Recipes / Soup

Louisiana-Style Crab & Oyster Bisque

Ingredients:
450gms fresh shucked oysters, drained, divided.
400gms fresh crab meat
500mls Fish stock
kosher salt, to taste
2 tbsp unsalted butter
2 large onions, cut brunoise
2 scallions, cut brunoise dark green tops reserved for garnish.
1 only celery stalk, cut brunoise
4 garlic cloves, cut brunoise
350mls culinary cream
½ tsp Original Louisiana Hot Sauce
Cracked black pepper, to taste
⅛ tsp cayenne pepper, to taste
300gms, new baby potatoes, washed & halved
3 tbsp chopped fresh flat-leaf parsley, garnish
crusty bread, for serving

Process 6 oysters, 500mls fish stock, & a pinch of salt in a blender until completely smooth.

Pour through a fine chinois discarding solids. Set aside. Reserve remaining oysters in an airtight container in refrigerator while you prepare bisque.
Heat a large Dutch oven or heavy-bottomed soup pot over medium 3 minutes; add butter. Once butter is melted, add onions & ½ tsp salt; cook, stirring occasionally, until onions are soft & translucent, 10 to 12 minutes.

Add sliced white & light green parts of scallions, celery, & garlic to pot; cook, stirring often, until fragrant, about 2 minutes. Stir in reserved oyster liquid, heavy cream, hot sauce, black pepper, cayenne, & remaining ½ tsp salt.

Bring to a simmer over medium-high. Reduce heat to medium-low, & simmer, uncovered, stirring occasionally, until celery is tender, about 10 minutes. Stir in potatoes; simmer, stirring occasionally, until fork-tender, 10 to 15 minutes. Stir in reserved oysters; simmer, stirring occasionally, until plump, about 5 minutes. Stir in parsley stems; adjust seasonings to taste.
Ladle bisque evenly into bowls; garnish with reserved sliced scallion tops, chopped parsley leaves, & hot sauce. Serve with a crusted bread.

Creamy Roasted Butternut Pumpkin Soup

Ingredients:
Olive oil.
3 tbsp unsalted butter.
3 large onion, cut macedoine.
3 litre chicken stock.
500mls buttermilk.
4 x 2 kgs whole butternut pumpkin.
4 sprigs thyme, chopped.
3 cinnamon quill.
1 tsp nutmeg, grated or powdered.
2 tsp chili flakes.
Sea salt & cracked black pepper, to taste.
400mls Crème fraîche.

Method:
Pre heat oven to 150°C, removing the top rack. Cut the top off the butternut pumpkins & deseed, scrapping the fibrous membrane to expose the flesh. Oil & season & place all 4 butternut pumpkins on the oven rack securing with alfoil if necessary.

Roast for approximately 45 minutes or until flesh comes away from the skin easily, remove from the oven, cool & refrigerate to firm.

Scrap the flesh from each pumpkin, being careful not to puncture the skin, as this will be used as your serving vessel. Refrigerate both serving vessels & flesh until required.

Melt the butter in a large stockpot or Dutch oven over medium heat & sauté onions, stirring until fragrant, add the chicken stock, chilled butternut pumpkin & bring to a slow simmer; add the thyme, cinnamon quills, chili flakes, buttermilk & adjust seasoning if required. Maintain a slow simmer to infuse aromatics & reduce stock, approximately 30 minutes. Remove from heat & discard cinnamon quills.

Remove the serving vessels from the refrigerator; in a low oven, reheat the shells until reasonably hot.

Using an immersion blender, puree soup until smooth. Ladle into hot serving vessels, garnish with Crème fraiche & serve with a rustic French style bread similar to a light-textured ciabatta, sourdough or French stick.

Potato & Leek Soup

Ingredients:
3 tbsp unsalted butter
4 large leeks, white & pale green parts only, rinsed & diced.
2 litres homemade chicken stock
8 medium russet potatoes, peeled & cut into quarters
2 bay leaf
Kosher salt & freshly ground black pepper
250mls buttermilk
250mls culinary cream
2 tsp freshly ground nutmeg

Method:
Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, & cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.

Add stock, potatoes, & bay leaf, & season lightly with salt & pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, & cook until potatoes are fall-apart tender, about 15 minutes.

To Finish with a Potato Ricer: Remove potatoes from soup using tongs & transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high & blend until completely smooth. Return soup to a clean pot.

Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in buttermilk & heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt & pepper & serve with chives or scallions.

To Finish with a Blender: Add heavy cream & buttermilk to pot. Discard bay leaf. Working in batches, if necessary, transfer soup to a blender. Slowly increase blender speed to high & blend until completely smooth.

Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely & serve cold. Whisk in grated nutmeg. Season to taste with salt & pepper & serve with chives.

Thick & Creamy Tomato Soup

Ingredients:
113gms unsalted butter
4 large carrots
2 medium yellow onions, diced
3 large (795gms) cans whole tomatoes, crushed
1 litre homemade chicken stock
¼ tsp baking soda, plus more as needed (optional
225mls culinary cream
sea salt & freshly ground black pepper
ground cayenne, to taste
15gms fresh basil leaves, cut into chiffonade

In a large Dutch oven, melt butter over medium heat until foaming, then add carrots & onions. Cook, stirring occasionally until butter starts to brown. Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 ½ hours; adjust heat to a gentle simmer.

Taste broth; if its flavour is too sharp or acidic, add ¼ tsp baking soda & stir well (it will foam at first). Taste & repeat if needed. Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. Stir in cream, then season with salt, pepper, & cayenne to taste. Rewarm to serve. Stir in basil just before serving. In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.

The average acidity level of a Roma Tomato is typically around a pH of 4.6-4.7 whereas Cherry tomatoes have a pH of 4.5. Both tomato varieties are indeed acidic, but less so than many other fruits. It’s important to note that the exact acidity can vary depending on a number of factors, including the specific variety, growing conditions & the ripeness of a tomato will also influence pH levels. The flavour ultimately will depend on the sugar to acid ratio.

Roasted Root Vegetable Soup

Ingredients:
3 large beets—peeled, halved & sliced ⅓ inch thick
3 medium turnips (½ pound)—peeled, halved
3 medium parsnips—peeled & sliced
3 medium onions, thickly sliced
2 tbsp extra-virgin olive oil
2 litres homemade chicken stock
Salt & freshly ground pepper
Crème fraîche or sour cream, for serving
1 ½ tbsp chopped fresh dill

Preheat the oven to 220°C. On a large rimmed baking sheet, toss the beet, turnip, parsnip & onion with the olive oil & spread in a single layer. Roast the vegetables for about 20 minutes, turning occasionally until tender.

Transfer the vegetables to a large saucepan. Add the stock; cover & bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.

Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan & reheat gently. Season with salt & pepper. Ladle the soup into deep bowls. Top with a dollop of crème fraîche & the chopped fresh dill & serve immediately.

Thai Red-Curry & Butternut Pumpkin Soup

Ingredients:
4 tbsp unsalted butter
1 large onion, thinly sliced
¼ cup thinly sliced fresh ginger
1 cup slivered fresh ginger
4 tbsp Thai red curry paste
2.5kgs Pumpkin—peeled & seeded
3 litres Homemade chicken stock
2 x 425mls unsweetened coconut milk
2 lime leaves
2 large stalk of fresh lemongrass
2 tbsp sugar
2 tbsp fresh lime juice
Salt
¼ cup vegetable oil
2 large scallions, thinly sliced
2 x tbsp lemon zest

Method:
In a large, heavy pot, melt the butter. Add the onion & sliced ginger & cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste & cook, stirring, until fragrant, 2 minutes. Add the squash & water & bring to a boil. Cover partially & simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves & lemongrass, cover partially & simmer for 30 minutes longer. Discard the lime leaves & lemongrass.

Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar & lime juice & season with salt.

