Pumpkin Soup

a weblog with an allotment attached

1 August 2006

Finger lickin’ good

(with apologies to my veggie and vegan readers…)

Here’s a recipe for a wonderful weekday treat. For the full effect, it MUST be a weekday. Roast chicken on a Sunday is all very well, but trust me, there’s something a little bit decadent about enjoying a meal like this on a school night. (You can tell we have no kids, can’t you?)

  1. Take a plump, organic, locally farmed, free range chicken. Stuff it with handfulls of herbs from the garden, a few cloves of allotment garlic and a home-grown onion. Smear with oil and cover with crushed peppercorns. Put in the oven on a low heat.
  2. Head down to the allotment and spend 45 minutes pulling up weeds in the rain. Feel damp but smug and virtuous as you return home.
  3. Remove muddy boots at the door.
  4. I SAID TAKE YOUR BLOODY BOOTS OFF!
  5. Prepare vegetables, including yummy roast courgettes (did I mention I finally managed to grow courgettes this year? I did? Are you sure?) and a range of three different types of potato.
  6. Remove chicken from oven and admire while drooling. Take photos for blog (optional extra).Roast chicken
  7. Serve with a glass of chilled white wine or a bottle of fine ale.
  8. Save the washing up for tomorrow.

Filed under: Hard labour, Harvest, Mulch — Clare @ 11:20 pm


2 responses

  1. pappy

    Thanks for the goods on Sunday we had them today but the wife didn’t know what to do with the corgett so its on the kitchen window looking good see you soon and a huge thanks with the help in getting to plot pappy

    (02.08.06 @ 6:52 pm)

  2. Clare

    Hi Pappy. The yellow courgette can be sliced thinly and used raw in salads or cooked and used in ratatouille. If it’s the overgrown round courgette you’re talking about then I have to say, I know exactly why your wife is struggling, because it’s a bit odd. What I’ve done with mine is to treat it like a squash or pumpkin, even though it’s not really right for it.

    Try cutting it into chunks so that the seeds can be removed and the skin can be cut off. Cut into smaller chunks and roast in the oven until soft or add to pasta sauce or stew type things. If the chunks are small it’s quite nice cooked in with rice along with peppers and peas and perhaps some sweetcorn kernels.

    Failing that, you could see if it keeps until the end of October and see if you can carve it for a Hallowe’en lantern!

    (02.08.06 @ 8:20 pm)


Leave a reply

Dive into P’Soup

by category

by search

by date

August 2006
M T W T F S S
« Jul   Sep »
 123456
78910111213
14151617181920
21222324252627
28293031  

monthly archives

More hot P’Soup

P’Soup is more than just a blog. Get second helpings on these additional pages:

Technical stuff

© 2005–8 Pumpkin Soup.
All rights reserved.