The Phantom Jam Maker is at it again !

Is there no stopping him ? It would seem not. During my luxury hospital stay he appeared bearing Bubbles to have with my dinner, but also announced the arrival from Spain, Avocados, Tangerines and Kumquats! What was he meant to do with them ? Avocados, no problem, they ripen gradually in the refrigerator, but the rest? Kumquats went into the freezer whilst the tangerines became marmalade.

But come Sunday, he reminded that the Kumquats were languishing in the freezer, and so it was Kumquat Jam was made. It really is a cross between Jam and marmalade and made in exactly the same way, except as our fruit was frozen, it was put into boiling water and once defrosted the fruit was smushed using the handheld blender.

Also in his repertoire this last week, was Ron’s Mum Mulligatawny soup, Chicken curry, Indian potatoes , Homemade Naan and créme anglaise ( custard to you and me)! What with the Laundry, the cleaning, and the silver polishing, he certainly has been a busy body.

I have written about Mulligatawny soup previously, so apologies. However this is a quick standby soup, when guests arrive unexpectedly. ( all you need in the store cupboard is a can or two of condensed chicken soup …. Or homemade of course……..or a convenience store close by ) Ron, was a dear friend who sadly passed in 2003. Her Mum came from what was Burma and made a mean Mulligatawny Soup. Ron asked me if I happen to have her Mums recipe as she did not and Mum was no longer here to ask. Of Course, I had the recipe and here it is.

Ron’s Mum Mully Soup
2 Onions chopped finely
6 cloves of garlic crushed
2 tsp both of Turmeric and of ginger2 tsp curry powder
1 litre of water or stock ( you may used bought)
a cooked chicken breast , finely chopped
1 tin condensed cream of chicken soup
2oz creamed coconut 1 lemon cut into wedges
Fry the onion in a little butter or ghee until translucent , add the spices, add the stock along with the chicken. Bring to the boil and add the can of soup, mix well. Add the creamed coconut and stir well to mix. Here it maybe blitzed in a food processor or by a hand blender to give a cream soup, or left a bit chunky. It can be made a little richer by stirring in either some cream or some plain yoghurt.Test for taste and adjust seasoning ( salt and pepper) serve with a wedge of lemon or a garnish of chilli flakes or strands of saffron.

Leave a Reply

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

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

Facebook photo

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

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.