Leek and Potato Soup

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Super easy dinner, have this on the table in 30minutes! Perfect warmer for those cold autumn days. As we near closer to winter its nice to warm your self up with soups, slow cookers and comforting dishes. This soup is sure comforting on a cold night!

Leek and Potato Soup

Ingredients:

2 agria potatoes, small cube
1 1/2 cup leek, sliced
1/2 onions, diced
1 clove garlic
4 cups vegetable stock
salt and pepper
1 tbsp chives, chopped
1 tbsp cream, garnish

Method:

  1. Place medium size pot on medium heat, add 1 tbsp canola oil followed by onion. leek and garlic. Saute until lightly brown, season.
  2. Add potatoes and stock. Bring to boil and reduce to a simmer for 30minutes until potato is tender.
  3. Blitz with stick blender or in stand blender.
  4. Check flavour add salt and pepper to your liking.
  5. Serve with a drizzle of cream and chopped chives.

Serves: 2-3

Serving suggestions: -Add crispy chopped bacon to your bowl when serving for a little extra. – Or keep it vege and add spinach right when your serving!

Rustic Autumn Chicken Cassoulet

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Verging the end of the working week I found myself with a Friday off which is very rare working in hospitality. As the leaves are now beautiful oranges and reds and begin to fall I thought why not make a rustic autumn dish that is perfect for the winter months too.

This one is pretty easy brown everything off add to casserole dish with lid, whack it into the oven for hour and 20 minutes and she’s ready to be eaten. Served mine up with some rustic Southland swede and potato mash. Must say the partner loved it and i even added olives to the top for him. If you don’t like olives or the kids don’t you can leave them, out.

Rich tomato base with bursts of coriander, succulent chicken that falls apart, naturally sweet carrot and earthy notes from the mushrooms and chickpeas.

Rustic Autumn Chicken Cassoulet

Ingredients:

6 chicken drumsticks

1 red onion, sliced
3 cloves garlic, crushed
2 tbsp canola oil
1 carrot, peeled and sliced into ovals *see the picture
1 cup mushrooms, chunky chop
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 cup red wine* can be substituted with stock
2 tbsp brown sugar
1 bay leaf
2 tbsp fresh coriander, rough chop
8-10 black olives, pitted
salt and pepper

Fresh coriander to serve

Method:
1. Pre-heat oven to 180 degrees.
2. heat a heavy based frypan, add oil and brown onions, carrot and garlic add to the bottom of the cassoulet or baking dish. Sprinkle half the chickpeas.
3. Season chicken with salt and pepper, brown in the same fry pan, add to the top of the vegetables and chickpeas.
4. Pour red wine,tomatoes, brown sugar, bay leaf and coriander into the fry pan and deglaze, add to the top of the chicken with remaining chickpeas and mushrooms.
5. Place the lid on and bake for 1 hour remove the lid top with olives and bake for further 20 minutes.
6. Serve on mash or rice with a side of your favorite green vegetables.

Serves: 3-6

If you don’t have a casserole dish with a lid a deep oven dish with tin foils works just as good!

Slice Carrots on an angle to achieve the oval shape.

Slice Carrots on an angle to achieve the oval shape.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Top with browned chicken.

Top with browned chicken.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Top browned chicken with remaining chickpeas and mushrooms.

Top browned chicken with remaining chickpeas and mushrooms.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Remove lid top with olives and bake for a further 20 minutes.

Remove lid top with olives and bake for a further 20 minutes.

Remove from oven top with fresh coriander and enjoy.

Remove from oven top with fresh coriander and enjoy.

Serve on generous mound of mashed Southland swede and potato.

Serve on generous mound of mashed Southland swede and potato.

Soup O’Clock

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I was down at the farmers market on Saturday and after deciding I was feeling like soup, since snow was forecasted for Sunday afternoon. The Waitaki Bacon stall caught my attention by their rib racks but that wasn’t what I needed. I was after some pork bones which is a great base for my soup. I have my pork bones next stop was for my vegetables; Leek, Agria Potatoes and Brussel Sprouts are the star vegetables in this soup.

