Month: March 2019

THAI CARROT COCONUT LEMONGRASS SOUP

THAI CARROT COCONUT LEMONGRASS SOUP

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Course Entree, Main Dish
Cuisine Asian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 brown onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon ginger minced
  • 2 tablespoons red Thai curry paste
  • 2 tablespoons tamari or soy sauce
  • 3 cups low salt vegetable stock
  • 1 400 ml light coconut milk
  • 1 kg trimmed peeled, and chopped carrots (about 6-7 cups)
  • 2 stalks lemongrass tough outer layers remove and pounded with a rolling pin or mallet to release essential oils
  • Dash crushed red pepper flakes
  • Juice of 1 lime

Instructions
 

  • Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are clear and soft, adding a tablespoon or two of water to help prevent sticking if necessary. Add the garlic, ginger, curry paste, and tamari. Sauté for 2 minutes, or until the garlic is very fragrant.
  • Add the stock, coconut milk, carrots, lemongrass, and red pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes.
  • Remove the lemongrass stalks from the pot. Transfer the soup to a blender in batches and blend till smooth, or use an immersion blender to blend the soup completely. Return the soup the pot, stir in the lime juice, and adjust seasonings to taste. You can also stir in some extra stock if the soup is too thick for your liking.
  • Serve with chopped basil, finely chopped peppers, sprouts or microgreens, sliced avocado, or a swirl of coconut milk or cashew cream.
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Mushroom & Green Bean Tart

Mushroom & Green Bean Tart

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Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 2 tarts

Ingredients
  

  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • Salt and pepper

Instructions
 

  • Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.
  • Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
  • Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.
  • Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
  • On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
  • Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.
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Crispy Avocado Fries & Chipotle Dipping Sauce

Crispy Avocado Fries & Chipotle Dipping Sauce

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Course Entree, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil

Chipotle dipping sauce

  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes

Instructions
 

  • Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.

Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.

  • Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
  • Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  • Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
  • Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
  • Serve with chipotle dipping sauce
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Butternut Pumpkin Laksa

Butternut Pumpkin Laksa

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Course Main Dish
Cuisine Asian
Servings 4

Ingredients
  

For the Spice Blend

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground

For the Laksa

  • Vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli

For Garnishing

  • Chili slices
  • Fresh coriander torn
  • Shallot sliced spring inion
  • Red onion sliced thin half moons to
  • Lime wedges

Instructions
 

  • Heat oven to 180°c. Peel, de-seed, and cube the pumpkin. Set the pumpkin cubes is a baking tray, drizzle with some oil, and roast for 20 minutes, or until soft.
  • Peel and dice the onion. Mince ginger and garlic. Slice chilis. Mince the white part of the lemongrass and save the greenish stalk.
  • Heat a heavy-bottomed saucepan without oil. Toast coriander, cumin, and fennel seeds are dry pan until fragrant. Transfer toasted spices to mortar and grind them to coarse powder. Add cayenne pepper, turmeric, and pepper, and mix spices together.
  • Heat some oil in the saucepan. Add onions and fry until sautéed. Add garlic, ginger, half of the chili slices, minced lemongrass, and dry spice mixture. Fry for a couple of minutes. Add half of the vegetable broth, reserved lemongrass stalk and kaffir lime leaves. Simmer the broth for 10 minutes or until butternut pumpkin is done.
  • Take the saucepan off from the stove. Remove lemongrass stalk from the broth. Add about one-third of the roasted butternut pumpkin cubes to saucepan. Puree soup with an immersion blender. Set the saucepan back to heat and add rest of the broth, lime juice, tamarind paste, soy sauce, brown sugar, and coconut milk. Adjust the taste. Add rest of the chili slices if desired. Add more broth if the soup seems too thick. Cube the tofu and add it, along with the remaining pumpkin, to the soup.
  • Slice the red onion to thin half moons, chop the scallions, slice the chili, and cut the lime to wedges. Prepare rice noodles according to package instructions. Divide noodles to soup bowls and ladle some soup over them. Garnish with scallion, red onion, chili slices, and lots of fresh coriander. Serve with lime wedges.
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