... and
tips along the way.
For
the cobbler it's important to cook your onions well ahead, so that
they've time to cool properly. Once they are cooled and boxed you
might want to wrap said box, tightly, in cling film. There is
nothing worse than thinking the box has done its job, only to
discover that the onions have tainted everything in the fridge, too
late!
Here's
a couple of snaps :
this
is what the onions should look like
it
might look like I've overdone it – I promise
you
I haven't!
By
chilling the onions they'll be easier to amalgamate into the rest of
the cobbler recipe, ready to immerse in your soup. If I can cook
elements of a dish ahead and fridge it suits me very well. It's
never a chore to bring together a dish if you've everything ready to
rock and roll. It may not be possible with every recipe but for
comfort food i.e. soup, casseroles or slow cooker based dishes they
generally benefit from being cooked ahead and thus allowing flavours
to develop.
In
this instance, I made my soup the day before, cooled and fridged
(still in the saucepan) and then blitzed it to thicken the following
morning. I also got myself organised for the cobbler and set my
stall out. I weighed the dry ingredients and popped into a mixing
bowl. I weighed and diced the butter, cling filmed and fridged – I
grated the cheese and ditto.
All
that remains is for me to measure the milk and mix.
Wish
me luck!
No comments:
Post a Comment