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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
This recipe along with over 100 other great dishes from around the region, can now be purchased in Volume 3 of the Otago Daily Times - Fresh - Ask a Chef cookbook.
Makes six portions and freezes well
1 large white onion
4 cloves garlic
1 red chilli
5 chorizo sausages
1 Tbsp smoked paprika
2 litres chicken stock
1 tin (225g) coconut cream
salt and pepper
small bunch of coriander
Finely chop onion, garlic, leek and chilli and sweat in a little oil until onion is soft.
Chop chorizo and add with the smoked paprika. Cook for a further 5 minutes.
Add chicken stock and coconut cream and bring to a simmer.
Peel and dice the kumara, add to the pot and simmer until the kumara is tender.
Blend, preferably with a handstick blender, until smooth.
Add salt, pepper, zest and juice of the lime, and the chopped coriander to taste.
Serve in warmed bowls with some crusty bread.
Requested by Vaughan Pearce.
This recipe comes from The Ballarat Trading Company in Queenstown.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.