In a medium skillet, heat the oil until shimmering. Add the slivered ginger & cook over moderate heat, stirring, until golden brown & crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

Reheat the soup; ladle it into bowls. Garnish with the fried ginger & scallions & serve.

Mushroom Velouté Soup

Ingredients:
500gms button mushrooms
1 tbsp fresh lemon juice
3 litres homemade chicken stock
1 pound shiitake mushrooms (stems discarded & caps finely chopped)
2 large garlic cloves (minced)
2 tsp vegetable oil
Salt & freshly ground pepper
¼ cup crème fraîche
1 ½ tsp ground coriander
Chopped chervil or parsley (for garnish)

Method:
In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white & shiitake mushrooms & the garlic & bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.

Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms & cook over
moderately high heat, stirring, until golden brown & tender, about 4 minutes. Season with salt & pepper.

Working in batches, puree the soup in a blender until very smooth; return to the saucepan & whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander & season with salt & pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms & chervil & serve.

New Orleans Creole Gumbo

Ingredients:
For the roux
1 cup all-purpose flour
¾ cup bacon drippings
3 celery stalks,
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced

450gms andouille sausage, sliced
3 litres homemade fish stock
1 tbsp white sugar
salt to taste
2 Tabasco, or to taste
½ tsp Cajun seasoning blend
4 bay leaves
½ tsp dried thyme leaves
1 x 425gms whole peeled tomato

4 tsp file powder, divided
2 tbsp bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tbsp distilled white vinegar
500gms fresh crabmeat
500gms fresh lobsters
1.5kgs large prawns, peeled & deveined
2 tbsp Worcestershire sauce

What Is Gumbo?
Gumbo is one of the most famous dishes to result from Louisiana’s shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew & a hearty soup & can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, & greens.

As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the “holy trinity” of celery, onions, & green peppers; & roux.

What Is Gumbo File?
Gumbo File, also known as filé powder, is a spice made from the dried & ground leaves of the sassafras tree. It’s a staple in Creole & Cajun cooking, primarily used to thicken & flavour gumbo. The powder should be added towards the end of cooking & should not be re-heated, as it can break down & become stringy. It imparts an earthy flavour & has a fruity aroma similar to coriander seeds.

What is Andouille Sausage?
Andouille is a type of sausage that originated in France but is most often associated with Louisiana Cajun cuisine. It’s a coarse-grained smoked sausage made using pork, garlic, pepper, onions, & sometimes wine.

In the US, the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, & seasonings. Once the casing is stuffed, the sausage is double smoked.

Andouille has a sharp, smoky taste. It’s a versatile cooking ingredient & can be served cold on its own or as part of a charcuterie board, or added to pasta dishes, rice dishes, & more.

Cajun Seasoning Recipe

Ingredients:
4 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
2 tsp light brown sugar
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp salt
½ tsp pepper

Method:
Place all ingredients for the turkey seasoning into a large glass container or mason jar, stir the spices together to create your rub. Seal jar & store remainder in a dry, cool place.

Method:
Make the roux: In a large Dutch oven, heat bacon render until aromatic, add macedoine of celery, onions & green capsicum & lightly cook without taking on any colour. Reduce heat to low & add the garlic & simmer for a minute or two before adding equal proportions of flour to bacon fat until fully incorporated. Continue to cook on low heat for another minute. Remove from heat & let cool.

Make the gumbo: Heat fish stock to a slow simmer & add to roux, 500mls at a time until fully incorporated prior to adding additional. You will initially have what resembles a thick paste; with each 500ml addition, the stock will absorb the roux & take on a soup consistency. Cook thoroughly on a slow simmer where the liquid is just visibly turning over. Stir regularly with a wire whisk to ensure that the gumbo is not sticking to the bottom of your Dutch oven & the roux is being taken up by the fish stock.

Remove from heat, cool slightly & run through a fine mesh chinois to remove any lumps. Return to the Dutch oven & add sugar, salt, Tabasco, Cajun seasoning, bay leaves, thyme & whole peeled tomatoes. Simmer soup over low heat for an hour to infuse flavours & add 2 tsp of file gumbo powder.

Meanwhile, melt 2 tablespoons bacon render in a skillet over medium heat. Add okra & vinegar & cook for 15 minutes; remove okra with a slotted spoon & stir into the simmering gumbo.

Add the fresh crab & lobster meat, green prawns, & Worcestershire sauce, & simmer for a further 5 minutes only. Stir in 2 more tsp of file gumbo powder just before serving.

Crème of Turkey & Noodle Soup

Ingredients:
1 roast turkey carcass, meat removed & refrigerated
2 roast chicken carcasses, meat removed & refrigerated

Blond Roux
200gms butter
200gms all-purpose flour

3 large onion, cut macedoine
3 medium carrots, cut macedoine
4 ribs celery, cut macedoine

3 litres homemade turkey stock
2 litres homemade chicken stock

100mls culinary cream
100gms milk
100gms egg noodles

Kosher salt & white pepper

Christmas time dictates that a turkey will dominate the dining room table

Method:
Remove meat from both turkey & chicken carcasses & refrigerate.

In a large Dutch oven on a low heat, sauté the onions in the butter until aromatic, add carrots & celery & sweat. Add the flour, 50gms at a time until fully incorporated, repeat the process in increments of 50gms stirring continuously after each addition. Continue to cook for another 2 minutes only without adding any significant colour to the roux. Remove the roux mixture & let cool.

Combine both turkey & chicken stocks in the Dutch oven & heat to a slow simmer; the turkey stock will dominant the flavour profile as this stock is typically richer & more full-bodied, with a deeper & more complex flavour due to significantly more connective tissue than a chicken.

Add approximately 100gms of roux mixture to the hot stock & cook until completely dissolved. Add additional roux until you achieve desired consistency. This process may take a ½ hour or so, it’s not a race, plan ahead & take your time. Maintain a low heat & importantly, after each addition, the roux is completely cooked & no visible lumps are evident.

You should have a velvety appearance to your soup, it should have a reasonably dense consistency, but this is desirable as we still have to add the cream & milk which will again adjust the consistency.

Add the milk & cream & stir to combine, return to a simmer & tear the reserved turkey & chicken meat into bite size pieces & add to the soup.

Egg noodles are a delicate addition to this soup, particularly fresh & only minimal cooking is necessary. Importantly, the flour in the noodles will further thicken your soup & final adjustments to consistency may be required. Add additional milk if required.

If using fresh egg noodles, add to your soup & simmer for 4-5 minutes only, remove from heat & serve. Dried egg noodles will take a further 3-4 minutes to thoroughly cook. Adjust seasoning & serve.

Authentic Italian Minestrone Soup

Ingredients:

2 tbsp olive oil
¾ cup onion diced
½ cup celery sliced
½ cup carrots peeled, quartered & sliced
2 tsp minced garlic
salt & pepper to taste
1 14 ounce can diced tomatoes
4 cups vegetable broth
¼ cup tomato paste
2 tsp Italian seasoning
1 15 ounce can small white beans drained & rinsed
1 15 ounce can kidney beans drained & rinsed
1 cup Russet potatoes peeled & diced into ½ inch pieces
½ cup frozen cut green beans
½ cup small shell pasta
2 cups baby spinach leaves
2 tbsp chopped parsley

Method:
Heat the olive oil in a large pot over medium high heat. Add the onion, celery & carrots to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic & cook for 30 seconds. Season the vegetables with salt & pepper to taste.

Add the tomatoes, vegetable broth, tomato paste & Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, potatoes, green beans & pasta to the pot. Simmer for 15-20 minutes or until pasta & potatoes are tender.

Season the soup with salt & pepper to taste. Stir in the spinach leaves & cook for 2-3 minutes or until wilted.

The History of Minestrone Soup
Minestrone soup has its origins in ancient Rome. The ancient Romans made thick soups or porridge-like dishes called “puls” that were made by boiling down grains like farro or barley with vegetables, beans, & sometimes meat. These simple peasant dishes were nourishing & provided subsistence for the poor.

Over the centuries, Italian cooks began enriching & varying these Roman soups by adding more vegetables, herbs, & even pasta. Regional variations emerged so that minestrone recipes differed from town to town depending on what ingredients were available locally. The name “minestrone”, meaning
“big soup”, came into use in the 1700s to describe this hearty Italian vegetable soup.

Minestrone Soup Regional Variations
Even though minestrone soup is found all over Italy, ingredients can vary dramatically between regions:

In Northern Italy, minestrone tends to have more vegetables like cabbage, beans, potatoes & tomatoes & less pasta or rice.
Central Italian minestrone often contains more legumes like chickpeas & lentils & olive oil.
Southern Italian minestrone is often tomato-based & may contain pasta, rice or potatoes.
So in a sense, minestrone is less of a specific recipe & more of a general style of Italian soup using whatever vegetables, legumes & grains are abundant in that area.

Standard Minestrone Soup Ingredients
While minestrone soup recipes vary, there are some standard ingredients that most recipes include:

1. Vegetables: Onions, carrots, celery, cabbage, kale, potatoes, zucchini, tomatoes
2. Legumes: Beans like cannellini or borlotti beans, lentils, chickpeas
3. Grains: Rice, pasta, barley, farro
4. Herbs: Parsley, basil, oregano, thyme
5. Oil & Stock: Olive oil, vegetable broth
6. Seasonings: Salt, pepper, garlic

The abundance of vegetables, beans, & grains makes minestrone nutritious & very filling. Adding pasta or rice to the soup boosts the calories & carbs too.

Why “Minestrone” Came to Mean Vegetable Soup
Over time, Italians came to associate the term “minestrone” with any thick, hearty vegetable soup. There are a few reasons why:

The word “minestrone” translates to “big soup” which fits the bill for a chunky, vegetable-packed soup.
Traditional minestrone was made with whatever was growing in the garden so it tended to be vegetable-based.
Adding beans, pasta or rice makes the soup very thick, dense & filling – perfect for a one-pot meal.

Regional versions made use of local produce so the vegetables varied by area & season.
Since inexpensive vegetables & beans were staple foods for peasants & workers, minestrone soup became known as a dish of the people. The soup was nourishing, humble, & versatile – you could add almost any vegetable or legume. Calling a vegetable soup “minestrone” indicated that it was going to be hearty, healthy, & homemade.

The Evolution of Minestrone Soup
Over the centuries, minestrone soup has continued to evolve:
Tomatoes were added after the late 16th century once they arrived in Europe from the Americas.

Northern Italian versions added more cabbage, beets, & turnips as well as Austrian & Swiss influenced ingredients like spaetzle pasta & cheeses like Gruyere.

The dish spread beyond Italy’s borders with French, Portuguese, & Spanish versions incorporating more onions, leeks, & chorizo.

Non-traditional vegetables like carrots, spinach, green beans, & squash are now commonly used in minestrone soups across the globe.

While ingredients have changed, minestrone remains a humble, nourishing soup using seasonal vegetables. The soup is celebrates using the fresh produce of the region & season so it continues to be a versatile & sustainable dish.

Traditional Minestrone Soup vs. Modern Minestrone Soup

Traditional Minestrone
Regional vegetables like cabbage, potatoes, tomatoes
Farro, barley or rice for starch
Meatless
Thick & porridge-like
Beans cooked from dried

Modern Minestrone
More variety of vegetables like spinach, zucchini
Pasta more common
Sometimes contains meat like chicken or pork
Brothier consistency
Canned beans more common

Conclusion: Minestrone soup remains a flexible & nutritious Italian staple soup. While modern minestrone recipes vary widely around the world, the soup is still defined by its use of seasonal vegetables, beans or grains & a thick, hearty broth. Minestrone gets its name from the Italian words for “big soup”, befitting its chunky texture & use of whatever vegetables are available locally. The soup emerged in ancient Rome but continues to evolve based on regional cuisines. At its heart, minestrone celebrates humble local ingredients coming together to create a satisfying & nourishing meal.

A Not So Authentic Minestrone

Ingredients
100gms dried red kidney beans
100gms dried borlotti beans
1 litre water

extra virgin olive oil
pork trotters
1 large onion, halved
2 large carrot, halved
2 celery stalks, quartered

2 large onions, cut macedoine
3 large carrots, cut macedoine
4 celery stalks, cut macedoine

6 garlic cloves, minced
2 tsp paprika
1 tsp rosemary
1 bay leaf
2 x Bacon bones

425gms whole peeled tomatoes, strained with tomato juice reserved
5 litres vegetable or chicken stock
25mm Parmesan cheese rind, if availabl

2 only large zucchini, diced
350gms green beans, frozen
Kosher salt & black pepper
2 cups cooked ditalini or elbow pasta
100gms Long grain rice

2 to 3 sprigs fresh thyme
handful fresh basil leaves
handful chopped parsley
grated Parmesan cheese, to serve

Method:
Soak both the borlotti & red kidney beans in cold water for 12-18 hours prior the cooking. Drain & wash under cold water to remove impurities & reserve.

Heat oven to 180°C, place the trotters, onion halves, carrots & celery stalks into a baking tray, spray with oil, & roast for approximately 1 hour to activate the mallard reaction of the trotters & a rich caramelization of the vegetables. Remove for oven, let cool & refrigerate trotters until required. Discard vegetables & deglaze roasting pan with vegetable or chicken stock, whatever your preference. Strain the liquid through a fine mesh chinois & reserve.

In a large saucepan, add oil & soffritto of onions, carrots & celery, season with salt & cracked black peppercorns & cook until aromatic & golden brown.

Add the strained whole peeled tomatoes to the soffritto with the pork trotters, bacon bones & stock

What Is a Soffritto:
This term means cooking flavourful vegetables like onions, celery & carrots in fat as the first step in making a more complex recipe. It is similar to what in French cuisine it is known as mirepoix.

Making a soffritto requires time & precision. The vegetables must be cut into pieces of the same size so they will cook evenly. Cook over low heat in oil &/or butter for about 15-20 minutes until they are aromatic & golden brown. The onion can be replaced by a milder green onion like shallots & or leeks. A soffritto may also contain garlic & herbs like bay leaf, sage or rosemary.

Italian Tradition:
A soffritto is an initial step in many recipes. It is a way to give the most flavour to substantial meats like roasts or beef stew, & it is essential in making sauces, soups & seafood dishes. It is absolutely mandatory when making a risotto.

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Ingredients:
2 boneless, skinless chicken breast halves (about 1 pound; 450g)
2 quarts homemade chicken stock or low-sodium broth
½ cup rice or orzo (about 3 ½ ounces; 100g)
5 large eggs
¼ to ½ cup (60 to 120ml) fresh lemon juice
Kosher salt
Minced dill, for garnish

Method:
In a suitably sized saucepan, combine chicken breast halves with chicken stock. Heat gently, using an instant-read thermometer to keep the temperature of the stock around 65°C. Cook until the chicken breast reaches an internal temperature of 63°C, about 1 hour, then remove from stock.

When chicken is cool enough to handle, dice or shred the meat & set aside.

Add rice or orzo to stock & cook until just tender, about 20 minutes for rice & 13 minutes for orzo. Lower heat to a bare simmer

Meanwhile, in a heatproof bowl, combine eggs with ¼ cup (60ml) lemon juice & beat until lightly foamy.

While whisking constantly, ladle in about ½ cup of the hot chicken broth into the eggs (it’s okay if some rice or orzo comes along for the ride). Ladle in three or four more ½-cup additions of the hot chicken broth while whisking, then whisk the egg-broth mixture back into the broth in the saucepan. Season with salt.

Cook the chicken soup over low heat, whisking & scraping the sides constantly, until thickened by the eggs. Taste soup, then, if desired, whisk in remaining lemon juice until your desired level of lemon flavour is reached. Season with salt again, if needed.

Add chicken meat, then ladle into bowls. Garnish with dill & serve.

French Onion Soup (Soupe à l'Oignon Gratinée)

Ingredients:
100gms unsalted butter, plus more for bread
6 large onions, (1.6kgs) white onions, finely sliced
Kosher salt & freshly ground black pepper to taste, divided
150mls dry sherry (such as Amontillado)
2 litres homemade chicken stock
2 sprigs thyme
1 bay leaf
1 tsp (5ml) Asian fish sauce (optional)
1 tsp (5ml) cider vinegar
slices rustic bread, toasted until crisp
1 medium clove garlic
450gms Gruyère cheese, grated
2 tbsp freshly minced chives, for garnish

Method:
In a large Dutch oven, melt butter over medium-high heat until foaming. Add onions & cook, stirring occasionally, until softened. Lower heat to medium-low & cook, stirring frequently, until onions are aromatic & a rich golden-brown colour. If browned onion juices on bottom of pot threaten to burn, add 1 tbsp 15mls water & continue cooking. Season with salt & pepper.

Add sherry & bring to a simmer, constantly turning onions to achieve a uniform caramelization. Cook until alcohol has reduced by one third, add stock, thyme, & bay leaf & bring to a simmer. Continue to cook to infuse flavours & you have a slight reduction of stock.

Add fish sauce & cider vinegar. Season with salt & pepper. Discard thyme sprigs & bay leaf.

Butter toasts & rub with garlic until fragrant. In a low to medium heat, toast bread evenly on both sides & repeat process until you have sufficient toasts

Spoon a small amount of broth into the bottoms of required ovenproof serving bowls & include caramelized onions then sufficient broth to fill each bowl 25mm from the top. Position remaining toasts in bowls, pushing submerge & top with grated Gruyère cheese & minced chives.

Position bowls on a rimmed baking tray & place in a medium oven to melt the cheese & browned in spasmodically. Garnish with additional minced chives & serve.

Fish sauce is a versatile ingredient that can enhance the flavour of many dishes, not just those in Asian cuisine. Here’s how it complements non-Asian dishes like casseroles, sauces, & soups:

1. Umami Boost: Fish sauce adds a savory umami element to dishes4. This can help to deepen the flavours in a dish, making it more complex & satisfying.

2. Saltiness: Fish sauce is quite salty, so it can be used to season dishes in place of salt3. This can be particularly useful in dishes like casseroles & soups, where it can help to balance out the other flavours.

3. Subtle Seafood Flavour: While fish sauce does have a slight seafood flavour, it’s usually quite subtle, especially when used in small amounts. This can add an interesting twist to dishes, without overpowering the other ingredients.

4. Versatility & complexity: Fish sauce can be used in a variety of dishes, from marinades & stir-fries to salad dressings. Similar to how anchovies are used in Mediterranean cuisine, fish sauce can add flavour & complexity; a touch of this ingredient in your dishes can instantly elevate each dish.

Importantly, use sparingly, fish sauce has an intense flavour & excess will dominant the dish which will never be the intention. You can always add additional if required but you can not take away.

Creamy Avocado Soup

Ingredients:
4 cups stock (see notes)
¼ cup fresh lime juice
¼ cup cilantro
2 ripe avocados (skin & seed removed)
2 green onions (green part only)
1 clove garlic
1 tsp sea salt
¼ tsp ground cumin

Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro

Place the ingredients into your blender & blend on medium-high speed until smooth. Taste & add more salt, if wanted. If you’d like warm soup, pour it into a pot & heat it gently on medium heat. Do not let it boil.
4 cups stock, ¼ cup fresh lime juice, ¼ cup cilantro, 2 ripe avocados, 2 green onions, 1 clove garlic, 1 tsp sea salt, ¼ tsp ground cumin
Serve on its own or with any of the diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro

Cauliflower & Bacon Soup

Ingredients:
500gms sliced bacon, cut into ½-inch pieces
2 medium onion, finely diced
6 spring onion, white & pale green parts only, thinly sliced
6 cloves garlic, thinly sliced
1.5 litres homemade chicken stock
2 kgs frozen cauliflower
2 bay leaves
300mls culinary cream
500mls milk
1 head cauliflower, cut into florets & lightly blanched
Kosher salt & freshly ground black pepper

Method:
Heat bacon in a large Dutch oven over medium-high heat, stirring constantly until bacon is completely crisp. Alternatively, layer bacon in a baking tray & cook in a 180°C oven until crisp & fat has rendered from the bacon. Transfer fat to a Dutch oven if the latter method is preferred.

Add onions to the Dutch oven & cook until fragrant, add half of spring onions, & garlic, & sweat only.

Add chicken stock, bay leaves, milk & cream), & frozen cauliflower. Season to taste with salt & pepper. Cover & cook until cauliflower is completely tender. Discard the bay leaf, remove from heat & let cool slightly.

Working in batches, blend soup until completely smooth. If an extra-smooth soup is desired, pass the soup through a fine-mesh chinois after blending); if soup is too thick, whisk in additional hot chicken stock, 100mls at a time, until you’ve reached the desired consistency.

Add the blanched cauliflower florets & return soup to a low heat & simmer for a further 15 minutes to infuse flavours. Season to taste with salt & pepper & serve sprinkled with crisp bacon pieces & remaining spring onions & a few slices of your favourite crusty bread.

Potato & Onion Soup w/ Prosciutto

Ingredients:
500gms white onions, medium diced
500gms peeled potatoes, medium diced
200gms leg ham, shaved
2 litres homemade vegetable stock
1 sprig each thyme, sage, & rosemary
100gms flour, as needed
100gms butter
salt & pepper, to taste
200mls culinary cream

Bread Side
6 slices ciabatta bread
12 slices Prosciutto di Parma, sliced
¾ cups fontina cheese
herbs & extra virgin olive oil, as needed

Method:
Melt the butter in a saucepan & cook until nut brown, add the onions & cook on low heat until fragrant & translucent. Add flour & incorporate into above to create a roux & cook for 2-3 minutes. Remove from heat & let cool slightly.

Add hot vegetable stock in increments of 200mls initially stirring to combine. Prior to each addition of vegetable stock, cook on a slow simmer to take up the roux completely while stirring continuously. Continue to cook until all stock has been taken up & incorporated into the roux. Add the potatoes, thyme, sage, & rosemary & cook on a slow simmer until potatoes are tender. Remove from heat & cool slightly.

Potatoes are typically high in starch, a natural thickening agent. As the potatoes break down, the starch is released resulting in the consistency of your soup thickening considerably; additional stock may have to be added until you achieve desired consistency.

Remove herb sprigs from the soup & discard. Purée using an immersion blender, alternatively, puree in small batches using a blender

Fold in culinary cream & adjust seasoning & soup consistency as required

Brush each slice of ciabatta with extra virgin olive oil, mix grated fontina cheese with panko bread crumbs & sprinkle on top. Grill under a salamander or moderate oven until cheese has melted & crumbs are golden brown

To serve, add shaved leg ham to each soup bowl & pour over 200mls pureed potato & onion soup. Position toasted bread over half of the soup bowl, place 1-2 slices of prosciutto on top, drizzle with olive oil & serve.

Seafood Laksa

Ingredients:
For the Laksa paste
5 cm piece galangal, peeled & chopped
5 cm piece fresh turmeric, peeled & chopped
250gms shallots, peeled
10 cloves garlic, minced
20 dry red-hot peppers, seeded & rehydrated
6 large fresh red-hot peppers, seeded & chopped
10 candlenuts
50gms dried shrimp, rehydrated
2 tbsp belacan (dried shrimp paste), roasted
2 stems lemongrass, diced

500gms Prawns, tiger, or King, deveined with shells & heads reserved
300gms Lobster Tails, flesh removed & reserved, shell reserved.
300gms Whole Reef Fish

500gms fresh Hokkein egg noodles
200gms dried rice vermicelli, soaked in lukewarm water
200gms bean sprouts
salt

125mls vegetable oil
450mls coconut cream
200gms diced or fried tofu balls cut in half
2 stalks curry herb

Method:
Fish Stock:

Laksa paste:
Using a pestle & mortar, combine all the ingredients for the laksa paste & reduce them to a fine paste.

Laksa
Heat the oil in a large wok over medium heat & fry the reserved shrimp heads for one minute, remove them using a slotted spoon, add the laksa paste & fry on low to medium heat, stirring regularly. Add the deveined prawns & lobster meat & cook for a minute or two until they start to colour. Remove immediately & set aside.

The paste should be dark brown with a layer of red oil separating from the spices. Pour the entire content of the wok into the pot of fish stock & bring to a simmer.

Pour in the coconut cream, salt, add the curry leaves & the fried tofu, then lower the heat & simmer over a very low heat until ready to serve.

In another saucepan, add water & bring to a simmer, add Hokkein noodles & cook al dente. Remove, run under cold water to stop the cooking process & set aside.

Pour the hot Hokkein noodle stock over the rice vermicelli, drain & run under cold water.

For each serving, place a small handful of Hokkein noodles & rice vermicelli in each bowl, 4-5 prawns, & sliced lobster plus shredded reef fish.

Top the noodle bowl with the bean sprouts, then pour the hot laksa broth with a few tofu pieces on top.

Fish stock is a great flavour enhancer to any dish; understand the basic principles of stock production & the rewards are numerous Fish stock: Refer to “How to Prepare a Fish Stock” immediately following this recipe. Importantly, a fish stock is a delicate creation, a gentle rolling simmer where any movement in the stock is not pronounced or exaggerated but barely visible. The mirepoix is not to take on any colour, as soon as it becomes fragrant, you have achieved you goal, add the prepared stock & wine & return to a slow simmer to infuse & impart flavours.

Do not “salt” your fish stock, actually, do not add any salt to any stock, be it beef or chicken, velouté, bechamel or espagnole sauce; these are the basis for derivative sauces & this is where you season. This comment does create a fair degree of conjecture; I appreciate this as any one wants to impact maximum flavour in any dish they make; however, consider that beef, chicken & fish stock will undergo a reduction
Espagnole is reduced by one third of its total volume whereas chicken & beef stock is reduced by two thirds. Fish stock is the exception, where you can reduce up to 80% of its total volume.

This results is a concentration & intensity of flavours; if you have a preference to adding salt, can I suggest you consider only after the reduction & in moderation as numerous dishes may call for anchovies, fish or soya sauce, all of which have a high concentration of salt.

How to Prepare a Fish Stock
Ingredients:
500gms Prawns, tiger or King, deveined with shells & heads reserved
300gms Lobster Tails, flesh removed & reserved
300gms whole reef fish
2 to 3 sprigs fresh thyme
8-10 whole peppercorns
1 clove
5 – 6 fresh parsley sprigs
1 large bay leaf
2 tbsp unsalted butter

Mirepoix
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 medium onion, coarsely chopped

1 cup dry white wine
2 litres cold water

Method:
Prepare a bouquet garni by tying the thyme, peppercorns, clove, parsley sprigs, & bay leaf into a piece of cheesecloth. Set aside.

If using a fish carcass devoid of any flesh, one of the big rules of fumet is that you have to obsessively clean the bones & heads of anything that might contribute to an “off flavour & detract from the colour. Discard the gills, which are dark & bitter, these have to go, there is no argument here.

There are trace elements of blood all over fish bones, but you’ll find most of it in a vein that runs along the spine, often hidden under a membrane. Removing that blood typically involves a process of soaking & scrubbing, tedious but necessary.

I am using a whole reef fish in this instance, I want to extract all the gelatinous quality of the skin, while adding flavour to the flesh; the gills have been removed & the entire fish has been thoroughly washed; I am hoping it will not influence the flavour or colour of the stock.

In a heavy-bottomed stock pot, add the mirepoix of celery, carrot, & onion & sweat in butter until translucent & aromatic. Add the prawn shells, remove meat from the lobster tails reserving the flesh &

include the shells to the saucepan, sweat for a further 2-3 minutes until the shells start to colour & then add the wine. Let reduce & then add sufficient cold water to cover.

Add the whole reef fish to the stock pot; bring to a slow simmer & cook for 20-25 minutes or until flesh is tender. Remove, cool & pull the flesh from the bones & head. Refrigerate the meat for later use & add the fish carcasses back to the stock pot.

Continue to cook on a very slow simmer for 25-30 minutes to extract all the flavour from the prawns & lobster shells & the gelatinous collagen from the carcass of the reef fish

To cook a fish beyond 50 minutes achieves little other than detracting from the flavour of the stock. You will achieve excellent gelatin extraction from the bones in 20-25 minutes: the mirepoix & aromatics will have released their full flavor & by maintaining a bare simmer throughout the cooking process, you will achieve a flavorsome result that will surely complement the dishes it is intended for.

Strain through a chinois, discard the shells & reef fish carcass reserving the stock. If you require a highly clarified stock, pass through fine mesh chinois lined with a tea towel or cheesecloth. This will remove any scum or impurities that were not captured on the first pass.

Add the fresh thyme, parsley, peppercorns & bay leaf followed by the fish stock & return to a simmer & cook for a further 25-30 minutes to further enhance flavour. Pass through fine mesh chinois lined with a tea towel or cheesecloth, discard mirepoix & aromatics, cool & refrigerate.

Malaysian Laksa

Ingredients:
Fish Stock
4 chicken thigh fillets, skin on
4 tbsp vegetable oil (divided)

Laksa paste:
1 clove garlic (minced)
1½ ginger (minced)
1 stalk lemongrass, minced
2 Thai chilies (minced)
½ cup laksa paste
1 tbsp brown sugar

4 cups chicken stock
425mls coconut milk
1 tbsp fish sauce (or to taste)
Hokkein egg noodles, rice vermicelli
1-3 limes (for juicing, & additional for serving)

3 large shallots (thinly sliced)
¼ cup all-purpose flour
12 large prawns, deveined with shells & heads reserved
2 cups mung bean sprouts (trimmed & cleaned)
½ cup fresh coriander leaves

Method:
Shell & devein the prawns & prepare fish stock as above. Remove from heat, cool & refrigerate.

Season the chicken thighs, & sear both sides to seal, reduce to a low medium heat & continue to cook for a further 3 minutes each side. Remove from heat, cool & refrigerate until required.

In the same skillet or saucepan, heat vegetable oil on medium heat, add minced garlic ginger, lemongrass & chilies, laksa paste & brown sugar & cook until fragrant. Include the fish stock, coconut milk, & fish sauce, bring to the boil & immediately reduce to a slow simmer & cook for a further 10 minutes to infuse flavours.

Assembly:
Meanwhile, rinse the Hokkein noodles or rice vermicelli in warm water, distribute among four large noodle bowls, shred the cooked chicken & skin & evenly divide among the bowls.

Season the broth with lime juice & additional fish sauce if required; you want a broth that is flavoursome with a definite salt & sour profile; however, & as previously discussed, fish sauce is indeed pungent, use sparingly as you can always add additional but it is extremely hard to take away.

Toss the thinly sliced shallots in flour until they’re lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy & set aside.

Season the prawns & sear over high heat for a minute on both sides, add the tofu & quickly cook with the prawns until firm, add to the noodle bowls & pour the broth over the noodles, chicken, tofu & prawns & top with bean sprouts, coriander, & fried shallots. Serve with extra lime wedges,

Tom Yum Soup

Ingredients:
400gms tiger prawn, shelled & deveined
750mls fish stock
1 stalk lemongrass (cut into 3-inch strips
3 slices galangal
6 kaffir lime leaves (bruised)
6 bird’s eyes chillies, finely diced
6 fresh oyster mushrooms (cut into pieces)
2 tbsp nam prik pao (Thai roasted chili paste)
2 tbsp nam prik pao oil
3 tsp fish sauce
4 tbsp lime juice
coriander leaves (for garnishing)

Method:
Shell & devein the tiger prawns, thoroughly wash flesh to remove any excess shell & waste tract from prawns & set aside until required.

Add heads & shells to a large Dutch oven; just cover with cold water & bring to a slow simmer. The water temperature typically reaches 93°C – 96°C, this being only a few degrees lower than the boiling point of water (100°C or 212°F) & well above poaching temperature. The latter uses a relatively lower temperature of between 70–80°C compared to other “moist heat” cooking methods & is particularly suitable for delicate food, such as eggs, poultry, fish, & fruit. However, the exact temperature can vary depending on factors such as altitude.

“Different foods require different temperatures for optimal temperature range; whether simmering or poaching, it’s always best to monitor visually & or to use a digital read thermometer, particularly in regard to the latter where there are no visual clues to the temperature of the poaching liquid.

Once the shells take on a pink hue, simmer for a further 20 – 25 minutes maintaining a gentle & steady release of small bubbles. Remove from heat & strain through a fine mesh chinois, pressing down on the shells/heads with a slotted spoon to extract all the juices. Discard the shells; they have served their purpose. Return stock to a simmer & reduce by ⅓ to concentrate the flavours.

Add the lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao & nam prik
pao oil to the stock & continue to gently simmer to infuse aromatics.

Nam Prik Pao | Thai Roasted Chilli Paste

• 20g dried chillies
• 2 tbsp dried shrimps
• 10 cloves of garlic, chopped
• 1 whole onions, chopped
• 2 tbsp tamarind concentrate
• 1 tbsp fish sauce
• 2 tbsp palm sugar
• 1 tsp belacan or shrimp paste
• ½ cup of oil, with extra on the side

Prepping & Toasting the Dried Chillies, Garlic & Onions:
Rinse dried chillies & pat dry as much as possible. Cut the chillies into thirds & dry roast over medium heat until aromatic & reserve
Add chopped garlic & onions next, & dry toast until fragrant, & starts to get charry. Remove from pan.

Blending the Nam Prik Pao Paste
To a blender, add dried shrimps & blend it to a fine powder. Remove from the blender.
Then add the dried chillies, onions, garlic, tamarind paste, sugar, shrimp paste, fish sauce, & add about 1-2 tbsp of oil to the blender.

Blend until you get a paste. Add the blitzed dried shrimps & continue to blend until you get a smooth, incorporated paste. If it is not blending smooth, gradually add oil to move the blender.

Cooking Down the Nam Prik Pao
To a pan, add the rest of the oil. Add the blended chilli paste & stir fry continuously over low heat. Let the chilli paste thicken even more, & turn a darker, deeper colour, & you should be able to see the oil start to float above the chilli paste. This is very similar to “pecah minyak” in Malaysian cooking. Once you have this, your paste is done!

Add the fish sauce to the stock together with the tiger prawns & lime juice & simmer for a further 1 – 2 minute. Remove from heat & garnish with coriander leaves & serve.

Spicy Coconut, Chicken & Mushroom Soup

Ingredients:
2 tsp canola oil
150gms sliced mushrooms
100gms chopped red bell pepper
4 tsp minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
3 tsp sambal oelek (ground fresh chili paste)
750mls chicken stock
300mls light coconut milk
4 tsp fish sauce
1 tbsp brown sugar
150gms shredded cooked chicken thigh fillets
½ cup green onion strips
3 tbsp chopped fresh coriander
2 tbsp fresh lime/lemon juice

Method:
Melt butter in a Dutch oven to medium high, add mushrooms & sauté to release water content; continue to cook until water completely evaporates, add capsicum, ginger, garlic chili paste & lemongrass & cook until fragrant while stirring occasionally.

Add chicken stock, coconut milk, fish sauce & sugar & simmer to infuse aromatics. Add shredded chicken to stock & cook for 1 – 2 minutes to heat through. Discard lemongrass. Garnish with finely sliced onions, leeks or spring onions, whatever your preference, coriander & lemon or lime juice.

Chicken & Dumpling Soup

Ingredients:
1 rotisserie chicken torn into bite-sized pieces
2 tsp olive oil

Mirepoix
1 onion chopped
2 ribs celery chopped
3 carrots peeled & chopped

2 garlic cloves peeled & smashed
1 tsp dried thyme
½ tsp dried rosemary
½ cup flour
½ cup white wine or dry vermouth

2 litres chicken stock
¼ chopped fresh parsley
salt & freshly ground pepper

Dumplings:
2 cups flour
1 tsp baking powder
2 tsp salt
2 = 3 tsp butter room temperature
1 cup milk
4 tbsp chopped fresh chives

Method:
**If you don’t have a rotisserie chicken, you can use about 2½ to3 pounds of chicken thighs & breasts & sear them in the pot before following with the directions below. Once you’ve seared the chicken pieces, finish cooking the chicken in the oven on a baking sheet, or poach them in the chicken stock that is called for in the recipe. Once cooked, tear or cut the chicken into bite-sized pieces & set aside.

Pre-heat a Dutch oven over medium to medium-high heat. Add the olive oil & sauté the onion, celery & carrots until they are tender – about 8 to 10 minutes – stirring occasionally. Add the garlic & dried spices & stir around for another 2 minutes.

Add the flour & stir well. The flour will absorb the fat in the pan & might start to brown a little on the bottom but don’t let it burn.

Add the white wine or vermouth & stir, scraping up any brown bits that have formed on the bottom of the pan. Add the chicken stock & reserved chicken pieces. Bring to a boil, reduce the heat & simmer for 10 to 15 minutes.

While the stew is simmering, make your dumplings. Combine the flour, baking powder & salt in a bowl. Cut the butter in with two knives or by pinching it with your fingers. (You can also use a food processor for this.) Stir in the milk & fresh chives until a wet dough comes together.

Add the parsley to the stew & stir well. Season to taste with salt & pepper. Bring to a gentle simmer.
Drop the dumplings by the large spoonful onto the surface of the stew. Let the dumplings cook on top of the stew uncovered for about 10 minutes. Then, cover the stew & dumplings & let them cook for another 10 minutes.

A Hearty Oxtail Soup

Ingredients:
2 tbsp olive oil
100gms butter
2kg oxtails, cut into small chunks
sea salt
freshly ground black peppercorns
2 halved studded onions,
2 celery stalks roughly diced
2 carrots, roughly diced

Deglazing Liquid
50mls red wine
100mls chicken stock

Mirepoix
2 medium carrots, finely diced
2 sticks celery, finely diced
2 onions, finely diced
6 garlic cloves, sliced
200gms whole peeled tomatoes, crushed
100gms tomato paste
sea salt
freshly ground black peppercorns

200mls red wine
1.4 litres chicken stock

100mls culinary cream
6 sprigs thyme
¼ cup chopped parsley
sea salt
freshly ground black peppercorns

Oxtail processes mystical qualities that sets it apart from other cuts of beef; its unique flavour & texture are a direct result of its high content of cartilage, connective tissue & subsequent amount of collagen that will break down & produce a rich & flavoursome gelatinous jelly when cooked; however, the operative word is “slow cook” over an extensive period. No short cuts can be considered; follow the process discussed below & you will achieve a result any restaurant would gladly put their name to.

Throughout these modules, I have discussed the relevance of enhancing flavour profile during the cooking process. Layering of seasoning & fat is an excellent start but when it comes to oxtail, you are privileged to be working with a meat that has an abundance of cartilage & connective tissue; with the addition of a mirepoix, aromatics & a slow cook over 5-6 hours, you will be making a thing of beauty, unrivalled in regard to quality & flavour.

Method:
Dredge oxtails in flour shaking to remove excess

Heat oven to 200ºC, place oxtail in a large baking tray together with two halved studded onions, 2 celery stalks roughly diced & 2 carrots, again, roughly diced. Add aromatics & apply 2 tablespoons of a neutral oil with 100gms of butter evenly distributed over contents of baking tray & roast for approximately an hour or until oxtail, vegetables & aromatics are evenly browned & fragrant.

Remove oxtail & place on paper towel to absorb excess fat, strain oil through a fine mesh chinois & discard studded onions, celery & carrots. Return approximately 100mls of fragrant oil to the baking tray & discard any additional fat.
Deglazing the baking tray
Without any word of exaggeration, this is one of the most important processes that will determine & influence the quality of your oxtail soup. To enhance the flavour profile of this dish, deglaze the baking tray over medium heat with the oil, 50mls red wine & 100mls chicken stock to remove all caramelized particles from the bottom & sides of the tray ensuring no caramelize bits remain.

Reduce liquid by ½ to concentrate flavour while stirring continuously. The objective is to achieve a totally clean baking tray on completion!

Strain through a fine mesh chinois lined with cheesecloth pressing down to extract as much liquid as possible. Reserve liquid & discard solids.

Cooking the Oxtail
Heat a large Dutch oven on medium heat, add the mirepoix & sauté until golden brown & fragrant. Add oxtail & tomato paste & layer in additional sea salt & cracked black peppercorns & stir to combine.

Add red wine, chicken stock & crushed whole peeled tomatoes ensuring that oxtail is fully covered with the liquid, add additional chicken stock if required. Reduce heat to medium & bring to a simmer. Reduce oven temperature to 140ºC & place Dutch oven with lid on middle rack.

After 1½ hours, check that you have achieved a slow simmer where cooking liquid is just turning over, adjust heat accordingly until you have achieved your goal. Also, continue to check oxtail is fully submerged in cooking liquid adding additional if necessary.

It’s not a race, we want to slowly extract all the gelatinous goodness from the collagen as the cartilage & connective tissue breaks down while the meat slowly cooks & releases it fat content to further enhance the flavour of the stock. The process has just begun, we have another 3½ of slow cooking in the oven prior to finishing on the stove top & layering in additional fat, seasoning & adding fresh aromatics before plating.

Continue to monitor stock level adding more where required; adjust heat to a simmer if you are getting rapid movement in the cooking liquid’. ‘We want movement in the cooking liquid that is barely visible only.

After 3¼ hours, remove from oven & return to stove top on a low simmer; add the culinary cream & fresh aromatics & continue to cook to infuse. Adjust seasoning if necessary & test oxtail to gauge tenderness. Your oxtail should be falling off the bone, succulent & flavoursome.

To plate, place oxtail in serving vessel & pour soup over top & garnish with fresh parsley.

Coconut Curry Soup

Ingredients:
4 young coconuts, water removed & reserved

1 tbsp vegetable oil
1 medium onion diced
3 cloves garlic, minced
½ tsp ground cumin
1 tbsp red curry paste
1 tsp brown sugar
500mls vegetable stock
250mls young coconut water
5cm fresh ginger root, peeled & cut into chunks
5cm lemon grass, smashed
8 only green peppercorns, crushed
1 jalapeno, sliced plus more for garnish
½ cup coriander leaves plus more for garnish
2 tbsp fish sauce
425mls coconut milk

400gms large prawns, shelled & deveined
2 mushrooms, sliced
juice of 1 lime

Method:
Extract water from the young coconuts by puncturing two of the three eyes at its base with a clean screwdriver or similar. Drain & strain the coconut water to remove any small pieces of coconut skin that may have been dislodged. Reserve & chill coconut water until required.

Cut the coconut in half & reserve until required.

In a medium stock pot over medium heat, add the oil & onions. Cook stirring until onions are translucent & aromatic.

Add the garlic, cumin, curry paste & sugar & cook for an additional minute. Add the vegetable stock, ginger root, lemon grass, peppercorns, jalapeno, coriander & fish sauce & bring mixture to a simmer & continue to cook for 30 minutes.

Remove from heat, strain & discard all solids & return the broth to the pot over a slow simmer. Stir in coconut milk, shrimp, mushrooms & lime juice. Cook until the shrimp is completely cooked through. Serve immediately garnished with coriander & jalapeno slices if desired.

Think outside the box, there is no steadfast rule in how you present your soup or any dish for that matter; your serving vessel can enhance the appearance of the entire dish & by using a halved coconut to serve the soup you are guaranteed to achieve a “wow” factor on presentation.

Similar to an artist canvass, plating is so important to influencing the diner’s appreciation & perception of what he or she is about to eat, particularly in consideration that we buy with our eyes & perceptions are greatly influenced by overall appearance.

Many of the soups in this module; Spicy Coconut, Chicken & Mushroom Soup, Seafood & Malaysian Laksa’s & Tom Yum Soup are ideal candidates to serve in a halved coconut husk.

1. Appearance: Young coconuts are green, rather than brown, with a thinner & less fully developed husk. Some specimens may be mottled with darker colour.

2. Contents: They are prized for their refreshing water & soft, jelly-like flesh1. The liquid inside, known as coconut juice or water, represents an early stage in the development of the fruit, in which the endosperm is still in a liquid form. Over time, the endosperm hardens, & the liquid is absorbed.

3. Nutrition: Packed with nutrients & electrolytes, young coconuts are a natural hydrator. The coconut water is high in potassium, magnesium, & other minerals, which can make it a useful dietary supplement. The gelatinous coconut meat is also high in nutrients & easy to eat, making it a convenient source of nutrition.
4. Culinary Uses: Young coconuts are a tropical delight that offer a taste of paradise. They are much easier to crack open than mature coconuts, because they have not developed a thick husk. The soft flesh of a young coconut is a delicious & nutritious treat. It can be enjoyed on its own or added to smoothies, desserts, or savory dishes.

5. Selection: When choosing a young coconut, look for coconuts that are heavy for their size & free from any cracks or soft spots. A good coconut will also have a noticeable amount of coconut water sloshing around inside when you shake it.

Potage Dubarry (Cauliflower Soup)

Ingredients:
1 whole cauliflower

8 middle bacon rashers

750mls chicken stock
1 onion peeled & chopped
2 medium egg yolks
250mls culinary cream
grated cheese
nutmeg
salt & pepper
garnish with snipped chives

Method:
Trim the whole cauliflower & cut into florets, blanch, remove from heat, drain & reserve florets until required.

Place bacon rashers on a baking tray & cook in a hot oven to render fat & crisp rashers. Remove from oven, place bacon on paper towelling to absorb fat & let cool at room temperature. Dice rashers finely & refrigerate until required Reserve rendered fat as this will add to the flavour profile of the soup without dominating.

Add chicken stock, bay leaves, rendered bacon fat, milk & cream, & 500gms frozen cauliflower to a large Dutch oven or 10 litre stockpot. Season to taste with salt & pepper & cover & cook until cauliflower is completely tender. Discard the bay leaf, remove from heat & let cool slightly.

Using an immersion blender, puree soup until completely smooth. If an extra-smooth soup is desired,
pass through a fine-mesh chinois; if soup is too thick, whisk in additional hot chicken stock, 100mls at a time, until you have reached the desired consistency.

Vichyssoise

Ingredients:

Vichyssoise
3 cups peeled, sliced potatoes
3 cups sliced white of leek
800mls chicken stock
250mls whipping cream
salt & white pepper, to taste
2 to 3 tbsp chives, minced

Basil Oil:
basil leaves
Italian parsley
spinach leaves
grapeseed oil

Vichyssoise is traditionally served cold; however, sometimes tradition can get in the way & if you reside in a cold climate, common sense suggests you will never indulge in a vichyssoise soup unless of course you serve it hot.

The credit for vichyssoise goes to Louis Félix Diat, a chef born near the spa town of Vichy in France, Louis trained under César Ritz at the Paris Ritz & the London Ritz & after being elevated to executive chef at the Ritz -Carlton Hotel in New York he was seeking inspiration for a new cold soup, Louis recalled how his mother used to cool their breakfast soup by adding cold milk on warm mornings & as they say, “the rest is history”.

