Food & Home Entertaining

CARROT, PARSNIP, BEER
AND GINGER SOUP WITH

SPICY PRAWNS

Serves 4EASY55 mins

WHAT YOU NEED
SOUP
1tbspoliveoil
1onion,peeledandchopped
5carrots,peeledand
roughly chopped
4 parsnips, peeled and chopped
1tspgroundturmeric
2cm fresh ginger, finely grated
500ml (2 cups) vegetable stock
100ml pale lager
salt and freshly ground black pepper,
to taste

PRAWNS
200g medium prawns, shelled
anddeveined
1tsppaprika
pinch ground peri-peri spice
1 tbsp salted butter
1tbspoliveoil
squeezefreshlemonjuice+extra,
to serve

100g macadamia nuts, lightly toasted
and roughly chopped, to serve
herb oil, to serve

CHINESE STEAMED BUNS

WITH PULLED PORK AND

PICKLED CARROT AND APPLE

Serves4–8A LITTLE EFFORT 1 hr +

5hrs,toroastandrest

WHAT YOU NEED

PULLED PORK

1tbspoliveoil

1 onion, peeled and chopped

3 carrots, peeled and chopped

3celerystalks,chopped

3cm ginger, finely grated

4 garlic cloves, peeled and crushed

4 star anise

500ml (2 cups) beef stock

1,6kg deboned pork neck

90g brown sugar

250ml(1cup)drysherry/apple juice

125ml (½ cup) oyster sauce

1 tsp Chinese five spice

STEAMED BUNS

160ml lukewarm water

1tspinstantdryyeast

540g cake flour + extra, to dust

HOW TO DO IT

1 Forthesoup,heattheoliveoilina

large pot over medium heat. Add the

onion, carrots and parsnips, and sauté

for about 5 minutes. Add the turmeric

and ginger, and fry until fragrant, about

1minute.Addthestockandsimmer,

covered, until the vegetables are soft,

about20minutes.Addthelager

and continue to simmer for about

10 minutes. Transfer the mixture to a

blender and blitz until smooth. Season

to taste. Set aside until needed.

2 For the prawns, place the prawns,

paprika and peri-peri spice in a

medium bowl. Toss until coated well.

Set aside.

3 Meltthebutterandoliveoilina

largefryingpan.Addtheprawnsand

fryuntilcooked,about2minutesper

side. Remove from heat and drizzle

with the freshly squeezed lemon juice.

4 Divide the soup among 4 serving

bowls.Topwiththeprawnsand

toasted macadamia nuts. Drizzle with

theherboil.Servewarm.

CARROT,PARSNIP,BEER AND GINGER

SOUP WITH SPICY PRAWNS

2.5 OF

82 APRIL 2019