Tag Archives: soup

Roasted Butternut Squash Soup with Curried Apple Chutney

23 Dec

Winter is in full bloom in Minnesota, although this dinner was cooked and eaten when it was still officially fall. My apologies for taking a full season to update this blog with a new post!

When the colder seasons make their appearance, I like nothing better than to turn on my oven and bask in the smells and warmth of baking warm comforting food and sharing it with friends.

Butternut Squash Soup

I got together with a few of my friends at the house of Kyle (the photographer of the professional looking photos on this post–thanks, Kyle!!), we had a lovely dinner and as always, fun conversation and a great time together.

We enjoyed the Bear’s Den (aka Kyle’s garage) and the great company. We had butternut squash soup with curried apple chutney (recipes posted below), potato leek soup with bacon jam (recipes will be posted at a later date), grilled cheese sandwiches, purple cabbage salad and brats with onion jam, topped off by apple crisp with ice cream and salted caramel sauce (recipe taken from the caramel here with sea salt added).

Purple cabbage salad

Purple cabbage salad

Laura loosening the sauerkraut lid

Laura loosening the sauerkraut lid

John got it open!

John got it open!

Apple Crisp with ice cream and salted caramel sauce

Apple Crisp with ice cream and salted caramel sauce

But back to the recipes…butternut squash is a favorite of mine. It’s fantastic cut up and roasted, is delicious roasted and mashed as a side dish and it makes a beautifully creamy soup. As a shortcut to prevent cutting off your own extremities, roast the squash first, then simply scoop the softened flesh out of peel, rather than struggling with cutting and peeling the slippery, solid whole squash.

Butternut Squash roasted

Cut the squash in half, scoop out the seeds, brush with melted butter, then salt and pepper and pop right into the oven.

onion and apple

While the squash is roasting, finely chop an onion and an apple (aren’t they just so pretty?)

apple and onion

Saute the chopped onions and apple along with some sliced fresh sage and salt and pepper in a large pan over medium heat.

Butternut Squash Soup 027

Once the squash is soft and fully roasted, scoop it out of the peel and add it to the soup pot along with the chicken stock and water and let it simmer.

Butternut Squash Soup 038

Once everything is soft and well cooked, blend it well. You can put it in your blender in batches – carefully so you don’t burn yourself or blow the top off your blender – or with an immersion/hand blender. I love my immersion blender as it makes tasks like this so easy! Mine has a plastic blender base, so I can use it with my enamel cookware without fear of damage to the pots.

Butternut Squash Soup 048

I served this soup with curried apple chutney (the one in the middle), which was a snap to mix up and let cook for a few hours on the back of the stove.

Onion Jam, Curried Apple Chutney and Bacon Jam

Onion Jam, Curried Apple Chutney and Bacon Jam

Curried Apple Chutney 006

Just add all the ingredients to the pan and cook. Really. It’s that easy.

Curried Apple Chutney 002

1-Curried Apple Chutney 013

Cook until the apples are soft and it’s all cooked into even more of a browny-beige color (if that is even possible).

1-Curried Apple Chutney 018

This recipe made three jars of this chutney and was an excellent addition to the soup.

1-Curried Apple Chutney 026

Roasted Butternut Squash Soup 
adapted from Chow

Ingredients
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream

Instructions
Heat the oven to 425°F/220°C and arrange a rack in the middle.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.

Curried Apple Chutney
recipe from West Coast Mama – adapted from the Well Preserved Cookbook

Ingredients
9 cups peeled, chopped and diced apple
2 cups finely chopped onion
2 cups golden raisins
2 cups brown sugar
1 1/2 cups cider vinegar
1 tablespoon mustard seeds
1 1/2 teaspoon salt
1 teaspoon dried chili flakes
1 teaspoon curry powder
1/2 teaspoon each of ground turmeric, cumin, coriander, cardamom and ginger

Instructions
Combine all the ingredients in a pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer for 1 to 1 1/2 hours or until thickened, stirring often. Stir almost constantly during the last 15 to 20 minutes of cooking time to prevent scorching.

Remove from heat. Ladle into jars and store in the fridge for up to 30 days. If you wish to be able to preserve them outside the refrigerator, you will need to follow the instructions below and learn about canning here.

