Aromatic Pork and Apple Meatball Soup

Finished-Pork-and-Apple-Meatball-Soup

This recipe is very similar to the method of the Chicken Noodle soup released last week but with different flavours working in it.  You may decide to exclude the pork and chicken meat at the end if you wish.

Apples-and-knife

Ingredients:

For the stock:

12 x Chicken Nibbles

2 x Chicken Frames or Carcass

800gms meaty Pork Spare Ribs Bones

One Lime cut into four pieces – squeeze juice into the stock and add the residual Lime..

2 inches of fresh Ginger just opened up but no need to remove the skin

6 Kaffir Lime Leaves

2 x large cloves of fresh Garlic

1 x Granny Smith Apple and half a Red Delicious, cored and sliced into pieces

6 Coriander clumps stalks only (reserve the leaves for later)

One whole red chilli – split down the middle and seeds removed (This is optional but I like a bit of heat)

One Carrot and one parsnip chopped into chunks

Generous end of a clump of celery

500mls good quality Chicken Stock

500mls Beef stock

Water to top up stock

Oil and butter for searing chicken nibbles

Searing in Copper Pot

For the Finished Soup:

1.5 Pork and Apple Sausages per person

1 x packet good quality egg noodles (or your favourite noodles or fine Laganelle al Limone pasta noodles, which have a lovely Lemon infusion that works well with this soup.)

1 x portion of Broccoli finely sliced

1 x dash of good quality medium Sherry

Julienne Carrot, Spring Onion and Sweet Peppers

Meat retrieved from your stock brew.

Sear off the chicken nibbles and pork ribs  in a little butter and oil until they are browning up.  Add the chicken frames and sear for 10 minutes.  Add the ginger, garlic, Kaffir leaves and other vegetables and apple slices.  Add Lime juice and skins and chicken stock then beef stock. Top up with equal quantities of water.  Season with Sea Salt and freshly ground black pepper.  Put the lid on the pot and after ten minutes turn the heat down to simmer.  Simmer until the meat of the Pork Ribs is falling off the bones.  This will take around 30 minutes.

Take the pot off the heat and leave to cool completely.

Pork-and-Apple-Meatball-Soup

Drain the remaining stock and veges through a large sieve into another large pot.  Extract larger pieces of chicken and the pork meat from the ribs.  Refrigerate separately.  Use a potato masher to extract every last bit of goodness from the vegetable slurry.

Allow the stock to cool and then refrigerate for a few hours or overnight.  The next day you can remove any excess fat that has settled on the surface of the stock if you wish.

To assemble the soup:

Extract twice the required quantity of stock for the number you are feeding.  Freeze the rest for another day.

Reheat the stock on a brisk boil to reduce the quantity by half.   Now add loads of fresh chopped Coriander leaf, finely sliced vegetables and, if you wish, finely diced red chilli.

Simmer until the veges are almost tender – about ten minutes. Now add the little meatballs allowing 1 1/2 pork sausages per person.  Allow the Pork balls to poach.  Taste and season.  If it needs a little Zing, add another small dash of Sherry.

Add your noodles.  Then add the shredded chicken and pork meat.  Just a small handful per person   It is important not to add the meat too early or it will go to mush.  Leave the meat quite naturally chunky, as it is if you gently extract it from the chicken carcass.  Simmer until the meat is hot and the noodles are cooked.

 

Serve with crusty bread.

Healthy Chicken Noodle Soup starts with Chicken Feet

Nothing beats homemade Chicken Soup for flavour or personal satisfaction when the job is complete.  You use nearly the whole chicken including, yes, including the feet!  The feet add a depth of flavour not achievable through simmering the carcass alone.  If the thought of chicken feet in your soup is too abhorrent then purchase a dozen chicken nibbles or wings and substitute them instead.  Use a nice deep pot for this brew.  The chicken feet crackle and spit when they’re searing so I use a crayfish pot which accommodates the whole delicious stock concoction nicely.  Try this recipe and see if you notice a difference. The resulting broth is rich and lite with a sticky depth of flavour and a lovely clean finish.  Add loads of fresh Asian Greens and herbs and the perfect Chinese soup noodles and you have a rich yet lite, satisfying, life-giving meal.

Stunning Chicken SOup made from scratch
Stunning Chicken Soup made from scratch

Ingredients:

For the stock:

12 x Chicken Feet

3 x Chicken Frames or Carcass

1 x Size 16 Free Range Chicken

Two stalks of Lemon Grass split down the middle and bashed about a bit.

