Home' Advocate Communications : Fiordland Advocate 20 May 2010 Contents WHAT'S COOKING
Page 12 | 20 May, 2010
Spinach leaves add a little colour to
6-7 stalks (about 450g) celery and
4-5 spinach leaves, chopped
250g kumara, peeled and diced
2 cups vegetable or chicken stock
1 medium onion, diced
3 tablespoons flour
2 cups milk
salt and pepper to taste
Combine the celery, spinach,
kumara and stock in a saucepan
and simmer the vegetables until
soft. Purée, until smooth.
Melt the butter in a large
saucepan. Sauté the onion, until
tender. Stir in the flour. Gradually
stir in the milk, cooking on low
heat until thick. Slowly stir the
purée into the white sauce.
Season. Heat through.
Great served topped with
crumbled blue cheese, grilled
bacon rolls or Cambodian Pesto.
Cream of celery & kumara soup
5 kaffir lime leaves, ribs removed
½ cup coarsely chopped
coriander leaves and stalks
¼ cup chopped parsley
salt and pepper to taste
1 teaspoon lime juice
2 tablespoons olive oil
Place all the ingredients in a
small blender and pulse until
almost smooth. To serve, place
a small teaspoon of the pesto
on the top of each bowl of
soup and swirl. Only a little is
required. Store any remainder
covered in the refrigerator.
Makes about 3 tablespoons.
2 cups dried green peas
1 bacon hock
1 bunch fresh mixed herbs eg
thyme, basil, rosemary, chives
2 litres hot water or vegetable stock
1 each: onion, carrot, small swede,
Wash the peas well and soak
while preparing the other
Place the hock in a large
saucepan with the herbs, water
Add the drained peas.
Slowly bring to the boil.
Remove the surface foam,
cover and simmer for about
2 hours, until the meat and
peas are tender. Remove the
hock, allow to cool a little then
discard the skin and bones.
Finely dice the meat.
Purée the soup then return to
the saucepan with the meat.
Simmer for about 15 minutes.
Old-fashioned pea & ham soup
Soup is probably as old as the
history of cooking. Combining meats
and vegetables in a large cauldron
together with water, herbs and
spices provided nourishing treats
for all socio-economic groups and cultures. Soups evolved according to
local ingredients and tastes.
Advances in technology have brought us dried soups in packets, all of
which should be limited to tramping and camping trips -- they are light
to carry and quick to prepare but relatively tasteless and definitely not
as nutrient packed as a soup prepared from scratch. Canned soups
were available in the 19th century and earned popularity with soldiers
and cowboys. And they are still found in many Kiwi pantries -- they are
relatively inexpensive but nothing tastes as good as home-made.
Soups available in plastic pouches from chillers are almost 'gourmet' in
comparison -- but -- very expensive. For the price of one pouch serving
two persons you could make a pot of soup to serve six or eight. The
average price for a pouch of pumpkin soup from the supermarket chiller
for example, is about $5.50 for two servings. Half a pumpkin, plus two
onions, a little oil and seasonings costs about $5.00 for eight servings
And there's nothing quite like the aroma of a good soup simmering
on the hob. Served with crusty bread, a soup can be a meal in itself.
Thinner soups make excellent starters to dinner.
Consommé, the thinnest of all soups, was apparently developed in
France in the late 1700s. A French King was so enamoured with himself
that he had his chefs develop a soup that would allow him to see his
own reflection in the bowl. True or not, consommé is perhaps the best
pre-dinner soup as it sharpens rather than dulls the appetite.
Soup it upwith
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, chopped
1-2 red chillies, seeded and diced
1 each: medium red pepper
(capsicum), courgette, diced
3 cups chicken or vegetable stock
1 cup each: finely chopped cabbage,
frozen corn kernels
1 400g can each: diced tomatoes,
red kidney beans, drained
1 teaspoon each: dried oregano,
½ cup each: chopped coriander,
chopped pumpkin seeds salt and
pepper to taste
Heat the oil in a medium
saucepan. Sauté the onion, garlic,
chillies and red pepper over
medium heat for about 5 minutes,
Add the courgette, stock, cabbage,
corn, tomatoes, beans, oregano
Simmer for about 20 minutes. Add
the chopped coriander, pumpkin
seeds, salt, and pepper. Serves 6.
Zesty Mexican-style soup
1 large onion, halved
2 medium carrots, peeled and
1 medium swede, peeled and
4 celery stalks with leaves
6 black peppercorns
1 teaspoon salt
6 stalks parsley
Garnish: 1 cup neatly diced carrot,
6 fresh ravioli
2 tablespoons finely chopped
Place the chicken in a large
saucepan and cover with cold
water. Add the other ingredients.
Slowly bring to the boil, skimming
off any foam on the top.
Cover and simmer for 2 hours.
Remove the chicken, cool and
store in the refrigerator for use in
another recipe or for sandwiches.
Strain the stock. Return to a
clean saucepan and bring to a
simmer. Add the carrot and ravioli
and simmer until the ravioli are
cooked. Stir in the parsley and
Excellent served as a starter.
Chicken consommé with ravioli
Other stuffed fresh pasta could replace the raviloli if preferred.
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