Skip to main content

More Mulligatawny

Chicken pieces rubbed with spice mix
The first time I made mulligatawny was back in May 2011. On that occasion I used The Soup Book, of course. Yesterday I used another book that has been idling away, not earning its right to be on my kitchen bookshelves: The Essential Asian Cookbook (edited by Jane Bowring and Jane Price).  The ingredients include chicken pieces, flour, Madras curry powder, ground turmeric, ground ginger (I used fresh ginger on the last occasion), cloves, peppercorns, an apple(!), chicken stock, lemon juice and cream: not dissimilar to, but less extensive than the ingredients listed in The Soup Book recipe.

The spouse had bought a whole chicken, which I cut into pieces. These pieces were then rubbed with the mix of flour, turmeric, ginger and curry powder. I fried them in butter, threw the cloves and peppercorns into the pot (not wrapped in muslin. Where do I buy muslin, anyway?), poured in the stock, added the diced apple and left the lot simmering for an hour or so. Then I took the cooked chicken out of the pot, removed the meat from the bones and chopped it up. Having returned the meat to the pot, I poured in the cream (low-fat) and lemon juice.

I served up three portions and we sat down to eat. Just as we were supping away, the older offspring arrived. Up I stood and served him a portion. We all liked the soup. The spouse commented, quite truly, that you'd know it was curry powder rather than fresh spices. A cook again? Perhaps.

Bee Buzz

When looking for new stories about bees I came across this film by Marcus Imhoof - More than Honey. See also this review by Donald Clarke.

I'm reading I Know This Much Is True by Wally Lamb. My sister-in-law recommended it to me. It's been a while since I read a novel where I really wanted to go on reading without interruptions, where I couldn't wait to find out what's going to happen next. The story is told from the perspective of Dominick Birdsey, who has tried to distance himself from his twin brother Thomas who is suffering from paranoid schizophrenia. Dominick loves his brother and simultaneously resents having to defend him. His anger is tangible.

That said, he is incorrect to say that bees hover around Thomas on the occasion when he is found sobbing behind a skip at a fast-food outlet. He probably means wasps.

So, that's my duty done for now. I had hoped to make a clam soup this weekend as well as mulligatawny, but clams are available from the spouse's favourite fish monger's on Tuesdays and Thursdays only.

Minnie

Comments

Popular posts from this blog

Miso Soup with Tuna

Miso Soup with Tuna This weekend I made a soup from the soup and shellfish section of The Soup Book , mainly because I'm aware this is the section through which I have made least progress. Leafing through the fish soup recipes, miso soup with tuna was the first one I came across that I hadn't made (the last fish soup was the creamy scallop bisque in December 2012). I read through the ingredients listed by Carolyn Humphries : what is wakame ? where do I get it and dried shitake mushrooms and miso paste? Apart from those three items, it was easy enough to obtain a carrot, spring onions, ginger, fresh tuna and chives. The spouse made a detour from the usual shopping route to his f avourite fishmonger's shop  then went into town for dried wakame. So, at about 5.30pm yesterday evening, I set about making the soup. I made up chicken stock from a cube and left the shitake mushrooms and wakame soaking in cold water while I prepared the vegetables and diced the tuna. Next, I ...

Traditional Chicken Soup

Traditional Chicken Soup The weekend just gone was another busy one but for happy reasons. The younger offspring has just become a teenager. Fortunately there were no tantrums, no sulks, no studied indifference. The excitement was occasionally muted but for the most part he was unselfconscious in his enjoyment of the celebrations. I made him white chocolate brownies which are one of his favourite home bakes. The celebrations meant delaying the preparation of the soup. It was a two-staged recipe anyway which meant I could make stock in advance. We had lemon-roasted chicken for dinner yesterday so I saved the carcass to make stock for the soup. The ingredients for the stock were the chicken carcass ( Marie-Pierre Moine suggests this as an alternative to using a whole chicken), carrot, leek, garlic, dried mushrooms (which the spouse bought but which I forgot to put in the pot), celery, parsley and thyme. When I got home from work this evening I got stuck into making the soup. T...

Lovage Soup

Lovage Soup   Today I made lovage soup, the second recipe by Sophie Grigson in The Soup Book that I have used in the last four days. She introduces the recipe with these remarks: "If you don't grow this old-fashioned herb yourself, ask around among your gardening friends or head down to the nearest garden centre to see if they sell it. " As I mentioned in my last blog entry (18th May), lovage now features among the herbs in my front garden. As the spouse left the camera at home, I took some photographs. Parsley, sorrel and lovage in Minnie's garden. Rosemary, parsley and lovage in Minnie's garden.  I had hoped to add chervil to my collection of herbs - there's a recipe for vegetable and chervil soup in The Soup Book - but "Young Stephen" wasn't able to source any for me. At least he tried. Just while I'm mentioning Stephen, I have to reveal that the spouse and the older offspring claim that he has been mention...