- 1kg zucchini, washed and chopped into 2cm pieces
- 2 cloves garlic, finely sliced
- 60ml olive oil
- 500ml chicken stock
- 150ml cream
- 100g parmesan, fine grated
- 1 cup basil, chopped
- ½ cup parsley, chopped
- salt and pepper
- Ciabatta – for toast
- EVOO – for drizzle
- Heat olive oil in a large heavy-based pot over a medium heat – add zucchini and garlic and saute for about 15 to 20 minutes. Cook until zucchini is soft.
- Add chicken stock – bring to the boil and simmer for 2 minutes.
- Remove from heat and liquidize until smooth – I use a wand.
- Return the pureed soup to the pot, along with the herbs, cream and parmesan.
- Bring soup back to the boil, season
- Serve immediately with some toasted ciabatta and a drizzle of EVOO
Serves 4 pax
Stolen from – Riverstone Kitchen, Oamaru
- 500g of rice noodles – boiled & drained
- 500g whole mackerel – gutted & cleaned
- 250g whole white fish (eg flounder, gurnard) – gutted & cleaned
- 125g onion – rough chopped
- 1 tspn dried chili flakes – reduce if you want less hot
- 12g shrimp paste
- 50g galangal – rough chopped
- 3 sprigs Vietnamese Mint – leaves only
- 50g Tamarind liquid
- 1 litre water – I use then water from boiling the fish (drained
- salt to taste
- 4 eggs – boiled and halved **
- 10g fresh chillies – chopped
- 2-3 sprigs parsley or Cilantro – sliced
- 1 small cucumber – fine julienne
- Boil the mackerel & white fish until cooked. Separate the flesh from the bones.
- In food processor blend together onion, galangal, dried chili & shrimp paste – Put into a large pot
- In food processor blend the fish flesh – put in the same pot.
- In food processor grind the fish bones until crushed – strain thru a sieve (use some of the 1 litre of water to get all the goodness) – put in the same pot.
- Add the remaining water to the pot – mix well
- Add Vietnamese Mint & Tamarind – season.
- Bring to a boil and remove from heat.
- In a bowl
- – serving of noodles (pref chopped into short length)
- – pour over hot laksa
- – decorate with eggs, fresh chillies, parsley/cilantro & cucumber julienne
For the perfect boiled egg
- eggs in small pot
- enough cold water to cover the eggs
- lid on
- bring to boil – turn heat off immediately
- sit for 10 minutes – do not remove the lid
- remove eggs from hot water – plunge into cold water until cool
- 1 whole chicken or boneless whole chicken
- 1 sour dough cob loaf
- 3 or 4 potatoes, cut 1 thick slices
- Olive oil
- Butter – approx 50g
- 2 small lemons, stab skin several times with sharp knife or skewer
- Fresh Tarragon
- Fresh Thyme
- Fresh Basil
- Lots of garlic
- Grated Parmesan
- Salt flakes
- Fresh ground pepper
- Pre-heat oven at 230° C
- Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
- Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
- Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
- Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
- Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
- Lightly oil the skin and season all over with salt & pepper
- Place the chicken on top of the “pizza”
- Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes
- Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG
- Bread – or you could used a French stick or several roll.
- Herbs – use any fresh herbs you like – I don’t think you can go wrong!
- Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!
Stolen from Colin Fassnidge