Although born in Harvey, Jill grew up in Welshpool, Belmont, Victoria Park area, finishing her formal education at Kent Street Senior High School. After working as a shop assistant in Perth Jill married “Prush” and came to live in Boddington in 1974. The couple have two children, Trisha and Harry. Although actively interested in netball, tennis and badminton, probably the great love of Jill’s life is reading and she was an inaugural member of the book club. In her spare time she is probably best known as the town’s unofficial baby sitter.
Jill has earned a reputation for her ability to produce interesting and delicious soup. Whenever a workshop or occasion calls for soup and Jill in involved she is the automatic choice and to date has always managed to come up with yet another tasty surprise.
Cream of Vegetable Soup
Ingredients
1Kg diced mixed vegetables (carrots, onions, leeks, cabbage, turnips, tomatoes or whatever takes your fancy)
3 tablespoons butter
5 cups (1.25 litres ) beef stock
Salt and pepper
4 tablespoons barley
2 tablespoons cornflour blended with a little milk
2 tablespoons cornflour blended with a little milk
2 cups (500ml) cream
Method
In a large saucepan saute vegetables in butter for 10 minutes. Add stock and bring to the boil – add salt and pepper. Simmer for one hour. Sieve or purée vegetables in blender. Return to saucepan, add barley, continue cooking. Blend cornflour with a little milk and add slowly to the soup. Stirring constantly. Cook a further 15 to 20 minutes. Slowly add cream. Heat through but do NOT boil.
Cock a Leekie Soup
(First grow the leeks and then catch the chook!)
Ingredients
1 boiling or steaming chicken
2½ litres water
3 onions, sliced
1 clove garlic, crushed
1 tablespoon chopped parsley
1 bay leaf
1 teaspoon poultry seasoning
Dash cayenne pepper
12 leaks, sliced (use white parts only)
6 medium potatoes, pealed and, diced
Pepper
Method
Put one tablespoon salt and all ingredients except the leeks, potatoes and pepper, in a large saucepan and bring to the boil. Simmer, covered for three hours until the chicken is tender. Remove skin and bones from the chicken and cut into bite size pieces. Skim fat from broth and add chicken, leeks and potatoes. Cover and cook until vegetables are tender(½ hour). Salt and pepper to taste. Serve garnished with parsley.