This page is for uploading recipes from one of the designated editors
Nigel Rich’s tips
Master stock will stay fresh in the fridge for 1 week or freeze up to 6 months..
Soup needs a lot of heat so get the saucepan smoking hot since as soon as you add the veg the heat disappears. He say “don’t be afraid” get it smoking. Add the longest cooking veg 1st. Let the root veg go really dark brown as this will make for a better tasting soup. Add the thyme early as it will allow the fragrance and taste to really come through. It should be smelling sweet with the garlic and onion. He also suggests/dares to flavour with fresh parmesan instead of salt.
Stir fry crush garlic with the side of your knife, chop and sprinkle with salt as this will help break it down then turn into a paste using the side of your knife. Again get pan smoking hot then add oil. Don’t overload the pan as this will only boil your veg rather than fry them. You can blanche the veg 1st or steam a bit 1st – microwave is fine. If you can’t toss/throw the veg in the pan then it is better to use tongs. When adding water to help wilt the greens only add a little or again it will cause the veg to boil/steam rather than giving you that more crisp texture through stir frying.
Steve’s Curried Minted Carrot Soup
“This carrot soup is the best I’ve tasted. Ideal as a hearty lunch or even as a main evening meal.” Steve Koschella.
Ingredients;
- 2btsp Vegetable oil (peanut is best)
- 1 Large onion, coarsely chopped
- 2 Cloves garlic, peeled and sliced
- 4 Large Carrots, peeled chopped to 2cm pieces
- or 2 Large carrots and 250g Kumara (sweet potato) peeled chopped to 2cm pieces.
- 2 Med-large potatoes peeled, chopped to 2cm pieces
- 1tbsp Curry powder
- 2tbsp Unsalted cashews
- Juice of 1 large orange
- 6-10 Cherry tomatoes, halved.
- 3cups Vegetable stock (liquid natural type best)
- ½ cup Chopped fresh flat leaf parsley
- 1tbsp Mint leaves, finely chopped
- 1/2tsp grated nutmeg
- (optional) 1 medium red chilli finely chopped or 1/2tsp chilli flakes, (just enough to add some ‘zing’ but not enough to overpower!)
- Sea salt and Pepper to taste.
- (Optional) fresh cream or natural creamy yoghurt to serve
- Sprigs of mint or fresh Coriander to garnish.
Method:
- Heat oil in a large heavy saucepan, and sautee the onion until just becoming transparent. Add curry powder, garlic, chilli (if used), cashews and nutmeg. Cook for a couple of minutes until the onions just start to brown a little and the curry powder is fragrant (not too hot, burnt curry is quite bitter!). Add carrots, potatoes, tomatoes (and sweet potato if used). Stir on medium heat for a couple of minutes to coat the vegies in the curry mixture.
- Add the stock, orange juice, chopped parsley and mint. Bring to the boil and simmer for 20 min or until the carrots and potato are easy to pierce with a pointy knife (but not mushy). If needed add salt and pepper to taste.
- Once veggies are done, turn off heat and allow to cool for about 10 minutes. Blend in batches until smooth (not overly pureed is best, a little texture is nice, pulsing for a few seconds at a time until you’re happy with the texture is a good idea). Return to saucepan and reheat if needed.
- Serve with a ‘dollop’ of cream or yoghurt in bowls. Garnish with a sprig of coriander or mint, and a nice crusty loaf of bread. Enjoy!
Thanks to Baraba Fradley for this recipe!
Ingredients;
- 40g butter
- 600g cauliflower, divided into florets
- 300mls chicken stock
- 2 tspn parsely finely chopped
- salt & pepper to taste
- 600mls milk
Method;
- Melt butter in a heavy pan, add onion and fry gently. Add cauliflower. Cook over a gentle heat for about 5 minutes, stirring all the time to coat in the butter and onion.
- Stir in the stock and bring to the boil. Lower the heat, add parsley and a little salt and pepper, the cover with a lid. Simmer gently for 20 minutes until the cauliflower is tender, stirring occassionally.
- Remove from heat, then puree in a blender or use a stick blender. Blend until smooth and stir in milk. Bring to just below the boiling point, stirring constantly, then simmer gently for about 5 minutes. Check consistancy, stir in a little extra milk if it seems too thick.
- Taste and adjust seasoning if needed.