Asian Foods Australian Foods 

Pho bo

Pho bo Pho bo To make chicken pho, replace the beef bones and cuts with a large chicken (about two kilos) and four chicken carcasses,” says Angie Hong. “Other popular toppings for pho include beef balls, cooked bible tripe, a raw egg, blanched green onion batons and a relish of onion, lemongrass and chilli called sate sauce Ingredients Serves 6-8 Prep time: 45 mins Cooking time: 3 hours – 1 kg beef marrow bones, cut into 3 pieces. – 1 kg beef short ribs. – 1 kg oxtail cut into…

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Pork ja-jiang mian noodles Asian Foods Australian Foods 

Pork ja-jiang mian noodles

Pork ja-jiang mian noodles Pork ja-jiang mian noodles NOODLES Chopsticks from Pure and General. Copenhagen pendant light from Great Dane Furniture. All other props stylist’s own. Ingredients Serves 4 Prep time: 25 mins Cooking time: 15 mins – 5 ml vegetable oil, plus extra for bowls to taste. – ½ onion, finely chopped. – 2 garlic cloves, finely chopped. – 1½ tsp finely chopped ginger. – 400 gm coarsely minced pork. – 1 tsp caster sugar. – 100 ml chicken stock or water. – 3 tsp chilli bean sauce (see…

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Pasta or Rice Salad Asian Foods Foreign Food 

Pasta or Rice Salad

Pasta or Rice Salad Pasta or Rice Salad Cold leftover pasta is a perfect medium for other ingredients, such as leftover chicken or seafood. The sauce for the salad can be as simple as some extra virgin olive oil and a little vinegar, or it can be slightly richer and contain an egg yolk (turning it into a mayonnaise) or crème fraîche. Celery provides contrasting crunch, and capers deliver notes of bright savor and tang. Here’s an example of what you can do, but the idea is to improvise rather…

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Corn and Shrimp Soup Asian Foods Foreign Food 

Corn and Shrimp Soup

Corn and Shrimp Soup Corn and Shrimp Soup This soup combines two flavors, corn and poblano chiles, that go especially well together and with shrimp. To get the most flavor out of the shrimp, use shrimp with their heads and make the shrimp broth. Ingredients – 1 white or yellow onion, finely chopped. – 2 cloves garlic, minced. – 2 tablespoons olive oil. – 3 ears of corn. – 4 tomatoes. – 1 quart chicken broth or shrimp broth. – 2 jalapeño chiles, seeded and finely chopped, or 2 chipotle…

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Creamy Seafood Cider Soup with Fresh Herbs Asian Foods Foreign Food 

Creamy Seafood Cider Soup with Fresh Herbs

Creamy Seafood Cider Soup with Fresh Herbs Creamy Seafood Cider Soup with Fresh Herbs The idea for this rich soup comes from a method popular in northern France and in Belgium for cooking eels in a broth that is finished with cream and thickened with egg yolks. The cream can be kept to a minimum and the egg yolks can be left out entirely. It is the abundance of fresh herbs, chopped and added at the last minute, that makes this soup a revelation. Ingredients – leeks, white part only,…

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Bourride Asian Foods Foreign Food 

Bourride

Bourride Bourride You can make a bourride with any fish, but a combination of two or more is best, and you will need bones and heads to make the broth. You can also make the broth with little inexpensive fish sold in ethnic markets, but you may have to clean them yourself. When you buy your fish, have them cleaned and filleted, and explain that you need the bones and heads for soup. If you like fish skin, have the fish scaled before it is filleted. About half of the…

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Tomato Soup

Tomato Soup Tomato Soup The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in-season ripe tomatoes, just peel, seed, and chop and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being more decadent, chop some fresh tarragon or basil, combine it with a couple of tablespoons of heavy cream per serving, and swirl it on top of each bowl just before serving.…

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Cream of Cauliflower Soup

Cream of Cauliflower Soup Cream of Cauliflower Soup This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower “flowers,” boil them for a minute or two, drain, and use to garnish the soup. Ingredients – 1 head cauliflower. – 3 leeks, cleaned and thiny sliced. – 1 large Yukon Gold potato, peeled and thinly sliced. – 1 quart milk, water, or chicken broth, plus more as needed…

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Cream of Celeriac Soup

Cream of Celeriac Soup Cream of Celeriac Soup The trick to this soup is to use the knobby, brown celeriac, also known as celery root, instead of branch celery. The flavor is subtle and luxurious. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 large carrots for the celeriac. Ingredients – 3 leeks, cleaned and thinly sliced. – 1 large Yukon Gold potato, peeled and thinly sliced. – 1 large celeriac, about 1 pound total,…

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Cream of Mushroom Soup

Cream of Mushroom Soup Cream of Mushroom Soup This soup is best made with cremini mushrooms instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity. Ingredients – 1 small Yukon Gold potato, peeled and thinly sliced. – 3 leeks, cleaned and thinly sliced. – 1 quart milk, water, or chicken broth. – 1½ pounds fresh cremini or cultivated white mushrooms, coarsely chopped or sliced. – 6 slices dried porcini mushrooms, soaked in ½ cup warm water for 30…

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