Home' Greymouth Star : June 24th 2015 Contents Greymouth Star
Wednesday, June 24, 2015 - 7
here is nothing more
comforting on a cold
winter’s day than a bowl of
hot nourishing soup.
There are thin and thick
soups — thin to whet the
appetite before a main course and thick
soups that can be meals in themselves.
The most famous thin soup in the world
must be chicken soup, made by cooking
chicken in stock or water. Once the
chicken is cooked, it may be deboned and
the meat returned to the soup or eaten
Vegetables, rice or noodles can be added
to provide more body.
In the modern kitchen there are two
types of thick soup: pureed and cream
soups. Both get their thickness from starch.
The difference is that pureed soups are
thickened with starch that comes from the
main ingredient such as potatoes, pumpkin
or legumes. Cream soups, however, are
made from vegetables without a lot of
natural starch, like broccoli, mushrooms
or asparagus. For these, you have to add
starch, usually flour. Cream soups do not
have to contain cream. They just need to be
the consistency of cream. In other words,
Bisques are a type of well-flavoured
creamed soup, typically made with
crustaceans such as crayfish or prawns, but
also with vegetables, as in tomato bisque.
The ingredients are cooked in a broth, then
pureed, strained and ‘creamed’. Traditional
recipes use bread or rice to thicken bisques.
Chowders and gumbos are another
variety of thick, distinctly American soups.
Chowders are made with milk or cream
and usually a starchy vegetable such as corn
Gumbos are regional American soups
from L ouisiana, thickened either with a
very dark roux — a mixture of flour and
fat that is cooked to a deep brown colour
— okra, or file powder made from dried
Thai chicken soup
A spicy chicken palate tingler.
2 tablespoons rice bran oil
1 onion, diced
3 each: large garlic cloves, spring onions
500g skinned and boned chicken, thinly
3-4 tablespoons Thai green curry paste
(or to taste)
400ml can light coconut milk
4 cups chicken stock
2 kaffir lime leaves
2 tablespoons fish sauce
250g thinly sliced green beans
1⁄2 cup each, basil leaves, coriander leaves
4 tablespoons lime juice
Heat the oil in a large saucepan. Saute
the onion, until softened. Meanwhile,
crush the garlic. Thinly slice the white ends
of the spring onions. Finely chop the green
Add the garlic and chicken to the
saucepan and stir-fry, until coloured. Stir
in the curry paste. Add the coconut milk,
stock, lime leaves, fish sauce and white
spring onion ends. Simmer for 10 minutes.
Add the beans and green spring onion
ends and simmer for 5 minutes.
Meanwhile, finely chop the basil and
coriander and combine with the lime juice.
Ladle the soup into bowls and add the
topping just before serving. Serves 4.
Creamy parsnip soup
1 onion, chopped
3 tablespoons canola oil
2 cloves garlic chopped
600g parsnips, peeled and chopped
21⁄2 cups chicken stock
4 rashers bacon
salt and pepper to taste
2 tablespoons each: lemon juice, chopped
Saute the onion in the oil, until softened.
Add the garlic and parsnips. Stir and cook
for about 2 minutes. Add the chicken
stock. Cover and simmer for about 15
minutes, until the parsnips are cooked.
Meanwhile, microwave the bacon until
crisp, about 3 minutes. Chop.
Puree the soup, preferably with a hand-
held blender, until smooth. Stir in the
cream, seasonings and lemon juice. Blend
again until fluffy. Reheat gently. Serve
topped with the bacon and parsley.
Ser ves 4.
Salmon tortilla soup
Use economical canned salmon for this
1 medium onion, diced
1 tablespoon canola oil
2 cloves garlic, crushed
2 tablespoons plain flour
3 cups chicken stock
400g can chopped tomatoes in juice
2 tablespoons coarsely chopped jalapeno
chillies (from a jar)
2 x 210g cans pink salmon
1 cup each: coarsely grated tasty cheese,
coarsely crushed tortilla chips
Saute the onion in the oil in a large
saucepan, until softened. Add the garlic
and flour. Stir for 1 minute. Add the stock,
tomatoes and jalapenos. Simmer for 5
Drain the salmon, discard any bones and
large pieces of skin. Flake the remainder
and add to the soup. Heat through gently.
Place cheese on the base of 4 soup bowls.
Top with the soup and garnish with the
tortilla chips. Serves 4.
Celer y bisque
6 cups diced celery and leaves
2 cups each: chicken stock, boiling water
1 onion, sliced
2 tablespoons butter
1⁄4 cup flour
2 cups milk
1 cup light sour cream
salt and pepper to taste
Combine the celery, chicken stock and
boiling water in a saucepan; simmer until
the celery is tender.
Meanwhile, saute the onion in the butter,
until softened. Stir in the flour. Slowly
stir in the milk, cooking and stirring, until
thick. Stir in the celery mixture and sour
cream then season.
Process in an electric blender or with a
hand held blender, until smooth. Reheat
to ser ve.
Great served topped with crumbled blue
cheese. Ser ves 6.
ales of Shiraz (Syrah)
and Cabernet rocket up
when the weather cools
down. You are wanting
more power and heat
in your wine, more
alcohol, body and flavour.
Some of the Australian Shiraz
can be 15% or more alcohol. They
tend to understate it on the label
because every 0.5% increases the
excise tax that has to be paid to
the government. It is a social tax
to cover the cost of drunks to the
Syrah is the name used in New
Zealand and most other wine
regions. Shiraz is the name in
Australia and South Africa where it
is hotter and riper, with flavours of
boysenberries, blackcurrants, spice,
black pepper, chocolate, leather and
medium to high tannins. Look for
Pepperjack, Jacobs Creek Reserve,
Taylors, Wyndham Estate Bin
555, Wynns, Penfolds, Wolf Blass,
Shingleback. Prices vary a lot from
$8 to $800 a bottle and you get what
Penfolds Grange Shiraz is
rated as the best in the Southern
Hemisphere and it is $800.
Our Syrah wines are quite
different due to the cooler climate
and slower ripening. They are
medium bodied (13%) with gentler
flavours of raspberries, blackberries,
herbs, licorice, white pepper,
chocolate with medium tannins.
Look for Trinity Hill, Church
Road, Villa Maria, Selaks Reser ve,
Matariki, Coopers Creek,
Ngatarawa, Craggy Range, Sacred
Most come from Hawke’s Bay
(80%) and some from Waiheke
Island. Other regions are not hot
enough to ripen Syrah.
If you taste any tamarillo in a red
wine it is unripe and faulty. Some
of our best are very expensive ($80)
and very good and score better than
the comparable Aussie wines in the
Drink these wines at room
temperature, and they are better
with some aeration (breathing).
Pour a glass and the air will glug
through the bottle, and wait half an
Shiraz-Syrah are best drinking
from two to six years.
Now is the time for you to be
drinking the bigger reds.
The media release was a typically
sensational — ‘Drink Beer and Save
The World’. Dominion Breweries
have started to recycle their yeast
slurry which has been going to
farmers as stock food and some
discarded. The idea, which came
about over a beer or three like
lots of good ideas, is to distil the
waste into ethanol as a biofuel and
mix it with 90% petrol to be sold
at service stations as ‘DB Export
Brewtroleum’. Biofuel from waste
can reduce carbon emissions but
saving the world is not so easy.
El Diablo — Fill a short glass with
cracked ice cubes, add 3 strips lime
peel, 15ml lime juice, 45ml white
tequila, 15 ml creme de cassis, and
Winston Churchill was asked how
put his glass of brandy down and
took the cigar out of his mouth and
replied: “No sport”.
Thai chicken soup.
Aronui Chardonnay 2013 — A
creamy, peachy wine form Nelson
with an attractive balance of flavours
and mouthfeel, and a good aftertaste.
Drink now until 2017. Dry. $19.
Red wine choice
Corbans Merlot 2013 — A really
pleasant, easy drinking budget wine from
the fertile wine region of Gisborne. They
trumpet their chardonnay but they can
do a fleshy, soft merlot like no other
region. Plums and spice and a gentle
dryness — what more do you expect for
$11. Great value, drink now. Dry. $11.
Macs Mid Vicious — A new low-
alcohol beer (2.5%), called a mid-beer
from Lion with a strange name and
the label showing hops with a safety
pin. Who under-50 has heard of or
followed Sid Vicious and the punk
band the Sex Pistols? So it must be
designed for the older generation of
beer drinkers. Light, malt flavours
and mild hops, good for sessions.
330ml. 2 .5%. $2.50.
Bundaberg Ginger Beer — Bundy
is still a fine soft drink, cloudy with
a strong, spicy ginger smell and taste,
carried along with a light sparkle. 375ml.
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