Tag Archives: bread

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & FishBread soups and salads have long been popular dishes in peasant cultures as they are a great way to make use of day-old or older bread and turn it into a delicious nourishing meals.

Italian Pappa al Pomodoro (Tomato and Bread Soup), Tuscan Ribollita (a soup of cavolo nero, beans, bread and other vegetables) and
Spanish Sopa de Ajo (Bread and Garlic Soup) are just some examples of well-known bread soups.

A few days ago over on Kevin is Cooking I saw his recipe for
Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp and just loved the look and the flavours in this dish. Now, where I live all the shrimp or prawns are frozen and reasonably
uninteresting in terms of flavour and taste, so I knew I wasn’t going to use them, but thought fish would make a good alternative.

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Kevin said about this dish “Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?” And he is so right – I actually almost court myself out with how quick this was to make!

What I love about Kevin’s recipe is the crispy bread with retains some crunch when add just before serving.

Serves 4-6

1 large bunch roughly chopped cilantro leaves and stems
6 cloves garlic
1 serrano chilli, seeded, and chopped (optional), or to taste
sea salt and freshly ground black pepper
½ cup olive oil
6 slices day old sourdough bread
6 cups chicken stock
4 eggs
500g firm white fish fillets, cut into largish pieces

1              Preheat oven to 180°C. Place coriander, garlic and chilli with a good grind of salt and black pepper in a food processor with a good splash of oil. Pulse to roughly chop. Add remaining oil and purée to a smooth paste. Place ½ cup of paste in a bowl and set aside.

2              Cut bread into cubes, place on a baking tray and toast in oven until golden brown. Add to the bowl with the coriander paste and toss to coat. Set aside.

3              Place remaining paste in a large saucepan over medium heat and cook, stirring, for 3-5 minutes or until fragrant. Add stock and bring to a boil.

4              Place eggs in a bowl and whisk to combine. Reduce heat and slowly whisk eggs into stock. Add fish and cook until it flakes when tested with a fork. Remove pan from the heat, add toasted bread
cubes and mix to combine. Ladle into bowls and serve immediately.

So tell me, do you stale bread and if so how?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Bread: The Love ‘n Oven; Napier; Coriander: The Chef’s
Garden @ Epicurean
– Hastings; Chilli: Orcona Chilis ‘n’ Peppers – Hastings; Eggs: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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The Leftover Dilemma

Wonderful Ways with Leftovers

Wonderful Ways with Leftovers

The thing with leftovers is that we don’t all have exactly the same leftovers and sometimes the leftovers we do have don’t immediately say “Hi, I’m still good and can be made into something wonderful” or we don’t even think of something as a leftover and just toss it, all the while thinking “What a waste!”

It’s now four days since Christmas and New Year’s Eve is looming and if like me your fridge needs space, but there still seems to be some good things in there, take a little time to sort it out and see what you can do with what’s there. Here are some ideas for some of those odds and ends that might not immediately seem to be worth keeping.

Mustard: There’s a spoonful left in the bottom of the jar, don’t toss it, rather make it into vinaigrette right in the jar so that you get to use every last bit of the mustard.

To the jar with that bit of mustard in it, add some oil and vinegar (the usual ratio is 3 parts oil to 1 part vinegar – eg 3 tbsp oil and 1 tbsp vinegar), add any flavourings such as crushed garlic, fresh herbs, minced shallot or onion, screw lid on jar and shake well to emulsify. Store in the fridge and shake again before using. This works best with milder mustards such as Dijon or wholegrain.

Ham, Turkey, Pork or Chicken: In the few days after Christmas these meats can be turned into salads, sandwiches, wraps, frittatas, hash and any number of other delicious easy meals – here are some ideas to get you started:

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Ham & Leek Pie

Ham & Leek Pie

Ham & Vegetable Hash

Ham & Vegetable Hash

Ham, Vegetable & Ricotta Fritters

Ham, Vegetable & Ricotta Fritters

Easy Chicken or Turkey Salad

Easy Chicken or Turkey Salad

Ham Bone: This is the perfect base for a hearty soup and there is probably still plenty of meat of on it – package up and freeze for when the weather turns cooler.

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Turkey Carcass: By now this is all you should have left of your
turkey. This carcass makes a wonderful base for a stock. No, I am not suggesting that you get out the stock pot now (you can, of course, if you want), but rather package up the carcass and bones and freeze it until you have more time and the weather gets a bit cooler. Any poultry carcass such as chicken or duck can be made into stock in the same way.

To make a simple stock, place carcass, chopped onion, carrot and celery, a bay leaf or two, maybe a sprig of rosemary or thyme, if you have it, and 1 teaspoon whole black peppercorns in a large stockpot, pour over water to cover, bring to simmering over medium heat and simmer for 1 hour. Remove pan from heat, strain off liquid and
discard carcass, vegetables, herbs and peppercorns. Allow stock to cool, remove and discard any fat, then transfer stock to suitable
containers and freeze until required. I usually freeze mine in 1 or 2 cup yogurt containers.

Cheese: Odds and ends of cheese can be mixed together and made into wonderful Potted Cheese.

Potted Cheese

Potted Cheese

Wine: “Yeah, right!” in our house! But, should you have some – freeze it. Pour into ice cube trays and freeze. When frozen, pop out the cubes, put into a freezer bag and return to the freezer.
Whenever you need just a tablespoon or so of wine in cooking – use your frozen wine ice blocks. Never waste another drop of wine.

Vegetables: If you have a quantity of cooked vegetables – roasted, steamed or boiled or a mix – chop them into even-sized pieces,
drizzle with a dressing of your choice, toss to combine and serve on a bed of salad leaves for a delicious vegetable salad.

Bread: There are many ways to give bread a second life.
Breadcrumbs, crostini, croutons, strata, bread and butter pudding to name just a few options.

Dry breadcrumbs: Freeze any odds slices or pieces of bread until you have a quantity – I keep a bag in the freezer and add odd slices of bread to it when I have them. Preheat oven to 150°C. Place bread slices on a baking tray and bake for 15 minutes or until dry – exact time is going to depend on how dry the bread is to start with.
Remove from oven and cool on wire racks. Break into pieces, place, in batches, in a food processor and pulse to make breadcrumbs of desired texture. Store in an airtight container and use whenever dry breadcrumbs are called for.

Crostini: This is a great way to give new life to a leftover breadstick or baguette. Cut into slices, brush both sides of each slice with a
little oil, place on a baking tray and bake in a preheated 150°C oven for 15-20 minutes or until dry and crisp – as above the exact cooking time is going to depend on how stale the bread is to start with.

This savoury Breakfast Bake makes a great brunch dish – replace the bacon with some of your leftover ham and use whatever leftover bread you have:

Breakfast Bake

Breakfast Bake

I must confess to loving leftovers and my freezer has what I think of as lots of lunches in it – I will freeze just about any leftover and when I need a lunch for work, I will grab one of these frozen treasures and reheat it in the microwave at lunchtime.

I also keep a variety of rolls and bread in freezer and these are the basis for other lunches when there is leftover roast meat or chicken.

Using leftovers in these ways saves a fortune on buying lunches and keeps food wastage to a minimum.

So if you aren’t already doing it, take another look at your leftovers you might just surprise yourself.

Happy cooking and eating.

Compiled by Rachel Blackmore

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