I’m getting the hang of this winemaking lark now, and I’m much more confident than I used to be. We did our monthly trip to Makro on Saturday (first time the car had been out for a fortnight!), and they had a 5kg bag of carrots reduced to £2.30. “Wine!”, I thought, and bore the bag home in triumph, along with 96 cans of cat fud and other essentials.
5kgs is a *lot* of carrots, I may tell you, but Pete and I topped and tailed them and chopped them up, and then I boiled them up in my preserving pan (bought from eBay a couple of years ago, and so useful). We had to do it them in two batches. You want the liquor for wine, and the carrots can be repurposed for eating.
I had a little ham hock in the freezer, and I put it in the slow cooker yesterday before I went out. So, in a serendipitous style, I had a load of nice ham stock for soup. One half of the Jordan carrot mountain went through the Magimix and into a big pan with the stock, and that’ll be this week’s soup, or the start thereof. And I have some coriander to go with it, which will be nice.
The other batch of carrot will be liquidised and, somehow, shoehorned into th freezer for another soup. I really can’t get used to living with just one freezer, and it’s always full to bursting, with me wanting to cook still more.
I have a big batch of Gujuerati beef curry in the slow cooker right now, and space will have to be found for that too … I’ll write the recipe up tomorrow.
And there are cheese scones and some cocktail sossidges in the oven for supper …