Beef and Lentil SoupServes 4
400 g beef shin
3 T (45 ml) olive oil
2 onions, chopped
2 t (10 ml) curry powder
6 cups (1½ litres) water
3 T (45 ml) Ina Paarman's Beef Stock Powder
4 large ripe tomatoes, cut in half and grated until only the skin remains - discard the skin
2 T (30 ml) Ina Paarman's Sundried Tomato Pesto
2 t (10 ml) sugar
250 g split red lentils
Ina Paarman's Chilli & Garlic Seasoning
Fresh coriander, leaves only
Brown the beef in the olive oil, remove to a plate. Add the onions and brown until soft. Add curry powder and stir through for 30 seconds.
Add the water, browned shin, Beef Stock Powder, grated tomatoes, Tomato Pesto, sugar and lentils. Simmer very slowly for 1½ - 2 hours. Season to taste with, Chilli & Garlic Seasoning. Add half of the fresh coriander to the soup and pile the rest on the soup when serving. Drizzle with a little olive oil.
400 g beef shin
3 T (45 ml) olive oil
2 onions, chopped
2 t (10 ml) curry powder
6 cups (1½ litres) water
3 T (45 ml) Ina Paarman's Beef Stock Powder
4 large ripe tomatoes, cut in half and grated until only the skin remains - discard the skin
2 T (30 ml) Ina Paarman's Sundried Tomato Pesto
2 t (10 ml) sugar
250 g split red lentils
Ina Paarman's Chilli & Garlic Seasoning
Fresh coriander, leaves only
Brown the beef in the olive oil, remove to a plate. Add the onions and brown until soft. Add curry powder and stir through for 30 seconds.
Add the water, browned shin, Beef Stock Powder, grated tomatoes, Tomato Pesto, sugar and lentils. Simmer very slowly for 1½ - 2 hours. Season to taste with, Chilli & Garlic Seasoning. Add half of the fresh coriander to the soup and pile the rest on the soup when serving. Drizzle with a little olive oil.
Broccoli Soup with Bacon
Serves 6
125 g streaky bacon rashers, cut across into thirds
1 T (15 ml) canola oil
1 medium/large onion, chopped
1 large potato, peeled and cubed 1 cm x 1 cm
6 cups (1½ litres) boiling water
2 T (30 ml) Ina Paarman's Chicken or Vegetable Stock Powder
300-400 g broccoli, roughly cut up, keeping stems separate, and slice them finely
Ina Paarman's Seasoned Sea Salt
½ cup (125 ml) fresh cream
Preheat a large heavy based saucepan. Add the oil and then the bacon pieces. Stir-fry over high heat until the bacon is crispy. Spoon out the bacon with a slotted spoon. Leave on absorbent kitchen paper to drain.
Soften the onion in the same saucepan in the remaining oil. When the onion is soft, add the potato cubes and broccoli stems and stir to mix everything. Turn the heat to low, put a lid on the saucepan and 'smoor' the vegetables slowly for about 10 minutes.
Add the water and Stock Powder. Cook for another 5 minutes until the potatoes are soft. Add the broccoli tops and cook for 5-8 minutes, until the broccoli is just tender. Cook without the lid to keep the green colour. Liquidise the soup until smooth. Taste for seasoning.
Serve in warm soup bowls with a dollop of lightly whipped cream and bacon sprinkled over.
Serves 6
125 g streaky bacon rashers, cut across into thirds
1 T (15 ml) canola oil
1 medium/large onion, chopped
1 large potato, peeled and cubed 1 cm x 1 cm
6 cups (1½ litres) boiling water
2 T (30 ml) Ina Paarman's Chicken or Vegetable Stock Powder
300-400 g broccoli, roughly cut up, keeping stems separate, and slice them finely
Ina Paarman's Seasoned Sea Salt
½ cup (125 ml) fresh cream
Preheat a large heavy based saucepan. Add the oil and then the bacon pieces. Stir-fry over high heat until the bacon is crispy. Spoon out the bacon with a slotted spoon. Leave on absorbent kitchen paper to drain.
