NZ Gardener - Garden Diary 2018 - - Seasonal Recipes -

INGREDIENTS • 1 red chilli, de­seeded, chopped • 2 stalks lemon­grass, chopped (sub­sti­tute with 6 lemon leaves from a lemon tree) • thumb-sized piece gin­ger, chopped • 4 cloves gar­lic, chopped • zest of 2 limes • 1 cup co­rian­der, plus ex­tra for serv­ing • 1 tea­spoon turmeric • ½ tea­spoon salt • 1 x 400ml tin co­conut cream • 2 ta­ble­spoons olive oil • 1.5kg pump­kin, peeled, cut into 3cm cubes • 350g ku­mara, peeled, cut into 3cm cubes • 1½ cups veg­etable stock

METHOD Put chilli, lemon­grass, gin­ger, gar­lic, lime zest, co­rian­der, turmeric and salt into a jug, add a few ta­ble­spoons of the co­conut cream and, us­ing a stick blender, process un­til a paste is formed.

Heat the olive oil in a saucepan and cook the paste for 5 min­utes over a medium heat. Add the pump­kin, ku­mara, re­main­ing co­conut cream and stock, bring to the boil, then re­duce the heat and sim­mer for 30 min­utes or un­til the veg­eta­bles are soft. Purée us­ing a stick blender, then serve gar­nished with a driz­zle of olive oil, co­rian­der, and chick­pea crou­tons.

INGREDIENTS CHICK­PEA CROU­TONS • 2 cans chick­peas, rinsed, drained • 4 ta­ble­spoons olive oil • 8 cloves gar­lic, minced • zest of 2 limes • 1 red chilli, de­seeded, minced • 1 tea­spoon salt

METHOD Pre­heat oven to 150°C. Dry chick­peas in a clean tea towel, or put them in the oven for a few min­utes. In a small bowl, com­bine olive oil, gar­lic, lime zest, chilli and salt and pour over chick­peas, mix­ing well to coat each one. Trans­fer to a bak­ing dish and bake for an hour or un­til crunchy. Give them a good shake/stir from time to time to make sure they cook evenly. This makes more than you will need to gar­nish the soup so store what is left in an air­tight jar. Emma Boyd/cui­sine

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.