Return to listing

Eliza Acton's Vegetable Mulligatawny

Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery book, which was published in 1840.

 
 

Method

First, melt the butter in a large (6 pint/3.5 litre) saucepan, then add the onions and cook until they're a golden brown colour. Now place the cardamom, cumin, fennel and coriander seeds in a small frying pan to dry-roast - this will take 2-3 minutes. As soon as the seeds start to jump, tip them into a mortar and crush them finely, then add them to the onions. Now add the marrow or courgettes, potato and tomatoes. Season well, then let the vegetables cook gently, covered, until soft - about 20 minutes.

Next, when the vegetables have cooled a little, put them into a blender and reduce to a puree. You will need to do this in more than one batch, so a large bowl to put each batch in is helpful here. Then pour the puree back into the saucepan and stir in the cooked rice, together with the stock. Re-heat gently, cook for about 5 minutes more, then serve with some crisp croutons sprinkled in each bowl.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Rum Baba
27 Jan 2015 18:25
Coffee Break Newsletters
27 Jan 2015 14:27
Food and travel Italy
02 Jan 2015 21:21
Ingredients Hoping to make marmalade tomorrow
23 Jan 2015 19:56
Can Anyone Help? Cake release spray
27 Jan 2015 16:44
Books One is fun
02 Jan 2015 20:56
Equipment Thermomix
24 Jan 2015 06:48
Gardening Winter Garden
25 Jan 2015 15:50
 
NetObserver
CMS solutions by REDtechnology.com