In the season of making merry I’m getting to dine out more often than usual and on a recent night out in Cork I had my first E L E C T R I C experience. I have to say I was very impressed with the food and as I was in a party of 24 thought they did a great job overall though some dishes did go back to be reheated. Mine however was perfection. I chose the ‘Saddle of Dromoland estate venison with koffman cabbage, dauphinoise & gravy’ and it was truly melt in the mouth sublime.
That was my main course and for starter I had picked the Butternut Squash & Coconut Soup which I’ve since recreated at home. I’m pretty sure that theirs had some coriander in it too so if you have some lurking about perhaps throw in a handful.
This sweet bowl of comfort cheered me up on an icy cold day that saw pellets of rain bouncing off the overhead velux windows as I tried to keep warm while I worked in the office today.
Today’s also the day that a little bit of panic niggled at me as the kids revealed that there are only 13 days left until Christmas. There’s much to do but there is much to look forward to as well as my family trails home from different parts of the world. As one of 7 siblings it is rare that we all get together so this Christmas season which sees one of my sisters getting married will be one of major celebration.
Let the countdown begin…
Butternut Squash & Coconut Soup:
Serves 6-8
You will need:
3 x butternut squash (approx 450g each)
750ml vegetable stock
200ml coconut milk
sea salt & black pepper to season
Method:
Prepare the butternut squash and cut it into chunks.
Cook the butternut squash in a saucepan of boiling water until tender and then drain.
Add the vegetable stock to the butternut squash in the saucepan and bring to the boil, reduce to a simmer and then add in the coconut milk.
Heat through, season well, blend and serve with some crusty bread.
(Next time I will try roasting the butternut squash in oil perhaps with some garlic cloves first instead of boiling for a deeper flavour).
Enjoy.
Til next time, Sheila