recipes_Australia_Issue_129_April_2017

family mains

APRIL 2017 recipes+ 11

Parsnip Soup

with Chorizo

SERVES 4 PREP 15 minutes

COOK 40 minutes COST $3.50 a serve

+BUDGET TIP Omit parsnip. Add 750g

pumkin instead.

2 teaspoons vegetable or olive oil,

plus 2 teaspoons extra

2 onions, finely chopped

2 cloves garlic, crushed

1 teaspoon cumin seeds

750g parsnips, coarsely chopped

3 large all-rounder potatoes, chopped

2 litres (8 cups) water

3 large chicken stock cubes

½ cup cream

1 cured chorizo sausage, chopped

80g fetta, crumbled

1 tablespoon finely chopped chives

Olive bread, toasted, to serve

1 Heat oil in a large saucepan over

moderate heat. Add onion, garlic and cumin

seeds; cook and stir for 3 minutes or until

golden brown. Add parsnip and potato;

cook and stir for 8 minutes or until almost

tender. Add the water and crumbled stock

cubes. Bring to the boil.

2 Reduce heat; simmer, covered, for

25 minutes or until vegetables are tender.

Remove from heat. Cool for 5 minutes.

Using a stick blender, blend until smooth.

Place soup over low heat. Add cream; cook

and stir for 4 minutes or until heated.

3 Meanwhile, place sausage in a food

processor; process until finely chopped. Heat

extra oil in a small frying pan over moderate

heat. Cook and stir chorizo for 2 minutes

or until crisp. Transfer to paper towel.

4 Ladle soup into bowls. Sprinkle with

sausage, fetta and chives. Serve with bread.

Pesto Macaroni

with Zucchini

SERVES 4 PREP 10 minutes

COOK 10 minutes COST $3.50 a serve

2 cups macaroni

1½ cups basil leaves, plus ¼ cup extra

2 tablespoons flaked almonds, toasted

½ teaspoon finely grated lemon zest

2 tablespoons lemon juice

¼ cup light olive oil

½ cup finely grated parmesan,

plus extra, to serve

1 clove garlic, chopped

2 tablespoons water

200g cured chorizo sausages,

finely chopped

250g cherry tomatoes, halved

4 zucchinis, thinly sliced

1 Cook pasta in a large saucepan of boiling

salted water for 10 minutes or until tender.

Drain; return to pan.

2 Meanwhile, in a small food processor,

process basil, almonds, zest, juice, oil,

parmesan, garlic and the water until

almost smooth.

3 Cook and stir sausage in a frying pan over

moderate heat for 3 minutes or until browned.

Reserve ¼ cup. Add tomato to sausage in pan;

cook and stir for 1 minute or until tender.

4 Add tomato mixture to pasta, along with
basil pesto and zucchini; toss to combine.
Serve topped with extra parmesan, extra
PHOTOGRAPHY basil leaves and reserved sausage.

DAVID HAHN, ROB SHAW & JOHN PAUL URIZAR