13. 1 cup (180g) macaroni 14. 1/2 bunch cavolo nero or kale, washed, shredded 15. 1/2 cup (80g) fresh peas 16. 1/2 cup (60g) peeled broad beans 17. 4 slices sourdough bread (optional)
Tips- Freekeh is a lovely, slightly chewy green wheat. You can substitute with pearl barley, faro or dried white beans.
• For a cheaper alternative, smoked bacon bones work really well in this soup, producing a delicious stock.
• I love cavolo nero. It’s meaty, dense and full of goodness. Chard or savoy cabbage can be used as a substitute.
• If you don’t have three hours to cook the ham hock, why not try a pressure cooker – the job will be done in a third of the time!
Method
Step 1: Preheat oven to 180C or 160C fan. Wrap garlic bulb in foil. Place on a baking tray and bake for 45 mins, until soft. Cool.
SMOKED HAM HOCK, VEGETABLE & WHEAT SOUP
Prep Time : 30 minutes Cook time : 3 hrs , 40 minutes Serve : 4
Ingredients 1.
1 garlic bulb, unpeeled, plus 4 cloves extra, finely chopped
2. 1 large (600g) smoked ham hock 3. 1 fresh bay leaf 4. 6 black peppercorns 5. 2 thyme sprigs 6.
6 cups (1.5L) chicken stock
7. 1/3 cup (80ml) extra virgin olive oil 8. 9.
1/2 small fennel bulb, finely chopped 1/2 onion, finely chopped
10. 1 celery stalk, finely chopped 11. 100g freekeh (roasted green wheat) 12. 2 x 400g cans chopped tomatoes
Step 2: Meanwhile, place ham hock, bay leaf, peppercorns and thyme in a large saucepan. Pour over stock and heat on medium until just boiling. Reduce heat to low, cover and simmer for 3 hrs, adding a little water if necessary to keep ham hock covered, until hock is tender. Remove hock and set aside. Strain stock though a fine sieve. Discard solids.
Step 3: Heat 1/4 cup of oil in a clean saucepan on medium. Cook extra garlic, fennel, onion and celery for 2-3 mins, until fragrant. Add freekeh, tomato and strained stock. Simmer for 15 mins, until freekeh is almost tender. Add macaroni and cook for 15 mins, until pasta is tender.
Step 4: Meanwhile, remove meat from bone of hock and roughly chop. Add to soup with cavolo nero, peas and broad beans. Season to taste and simmer for 5 mins, until peas and beans are tender.
Step 5: Meanwhile, preheat a chargrill on high. Cook sourdough for 1 min each side, until toasted. Drizzle with remaining oil. Squeeze roasted garlic from skin and spread over toast.
Step 6: Ladle soup into large serving bowls and serve with garlic toasts.
4. 1 tbsp chopped rosemary 5. 4 French-trimmed veal cutlets 6. 2 bunches asparagus, trimmed, stalks peeled 7. 4 king brown or flat mushrooms, trimmed, halved lengthways 8.
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze
Tips- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.
Method
Step 1: Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.
Step 2: Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.
Step 3: Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.
Step 4: Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.
GRILLED VEAL CUTLETS WITH ASPARAGUS & MUSHROOMS
Prep Time : 15 minutes Cook time : 30 minutes Serve : 4
Ingredients 1.
1 garlic bulb, cloves separated
2. 100ml extra virgin olive oil 3. 800g baby potatoes
56 I INDIAN MIRROR DEC 2017
Step 5: Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.
Step 6: Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.
Step 7: Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