2 inches of fresh Ginger just opened up but no need to remove the skin

6 Kaffir Lime Leaves

Half a bulb of fresh Garlic

Two clumps of Pak Choy Bulbs and white flesh only (reserve the leaves)

6 Coriander clumps stalks only (reserve the leaves for later)

One whole lemon – juice and rind sliced into chunks

One whole red chilli – split down the middle and seeds removed (This is optional but I like a bit of heat)

1/4 small cabbage

Generous end of a clump of celery

500mls good quality Chicken Stock

Oil and butter for searing chicken feet (not lots)

For the Finished Soup:

1 x packet good quality egg noodles (or your favourite noodles or fine Laganelle al Limone pasta noodles, which have a lovely Lemon infusion that works well with this soup.)

1 x 300ml can Coconut Cream

1 x 300ml can coconut milk or another cream if your body gives you permission.

Chicken-Feet  Chicken-Carcass-Cooking

Sear off the chicken feet in a little butter and oil until they are browning up.  Add the chicken frames and sear for 10 minutes.  Add the ginger, garlic, Kaffir leaves, Lemon Grass, Garlic and sear further.  Add Lemon juice and chicken stock then the rest of the ingredients, with the exception of the whole chicken.  Season with Sea Salt and freshly ground black pepper.  Add the whole chicken and just enough water to cover it.  Put the lid on the pot and after ten minutes turn the heat down to simmer.  Simmer until the meat of the whole chicken is falling off the bones.  This will take around 40 minutes.

Remove the whole chicken to a platter to cool til you can extract the yummy meat.  Give the bones to your cat who will love you for them.  Reserve the meat, cover and refrigerate.

Drain the remaining stock and veges through a large sieve into another large pot.  Use a potato masher to extract every last bit of goodness from the vegetable slurry.

Allow the stock to cool and then refrigerate overnight.  The next day you can remove any excess fat that has settled on the surface of the stock if you wish.

Reducing-Chicken-Stock

To assemble the soup:

*Note – you may want to freeze a quantity of the stock at this point depending on whose Army you are feeding!

Reheat the stock on a brisk boil to reduce the quantity by half.   Now add loads of fresh chopped Coriander leaf, Pak Choy leaf, a little extra crushed Garlic, Ginger and finely diced red chilli.

Add the Coconut Cream and milk.  Depending on your stock quantity, you may not want two cans here.   Taste and season.  Your reaction should be “Wow!”  If it needs a little Zing, add the juice of half a Lime.

Add your noodles.  Simmer gently for ten minutes. Lastly add the shredded chicken meat.   It is important not to add the meat too early or it will go to mush.  Leave the meat quite naturally chunky, as it is if you gently extract it from the chicken carcass.  Simmer until the chicken meat is hot and the noodles are cooked.

Finished-Soup-plated

To Serve:

Extract the noodles first and place in the centre of a wide soup bowl.  Add the meat component on top then ladle the exquisite soup broth.  Add a generous handful of chopped, fresh Coriander leaves to garnish.    If you are not such a Coriander fan then Parsley will suffice here.

 

Northern Thai Pork Sausage ‘Sai Oua’

Pandawan Cooking School is one of a number of cooking schools based in Chiang Mai. What makes Pandawan different is their luxurious cooking facilities upstairs, with views out towards the gardens. That’s not a must have, however, when you’re sweating about what you have to cook, you don’t also want to be physically sweating in a stuffy working kitchen in Chiang Mai’s old town!

The first stop on the tour was to the local markets. Just as you’d expect anywhere, there’s a plethora of what you recognise and a wide array of ingredients you’d rarely find in New Zealand. Our guide explained the difference between Holy Basil and Sweet Thai Basil. (Sweet Thai has a anise clove flavour) and then the difference between lime (used for it’s juices) and the wrinkly kaffir lime (used for it’s skin, similar to lemon rind).

northern_thailand_recipes__1

Chiang Mai Market Butchery

The butcher is a different place altogether from what you’re used to at Gourmet Direct. Meat is presented in the open, in a slightly cooled room with every part of the animal there to be bartered for. Chicken doesn’t just come in breasts and thighs, there is no wasted parts of the chicken, after all, Thailand has 67 million people to feed!

northern_thailand_recipes__2

The prize chickens are the fighting ones, well the fighting cocks that lost. They are well looked after, at least when they’re alive, so they taste the best, so we’re told. 

prize fighting chickens

Angry bird shaped precooked meat helps kids eat their soup as fast as any other trick.

northern_thailand_recipes__4

Chiang Mai Market Butchery

On to the first tasting and it’s pork scratchings with a northern green chilli paste delicacy that is sweeter than most with a fire that fills the mouth not the throat. I decide to buy a little of both as they go great with a Beer Chang or Singha. Ideal for the cooler evenings, after these super hot and dry days in their 30’s.

northern_thailand_recipes__5

Marinate then make the sausage

Last stop on the way out of the market, is also the first stop for most during the evenings so I’m told with queues ready to buy 3 – 4 kg at a time.  The Pork Sausage looks like the South Africa boerewors yet taste a world apart. Here it’s about spicing the sausage for marination before making the sausage not after. That way the marinate is integral to the sausage.

northern_thailand_recipes__6

Inside the sausage goes turmeric, galanga, lemon grass and chilli paste, but despite some smiles and wrangling, I was unable to get the exact measure of each to make these beauties. Needless to say the chilli paste is more important than the pork in these 100% pork sausages. We decided to take up the challenge and make Northern Thai Pork Sausages, now available at the link below.

