(1) Roast Thai pumpkin and coconut with toasted almonds and coriander
(Serves 4)
Ingredients:
100ml EVO
1 x peeled butternut pumpkins cubed
1 x brown onions sliced
2 x cloves garlic sliced
2 x kaffir lime leaves
150ml white wine
1 x large red chilli
250ml coconut cream
1 litre vegetable stock
1 x bunch coriander
100g toasted almond flakes
Method:
Place pumpkin, onions, garlic, chilli into large baking tray coat with EVO, and roast in 180 degree preheated oven for 30 minutes (a little colour is cool), remove from oven and place roasted ingredients into large based pot, add stock and simmer for further 20min or until soft then add coconut cream and blitz in food processor, season to taste coriander leaves and toasted almonds on top yummy yummy you win.
(2) Sweet carrot, ginger, and leek soup (this one is a great for Monday night after the big weekend)
(Serves 4)
Ingredients:
1kg large carrots peeled and sliced
1 x large brown onion sliced
2 x cloves of garlic sliced
2 x large leeks washed (very important) and sliced
1 x knob of ginger peeled and sliced
1 x large red chilli
1.5 litres vegetable stock
EVO
Salt & pepper
Method:
Heat a large based pot, add EVO, onions, garlic, leeks, chilli and ginger and sweat for 8-10min (no colour), add carrots and sweat for a further 20min (watch it doesn’t stick keep stirring, TRUST ME), add stock and cook for 10min until soft blitz in food processor serve with coriander leaves and sliced chilli (this one is great hot or cold)
(3) 2chefs brown onion soup with cheesy garlic Turkish toast
(Serves 4)
Ingredients:
1kg brown onions peeled and sliced
1 x handful fresh thyme leaves picked
1 x bay leaf
6 x garlic cloves sliced
EVO
150g unsalted butter
1 ½ ltrs good beef stock
Salt & pepper
Grated mozzarella cheese
1 x Turkish loaf
Method:
Heavy based pot, add EVO, onions, thyme, and bay leaf and cook for 20 min on low heat, get some good colour on them don’t burn ‘YUCK’, the slower you cook them the better they’ll taste, so take your time trust us you will love it. Now add butter, watch it caramelise up, turn up heat stirring at all times, smell the sweetness, add stock and simmer for 25 min do not boil, here is your chance to skim a bit of fat (not too much be a bit naughty), to serve smother Turkish bread in mozzarella salt & pepper and flatten in the breville machine and cut into soldiers ‘dunk away’.