Coconut Curried Butternut

With all the trimmings ..

With all the trimmings ..

I love one pot wonders. They are the epitome of low mess, low fuss cheating .. and none of this sludgy goop you may be imagining. This dish is simple, versatile and delicious. Hearty stay-at-home lazy weekend lunch that won’t break the bank? Perfect. Something really different to offer a potluck or progressive dinner? Steam up some fancy rice, put it in a fancy dish and mound this over the top .. finish it with coriander and you’ve stolen the show. Bored with plain roast veg (don’t look at me like that .. it is possible you know) and want a tasty alternative? This with baked hogget or goat .. divine!

Zucchini Relish

This relish has a colour and flavour rather reminiscent of old fashioned mustard pickles, which makes it a nice addition to soups, stews or cheese ‘n pickles toasted sandwiches. It’s also a good way to use up some of the oops-how-did-that-get-so-big zucchini that seem to materialise on the bushes at this time of year.

I truly believe that marrows have some sort of dimension folding magic flowing through their sap .. seriously. How else can you explain the cute button attached to a flower still glistening with morning dew, transforming into the enormous woody marrow that you have to fetch a wheelbarrow and two of the kids to lift so you can get it inside to cook for supper?? It’s unnatural I tell you ..

Turkey Neck and Gourd Stoup

Turkey Stoup

Turkey Stoup

Technically this is another pottage, but the Junior Sorority have decided to christen it as “Stoup” .. as in Stew + Soup = Stoup.

Serve very hot, topped with plenty of garlic croûton and a shaving of parmesan .. if you’re not so inclined, a cheesy herb bread also works wonders.

A rather inexpensive meal, and very hearty – perfect for battling the cold of Winter.

Roast Pepper and Potimarron Soup

The best Pumpkin Soup you've ever had :)

The best Pumpkin Soup you’ve ever had :)

Potimarron is a heritage variety of crook-neck pumpkin that grows on a large, sprawling vine that can be a bit invasive .. but is so worth it.  Each year it sends its tendrils forward to annex more territory, climbing fences and waging fierce battle with the tomatoes.  The fruit has gorgeous, bright orange flesh that is buttery moist and smooth textured.  The somewhat “nutty” flavour brings a special element to many dishes. However it’s when baked or roasted that it really shines through.

Potimarrons

Potimarrons

I’d like to flout my frugality credentials here, claiming this soup is made from the leftovers of the Sunday Roast. I’d be fibbing. There is almost never any leftovers once the family spots the distinctive curved slices of the Potimarron.  The fruit ripens in April to June, so this is the soup that we eat outside, basking in the last warm evenings of Autumn.

Irish Marrow Chutney

I have been a little busy for the past couple of weeks, so I’ve not been paying much attention to the courcozelle vines beyond the minefield.  It came as something of a surprise to find that the tiny striped zuccinis I remembered seeing just a week ago are now marrows of significant size.  There is enough for soup, stuffed marrow and chargrilled zuccini pasta sauce for the next month.  Today is St Patrick’s Day however, so I will honour the occasion by making my absolutely favourite chutney.  This is not to downplay my enjoyment of any of the others I make.. however this is the jar I reach for to accompany a dark ale, sharp cheese and crusty bread on any autumn afternoon picnic.  The flavour reminds me of mulled wine .. deep, fruity and richly spiced.  It makes a very tasty addition to stews, meatballs, pies and cheese-and-chutney sandwiches.  Gently warmed it also makes a superb gravy for roast beef or venison.  I may just pour an extra shot or two of whiskey to sip while waiting for it to cook.  Sláinte Gaelach