Gourmet Direct Northern Thai Pork Sausage

>> Link to pork sausage

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corporate gift app 2014

 

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Quick and Easy Stuffed Turkey Breast (serves 6)

You can put this together in 10 to 15 minutes prep time.

Cooking time is only 1 – 1 1/2 hours and then rest.

1 Turkey Breast (1.2kg)

1/2 cup sliced almonds

salt and pepper

1 cup white wine

1/2 – 1 cup apricot chutney, date or tamarillo. (I used a lovely homemade spicy apricot)

4 – 8 spinach leaves from the garden (just pull the centre stalk off)

4 – 6 slices dry cured bacon (rind removed)

 rolled turkey breast

Take skin off the turkey breast and set aside.

Remove fillets – small pieces loose meat from the breast.

Place breast between 2 clean tea towels and thump with your rolling pin to flatten.

Lay the beaten breast on your board and smother with your chutney of choice.

Sprinkle almonds, lay spinach leaves on, with a wee bit of salt and peppter on top.

Roll up and then smoth more chutney on the inside of the turkey skin and roll breast in skin.

Lay bacon slices over rolled breast. Tie up with sting and place in roasting dish.

Pour in white wine and roast for 1 – 1.5 hours @ 170 degrees.

Rest for 15 minutes.

Slice and serve.

Pour over pan juices.

So easy!

stuffed_turkey_breast recipe

Pia’s Stuffed Shoulder of Lamb Recipe

Serves 4-6

INGREDIENTS
1 Boneless Lamb Leg (1.3kg)
Salt and Pepper
500g Spinach, stalks removed
½ cup Olive oil
200g Halloumi grated
4 Tablespoons fresh Mint washed and stalks removed
2 Lemons zested
½ cup Almonds sliced and toasted
4 cloves Garlic, crushed
375 ml Verjuice
200ml Meat Glaze

 

METHOD
Preheat Oven to 180c. Take your Boneless Lamb Leg and slice thru from the fat end horizontally till nearly all the way so you can open to butterfly and lay on your board.
Season with salt and pepper. Place the spinach in a bowl and pour boiling water over to blanch, drain and squeeze out water. Spread the spinach over the lamb.
Combine the mint, zest, almonds, garlic and halloumi in a bowl and then spread over one side of the spinach in the lamb. Cover the mix with the top side of the lamb so it is closed.
Tie securely both ways. In a pan big enough to fit the Lamb that is ovenproof, heat a little oil and sear Lamb all over. Remove pan from heat and add the Verjuice and 1 cup water to the dish. Cover and roast for 2 ½ hours. Let rest for 20 minutes and put your sauce mix into a pan and add Meat Glaze, simmer for 10-20 minutes till reduced and thickened. Season with salt and pepper and add a little butter to the sauce before serving.

How to cook a Christmas Turkey

Cooking the Christmas Turkey doesn’t need to be a chore but there’s two tricks. The first trick is prepare and freeze the stuffing in advance to free your up to enjoy more of your Christmas day champagne! The second is choose a turkey stuffing flavour that you love. Citrus, country sage, cashews even spinach and ricotta can make for a delicious day for the family. Whatever you choose, the preparation of the turkey remains the same.

Preparing the Turkey

Remove the neck and giblets from inside and wash the turkey well. Pat dry inside and out with paper towels.

Make the stuffing you prefer and loosely stuff into the turkey. Remember to stuff just before cooking!  Make sure to tuck the wings underneath and join the cavity with a skewer. Tie the legs together and place on a rack in a baking dish.

Roast for 2 hours, basting with the combined oil and 1/2 cup of chicken stock. We recommend our ‘made by the masters’ Chicken Stock. Cover the breast and legs with foil after 1 hour if the turkey is over browning.

Remove from the oven, cover and leave to rest for 15 minutes.

Making the gravy

When making the gravy, remove all but 2 tablespoons of delicious turkey pan juices and place on the stove over low heat, add flour and stir well. Stir over medium heat until browned. Gradually add the remaining stock, stirring until the gravy boils and thickens.

Pia’s adopted American Turkey recipe

“This is a recipe from a beautiful American friend of my mothers and it is their recipe for Thanksgiving turkey but my family has adopted it as our traditional christmas turkey. It is delicious and you can adapt it to use a boneless turkey which I will be doing two of this year for feeding the family” says Pia.

