Spicy sweet potato, lentil and chipotle soup

Its starting to feel a little autumnal here in Lancashire so my thoughts as usual move from salads to soups, I love homemade soup and often knock up a soup for a weekend lunch using seasonal vegetables or something from the garden, luckily for us we were recently given a number of products from Some Like it Hot to try, so I thought the addition of chipotle sauce to a sweet potato soup would make an interesting addition.

This Chipotle sauce is made from Ancho chili for depth of flavour and Guajilla for the intense red colour they bring to the sauce and of course chipotle for the smoky notes. Its a delicious addition to the store cupboard and can be used in place of normal ketchup or as addition to many dishes, as well as this soup we have also tried it in a slow cooker BBQ ribs recipe, which frankly were amazing. In fact so much so that photography was planned for a post but they disappeared so quickly, we didn't take any of the shots !

What you need

• 3 large sweet potatoes, peeled and chopped
• 1 large onion - peeled and finely sliced
• 2 handfuls red lentils
• Vegetable stock - I always use Essential Cuisine
• 1 tbsp or more (if you like it more spicy) Some Like it Hot Chipotle Sauce
• Additional water if required to thin soup to desired consistency
• A little rapeseed oil or butter
• Yogurt to serve

What you do

• Heat the oil in a large saucepan
• Add the onion and sweet potatoes to the pan and cook over a low heat until the onion is starting to soften slightly.
• Add the lentils to the pan, along with enough vegetable stock to cover the vegetables and simmer until the vegetable are softened and the lentils cooked.
• Add the chipotle sauce and blend with a stick blender until smooth, taste and season to taste
• Serve hot, swirled with yogurt and sprinkled with a little fresh coriander

Some like it hot is a sister brand to Fatjax chutneys, so you can purchase their sauces and rubs range were every you can pick up the Fatjax range, which is many quality outlets across the north west, plus at various farmers markets.

We are linking up to No Croutons required hosted alternatively by Tinned Tomatoes and Herbs and Spice, a vegetaerian blooging challenge for Soups and Salads.

And also My Legume Love affair (MLLA) over at Ammaji Kitchen

                           

Lamb Chops with roasted garden vegetables

As you have most probably gathered I love local and seasonal produce,in fact its one of the main reasons I have a blog after all. So I was really pleased to spot a new blog challenge from Elizabeths Kitchen Diary  to become involved in, the "Shop Local" campaign is all about sharing the love of local producers. This dish couldn't be any more local, it uses Lamb chops sourced from the farm just up the lane from where I live marinated in a chutney from a great local producer FATJAX  and served with  roasted vegetables all sourced from our very own garden.

The dish is as easy of falling off a log and unlike most of the other methods for cooking lamb chops doesn't fill your kitchen with acrid fatty cooking fumes, everything is cooked in the oven so its an easy week day meal.

Whilst any North West England based readers will be able to get hold of Fatjax chutney at various outlets in the area, my local farmer doesn't sell to the public, but any good local lamb should work in this dish.

What you need

• Lamb chops - I used Barnsley chops
• Couple of tablespoons of Fatjax sweet onion and chilli chutney
• Selection of peeled and roughly chopped vegetables ( I used golden beetroot, courgette, patty pan, red onion and red pepper)
• A little olive or rapeseed oil
• Salt and pepper
• Thyme - sprig picked over

What you do

• Pre heat your oven to 180c
• Whilst your heats up rub the chutney and picked thyme into the lamb chops, put to one side
• Prepare your vegetables, toss in a little oil and season with salt and pepper and place in an oven proof dish ( I use my Pampered Chef stoneware dish)
• Place the vegetables in the oven for 10 minutes and then pop in your lamb chops to bake for 35 minutes or so
• When roasted until crispy and the vegetables caramelised serve to your hungry hoards.

Great Harwood Farmers Market

We're friendly folk in Lancashire you know, always giving a warm welcome to any visitor and it really is a place where everyone matters. This true Lancastrian spirit was on full display when we finally made our way to Great Harwood Farmers Market a couple of Sunday's ago,with lots of friendly and welcoming stall holders, this fantastic market has grown from humble beginnings (their first venue was the body shop of a local garage, I kid you not), the market initially the creation of Nick from Gaskell Motors as a way to raise funds for East Lancashire hospice the friendly market is growing from strength to strength month on month, so much so that the market is now held in the Town Square as the body shop couldn't cope with the volume of stalls wanting to take part.

Busy market 

So on a bright sunny and unseasonable warm day we arrived in Great Harwood, smack bang in the centre of town in the cute town square was the small but perfectly formed market. On chatting with the traders they all really love this market and its great because its all local Lancashire products or produce and their still raising money for some great causes too. Our senses were assailed by  loads of delightful aromas and lots of foodie tit bits to try, I agree with the traders, this is my kind of market and the prices are good too.