I was thinking something with a nice depth of flavour and comforting warmth I decided on making a broth based soup with some humble dough boy’s to soak up all the delicious flavour, tender pork with soft potatoes, leeks and brussel sprouts. This is truly a great cold autumn day soup, and the flavour improves as it sits over night, if it can last that long!

Leek, Pork Bone and Soup with GF Dough Boy’s

Ingredients:

1 kg pork bones, plain or smoked
5 Ltr. Water
4 Stock cubes
4 tbsp. oil
2 onions, large dice
1 leek
10 garlic cloves, rough chop
1 bunch parsley stalls and all
500 g. brussel sprouts, sliced
1/2 cup. white wine
5 large agria potatoes, peeled and 3-4cm dice
2 tbsp. fresh thyme
salt and pepper
Dough Boy’s
1 cup Gluten Free Flour
1 tsp. baking powder
1 cup milk
4 tbsp. butter, melted
1 tbsp. parsley, chopped
1 tsp. garlic salt
1/4 tsp. fresh cracked pepper

Method:

  1. In large 7 liter pot place pork bones, stock cubes and water, bring to a boil.
  2. Slice leek lengths ways in half, wash to remove any dirt and slice into chunks. (see pic below) Cut parsley stalks into finger nail length pieces, set aside from leaves.
  3. Heat a heavy based fry pan over medium to high heat add 1 tbsp. of oil followed by the onions, brown and cook until translucent.
  4. Add parsley stalks and garlic, cook for a further 2 minutes. Add this to the boiling pork bones.
  5. In same fry pan add another tablespoon of oil and fry leeks, add this to the pot, then fry brussel sprouts.
  6. After browning lightly, deglaze with wine, stir well and add to your pot.
  7. Turn your pot to a simmer, add diced potato followed by a lid and cook for 1 hour on lowest temp.
  8. Remove pork bones, allow to cool slightly and shred meat and season. Add back to the simmering soup.
  9. Taste,check and adjust the seasoning. Add chopped parsley leaves and thyme. ( I had to add a good amount of both salt and pepper to this soup.)
  10. Give it a good old stir and leave to simmer for a further hour, stirring occasionally.
  11. Combine all dry ingredients for dough boys in a bowl, with parsley and stir co combine. Add milk and stir well, add butter and stir just to incorporate.
  12. Remove lid from your pot and put dessert spoon size amounts of dough boy mix into your simmering soup. (I made about 7)
  13. Replace the lid and simmer for 45 minutes.
  14. Ready to eat!
  15. Place a dough boy in each serving bowl, followed by soup. (make sure you dig to the bottom of the pot that’s where all the goodies are hiding!

 Serves: 6-7

*If you don’t want gluten-free dough boy’s just substitute gf flour for normal.

Good quality vegetables for the base of our soup.

Good quality vegetables for the base of our soup.

Fresh local pork bones.

Fresh local pork bones.

Add water and stock cubes, bring to the boil.

Add water and stock cubes, bring to the boil.

Remove outer leaves, wash well.

Remove outer leaves, wash well.

Slice brussel sprout.

Slice brussel sprout.

Slice parsley stalks.

Slice parsley stalks.

Brown diced onion.

Brown diced onion.

Add garlic and parsley stalks.

Add garlic and parsley stalks.

Slice leek in half-length wise and then in half again  and dice.

Slice leek in half length wise and then in half again and dice.

Lightly brown leeks.

Lightly brown leeks.

Brown brussel sprouts and deglaze with wine.

Brown brussel sprouts and deglaze with wine.

Add to the soup, reduce heat to simmer.

Add to the soup, reduce heat to simmer.

Peel and dice potatoes 3cm large dice.

Peel and dice potatoes 3cm large dice.

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Add to the pot.

Add to the pot.

After 1 hour remove, bones from soup and slightly cool.

After 1 hour remove, bones from soup and slightly cool.

Shred the meat from the bones, season and return to simmering soup.

Shred the meat from the bones, season and return to simmering soup.

Add fresh thyme.

Add fresh thyme.

Followed by chopped parsley.

Followed by chopped parsley.

Combine all dry ingredients in a bowl and add parsley.

Combine all dry ingredients in a bowl and add parsley.

Stir in milk.

