Saturday, September 15, 2007

SPICY ROASTED VEGETABLE SOUP

SPICY ROASTED VEGETABLE SOUP

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.




serving size
Makes 4 main-course servings.

Ingredients
Aromatic soup base
2 pounds large plum tomatoes (about 10)
2 medium onions (about 14 ounces), peeled, halved
1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
6 whole black peppercorns
4 large garlic cloves, unpeeled
1 large jalapeño chili
2 5 1/2-inch corn tortillas, cut in half
2 teaspoons chopped canned chipotle chilies *
To finish soup
3 tablespoons olive oil
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
5 cups water
1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes
3/4 pound red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 teaspoon (or more) salt
1 15- to 16-ounce can garbanzo beans (chickpeas), undrained
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 cup corn kernels, cut from 1 large ear (step 3) or frozen
1/3 cup (packed) chopped fresh cilantro
Additional 5 1/2-inch corn tortillas
Lime wedges





preparation

Make soup base:

Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.

Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.

After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.

Finish soup:

Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.

Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.

Ladle soup into bowls. Serve with lime wedges and warm tortillas.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.


Easy Cooking Recipe

Potjie – Cape Malay Casserole

Potjie – Cape Malay Casserole





Potjie is the South African camp oven – a heavy cast iron pot, but with legs.
Serves 4 to 6

2 x Onions – chopped
1 tblspn butter (approx)
1kg neck of lamb – cut into cubes
2 tblspns oil
4 rashers bacon - chopped
Lamb stock – enough to cover
White wine – good slurp
2 large carrots
4 large potatoes
2 large zucchinis
75gm dried apricots
12 button mushrooms
Salt, pepper to taste
100 ml cream
Cornflour/water (ratio of 1:1)

Place the chopped onion into a saucepan with a little water (not enough to cover), bring to the boil and cook until all the water has boiled away, stirring occasionally. Add butter and continue to cook and stir until the onions are browned.
In the camp oven, brown the meat in oil. Remove and drain.
Add the bacon to the camp oven and brown.
Add the cooked, browned onions. Stir to combine.
Return the lamb, along with a good slurp of white wine and enough lamb stock to just cover. Bring to the boil, the put on the lid and cook slowly over a gentle heat for 1 hour.

Add chopped vegetables and apricots and season to taste.
When the vegetables and meat are cooked, thicken the liquid with a mix of cornflour and water and add 100 ml of cream.

Serve with rice or mashed potatoes.
Hint: Keith has always prepared onions as detailed above, the same as his mother. If you don’t want to take the time to cook the onions as written, then simply brown them in a little oil until softened.
Quantities given for the vegetables are just a guide – you can use more or less, depending on your preference.

Tom Yam Kung

Tom Yam Kung
Sour and spicy prawn soup (Serve two or three)








15 prawns, shells and head removed

40 g. MAESRI TOM YAM PASTE (2 table spoon)

100 g. straw mushrooms, cut into halves

400 ml. water

Method:

1. Pour the water into a pot and place on medium heat. When the water comes to a boil, put in the prawns and the mushrooms.

2. When the water returns to boiling, add the MAESRI TOM YAM KUNG PASTE.

3. When the soup returns once again to boiling and the Tom Yam Paste has dispersed, dip out into a bowl, sprinkle with coriander leaves, and serve.



Easy Cooking Recipe

Thursday, September 13, 2007

Easy Cooking Recipe

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