Posts Tagged ‘soups’

Posted on 13th August 2012

cook | celeriac

By MANDY SINCLAIR

celeriac soup recipe

Celeriac & pancetta soup with chargrilled prawns

1 tbsp olive oil
1 leek, chopped
100g sliced pancetta, chopped
1 celeriac, peeled, diced
1 potato, peeled, chopped
1 litre chicken stock
18 raw prawns, peeled, deveined, tails intact
2 tbsp extra virgin olive oil, plus extra to serve
½ tsp chilli flakes
lemon cheeks, to serve

1. Heat oil in a large saucepan on medium. Cook leek for 2-3 mins, until soft. Add pancetta, celeriac and potato. Cook, stirring, for 1-2 mins, until well coated. Add stock. Bring to boil. Reduce heat to low, simmer for 20 -30 mins, until soft.
2. Using a stick blender, blend soup until smooth. Season. Reheat on low.
3. Meanwhile, toss together prawns, extra virgin olive oile and chilli. Cook on a preheated chargrill or barbecue for 1-2 mins, until cooked. Ladle soup into bowls. Top with chargrilled prawns, black pepper and drizzle with extra oil.

Serves 6

Tip
Leave out the prawns and top with a dollop of celeriac remoulade.

try this …….
Add chopped celeriac when cooking potato for mash, add to your pumpkin and potato and roast for the next baked dinner, or pan-fry in a little oil to make crispy chips.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 22nd August 2011

Cook | Leeks

By MANDY SINCLAIR

Leek soup recipe

Chicken, leek & prune soup

1.6kg chicken
4 leeks, trimmed, washed
5 sprigs parsley
1 tsp peppercorns
18 pitted prunes

1. Wash chicken well. Place in a large stockpot or saucepan. Cut 1 leek into 5cm lengths. Place in pan with parsley and peppercorns. Add 8 cups of water. Bring to boil, reduce heat to low and simmer, covered, for 45 mins, until chicken is cooked through. Set aside to cool slightly.
2. Remove chicken from pan. Strain stock into a clean pan, discarding solids.
3. Discard chicken skin and shred meat from carcass. Return chicken meat to stock. Thickly slice remaining leeks and add to pan with prunes. Season well. Simmer on low heat for 15 mins. Serve with crusty bread.

Serves 6

Tip ….
for chicken noodle soup – break 100g spaghetti into pieces and add to stock in step 3.

try this ….
Leek & mushroom omelette
Saute 1 chopped leek and 4 chopped mushrooms in a little butter. Remove from pan. Whisk 3 eggs and 1tbsp thickened cream together. Season. Pour into same pan and cook for 2-3 mins, until set. Scatter over leek mixture and 2 tbsp grated cheese. Transfer to a grill and cook for 1 min, until puffed and golden.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st June 2011

cook | cauliflower

By MANDY SINCLAIR

caulifower soup recipe

Cauliflower & blue cheese soup

1 tbsp olive oil
1 onion, chopped
2 medium potatoes, chopped
1 medium head cauliflower, chopped
4 cups chicken stock
150g soft blue cheese, chopped, plus extra to serve

1. Heat oil in a large saucepan on medium. Cook onion for 5 mins, until softened. Add potato and cauliflower. Cook for 2 mins, stirring. Add stock and 1 cup of water and bring to boil. Reduce heat to low, cover and simmer for 20 mins, until vegetables are tender.
2. Using a hand blender, puree until smooth. Add cheese and stir until cheese has melted. Season to taste. Serve in bowls topped with extra blue cheese.

Serves 6

tip ….
Freeze soup in containers for up to 1 month. Thaw and reheat before serving.

try this ….

Pan-fried cauliflower with bacon & spinach
Heat 1 tbsp olive oil in a large frying pan on high. Cook 2 cups cauliflower florets for 5 minutes, stirring, until golden. Remove from pan. Cook 4 chopped rashers of bacon and 1 bunch trimmed and shredded silverbeet for 5 mins, until leaves are wilted. Return cauliflower to pan with 2 crushed garlic cloves and 2 tbsp chopped parsley. Toss together for 1 min, until fragrant. Serve drizzled with a little extra virgin olive oil.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 4th January 2010

Cook | Tomatoes

By MANDY SINCLAIR

clear tomato broth

1 tsp oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
2 small red chillies, chopped
2kg ripe tomatoes, peeled, chopped
1 cup basil leaves
to serve
2 tomatoes, peeled, seeded, diced
¼ cup baby basil leaves
crusty bread, to serve

1. Heat oil in a large saucepan on medium. Cook onion, carrot, celery and chilli, covered, for 10 mins, until tender. Add tomato and any juices and simmer for 15 mins, stirring occasionally. Remove from heat and stand for 10 mins.
2. Line a strainer with muslin and place over a large bowl. Ladle soup into strainer and allow juices to run through, this will take about 30 mins.
3. Season broth with sea salt. Chill or serve warm.
4. Ladle into bowls and top with diced tomato and baby basil. Season with cracked black pepper. Serve with crusty bread.

Serves 6

tip ….
To peel tomatoes. Using a small paring knife, score a cross in the base of tomato. Plunge into a saucepan of boiling water for 30 secs. Using a slotted spoon transfer tomato to a bowl of iced water. The skin will easily peel off.

try this ….
Nothing can be more delicious than a tomato and mozzarella salad. Thickly slice 3 tomatoes and arrange on a serving platter. Top with torn buffalo mozzarella and basil leaves. Drizzle with extra virgin olive oil and serve.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook