Yummy Recipes

Laura Faire's winter soup and casserole - as see on TVNZ Channel 1 - 

Good Morning 23 July

Spring Onion and Ginger Whole Chicken Soup with two Sauces
Makes: Enough to feed 6 people
Takes: 1 hour
Costs: 3.92 per person
This dish is brilliant for two reasons; it will stretch one little chicken to feed an army and give a winter-cold the boot like no other chicken soup!
Spring Onion and Ginger Whole Chicken Soup
1 small chicken
3cm piece of ginger, bruised and sliced
8 spring onions
1 bunch of coriander
1 tbsp mineral salt
8-10 peppercorns
Enough water to cover
To Serve
1 cup jasmine rice cooked in ample salted water
Hot Spring Onion and Ginger Oil
Chilli and Coriander Infused Soy Sauce
Wash and dry the chicken and stuff with ginger and spring onions, leaving some of each to add to the pot.
Add the chicken to the pot with the remaining ginger and spring onions, coriander, salt, peppercorns and enough boiling water to cover.  Bring up to the boil and simmer gently for 45 minutes. Turn off heat and leave to rest while cooking the rice and heating the oil for the Hot Spring Onion and Ginger Oil.
To serve, roughly joint the chicken. Arrange a pile of rice in the bottom of each bowl. Add large chunks of chicken to each bowl, ladle over some broth and pour a generous slick of each of the sauces on top.
Hot Spring Onion and Ginger Oil
1/4 cup peanut oil
4 spring onions, finely chopped
4cm piece of ginger, crushed to retain its juices
Combine the spring onion and ginger with its juices and place in a heatproof bowl.
When nearly ready to serve, heat the oil in a small saucepan until nearly smoking and pour over the spring onion and ginger.
Chilli and Coriander Infused Soy Sauce (can be prepared in advance)
1/4 cup light soy sauce (paler, not dark)
1 bunch coriander leaves, finely chopped
1 large chilli, deseeded and finely chopped
Combine and leave to allow the flavours to combine.

Beef, Barley & Orange Casserole
Makes: A good amount for four.
Takes: 3 hours in the oven
Costs: $2.70 per person
This stew is the essence of New Zealand Winter, it is easy to prepare and can be virtually forgotten while in the oven.  It is easily made in a crockpot if that suits better, cook 4 hours on high or 6 -8 hours on low.
600g blade, chuck or gravy beef, cubed
1/4 cup stone-ground organic flour
2 tbsp cold pressed New Zealand olive oil
2  New Zealand navel oranges
2 cups homemade vegetable stock (or 1 cup bought stock with 1 cup water)
2 tbsp tomato puree
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
bunch of thyme
1 bay leaf
2 tsp mineral salt
freshly milled black pepper
1/4 cup barley
4-6 stems of either kale, cavalo nero, silverbeet or 3 handfuls of spinach, sliced
1. Preheat the oven to 180degC
2. Toss the beef cubes in flour and brown off in batches in a large frying pan using the oil.
3. Deglaze the pan with the juice from one orange and some of the stock, add this liquid to the casserole dish or crockpot.
4. Add to a casserole dish that has a lid or crockpot with the zest and segments of the second orange, the remaining stock, tomato puree, onion, carrot, celery and barley. Cover and cook for 2 1/2 hours in the oven or if using a crockpot 4 hours on high or 6-8 on low.
5. Stir through the sliced green leaves and return to the oven for 30 minutes.

Celery, Black Cabbage and Baby Leek Gratin
Makes: Enough for 4-6 adults
Takes: 50 minutes
Costs: $2.68 each serves four or $1.78 each serves 6
A fancy alternative to cauliflower cheese, this gratin is equally happy served with a Sunday roast or alongside a great piece of fish, steak or chicken.
1/2 a bunch of celery, quartered lengthwise
8 stems of black cabbage/cavalo nero, kale or silverbeet, stems removed
6 baby leeks or one small leek quartered lengthwise
1 tbsp butter
1 tbsp stone-ground organic flour
3/4 cup organic whole milk
pinch of mineral salt and white pepper
pinch of fresh nutmeg
1/4 cup parmesan
1/4 cup fresh breadcrumb or panko crumbs
1 tbsp butter, extra
1. Wash the vegetables thoroughly and pat dry, place in a rectangular ovenproof dish.

2. Make a white sauce:
- In a small saucepan melt the butter and add the flour, stir as it cooks for two minutes, do not allow to brown.  It should be a lovely golden colour.
- Remove from the heat and using a fork slowly whisk in the milk.
- Return to the pan and simmer stirring for 3 minutes or until thick.
- Flavour the white sauce with mineral salt, white pepper and a grate of fresh nutmeg.
3. Pour the sauce over the prepared vegetables.
4. Top with combined parmesan and breadcrumbs, dot with the extra butter.
5. Cover with foil and cook for 30 minutes, remove the foil and continue to cook for final 10 minutes (or brown under the grill).