The food is orgasmic! Gorman House Markets has a new local-produce vendor: Soup in the City. They sell soup and other delights, such as Breakfast Burritos, using only locally sourced produce. Richard, the vendor, told me that everything he sourced this weekend was from Hall. He had delectable tomato soup with fresh croutons and basil you add yourself. There was also some great smelling carrot and coriander soup. Look out for Soup in the City @ Gorman House and Southside Farmers Markets.
Stews of all varieties make a hearty meal in the cold months. We make lots of chili based stews, like Mussaman Curry or Beef Rendang for a warming meal. However, I also make alot of stewed fruit. Apple season means boxes and boxes of several varieties from Angus' parents. Most of the time they end up stewed and at a friends place for Pancake Sunday. This weekend I added locally-grown rhubarb to the mix for something a bit different:
Serves Many!
6 large apples
1 bunch rhubarb
1/4 cup brown sugar
1/4 cup of either Rum, apple/butterscotch schnapps, port, sherry or something similar
1 lemon
1 tsp cinnamon
Dice up the apples (no need to peel skin) and add to a big pot with the sugar and booze. Fill the pot with water until it is about 1/2 the level of the apples. Boil. Whilst the apples are boiling, prepare the rhubarb by cutting both ends off and washing. Cut into 3 cm lengths. Grate the zest of the lemon and squeeze out its juice. When the apples are almost cooked, add the rhubarb, lemon juice, zest and cinnamon and cook for a further 10 minutes. Keep an eye on the mix and make sure it doesn't burn or get too dry. Add more water if required.
The booze really is my secret to making delicious stewed fruit. It just gives it that extra flavour that makes it go so well with ice cream, pancakes or in crumbles/pies.
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