi les remplir avec ce qui vous plaît (ratatouille, fromage rapé/cheddar, Philadelphia, poisson, salade, coleslaw, Houmous, etc...).

0 CURRIED PARSNIP & APPLE SOUP

"Steaming hot like hell, spicy like the devil himself and delightfully sweet like love!"

Lately, we've been having cold weather with strong uncanny "bise noire" (Northern wind) and lots of snowfalls. The temperatures have drastically fallen and the air is as crisp as in Siberia...

During those freezing cold days, we all like to keep ourselves warm and cozy as well as eat wintertime food that heats us through and soothes our souls.Therefore, there is nothing better than a steamy and nourishing soup to start a dinner or to serve as main dish!

By now, you must all know that I am somebody who likes to respect seasons and always tries to buy regional/Swiss/neighboring France products. In that way, you ingest less chemicals and don't pollute the planet. During my trips to the (super)market, I only choose seasonal vegetables and fruits. I shun away from the other stuff like bubonic plague...

So, going through my supermarket, I saw some wonderful Geneva root veggies that immediately attracted my eye and pleaded for attention. Those old vegetables are so flavorful, versatile, refined-tasting and interesting that it is impossible not to fall in love with them, especially if you are a foodie.

For this time around, I focused my attention on parsnips, a cousin of the carrot. With their strong and intoxicating perfume, one is assured of making a dish that'll not be forgotten and that'll leave you palate tingle with pleasure.

Once back home, I searched my books and the internet for recipes. I knew I wanted to make a soup and needed to find a dish that is part of the British culinary patrimony, but which would have a little twist. After lots of googling, I found what I was looking for: "Curried Parsnip & Apple Soup".

That velouté soup recipe was so promising. I knew that there was no way it was not going to be successful. That combination (curry, parsnips and apples) is a total winner. After a few simple moves in the kitchen, I ended up with a creamy and multi-scented soup. How delicious!

~ Curried Parsnip And Apple Soup ~

Recipe taken from the TimesOnline site.

Serves 6-8.

Ingredients:
50g Unsalted butter
1 Tbs Olive oil
2 Large onions, chopped
2 Garlic cloves, chopped
1 Tsp Ground cumin
Sea salt and freshly ground black pepper, to taste
1 Tsp Curry powder
1/2 Tsp Ground ginger
700g Parsnips, peeled and chopped
1 Medium Bramley apple (see remarks), peeled and chopped
2 Tbs Runny honey
1.5l Vegetable or chicken stock (I used organic chicken stock)

Method:
1. Heat the butter and oil in a large heavy-based pan until the butter begins to foam. Stir in the onions and garlic and cook for 2 minutes to soften.
2. Add the ground cumin, the curry powder and ground ginger. Stir until fragrant.
3. Add the parsnips, apple and honey and cook for a few minutes. Pour in the stock, bring to a boil, then reduce the heat to simmer for 20 minutes until the parsnips are cooked.
4. In batches, whiz the soup in a blender until smooth and return to the pan. Season with salt and pepper to taste and reheat before serving.


Remarks:
I used a Granny Smith apple.
To change a little from your usual curry powder, try using East African (I used that one), Madras, Sultan Malaysia, Malabar, Siam or Burma curry powders.

Serving suggestions:
Serve alone or with a good chunk of crusty bread.

~~~~~~~~~~~~~~~~~~~~~~

~ Velouté Au Panais, Curry Et A La Pomme ~
Recette trouvée sur le site TimesOnline.

Pour 6-8 personnes.

Ingrédients:
50g de Beurre nons-salé
1 CS d'Huile d'olive
2 Gros oignons, hachés
2 Gousses d'ail, hachées
1 CC de Cumin en poudre
Sel marin et poivre noir fraîchement moulu, à volonté
1 CC de Curry en poudre
1/2 CC de Gingembre en poudre
700g de Panais, épluchés et coupés en petits cubes
1 Pomme moyenne (voir remarques), pelée et coupée en petits cubes
2 CS de Miel liquide
1.5l de Bouillon de légumes ou de poulet

Méthode:
1. Dans une grosse casserole, faire chauffer le beurre avec l'huile jusqu'à ce que le beurre commence à mousser et crépiter. Ajouter les oignons et l'ail. Faire revenir pendant 2 minutes, jusqu'à ce que les oignons soient translucides.
2. Ajouter le cumin, le curry et le gingembre et bien remuer jusqu'à ce que les épices libèrent leurs parfum.
3. Ajouter le panais, la pomme et le miel, puis faire cuire pendant quelques minutes en remuant. Ajouter le bouillon, porter à ébullition et baisser le feu. Laisser mijoter la soupe pendant 20 minutes, jusqu'à ce que le panais soit cuit.
4. Mixer la soupe afin d'obtenir un beau velouté et remettre dans la casserole. Faire chauffer à nouveau. Goûter, puis saler et poivrer à volonté. Servir.

Remarques:
J'ai utilisé une pommes Granny Smith pour cette recette.
Au lieu d'utiliser votre poudre de curry habituelle, pourquoi prendre une poudre de curry moins conventionnelle: est de l'Afrique, malabar, malais, madras, du Siam ou de Birmanie.

Idées de présentation:
Servir sans accompagnement ou avec un bon pain croustillant.