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Oxtail And Master Stock Soup

Oxtail And Master Stock Soup

Sichuan peppercorns, mandarin peel, freshly ground spices and hunks of tender oxtail make this soup a truly memorable dish. Serves 4 1kg oxtail 4 cups chicken stock 2 cups water 2 brown onions, cut into wedges 4 strips mandarin peel ½ cup Shaoxing wine ¼ cup dark soy sauce ¼ cup light soy sauce 80g yellow rock sugar 3 star anise 2 cinnamon quills 6cm piece ginger, thinly sliced 2 garlic cloves, sliced 1 tsp coriander seeds 2 green cardamom pods, bruised 1 tsp Sichuan peppercorns 2 spring onions, cut into matchsticks 2 bunches baby bok choy, quartered lengthways ½ cup coriander leaves Preheat oven to 150°C. Heat a roasting pan over high heat. Add oxtail and cook, turning, for 6 minutes or until brown all over. Remove from heat. Add chicken stock, water, onion, mandarin peel, Shaoxing wine, dark and light soy sauce, sugar, star anise, cinnamon, ginger, garlic, coriander seeds, cardamom and peppercorns to the roasting pan. Cover with foil. Bake for 2 hours or until the meat is falling off the bone. Remove from oven. Transfer the oxtail to a plate and use a fork to remove meat. Coarsely shred. Place spring onions in a small bowl of iced water. Set aside for 15 minutes or until they are curled. Drain well. Place bok choy in serving bowls. Strain hot stock and pour over bok choy. Add shredded oxtail. Sprinkle with coriander and spring...
Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup

Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup

Lamb neck is a great, inexpensive cut for this slow-cooked tomato-based soup. Serves 4 1 tbsp olive oil, extra to drizzle 4 shallots, peeled and finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 1kg lamb neck, boned, cut into large pieces  2 fresh bay leaves 3 sprigs thyme 2 rosemary stalks 200g fresh borlotti beans 400g cherry tomatoes  1 tbsp caster sugar ½ cup verjuice  parmesan, shaved, to serve   Heat oil in a large saucepan over medium heat, add shallots, carrot and celery and cook for 7 minutes or until softened. Add lamb and cook for 5 minutes or until browned. Add 2 litres of water, bay leaves, thyme and rosemary and bring to the boil. Reduce heat to low and simmer for 2 hours. Add borlotti beans, tomatoes, sugar and verjuice and cook for a further 30 minutes or until the beans are tender. Season to taste. Serve soup with extra oil and shaved...
Chicken and Crispy Rice-Noodle Soup

Chicken and Crispy Rice-Noodle Soup

RECIPE: Chicken and Crispy Rice-Noodle Soup. Brought to you by MiNDFOOD. Use last night’s leftover boiled chicken in this delicious crispy chicken noodle soup.The fresh herbs give it a beautiful taste and aroma. Serves 2 1 tbsp peanut oil 500g rice noodles, cut into logs 2 cups reserved chicken,  shredded  1 small white onion, thinly sliced 1 cups bean sprouts 1/2 cup coriander leaves  1/2 cup mint leaves 1/2 cup Thai-basil leaves  2 cups hot leftover chicken stock 1 lemon, cut into wedges ¼ cup chilli sauce Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger...
Middle Eastern Broccoli soup

Middle Eastern Broccoli soup

Serves 8 750g broccoli 1 tbsp clarified butter 1 onion, peeled, finely chopped 1 litre chicken or vegetable stock 3-4 sprigs fresh thyme pinch grated nutmeg pinch cardamom 1 tsp za’atar 2 tbsp tahini paste 4-5 tbsp finely chopped parsley 70g pine nuts, toasted, roughly chopped sprinkle of sumac and toasted pita breads, to serve Tahini Cream 2-4 cloves garlic, peeled, coarsely chopped 1 tsp sea salt 2-3 lemons, juice only 150ml tahini paste 1 tsp cumin seeds Cut broccoli into florets, keeping the stalks. Peel any leaves off stalks and thinly slice. Melt clarified butter in a large 3-litre saucepan over medium heat. Add onion and cook, stirring often, about 5 minutes, or until tender. Add broccoli stalks and florets, stock, thyme, nutmeg, cardamom, za’atar and two cups water. Season to taste. Bring to the boil over high heat and boil 15 minutes, or until broccoli stalks are tender. Spoon small amounts of broccoli mixture into a blender. Cover; blend on low speed until smooth. Pour mixture into bowl. Repeat with remaining broccoli mixture. Return mixture to cleaned pan. Stir in tahini paste; heat through over medium heat but do not boil. To make tahini cream, crush garlic together with the salt using the back of a knife. Add to a bowl or glass jar and gradually beat in half the lemon juice. Whisk in tahini paste then add 3-4 tablespoons cold water. Beat vigorously into the paste. Grind cumin seeds; add a little at a time, to taste. Add more lemon juice and more water if necessary to achieve a thick cream consistency. Serve soup with a spoonful of...