Soften the onion in the same saucepan in the remaining oil. When the onion is soft, add the potato cubes and broccoli stems and stir to mix everything. Turn the heat to low, put a lid on the saucepan and 'smoor' the vegetables slowly for about 10 minutes.
Add the water and Stock Powder. Cook for another 5 minutes until the potatoes are soft. Add the broccoli tops and cook for 5-8 minutes, until the broccoli is just tender. Cook without the lid to keep the green colour. Liquidise the soup until smooth. Taste for seasoning.
Serve in warm soup bowls with a dollop of lightly whipped cream and bacon sprinkled over.
Chicken Soup the Traditional Way
400-500 g chicken necks or drumsticks (frozen is fine)
2 litres of water
4 T (60 ml) Ina Paarman's Chicken Stock Powder
2 T (30 ml) vinegar or lemon juice
3 large carrots, grated
2 large onions, finely chopped
A handful of parsley
3 celery stalks, with leaves, finely chopped
1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
Simmer the chicken, water, Stock Powder and vinegar for 1 hour to extract all the goodness.
Add the carrots, onions, parsley and celery. Simmer for another 45 minutes. Strain through a colander. Push down on the solids to extract every last bit of juice. The meat can be flaked and added to the strained stock if you like. This soup will freeze very well.
Reheat for serving and sprinkle generously with chopped parsley for extra Vitamin C and A.
400-500 g chicken necks or drumsticks (frozen is fine)
2 litres of water
4 T (60 ml) Ina Paarman's Chicken Stock Powder
2 T (30 ml) vinegar or lemon juice
3 large carrots, grated
2 large onions, finely chopped
A handful of parsley
3 celery stalks, with leaves, finely chopped
1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
Simmer the chicken, water, Stock Powder and vinegar for 1 hour to extract all the goodness.
Add the carrots, onions, parsley and celery. Simmer for another 45 minutes. Strain through a colander. Push down on the solids to extract every last bit of juice. The meat can be flaked and added to the strained stock if you like. This soup will freeze very well.
Reheat for serving and sprinkle generously with chopped parsley for extra Vitamin C and A.
Roasted Butternut Soup with Fresh CorianderServes 6
This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.
3 T (45 ml) olive oil
2 onions, chopped
2 cups (700 g) butternut, peeled and diced
1 apple, peeled and diced
3 T (45 ml) flour
2 t (10 ml) curry powder
1 t (5 ml) ground cumin
2 t (10 ml) Ina Paarman's Seasoned Sea Salt
¼ t (1.25 ml) grated nutmeg
4 cups (1 litre) water
3 T (45 ml) Ina Paarman's Chicken Stock Powder
Grated rind and juice of 1 orange
½ cup (125 ml) fresh cream
GARNISH
Shavings of deep fried butternut
Fresh coriander
Preheat the oven to 220°C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.
Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.
In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.
Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning.
This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.
3 T (45 ml) olive oil
2 onions, chopped
2 cups (700 g) butternut, peeled and diced
1 apple, peeled and diced
3 T (45 ml) flour
2 t (10 ml) curry powder
1 t (5 ml) ground cumin
2 t (10 ml) Ina Paarman's Seasoned Sea Salt
¼ t (1.25 ml) grated nutmeg
4 cups (1 litre) water
3 T (45 ml) Ina Paarman's Chicken Stock Powder
Grated rind and juice of 1 orange
½ cup (125 ml) fresh cream
GARNISH
Shavings of deep fried butternut
Fresh coriander
Preheat the oven to 220°C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.
Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.
In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.
Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning.
Butternut Crisps:
Use a potato peeler to shave off long strips of butternut. Deep-fry these until crispy. Drain on absorbent paper. Dish the soup into bowls and garnish with crispy butternut shavings and fresh coriander.
Enjoy!
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