Stir in milk.

Add melted butter and mix to just combine.

Add melted butter and mix to just combine.

Your mixture will look like this.

Your mixture will look like this.

Add dessert spoonfuls to your simmering soup.

Add dessert spoonfuls to your simmering soup.

Ready to eat.

Ready to eat.

Leek, Pork Bone and Potato soup with GF Dough Boy's.

Leek, Pork Bone and Potato soup with GF Dough Boy’s.

 

Easy Autumn Salad and Seared Ribeye

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Seared Ribeye steak with Quinoa and fresh Rocket Salad

Ingredients

1 ribeye steak
2 tbsp. worcester sauce
1 tsp. fresh garlic, crushed
1 tbsp. olive oil

1/2 cup cooked quinoa
1 lemon, zest
1 cup fresh rocket
1/2 cup baby spinach
1/4 red capsicum, fine dice
1/2 zucchini, julienne slice
5 basil leaves, rough rip
2 tsp. balsamic vinegar
1 tsp. olive oil
Pinch salt and pepper

Method:
1. Season steak both sides generously with salt and pepper, rub in garlic and worcester sauce, leave to sit for 5 minutes for meat to take on flavours.
2. In a bowl combine all remaining ingredients apart from balsamic, lemon and second measure of olive oil.
3. Toss together gently, over mixing with bruise the greens.
4. Rub steak both sides in first measure of olive oil, heat fry pan nice and hot.
5. Sear steak 3 minutest each side for a medium rare finish. Rest steak for 5 minutes, this relaxes the meat and retains the juices.
6. Dress salad with balsamic and lemon zest and a good seasoning of salt and pepper, slice steak against the grain.
7. Serve your salad on a plate topped with your juicy seared steak.
8. ENJOY

Autumn Salad

Autumn Salad

Heirloom Green Tomato and Ginger Chutney

Green Tomato Ginger Chutney

Quick and Easy Cupboard Keeper- Green Tomato and Ginger Chutney

The house filled with sweet smells of ginger and apple , tangy notes of vinegar and chili one way to entice the neighbour’s with this delicious aroma wafting out of the house.

Ingredients:
1.5kg heirloom green tomatoes, diced
3 tsp. fresh root ginger, grated
3 garlic cloves, crushed
1 red capsicum, sliced
2 green apples, cored and sliced
1 3/4 cup. white vinegar
1 3/4 cup. brown sugar
3 tsp. salt
1/2 tsp. chili powder

Method:

  1. Combine all ingredients in a large pot and simmer for 2 hours, stirring occasionally to avoid sticking.
  2. With a stick  blender, blitz hot mix until slightly smooth, you want some lumps of tomato and apple to give it texture and body.
  3. Sterilize 5-6 medium jars and lids.
  4. Place hot jars on a tea towel, fill with hot chutney, clean the rim of the jar and seal while hot.
  5. Cool on a wire rack, then place in the cupboard. (don’t forget to date the jars)
  6. Last for up to 3 months in dry, cool cupboard and up to 3 weeks refrigerated after opening.

Perfect for serving on a cracker with cheese, folded through plain rice for a tasty change. Great to gift to friends or family.

Let me know how your chutney making went.

 

 

 

Heart Warmer

Raosted Cauliflower and Smoked Bacon Soup with Crsipy Onions

Roasted Cauliflower and Smoked Bacon Soup with Crispy Caramel Onions

With a soulful thought and some tender loving care, I have created a heart warming soup to put a smile on anyone’s face. Rich and warming smoky bacon infused roasted cauliflower soup with hints of fresh corn finished with pulled smoked bacon and crunchy caramel onions .

As the months grow colder and the days grow shorter we are in need of some hearty warming dishes. Cauliflower is in an abundance at the moment and oh so cheap. Picking up a whole Cauli for $2.50 at the farmers market= BARGIN. The best thing about this recipe is it makes 3.5 ltrs and is great to be frozen and pulled out on a cold winter night or served fresh on the day of making. I believe soups always grow tasty the day after making , the flavours become bolder and harmonize together creating an ever so tasty spoonful.

Would you like this recipe? Comment Below

I’m sure your Family would love to see this on the table!