Home' Advocate Communications : Fiordland Advocate 9 May 2013 Contents WHAT’S COOKING
Page 14 | 9 May, 2013
500g diced farm-raised venison
2 tablespoons flour
salt and pepper to taste
1 teaspoon dried Italian herbs
2 tablespoons olive oil
2 each: medium onions, carrots,
parsnips, large tomatoes, peeled
3 cloves garlic, crushed
1 cup diced fennel bulb or celery
4 cups good beef stock
1⁄2 cup dried macaroni
1 each: green, red peppers
(capsicums), seeded and diced
Pat dry the venison and cut into
2.5cm pieces. Combine the flour,
salt, pepper and Italian herbs. Rub
into the venison.
Heat half the oil in a non-stick
frying pan. Pan-fry the venison
in batches until lightly coloured.
Place in a large saucepan.
Heat the remaining oil in the frying
pan. Sauté the onions, carrots,
and parsnips until lightly coloured.
Add the tomatoes and garlic, heat
through and add to the saucepan
with the fennel or celery and beef
stock. Cover and simmer for about
45 minutes. Add the macaroni and
peppers and simmer for 15-20
minutes, until the macaroni has
Serves about 6.
Stock is the essence of all good
soups and many sauces. For me
this was demonstrated several
years ago when my Cordon
Bleu-trained colleague from the
Manawatu, Hester Guy, gave
cooking classes at my home. She
brought large cauldrons of bones,
herbs, vegetables and water to a
simmer at 7pm and at 1am they
were removed from the heat and
strained, cooled and chilled ready
for the next day’s class.
For the best flavour use cheap
cuts of meat and bones. Do not
boil otherwise a cloudy stock will
Chicken Stock: To make about
two litres of chicken stock take
two kilograms of chicken frames
and place in a saucepan with
three litres of water, one teaspoon
of salt, a bouquet garni, (a bunch
of fresh herbs tied with string),
some chopped celery, onion,
swede and carrot and bring to a
simmer. Remove any sediment
from the surface, loosely cover,
then simmer over low heat for
about three hours. Strain the
liquid, allow to cool, then cover
and refrigerate. When well
chilled the liquid will turn to
jelly because of the gelatine
extracted from the bones
Beef Stock: Cut two
kilograms of beef bones into
smaller pieces. Place in a large
roasting dish. Add a little oil.
Cover loosely and roast at 180°C
until well browned, turning
occasionally. Tip into a large
saucepan. Rinse out the roasting
pan with a cup of water and pour
into the saucepan. Add two sliced
onions and carrots, a bouquet
garni, six black peppercorns and
a teaspoon of salt plus water to
almost cover the mixture.
Loosely cover and simmer gently
for three to four hours or until
reduced by about a third. Skim
the top during cooking.
Fish stock using fish heads and
frames can be prepared in a
similar way to making chicken
stock except simmer for just 20-
30 minutes otherwise the stock
will be bitter.
To make a vegetable stock, brown
some onions and mushrooms
in oil, add other vegetables plus
water and simmer until well
coloured and thick. Strain and
Slow cookers can be used for
making stock that requires about
six hours cooking on high. All
stocks can be frozen.
Have a souper winter
250g duck legs
4 cups chicken stock
bunch fresh herbs tied with string
eg parsley, thyme, rosemary
2 rashers bacon, diced
1 tablespoon olive oil
2 each: medium onions, potatoes,
carrots, peeled and diced
1 cup each: whole kernel corn,
chopped parsley to garnish
Place the duck in a large
saucepan together with the
chicken stock. Add the herbs,
cover, and simmer gently for about
40 minutes or until the duck is
tender. Meanwhile, heat the oil in
a non-stick frying pan. Sauté the
bacon, until crisp. Place aside.
Sauté the onions, until softened.
Add the potatoes and carrots and
stir until lightly coloured.
Remove the cooked duck from the
saucepan. Discard the skin and
bones. Dice the flesh and return
to the stock in the saucepan. Add
the bacon, sautéed vegetables,
corn and beans. Simmer for 20-
30 minutes until the vegetables
are tender. Add a little extra
stock or water, if required. Serve
garnished with chopped parsley.
1 tablespoon olive oil
1 medium onion, diced
6 cups vegetable stock
500g (about 2 cups) green split
peas, rinsed and drained
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 small pepper (capsicum), seeded
1 tablespoon thyme leaves
salt and freshly ground black
pepper to taste
Heat the oil in a saucepan and
sauté the onion, until softened.
Place in a slow cooker. Add the
stock to the saucepan and bring
to the boil. Pour into the slow
Add all the remaining ingredients.
Cover and cook on high for about
4 hours, stirring occasionally. Stir
and the peas will turn mushy. Add
extra hot stock if too thick.
Great served topped with a dollop
of light sour cream and freshly
ground black pepper. Serves 6-8.
Slow cooker green pea soup
300g mixed seafood, eg
skinned and boned white fish,
smoked salmon, mussels
1 onion, finely diced
2 medium potatoes, peeled
salt and pepper to taste
3 tablespoons flour
2 cups each: fish stock, milk
1 cup assorted vegetables eg
diced peppers (capsicums),
peas, whole kernel corn
Cut the seafood into small pieces.
Melt the butter in a large
Sauté the onion on low heat, until
soft. Add the potatoes and sauté,
stirring, for 5 minutes.
Stir in the seasonings and flour.
Slowly stir in the stock and milk.
Simmer gently until the potatoes
are soft. Add the vegetables and
simmer for 5 minutes. Add the
seafood and continue simmering
for another 5 minutes.
Serve garnished with chopped
parsley or chives with crusty bread
on the side.
Easy seafood chowder
Farm-raised Marlborough venison plus veggies from my garden make a hearty, healthy soup.
Wild or farmed duck gives this nutritious soup a delicious flavour.
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