Read Traditional stuffed turkey with hazelnut butter recipe.

Julie Biuso – Roasted lamb nuggets with anchovy, bacon and shallot stuffing

Julie Biuso Roasted Lamb nuggets

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 4–6

This is a really tasty roast which is not that much bother to prepare. It’s also easy to slice. Serve it with an aubergine and bean salad, or lemony kumara (sweet potatoes) and green beans. And bring out the pinot!

 

1/2 cup chopped peeled shallots

100g free-range streaky bacon, chopped

2 cloves garlic, peeled and crushed

2 Tbsp butter

3 anchovies in oil

1 Tbsp chopped rosemary

3/4 cup fresh breadcrumbs

1 medium (size 6) free-range egg, lightly beaten

2 x 375g lamb nuggets (single muscle ‘roasts’ sometimes called pan roasts)

Salt and freshly ground black pepper

2 Tbsp olive oil

1/2 cup dry white wine

 

1. Put shallots, bacon and garlic in a small frying pan with butter, cover with a lid and set on a low heat. Cook gently for about 10 minutes, until tender and lightly golden. Cool.

 

2. Drain anchovies, mop with paper towels, then mash with a fork. Add rosemary and anchovies to shallot mixture, then mix in crumbs and egg.

 

3. Remove silverskin (membrane) from lamb by slipping a small sharp knife between silverskin and meat, and pulling away the silverskin as you slide the knife over the meat (this makes the lamb more tender). Slit lamb roasts open to form a deep cavity for the stuffing. Season meat with salt and black pepper. Fill cavities with stuffing and tie up roasts neatly with string.

 

4. Preheat oven to 200°C (fanbake). Heat olive oil in a shallow roasting tin over medium heat – choose one which fits the lamb snugly. Add lamb and brown quickly on one side. Turn meat over, then transfer to oven. Cook for 15 minutes, turning lamb once during cooking. Remove from oven, salt lightly, then let lamb rest for about 7 minutes before slicing thinly. Pour wine into roasting tin, set tin over medium heat and bubble up.

 

5. Arrange meat on a heated platter and pour over pan juices. Serve immediately.

Julie Biuso – T Bone steak with man-sized chips and spicy BBQ sauce

Julie_Biuso

 

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 2

T bone steak

T-bone steaks are one of the most difficult steaks to cook well because the texture of the meat varies on each side of the bone. The smaller piece of meat (the fillet) is more tender than the other piece (the sirloin), and the meat on both sides is thicker around the top of the bone where the bone is T-shaped. The bone also slows cooking. Position the steaks on the barbecue so that the smaller piece of meat and the bone end are on the hottest part of the plate to avoid the larger and thinner piece of meat drying out. Regarding the chips, why settle for little thin ones when you can have these – great chunky truncheons!

Spicy barbecue sauce

1/2 Tbsp olive oil

2 Tbsp finely chopped peeled shallots

1 clove garlic, peeled and crushed

1/2 tsp ground cumin

1 Tbsp Dijon mustard

1/3 cup tomato ketchup

1 Tbsp sweet Thai chilli sauce

1 tsp Worcestershire sauce

1 Tbsp soft brown sugar

Flaky sea salt

 

Steaks

2 Tbsp olive oil

1 Tbsp creamy Dijon mustard

Salt and freshly ground black pepper

2 aged beef T-bone steaks

 

Chips

2–3 large floury potatoes

1/2 cup olive oil

Flaky sea salt

Instructions

1. To make the spicy barbecue sauce, put olive oil and shallots in a small frying pan and sizzle gently for several minutes until shallots have softened; make sure they don’t darken too much or they will taste bitter. Stir in garlic, cook for 30 seconds, then add cumin, mustard, tomato ketchup, chilli sauce, Worcestershire sauce, brown sugar and ¼ of a teaspoon of salt. Stir until combined, then remove from heat. The sauce can be served immediately, or at room temperature. Alternatively, transfer to a small dish, cover, refrigerate and use within 2 days.

 

2. To marinate steaks, mix olive oil, mustard and plenty of black pepper in a shallow dish. Put in steaks and turn them to coat both sides with seasonings and oil. Let steaks rest at room temperature for 30 minutes, or cover and refrigerate until 1 hour before cooking.

 

3. Make the chips next. Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.

 

4. Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate.

 

5. When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.

 

6. Meanwhile, cook steaks to medium-rare on a preheated barbecue hot plate over very high heat as described in introduction; do not over-cook them. Dish steaks onto a heated platter and season both sides generously with salt. Leave them to settle their juices for 5 minutes before serving with spicy barbecue sauce and chips.