heinz mulligatawny soup
Mar 20th 2006, 4:17 pm
#46
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Re: heinz mulligatawny soup
Originally Posted by clydegirl
So Leslie did you make the soup?
How did it turn out?
How did it turn out?
I'm about to have a bowl right now as a matter of fact. 
Last edited by Leslie; Mar 20th 2006 at 4:33 pm. Reason: I'm fighting illiteracy but illiteracy is winning.
Mar 20th 2006, 4:23 pm
#47
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Re: heinz mulligatawny soup
Originally Posted by Leslie66
Delicious!!! I actually used a combination of the recipes that from the two links...
Mar 20th 2006, 4:34 pm
#48
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Re: heinz mulligatawny soup
Originally Posted by Bob
bit posh and adventurous
Apr 8th 2006, 3:22 pm
#49
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Re: heinz mulligatawny soup
Originally Posted by Leslie66
That sounds like lamb stew .... I've only ever had it served over couscous but I found this recipe that has the dumplings:
olive oil
1 onion, chopped
lamb fillet sliced thinly (chicken breast is good too or just vegetables)
2 carrots - cut into chunks
2 potatoes - cut into chunks
couple spoonfuls harissa paste
couple teaspoons of pressed garlic
2 cans chicken stock (I don't mess around with saving my own stock)
salt and pepper
1 can chick peas drained and rinsed
1 can chopped/diced tomatoes
a couple of handfuls of baby spinach leaves
one pickled lemon (just juice a lemon if you don't want to learn how to pickle them).
olive oil
1 onion, chopped
lamb fillet sliced thinly (chicken breast is good too or just vegetables)
2 carrots - cut into chunks
2 potatoes - cut into chunks
couple spoonfuls harissa paste
couple teaspoons of pressed garlic
2 cans chicken stock (I don't mess around with saving my own stock)
salt and pepper
1 can chick peas drained and rinsed
1 can chopped/diced tomatoes
a couple of handfuls of baby spinach leaves
one pickled lemon (just juice a lemon if you don't want to learn how to pickle them).
Apr 8th 2006, 3:58 pm
#50
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Re: heinz mulligatawny soup
what's harissa paste btw?
Apr 8th 2006, 4:15 pm
#51
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Re: heinz mulligatawny soup
Originally Posted by Bob
what's harissa paste btw?
So I made my own from what Sara Moulton claims to be a Tunisian version from her new cookbook. All it had for heat was half a teaspoon crushed red pepper flakes. The main ingredient was roasted red peppers in a jar from the grocery store.
Apr 8th 2006, 4:59 pm
#52
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Re: heinz mulligatawny soup
Originally Posted by Desdemona
It's an ingredient used in North African cooking apparently, Bob. The Moroccan version has habanero chillies in it So I made my own from what Sara Moulton claims to be a Tunisian version from her new cookbook. All it had for heat was half a teaspoon crushed red pepper flakes. The main ingredient was roasted red peppers in a jar from the grocery store.
So I made my own from what Sara Moulton claims to be a Tunisian version from her new cookbook. All it had for heat was half a teaspoon crushed red pepper flakes. The main ingredient was roasted red peppers in a jar from the grocery store.so it an easy thing to make? this paste?
Apr 8th 2006, 9:33 pm
#53
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Re: heinz mulligatawny soup
Originally Posted by Bob
sounds pretty good...and nothing wrong with hananero's
so it an easy thing to make? this paste?
so it an easy thing to make? this paste?
Easy peasy!
Apr 8th 2006, 10:22 pm
#54
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Re: heinz mulligatawny soup
Originally Posted by Bob
what's harissa paste btw?
From Recipezaar.com
2 ounces mildly hot dried chilies (eg Guajillo) 2 ounces mild dried chilies (eg Anaheim) 5 cloves garlic, peeled 2 tablespoons water 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground caraway seeds 1/4 teaspoon freshly ground coriander seeds 1 1/2 teaspoons salt extra virgin olive oil, for topping off
- Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.
- Drain and remove the stems and seeds.
- Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
- Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.
- Store in a jar and top off, covering the surface of the paste with a layer of olive oil.
- Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
- Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.
- Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
Apr 8th 2006, 10:42 pm
#55
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Re: heinz mulligatawny soup
From Sara Moulton's cookbook "Sarah's Secrets" I made it yesterday and it's very, very yummy and mild.
One 12 oz. jar roasted red peppers in water, drained
1 Tbsp. Extra Virgin Olive oil
2 garlic cloves minced
1 tsp. cumin seed
1/2 tsp. corriander seed
1/2 tsp. caraway seed
1/2 tsp red pepper flakes
kosher salt and freshly milled pepper
Combine all the ingredients and puree until smooth. Add salt and black pepper to taste
Cover and refrigerate until ready to use. Leslie's recipe for Moroccan lamb is excellent. Don't forget the cumin powder and I added a little tumeric as well.
Serve with couscous.
One 12 oz. jar roasted red peppers in water, drained
1 Tbsp. Extra Virgin Olive oil
2 garlic cloves minced
1 tsp. cumin seed
1/2 tsp. corriander seed
1/2 tsp. caraway seed
1/2 tsp red pepper flakes
kosher salt and freshly milled pepper
Combine all the ingredients and puree until smooth. Add salt and black pepper to taste
Cover and refrigerate until ready to use. Leslie's recipe for Moroccan lamb is excellent. Don't forget the cumin powder and I added a little tumeric as well.
Serve with couscous.
Apr 8th 2006, 11:41 pm
#56
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Re: heinz mulligatawny soup
well i'll have to remember that, sounds rather good...
Apr 9th 2006, 12:47 am
#57
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Re: heinz mulligatawny soup
Originally Posted by gruffbrown
Goddammit, I'm in America, give me out of a packet or death
Gruff, suet is the dense, white, fat from around the kidneys. Come across the river to:
Roy Tweedy's Old Fashioned Butcher Shop
2042 MacDade Blvd
Holmes PA
19043
610-534-2200
and get some.
Chop it to the right size and freeze what you don't use now.I get kidney there also, for steak and kidney.
This is making me hungry, hmmm, I have the makings in the freezer.
Apr 9th 2006, 1:01 am
#58
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Re: heinz mulligatawny soup
I just looked at the title again, I always used to think that Mulligatawny was an Irish family name 
Apr 9th 2006, 2:41 pm
#59
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Re: heinz mulligatawny soup
Originally Posted by Bob
what's harissa paste btw?
Apr 9th 2006, 2:44 pm
#60
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Re: heinz mulligatawny soup
Originally Posted by Desdemona
Made it last night. Only I used cubed chuck steak. Hubby said it was a keeper. Just used carrots, Potatoes no chick peas nor spinach. Oh and threw in some whole crimini mushrooms for good measure because I had them. Thanks Les. Absolutely yummy