Mostly today I have been cooking/preparing food….


Went to the local Coop and bought:

  • A gammon joint
  • 1kg of carrots (1/2 price in the sell by section)
  • 2 large courgettes (ditto)
  • A bunch of celery (ditto)
  • 3 large Spanish onions.

Had time on my hands and wanted distraction from thoughts whirring through my head so set about cooking, preparing and preserving. This is what I did….

First, I soaked the gammon in several changes of water. This is necessary to get rid of the excess salt whatever the wrapper says. Patience.

I then decided to make a Mirepoix mix to freeze and use later for soups and stews.

1 Large Spanish onion, roughly chopped

2 sticks of celery chopped

1 clove of garlic

3 medium sized carrots, diced

Add to a bowl and sprinkle with white wine vinegar, a pinch of salt,  and a pinch of dried tarragon. Toss, put on a tray and place in freezer. This will enable me to take a handful out when needed. Transferred to freezer bag.

SAM_2502

On to the courgettes. Also for freezing.

I sliced them, put in a bowl and added salt. Dried with paper towel. Added a drop of oil to a pan and gently heated up the courgette. The aim was to soften and slightly brown the courgette, turning once. Dried on paper towel and, like the mirepoix put on a tray in the top shelf of the freezer. Will use to make ratatouille , add to tomato sauce or pasta. It won’t look pretty but hope it is tasty!

Onto the gammon. Drain and add fresh water to cover. Added courgette tops, a carrot, 1/2 onion, some celery, 2 bay leaves and some pepper. Bring to the boil and simmer for…never good at timings… an hr won’t hurt..

SAM_2501

Take out the gammon, strain and reserve the juice. Taste and add seasoning if necessary.

SAM_2499

Some carrot soup now (non vegetarian).

Chopped up about 6 carrots, 1/2 onion and a couple of slices of the celery.

Fried in some oil- I used what was left after frying the courgettes- toss and add a generous sprinkling of dried coriander and some pepper. When onion softened and taken on some colour, transfer to a pot and ladle on reserved gammon juice; enough to cover then a bit more. Bring to boil then simmer until the carrots are soft.

Put the vedge through blender with some of the juice to make a tasty, thick soup. Taste,adjust seasoning and add more liquid if necessary. I will probably have this tomorrow, maybe with a dollop of cream and some fresh coriander.

SAM_2504

Blanched and froze the rest of the carrots- bar one which I will have tonight. Oh yes- tea/dinner/supper tonight? Fried potatoes and gammon in a white sauce using rest of onion. And a carrot.

All very time consuming but today I had the time and the inclination. And will have ready made ingredients for future meals when time is at a premium.

Bon appetit.

For other food experiments and experiences, click on the “What’s cookin?” link at top of page.

Advertisements

Tags: , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: