Recipes - Soups & Starters

(Most recently added recipes display first.)

Sensational Seafood Soup

Ingredients

  • 1 tbs. olive oil
  • 2 cloves garlic crushed
  • 1 leek, washed, and finely sliced
  • 1 425g can peeled tomatoes
  • 1 50g sachet tomato paste
  • freshly ground pepper to taste
  • 500 ml pack of fish stock
  • 1 thick slice of fresh fennel
  • 1 thin strip of orange peel
  • 500 g Marinara mix, from the fishmonger
  • ½ cup fresh basil leaves, chopped
  • ¼ cup fresh parsley finely chopped

Preparation

  • Place oil in the base of a 2 litre Pyrex Jug and cook on High (100%) for 1 minute.
  • Stir in garlic and leek and cook on High (100%) for 2 minutes, stirring once.
  • Add the tomatoes, tomato paste and season to taste with freshly ground pepper.
  • Cook on High (100%) for 2 – 3 minutes to amalgamate the ingredients.
  • Pour in the fish stock then stir in the fennel and orange peel.
  • Cover the jug and cook on High (100%) for 7 minutes.
  • Stir in the Marinara mix and basil leaves, recover, and cook on High (100%) 5 minute, stirring half way through cooking time to equalize the heat.
  • Stir soup through and then stand 2 minutes.
  • Garnish with parsley and serve with crusty bread.
  • Accompany soup with a bowl of garlic mayonnaise to add to the hot soup.

Tip:
It is important to stir the marinara mix through whilst cooking to ensure the fish cooks evenly.

Cream of Brussel Sprout Soup *

Ingredients

  • 500g brussel sprouts, trimmed
  • 2 leeks, trimmed, finely sliced
  • 1 potato, peeled & cubed
  • 600ml chicken stock,
  • Seasoning, dash lemon juice
  • Yoghurt
  • 100g shredded ham to garnish.


Replace sprouts for trimmed chopped broccoli, broccolini or cauliflower.

Preparation

  • Coarsely chop sprouts
  • In a large saucepan heat butter and sauté leeks to soften
  • Add sprouts, stir, then add potato and stock
  • Season, bring to boil and simmer 20 minutes until soft
  • Puree with a wand, return to pan and check seasoning adding lemon juice to taste
  • Re-warm and serve in individual bowls swirled with yoghurt and garnished with ham

Bacon and Ham Pancake

Ingredients

  • 3 large organic eggs, room temperature
  • Freshly ground pepper
  • 150g lean bacon, finely chopped
  • 150g ham finely chopped
  • 1 slice of bread, crumbed
  • 1 tbs parsley, finely chopped
  • 1 tbs chives, finely chopped
  • 1 tbsp butter, unsalted

Preparation

  • In a non metallic bowl, beat the eggs and season with pepper to taste.
  • Tip bacon and ham into the beaten eggs
  • Fold in the bread crumbs
  • Stir in parsley and chives
  • Heat a heavy based 15cm fry pan and melt butter until bubbling
  • Pour in the pancake mixture and cook over a low heat, for ten minutes, each side
  • Invert onto a warm serving platter cut and serve with sliced vine ripened tomatoes and crusty bread

Tip
Makes a good cold snack

Gravlax with an Asian Twist

Ingredients

  • 1 cup light soy sauce
  • 1 cup coriander, chopped
  • 2 c.m ginger
  • 1 small green chili – chopped
  • 1 Asian pear, cubed
  • Juice of 1 lime
  • 1 kg fillet of tuna, trimmed and halved lengthwise
  • sliced lime to garnish

serves 8 – 9

Salmon can also be used

Preparation

  • Place marinade ingredients in a blender and smooth
  • Transfer mixture into a non-reactive dish, add tuna, submerge and cover with plastic wrap
  • Refrigerate for 24 hours then remove tuna, rinse and pat dry with paper towel
  • Serve thinly sliced on rocket leaves and topped with sliced Asian pear and sliced lime to garnish

Colourful Fresh Asparagus with Hollandaise Sauce

Ingredients

  • 500g equivalent sized, trimmed fresh green, white and purple asparagus.
  • Hollandaise Sauce
  • 40 g unsalted butter
  • 2 beaten egg yolks
  • Salt and pepper to taste
  • 50 ml lemon or lime juice

Serves 2 – 3

Preparation

  • Place prepared  and rinsed asparagus on a 30c.m. round ovenable glass platter in a circular configuration with tips pointing into the centre.
  • Cover tightly with plastic wrap.
  • Place butter in 500ml ovenable glass jug and cook on low 30- 40 % until the butter melts.
  • In a bowl whisk the egg yolks, seasoning and lemon juice until blended.
  • Whisk this mixture into the melted butter.
  • Place jug off the centre of the turntable and cook on Defrost (30%) in 20 second bursts whisking at each break, until thickened.
  • Cover  to keep warm.
  • Cook prepared asparagus on High (100%) for 3 – 4 minutes depending on the wattage of your oven.
  • Serve asparagus warm with Hollandaise sauce.