PHOTOS: BABICHE MARTENS
Mulligatawny soup
Heartwarming and full of goodness, this soup is a comforting meal in one bowl.
Leaving the bones on the chicken thighs adds to the flavour. Add some chopped spring vegetables to change it up or make it go a little further.
Serves 4
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 carrots, chopped
1 Tbsp curry powder
3 cups chicken stock
4 chicken thighs, bones in
1 cup basmati rice
salt and pepper to taste
½ cup chopped Italian parsley
warm pita pockets
Method
1. Warm the oil in a large pot. Add the onion, garlic and carrots, cooking for 10 minutes to lightly brown and soften. Stir through the curry powder for 1 minute, then add the stock and chicken thighs, bringing to a simmer for 10 minutes.
2. Stir through the rice, simmering for a further 12 minutes until cooked through. Season with salt and freshly ground pepper. Stir through the parsley and serve hot with warmed pita pockets.
Jamaican jerk paste
For children, you might like to ease off on the cayenne pepper the first time round to test the waters. Stir through soup, as I have here, or marinate chicken nibbles, fish or lamb cutlets.
Makes 1 cup
2 spring onions, chopped
4 cloves garlic
1 green chilli, chopped
2cm fresh ginger, grated
4 stalks thyme, leaves removed
2 tsp brown sugar
¼ tsp salt
¼ tsp cinnamon
¼ tsp cayenne pepper
2 tsp lemon juice
¼ cup olive oil
Method
1. Place all of the ingredients in a blender and blitz until almost smooth. Store in an airtight container in the fridge. The paste will last for up to two weeks.
JERK CHICKEN BROTH
Serves 4
The key to any broth is making your own stock. Use a couple of chicken carcasses, just covered with water, and boil them with an array of hardy vegetables for at least one hour. Strain, discarding the bones and allow the stock to cool. Remove any fat from the top before using. You will never buy stock again!
3 cups good-quality chicken stock
1 cup cubed kumara
1 cup red kidney beans
1 cup corn kernels
1 cup shredded chicken
2 Tbsp jerk paste
salt and freshly ground pepper to taste
½ cup chopped coriander
Method
1. For the broth, place the chicken stock into a large pot. Add the kumara and red kidney beans, bringing to a simmer until the kumara is just soft. Stir through the corn, shredded chicken, and 1 Tbsp of jerk paste. Season with salt and pepper.
2. To serve, sprinkle with coriander and a little extra jerk paste.
— Angela Casley/viva.co.nz
