1 lemongrassstalk, bruised, cut into
3 pieces
1 bunchwatercress,washed, trimmed
Poached eggs, to serveHeattheoilin a largesaucepanwith
a lidovermedium-highheat.Addthe
eschalot,ginger,garlic,chilli,coriander
root,limezestandturmeric.Cook,
stirring,for4-5minuteoruntileschalot
is softened.Addthecoconutcream,
2 cups(500ml)water,fishsauce,sugar
andlemongrass.Coverandcook,
shakingpanoccasionally,for 20 minutes
forflavourstoinfuse.Remove from heat
andstandfor 10 minutes.
Removelemongrassstalks,transfer
souptoa blenderandwhizuntilsmooth
(youmayneedtodothisin 2 batches).
Addtwo-thirdsofthewatercress,then
thelimejuiceandseasontotaste.
Toserve,divideamongservingbowls,
topwithpoachedeggs,andscatterwith
remainingone-thirdwatercressand
freshly ground black pepper.MUSHROOM & TRUFFLE SOUP
SERVES 4(^1) / 4 cup(60ml)extravirginolive oil
2 garliccloves,crushed
5 eschalots,halved
4 thymesprigs,leavespicked
300gSwissbrownmushrooms, sliced
(^1) / 2 cup(125ml)sherry
50gdriedporcini, soaked in 150ml
warmwater
6 cups(1.5L)chickenstock
Thickenedcream,shavedblacktruffle
(availableonlinefromgourmetlife.
com.au)and toasted seeded bread,
to serve
Heatoilin a largesaucepanoverlowheat.
Addgarlic,eschalotandhalfthethyme
leaves,andcook,stirring,for5-6minutes
oruntilsoftenedandfragrant.Add
mushroomandincreaseheattomedium-
high.Cook,stirring,for8-10minutesor
untilmushroomis softenedandlightly
coloured.Addsherryandsimmerfor
2 minutesoruntilreducedbyone-third.
Add porcini, porcini soaking liquid and
chickenstock,andbringtotheboil.
Reduceheattomedium-lowandsimmer
for 50 minutesoruntilreducedby
one-third.Transfersouptoa blenderand
whizuntilsmooth.Seasontotaste.
Dividesoupamongservingbowls.
Drizzlewithcreamandscatterwith
shavedtruffleandremaining thyme
leaves. Serve with toast.
SPICYLAMB,CAVOLO NERO &
RISONISOUP
SERVES 6
600glambmince
(^1) / 3 cupfreshoregano,finelychopped,
plusextrawholeleavestoserve
(^1) / 3 cup(25g)day-oldbreadcrumbs
(^1) / 2 cup(125ml)extravirginolive oil
1 onion,finelychopped
2 celerystalks,finelychopped
4 garliccloves,crushed
2 tspfennelseeds
700mltomatopassata
400gcanredkidneybeans(weused
WoolworthsMacro),drained, rinsed
4 cups(1L)beefstock
2 tspdriedchilli flakes, plus extra
toserve
Finelygrated zest and juiceof^1 / 2
lemon
1 bunchcavolonero,finelyshredded
1 cup(220g)risonipasta,cooked
accordingtopacketinstructions
Grated pecorino, to serve
Tomakethemeatballscombinemince,
halfthechoppedoreganoand
breadcrumbs.Seasonandrollinto
walnut-sizedballs.Heatoilin a large
heavy-basedsaucepanwitha lidover
medium-highheat.Addmeatballsand
cook,shakingthepan,for6-8minutesor
untilgoldenbrownallover.Removefrom
panandsetaside.Reduceheattolow.
Addonion,celeryandgarlic,andcook,
stirring,for6-8minutesoruntilonionis
softenedbutnotcoloured.Stirin the
fennelseedsandcookfor1-2minutes
oruntilfragrant.Returnmeatballstopan
andstirin thetomatopassata,kidney
beans,stock,chilliflakes,lemonzestand
juice and remaining 2 tbs chopped
oregano.Increaseheattohighandbring
toa simmer.Reduceheattolow,cover
andsimmerfor 40 minutesoruntil
meatballsarecooked.Addcavolonero,
stirringuntilwilted.Seasontotaste.
Dividepastaandsoupamongserving
bowls.Scatterwithextraoregano,extra
chilli flakes and pecorino to serve.
WINTERMINESTRONE
SERVES 4-6
6 unpeeledgarliccloves
2 tbsextravirginoliveoil,
plusextratodrizzle
40gunsaltedbutter
6 springonions,sliced
(^1) / 2 tspdriedchilliflakes (optional)
2 tspfennelseeds
1 tspdriedoregano
2 potatoes,peeled, cut into
2.5cmpieces
7 cups(1.75L)chickenstock or
vegetablestock
200gparmesanrind
1 cup(150g)smalldriedpasta
1 bunchkale,stalksremoved,
roughlychopped
(^1) / 4 bunchoregano,leavespicked
(^1) / 4 flat-leafparsley,leaves picked,
finelychopped
Grated parmesan, to serve
Preheatovento200°C.Placegarlicin a
sheetoffoilanddrizzlewithoil.Enclose
in foilandroastfor25-30minutesoruntil
garlicis softandcooked.Squeeze flesh
fromskinandsetaside.
Heatoilandbutterin a largesaucepan
overmedium-highheat.Addspring
onionandcook,stirring,for3-4minutes
oruntilsoftened.Addchilli,if using,
fennel,oreganoandpotato.Addstock,
roastedgarlicandparmesanrind.
Bringtotheboil,thensimmerfor
20-25minutesoruntilpotatois tender.
Addpastaandcookfor7-8minutes,or
accordingtopacketinstructions,andthe
potatois startingtobreakdown.Stir
throughkaleandcookfor2-3minutesor
untilwilted.Season.Divideamong
servingbowlsandtopwith herbs and
parmesan to serve.
90 delicious.com.au