Delicious sausages from Porcus 

Great selection of bread from All you knead

Nick should be really proud of the market he's created and its not gone un-noticed by the powers that be either as this market was recently nominated for an award at a national level too. Nick is passionate about the good this market can do to help lift and re-energise Great Harwood, all I can say is Mary Portas step aside every town needs a Nick Gaskell ! I noticed that several local shops are also reaping the benefits of the market too, opening to service the customers coming from far and wide.

Sanwitches of Sabden - creators of the legendary "Malkin Pie"

The market features some great traders and frankly unlike some farmers market you can  actually get pretty much a full shop here. Bread, fish, meats, cheeses, beer, fudge, cakes, fruit and veg, chutneys,jams and lots lots more are available  The market is held on the 1st Sunday of the month, opening around 8.30 and closing at about 2pm or earlier if a stallholder sells out as many do at this popular market.

The best of local ales and beers 

I love Jams fine selection of jams and preserves

The Friendly ladies from I love Jam

On the day we visited we also spotted Stephen Lowe from BBC Radio Lancashire making a few purchases and also singing the praises of the market to anyone who would listen. All fees for the stalls are passed on to a number of local charities too, what a great idea.

El Gringo - Paul from Fatjax 

Nick and me

Fudge heaven from Fudge Village

So pay this market a visit soon, its well worth it and there is free parking too !

Courgettesakka

Inspired by  the classic Greek dish Moussaka and also as a way to use up courgettes from the garden this recipe was born. Its a delicious easy family dish which is pimped by the addition of some delicious chutney I received to review from FATJAX chutneys, which delivers a fresher flavour layer to the base bolognaise sauce.

Ingredients

• Low fat ground minced steak
• Onion - finely chopped
• Garlic
• Mixed herbs
• Beef stock and /or wine
• Tinned tomatoes
• Tomato puree
• 1/2 jar of FATJAX Mediterrean vegetable chutney.
• Splash of balsamic vinegar
• Olive oil
• 2 large courgettes, sliced using a potato peeler
• Potatoes , sliced and parboiled
• Milk
• Butter
• Flour
• Parmesan cheese

Method

• Fry off the onion in a little oil , then the garlic, then add the minced steak and cook until coloured
• Now add the beef stock, wine, tomato puree, chutney, tomatoes and mixed herbs, Stir and add a splash of balsamic vinegar.
• Cook on a gentle simmer until the the mince is cooked and the vegetables softened
• Keep cooking until the suace is reduced and taste for seasoning
• Meanwhile make cooked off the courgette ribbons in a little oil in a seperate frying pan
• Once the courgette is softened, put the bolognaise sauce in the bottom of your chosen dish, top with the courgette ribbon and parboiled potato slices
• Now make a roux sauce, using the butter, flour and milk, season to taste
• Pour this on top of the potatoes
• Sprinkle the dish with grated Parmesan cheese
• Bake in a pre heated oven at 170c until golden and bubbling, about 30 minutes or so
• Delicious served with a dressed green salad.

FATJAX chutneys and relishes

I have been really lucky to be given the opportunity to review some great local products from FATJAX Chutneys, who are literally a couple of miles down the road from me. Creating artisan cheeky chutneys, vinegars and  ravishing relishes produced by chefs in small batches to capture freshness of flavour. FATJAX chutneys also make addition to savoury dishes where you are looking to add that extra dimension of flavour, check out the  post for Courgettsakka.

So here goes, my delish samples (proper full sized jars mind you so I could have a good taste and share with friends too ),and its true what the say "The difference is in the taste".

Mediterranean Vegetable - A delightful vegetable chopped chutney, bit like ratatouille only nicer. I could see this being served as an alternative to a salsa or alongside fish, I think its would also make a great combo with tuna fish and mayo grilled as a toasty.

Onion and fennel seed - The outright favourite of everyone who has tried the chutneys, lovely with cheese of course and cooked meats too. A new flavour to the FATJAX stable and from the feedback I'll be giving hopefully a permanent addition to the range , its the contrasting aniseedy hum which combines superbly with the sweet onions that everyone loved.

Sweet Red Onion and  chilli - an ideal partner to meats, cold or hot with a little bit of a kick ( don't worry not too much). My brother loves it on a bacon butty ! Also I think this would be delicious stirred into a chilli to provide extra flavour depth.

Bengali Pineapple - apparently FATJAX best seller by a mile, think mango chutney but fresher and pineapply (of course), delicious with curries and poppadoms, I can see this in filo pastry with shredded cooked chicken a little creme fraiche, hey presto chicken korma parcels  !

The chutneys are available direct from FATJAX via their website or at one of the many local food markets they attend or in a number of carefully selected local food emporiums.

Thanks to the wonderful Synergy Monochrome for the great photography for this post