Method:
Prepare the leeks by slicing & thoroughly rinsing to remove any grit or soil

Sweat the onion in a pot until translucent only, add the leeks (after cutting & rinsing them thoroughly to remove sand), Incorporate the potatoes & season with salt & pepper. Add the garlic cloves, chicken stock (just enough to cover the vegetables). Avoid overfilling to ensure the right consistency.

Cook at a medium heat until the potatoes are tender & can be smashed with ease, about 45 minutes to an hour.

Using an immersion blender to purée the mixture until smooth. Once blended, stir in 1 to 1 ½ cups of cream. Allow the soup to cool & refrigerate for at least 24 hours.

Pour the chilled Vichyssoise into serving bowls. Garnish with a dollop of sour cream in the centre. Using the squeeze bottle, create a decorative pattern on the soup with the basil oil.

Garnish with parsley or basil.

Make the Basil Oil:
In a blender, combine basil leaves, Italian parsley, spinach leaves, & grape seed oil. Blend for about 2-3 minutes or until you achieve a vivid green colour.

Transfer the mixture to a pot & heat to about 190°F (approx. 90°C). Maintain this temperature for 5 to 10 minutes. Strain the mixture to remove solids, squeezing out as much oil as possible.

Store the oil in a squeeze bottle in the refrigerator for easy decoration. The oil will keep for 6 to 8 weeks

Corn & Bacon Chowder

Ingredients:
8 streaky bacon rashers
6 ears corn, husks & silks removed
1.5 litres homemade chicken or vegetable stock
1 bay leaf
1 tsp whole fennel seeds
1 tsp coriander seeds
1 tsp whole black peppercorns
4 tbsp butter
1 medium onion, finely diced (about 1 cup)
2 medium cloves garlic, minced
3 tbsp flour
1 to 2 russet potatoes, peeled & cut into 1/2-inch dice (about 1 1/2 cups diced potato)
250mls full cream milk
250mls culinary cream
Kosher salt & freshly ground black pepper
1 tbsp sugar
3 spring onions, cut brunoise

Method:
Pre heat oven to 200ºC. Place streaky bacon on a baking tray & cook until crispy Remove bacon & reserve.

Hold one corn cob upright in a large bowl & cut off kernels with a sharp knife. Repeat with remaining cobs & reserve kernels & cobs separately.

Use the back of a knife to scrape corn cobs into a medium saucepan to collect any milk left in the bases of the kernels. Break corn cobs in half & add to saucepan. Add chicken or vegetable stock, bay leaf, fennel seed, coriander seed, & whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, & let steep for 10 minutes. Strain through a fine mesh strainer & discard cobs & spices.

While stock infuses, melt butter in a separate saucepan over medium-high heat. Add onions, garlic, & corn kernels, & cook, stirring frequently, until onions are aromatic & kernels are tender. Reduce heat if butter begins to brown. Add flour & cook, stirring constantly.

Stirring constantly, gradually add infused corn stock & bring to slow simmer, add potatoes & season. Simmer, stirring occasionally, until potatoes are tender. Add cream & stir to combine.

Transfer a quarter of the soup to a blender & pulse until smooth. Return to saucepan & whisk to combine. Alternatively, use a immersion blender to puree in the saucepan until desired consistency is reached. Season to taste with salt, pepper, & sugar (with very fresh picked corn, sugar should not be necessary). Serve immediately, sprinkled with finely diced spring onions or your preferred garnish.

Heat oil, lightly sauté onions and garlic.
Add vegetables and sauté lightly
Add beef stock, barley and diced beef bring to the boil.
Simmer until barley is soft
Season to taste
Garnish with chopped chives

Per Serving (excluding unknown
items): 154 Calories; 7g Fat 44.2% calories from fat); 7g the boilProtein; 14g Carbohydrate; 3gDietary Fiber; 17mg Cholesterol;
1853mg Sodium. Exchanges: 1/
Grain(Starch); 1/2 Lean Meat; 1

200 millilitres vegetable oil 2 kilograms onion, peeled and chopped 300 grams garlic crushed
2 kilograms carrots, peeled and diced
2 kilograms celery, diced
2 kilograms leek, diced
1 kilogram barley, pearled
20 litre beef stock
3 kilograms beef blade, cooked and diced
5 grams salt and pepper
30 grams chives, chopped

Heat oil, lightly sauté onions and garlic.
Add vegetables and sauté lightly
Add beef stock and bring to the boil.
Add cooked dice beef and rice noodles before serving
Season to taste
Garnish with sesame seeds

Per Serving (excluding unknown
items): 187 Calories; 7g Fat36.1% calories from fat); 6g
Protein; 22g Carbohydrate; 1g
Dietary Fiber; 17mg Cholesterol1867mg Sodium. Exchanges: 1rain (Starch); 1/2 Lean Meat; 1
Vegetable; 1 Fat.

200 millilitres vegetable oil 2 kilograms onion, peeled and chopped 300 grams garlic crushed
2 kilograms carrots diced frozen
2 kilograms celery, diced
2 kilograms leek, diced
2 kilograms mushrooms, quartered
20 litres beef stock
50 millilitres soy sauce 3 kilograms beef blade, cooked and shredded 2 kilograms rice noodles, soaked and cut 100 grams coriander, chopped

Heat oil, lightly sauté onions and garlic
Add vegetables and sauté lightly
Add beef stock and bring to the boil
Season to taste
Add diced beef and rice before serving Garnish with chopped chives

Per Serving (excluding unknown items): 148 Calories; 7g Fat (46.5% calories from fat); 6g
Protein; 12g Carbohydrate; 1g
Dietary Fiber; 17mg Cholesterol;
1846mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

200 millilitres vegetable oil 2 kilograms onions, peeled and chopped 300 grams garlic crushed
2 kilograms carrots diced frozen
2 kilograms celery, diced
2 kilograms leek, diced
20 litres beef stock
5 grams salt and pepper 3 kilograms beef blade, cooked and diced 1 kilogram rice, cooked 60 grams chives, chopped

In a boiler, melt the butter and add the flour to make a brown roux
Slowly add the stock stirring continuously to avoid lumps
Add tomato paste and bring to the boil
Sautee garlic, onions and all other vegetables in a separate pot before adding them to the base.
Add the potatoes and simmer until tender.
Add the fish.
Season to taste. Finish off with the herbs and the dark rum.

Per Serving (excluding unknown items): 115 Calories; 5g Fat (40.7% calories from fat); 2g
Protein; 15g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 146mg Sodium. Exchanges: 1/2
Grain (Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

500 grams butter
700 grams flour plain
15 litre fish stock
500 grams tomato paste bay leaves, whole
2 kilograms Spanish onions, finely diced 500 grams garlic, chopped 2 kilograms green capsicum,
finely diced 2 kilograms red capsicum, finely diced 2 kilograms carrots, finely diced
2kilograms celery, finely diced
2kilograms leek, finely diced
2kilograms tomato, finely diced
2kilograms potato, finely diced
3 kilograms hoki fillet, finely diced
200 grams parsley, chopped

Melt butter and sauté onions, garlic and bacon
Deglaze with white wine, add bay leaves and thyme
Add chicken stock and clams, simmer until almost tender
Add potatoes and vegetables and simmer until cooked
Add cream and bring to the boil
Season to taste
Garnish with chopped parsley

Per Serving (excluding unknown items): 44 Calories; 2g Fat (58.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

500 grams flour
1liter white wine
12 litres chicken stock
3 each bay leaves
5 grams thyme leaves dried
4 kilograms clam meat 2 kilograms potatoes, peeled and diced
1 kilogram celery, diced
1kilogram leek, diced
4litres cream uht
4grams salt and pepper
100 grams parsley, finely chopped