If canning or preserving, then prepare the preserving jars.
Ladle the chutney into hot, sterilized jar leaving 1/2 inch head space. Wipe rims clean. Seal and process jars.

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Ginger Chicken Jook

2 Dec

Wow, Alice. That ginger rum drink was quite refreshing and will definitely be one of my go-to summer drinks.

Ginger is such a great flavor to add to both sweet and savory dishes. In this case, it’s a comforting chicken soup/porridge with an Asian bent.

Ginger Chicken Jook

A friend shared this recipe with me when I was feeling a bit under the weather last year. It’s tasty, easy and one of the best things to eat when your tummy is not quite right, sort of like the old standard chicken noodle soup.

It’s also good for cool, damp winter nights, when you’re chilled all the way through and you just need something to warm you up, something you can pour into a bowl or a large cup and wrap your hands around to warm you down to your toes. That’s what this does.

Ginger Chicken Jook 010

The ingredients are simple – chicken legs or thighs, chicken broth, water, rice, ginger, salt and pepper – and the flavor is deceptively simple. I blame the ginger.

Chop the ginger into thick slices

Ginger

No need to peel the ginger, just slice it up.

Then pour everything into a large stock pot and bring to a boil over medium-high.

Ginger Chicken Jook

Reduce the heat to medium-low and let it simmer for about an hour.

Ginger Chicken Jook

After an hour, the chicken will be tender, the rice will be softened and the soup will be thickened and porridge-like. Pull the chicken from the pot, cool and remove the meat from the bone.

Chicken

Return the chicken to the pot, pull out the chunks of ginger and dish up a bowl of the jook. Sprinkle with fresh cilantro and scallions, if you have them.

Ginger Chicken Jook

Enjoy.

Alice, what sort of adventure in cooking do you have for me?

Ginger Chicken Jook (Rice Porridge)

Ingredients

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish

Instructions:

Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Beef, Leek and Barley Soup

22 Oct

I like all things Aussie and I think that burger is no exception. What a great flavor pop to add to a burger – good on ya, Alice!

The weather here in Minnesota has turned cool and gloomy these days, so what better than to make a big pot of soup. And how about a soup that is very easy to put together, that just sits on the back burner and simmers away while you’re busy with other things around the house? And bonus points for that soup to smell so amazing that it is hard to go about the other things around the house because all you can think of is how delicious that soup smells!

Well, have I found a soup for all of those things.

This Beef, Leek and Barley soup is taken from Laurie Colwin’s Home Cooking: A Writer in the Kitchen and it is a keeper. It’s just as good for a nice dinner with guests as it is a cozy dinner at home on your coffee table with only a very curious cat for company.

It calls for short ribs with the bones, as those bones add so much flavor to soup. Of course, my butcher was out of short ribs with bones, so he suggested I get some boneless ribs and add a package of soup bones to the pot. That’s what I did. You’ll want to use a well marbled piece of meat so it just falls apart in the soup. These may also be called chuck ribs.

Chop up your ingredients. In addition to the simple beef, leeks, onions, garlic and barley you can add other ingredients to the soup as well. Such as lima beans, mushrooms, tomatoes, potatoes, carrots or whatever suits your fancy. I added dehydrated Asian mushrooms.

On another note, leeks make me happy. They are so delicious and mellow that they add a lovely flavor to whatever you are cooking.

If you haven’t cooked with them before, definitely give them a try. You won’t regret it. I don’t use them often enough, so to get a jump start on my New Years’ resolutions, I resolve to make more dishes with leeks in them.

One thing to note about leeks is that they hold quite a bit of sand in their lovely layers. You should always soak the leeks in cool water after chopping them up.

Swish them around in a large bowl of water, then scoop them out carefully so you don’t accidentally get any of the sand that has collected in the bottom of the bowl in your soup. See?

Add all of your ingredients to a large stock pot with the water and let it simmer over medium-low for three hours.

If you prefer your barley to have a bit of chewyness to it  rather than a softer, mushy texture, feel free to keep that out of the soup for the first two hours of cooking.

Add the barley and mix it in well, then let the soup continue to simmer as you reorganize your pantry (yes, that is exactly what I’m doing…how did you know??)

When the soup is cooked, remove any bones in the pan, cut up the meat into bite-sized pieces and skim off any fat that has floated to the top. If you’d like to remove more of the fat, put the pot in the refrigerator until it has solidified at the top of the pan and spoon it off before reheating the soup and serving it.

The soup is delicious the next day. The flavors intensify as it sits, so don’t be afraid to make a very large pot of this soup so you have leftovers.

Bon Appetit, Alice! Are you hungry yet?

Beef, Leek and Barley Soup
Adapted from Laurie Colwin’s Home Cooking: A Writer in the Kitchen

2 meaty short ribs, trimmed of excess fat
3 cloves of garlic
2 onions, chopped
3 leeks, cut lengthwise and chopped (use white and green parts)
1/2 cup barley
Black pepper to taste
8 cups of water or beef stock

Place the short ribs in the bottom of your soup pot. Add the barley, garlic, onions and leeks. If you are using any additional vegetables, add those at this time as well. Grind in some black pepper.

Add eight cups of water or beef stock and let it simmer on the back burner for at least three hours.

Before serving, skim off the fat, remove bones and chop the meat into bite-sized pieces.

Remember, this soup becomes more flavorful the next day, so be sure to make enough for leftovers.

Chilled Cucumber and Dill Soup with Smoked Trout

6 Sep

After reading Alice’s gorgeous post last week, the soup just carried me along. It’s WAY too hot here right now to make any sort of hot soup but a chilled soup? Sign me up! Also, being the end of summer here, most of my friends with vegetable gardens have an excess of cucumbers. How timely!

This soup is cool and refreshing with a pop of crunchy salad on top and a nice smokey trout.

Chop up some onion and garlic and toss them in a skillet with a little olive oil. Add some fennel seeds if you like them. I’m not a huge fan of fennel, so I skipped this ingredient.

Saute the onions and garlic for a few minutes until the onions are soft.

While this mixture is softening, begin peeling the cucumbers.

Be sure to remove the seeds from the cukes or use English cucumbers, as they are virtually seedless. The English cucumbers can be found wrapped in plastic at the grocery store.

I used regular cucumbers, because they are in season and can be found EVERYwhere.

Combine the greek yogurt, coarsely chopped cucumbers, softened onion mixture and fresh dill in a food processor

Whiz it up until it’s smooth (check out my vintage food processor which I overfilled a bit – messy!)

Chill the soup while you make the salad. Finely slice some cucumber and radishes. Toss with the sugar, vinegar, dill, salt and pepper.

Ladle some of the soup into a bowl, top with some flaked smoked trout and the salad and serve…

With a sliced toasted bagel, while sitting outdoors and listening to the evening bird calls.

Are you hungry, Alice??

Chilled cucumber and dill soup with smoked trout

Based on this recipe
Serves 4

1/2 tablespoon olive oil
2 cloves garlic
1/2 onion, finely chopped
1/2 teaspoon fennel seeds (optional)
4 cucumbers, peeled, seeded and coarsely chopped
1 cup thick Greek-style yogurt
1/2 cup dill sprigs

Pickled cucumber and radish salad:
1 cucumber, thinly sliced
2 radishes, thinly sliced
1-2 dill sprigs
1 tablespoon white wine vinegar
1 teaspoon sugar

6 ounces smoked trout, flaked
2 bagels, thinly sliced and toasted

Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds (if using) and cook for three minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yogurt and dill, process until smooth, season to taste with salt and pepper, then refrigerate.

Meanwhile for salad, combine ingredients and two teaspoons of sea salt in a bowl, toss to combine, let stand for 10 minutes, then drain.

To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.

Soup with Sausage, Silverbeet (Chard) and White Beans.

30 Aug

Soup soup soup! French onion soup is such a special dish. So nice to have your recipe for it B.



This recipe is a soup my family have been making a bit of recently… it is hearty and wintry, and special enough to serve as a meal for weeknight guests.

I buy sausages made by our local butcher made with pork, fennel and chilli, they flavour up the entire soup beautifully. I would think that any good quality sausages will work well. Here in Australia we call this leafy vegetable ‘silverbeet’, but I understand it is simply ‘chard’ in the USA. I have made it to our new house finally (yay!) and I thought it fitting for the first meal I cooked to be this soup.

I am not sure if you collect Parmesan rinds, but this is a great way to use them. You don’t eat the rind, you remove it from the soup before eating, but it imparts a flavour through the soup as it cooks. So don’t throw them away… keep them in the fridge for dishes like this.

Here is what you will need:

Sausages, cannellini beans, garlic, rosemary, onion, carrot, celery, silverbeet (chard), olive oil, pepper, and a dash of vinegar. Possibly salt too, but taste before adding any. Also, some chicken stock, tomato paste and the rind of some Parmesan, which missed the photo shoot. Must have been still getting their hair done.

I started by tearing the casing off the sausages and rolling small meatballs from the filling.

I heated up a little olive oil in a heavy bottomed soup pot, and then added the meatballs to brown over medium heat.

While they were cooking I chopped up some onion, carrot and celery, the classic trio, and then added them along with some chopped rosemary to the browned meatballs. I left them to cook and absorb all of the flavour the sausage had given to the oil.

While that was cooking away I prepared everything else. I minced garlic, then washed and drained the canned beans. I removed the stem from the silverbeet, which is hard to take a photo of without a tripod, but I hold it by the stem, and then run the knife downward along the edges of the stem. It is easier than it looks. I then washed it well and sliced it up roughly.

When I was happy that the onion was transparent, I added tomato paste and the minced garlic to the pot, and let that cook for about a minute before adding in the stock, silverbeet, Parmesan rind and beans. My pot overfloweth!



I put the lid on, opening it up to stir from time to time. As the silverbeet cooks down it starts to resemble soup. I think I needed to chop my silverbeet a bit finer than this. So use this as a guide for a bit large, OK?

I simmered the soup for about twenty minutes, just prior to serving I added a dash of vinegar. This gives a nice acid balance.



Lovely vibrant colours and flavour to match. I removed the rind, added a grind of black pepper and it was ready to go.

I am glad to have documented this recipe… as I will be returning to make it myself, over and over.

Over to you B… are you in a soupy mood?

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SOUP WITH SAUSAGE, SILVERBEET (CHARD) AND WHITE BEANS.
serves 4
ingredients

1 tablespoon olive oil
250g (1/2 pound) sausage. I used pork, fennel and chilli, but any good fresh italian sausage would work. Remove casings and roll in to small meatballs
1 brown onion, chopped
1 medium carrot, chopped
2 stalks celery, chopped
1 teaspoon chopped rosemary
2 tablespoons tomato paste
2 garlic cloves finely chopped, crushed or grated
1 large bunch silverbeet
2 cans cannellini beans, rinsed well and drained
1 litre (1 quart) chicken stock
1 Parmesan rind (if you have one handy)
1 generous tablespoon cider vinegar
Pepper and possibly salt, to taste

Heat the oil in a soup pot over medium heat. Brown the meat balls, for around 8 minutes, before adding the onion, carrot, celery and rosemary. Continue to cook, stirring frequently for around 10 minutes or until the onion is transparent.

Add the tomato paste and garlic, stir for a minute then add the stock, silverbeet, beans and Parmesan rind. With the lid on, cook for 20 minutes over medium low heat, stirring from time to time. Remove the rind before serving, and season with the vinegar plus a little salt and pepper to taste. Serve. Eat. Say “yum”.

French Onion Soup

18 Aug

Those caramelized onions of Alice’s made me drool. They looked so good! That inspired me to make French onion soup.  It’s definitely one of my favorite soups and it’s such a classic. Julia Child was known for her onion soup recipe and it just so happens that this week would have been Julia’s 100th birthday. I also have my Dad’s Julia Child cookbook which is such a treasure.  So I pulled out the book and dove in.

This recipe is simple if you follow the recipe, especially if you read Alice’s post first. She will guide you along in the onion caramelizing process. It’s not a quick recipe, but it makes your house smell really good and is just the thing to make on a nice cool day with friends. ESPECIALLY with friends.

First chop up onions.

Then over medium low heat, melt butter and add to it some oil and then the whole batch of chopped onions.

Cover and let the onions sweat over medium low heat for 15 minutes

Then remove the cover, add the salt and sugar and increase the heat. Cook for another 30-40 minutes at medium heat, stirring frequently.

While the onions are cooking, grate about four ounces of Swiss and two ounces of Parmesan cheese.

When the onions are dark and nicely caramelized, add the flour and stir constantly for three minutes. Do as I say and not as I do on this one, as my onions were not dark enough. I was concerned with watching the clock and didn’t let them get as dark and richly caramelized as they should have.

Add one cup of the broth and stir until it is all incorporated into the flour and onion mixture. Then add the rest of the broth and the wine all at once, toss in the bay leaf and turn the heat down to medium low again and let it simmer for another 30 minutes. Taste the soup and adjust for salt and pepper.

While the soup is simmering, cut a baguette into thin slices, put onto a baking sheet and toast in the oven at 350 for 5-10 minutes or until the bread is crisply toasted.

Ladle the soup into ovenproof bowls, sprinkle a little of the grated cheese, top with a few of the slices of the toasted baguette and top with a 1/4 cup of cheese.

Bake at 350 for 20 minutes, then turn on the broiler and broil for 3-5 more minutes until the cheese is bubbly and toasted.

Serve.

We had a nice little dinner party with our soup, we started with Ina Garten’s Tomato Crostini with Whipped Feta,

then served dinner with these gorgeous multicolored beets, topped with a light vinaigrette

 

Where will you take us now, Alice??

 

 

French Onion Soup

Ingredients:
5-6 cups yellow onions, sliced thin
1 tablespoon oil
2 tablespoons butter
½ teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock or 3 beef stock and 3 chicken stock
½ cup white wine
1 bay leaf
Salt and pepper
Sliced baguette
4 ounces Swiss cheese, grated
2 ounces Parmesan cheese, grated

Heat a heavy, oven-safe stock pot over medium low heat and add the butter and oil to the pot. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for 15-20 minutes, checking to make sure they aren’t burning. The onions should be translucent and tender once finished. Turn up the heat to medium high and add the sugar and salt. Continue to cook, stirring frequently for another 30-40 minutes until the onions are thoroughly browned (or just follow Alice’s recipe for Caramelised Onions).

Reduce heat to medium low and stir in the flour. Cook for three minutes until flour forms a thick paste. Stir in one cup of beef stock until fully combined. Add the rest of the stock, wine and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Preheat oven to 350 F. Slice enough baguette to have enough to float in each bowl, approximately 4-6 slices. Place the baguette slices on a baking sheet and put the baking sheet into the oven. Let it toast for 5-7 minutes until the bread is crusty.

Taste the soup, adjust for seasonings and remove the bay leaf.

Ladle the soup into 4-6 oven proof bowls, sprinkle a little of the grated Swiss cheese into the soup, place one of the toasted bread slices on top of the soup and cover with ¼ cup of cheese, using the Swiss and Parmesan cheeses.

Place bowls onto a baking sheet and place into the oven. Bake for 20-30 minutes, until the cheese is bubbling. Then turn on the broiler and brown the cheese for 3-5 minutes.

Remove pan from oven and let the bowls cool for a few minutes. Serve.

Mocoto (Brazilian Oxtail Soup with White Beans)

23 Feb

B’s last recipe, the black beans, was the first recipe we ever swapped. It is amazing, and was also my first attempt at cooking black beans, which I had been hearing about for years, but never seen in Australia or Indonesia. Trinidad has supplies of them, so I had a can sitting in the cupboard waiting to be cooked when I asked if anyone had a favourite recipe I could use. The morning after I cooked her beans, I had been to the gym, so was a bit peckish, and remembered there was some left-over in the fridge. I had one hell of a spring in my step getting back to the car to get home and eat them. Some people might call it a sprint. And they are just as good the next day.

It is carnival time here in Trinidad, so it is all a bit crazy, and availability of ingredients is sketchy. Something you can pretty much always get here is oxtail, and given it is such a popular ‘local’ ingredient I thought that there may also be a good Brazilian recipe. There is… Mocoto, said with an emphasis on the ‘to’. A full flavoured soupy stewy goodness.This recipe calls for half of the beans and broth to be pureéd together and the other half to be left as is. This gives a thick and creamy base to the soup.

You’ll need…

Oxtail, onion, tomato, spring onion (scallion), bay leaf, garlic, celery (the original recipe calls for bell pepper (capsicum) so once again use that if you like it), coriander (cilantro), white beans like Cannellini, bacon, butter, oil, salt and pepper.

I started by melting a little oil and butter in a deep heavy bottomed pan on medium heat. I seasoned the oxtail with salt and pepper, and then browned in the pan, in batches.

It is important when browning pieces of meat not to crowd them, or they can end up stewing rather than browning. While the meat was browning, I chopped up the onion, celery, garlic and bacon.

With all of the browned oxtail removed from the pan, I put in the chopped onion, garlic, celery, bacon and also the bay leaves. I let them cook through and brown a little, by stirring them over a medium heat for a few minutes. In the meantime I chopped the tomatoes.



When the bacon was looking a little browned and the onion looked translucent I returned the oxtail to the saucepan, and added in the tomatoes. After mixing through, I then topped up the saucepan with water, to around an inch above the level of the meat.

I brought the contents to a boil on high heat, and then reduced the heat to low, the point at which the soup simmered gently. I left it to simmer for three hours, stirring from time to time. After three hours I checked to see if the meat was falling off the bones. I probably could have cooked it a bit longer, but it was still tasty. I think 3-5 hours would be a good time frame to allow for the cooking of the oxtail, if you have that time available.

I scooped out the oxtail and bones and put them aside to cool a little.

I then rinsed the two cans of beans, and put half in to a food processor. I also ladled in half of the cooking broth from the saucepan, and blended them together until smooth.



It made a creamy white mixture, that I added back in to the pot with the remaining broth. I then tipped the unblended beans into this mix.

I pulled the meat from the oxtail pieces, shredding it slightly as I went, and put it back in to the soup.

And I mixed it well, and warming it over medium-low heat. I then seasoned with salt and pepper to taste and it was ready to serve.

I chopped up some spring onion (scallion) and pulled the leaves off some coriander (cilantro) as a garnish for the soup. Be generous with the coriander leaves, it works well. I left a bottle of tabasco sauce on the table and I used it to season my soup also. Jason felt it didn’t need anything else.


So B, now you have me hooked on this cuisine. I am curious to know if you are planning to show me more Brazilian flavours. Tag!

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MOCOTO / BRAZILIAN OXTAIL SOUP WITH WHITE BEANS
adaption of this recipe
serves four
ingredients

900g (2 pounds) oxtail
1 tablespoon oil
1 tablespoon butter
Salt
Pepper
1 large onion, or two small onions, diced
3 large tomatoes or or equivalent in smaller tomatoes, cubed
4 stalks of celery, or a red and green bell pepper (capsicum), diced
50g (2 oz) smoked bacon, chopped
4 bay leaves
4 garlic cloves, sliced
2 cans white beans, drained and rinsed
½ bunch of coriander (cilantro)
Spring onion (scallion)

Method

Season the oxtails with salt and pepper. Warm the oil and butter in a large saucepan on medium heat, and brown the oxtails in batches.

With all of the browned oxtail removed from the pan, add the bacon, celery (or peppers), onion, garlic and bay leaves. Stirring every minute or so, let the ingredients cook and brown a little. Add back in the browned oxtail and then the cubed tomatoes, and cover with water to around an inch above the meat. Bring to a boil over high heat, and then reduce to a simmer over low heat for at least 3 hours. Ideally the meat should be falling off the bone, so allow 3-5 hours if you can. When the meat is ready, remove from the broth to a bowl and allow to cool a little.

Add half of the beans and half of the broth to a blender and purée. Put the blended and the remaining whole beans back in to the saucepan with the rest of the broth.
Pull the meat from the bones of the oxtail and shred a little as you go. Add this back in to the soup, and mix well and warm over a medium-low heat.

Season the soup with salt and pepper to taste. If your soup is too thick at this stage, add a little more hot water to get the consistency you like to eat. Keep the soup warm over a low heat making sure to stir from time to time so it doesn’t stick to the saucepan.

To serve, garnish generously with coriander (cilantro) and chopped spring onion (scallion). Serve with Tabasco as an optional seasoning on the table.

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