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.

 

Beef Sausage, Bean and Fennel Casserolette

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Beef Sausage, Bean and Fennel Casserolette

Perfect to a cold night this tasty meal with have them at the table in no time at all. Moist beef sausages cooked in flavorful sauce, with beans and fennel straight from the garden couldn’t think of a better way to spend my Sunday than catching up with my friends over a comforting warming dish. I served mine with a side of creamy mashed potato, blanched beach spinach and buttery carrots. Lets just say there’s no leftover for tomorrow it was that good!

 

Ingredients:

8-9 beef sausages
2 tbsp. oil
1 can four bean mix, rinse off brine
1 onion, medium dice
2 cloves garlic, finely sliced
1 medium size fennel bulb, core removed and sliced*
2 tsp malt vinegar
1 tsp dijon mustard
1.5 tbsp. worchester sauce
2 tsp. sugar
salt & pepper

Method:

  1. Pre-heat oven to 180 degrees.
  2. Find a medium size casserole dish with a lid, if you don’t have a lid a deep oven proof dish with tin foil to cover will do the trick.
  3. Rinse four bean mix in a sieve with cold water to remove the bring they were in, place half the beans in the bottom of the casserole dish and reserve the other half for the top.
  4. Brown sausages over a medium heat with half the oil, once golden add to the casserole dish.
  5. In the pan which you cooked the sausages, heat 1 tbsp. oil add onion, garlic and fennel cook for around 3-4 minutes until starting to brown.
  6. add stock, mustard, sugar, Worcester sauce, salt and pepper, cook for 2 minutes and add to the top of your casserole dish.
  7. Place the lid or tin foil over the casserole dish and bake for 50 minutes.
  8. Serve alongside some creamy mashed potatoes and your favourite greens.
Cut fennel bulb in half and remove the hard center.

Cut fennel bulb in half and remove the hard center.

 

Use half beans to cover the bottom of the casserole dish.

Use half beans to cover the bottom of the casserole dish.

Beef Sausage, Bean and Fennel Casserolette

 

Serves: 3-5

I got my beautiful fresh fennel bulb from the Tokoroa Community Garden, open Monday through Sunday 8.3am until 12 noon.

Whats for dinner in your house tomorrow night, this would be perfect!!

 

Bomb Fire

 

Straight from the bomb fire.

Straight from the bomb fire.

Growing up on a farm for my childhood, we had bomb fires on regular basis. Cooking in the embers of the fire is a great way to impart smokey flavour and a unique cooking technique.

I took the idea of cooking my Kamo Kamo (Maori pumpkin type squash) in the bomb fire from my family cooked bomb-fire potatoes when I was a kid. I always got the job of raking the embers over the tin foiled potatoes then digging them out after a hour or so and eating with melted butter yum!!