My new menu is up, ready and waiting for you!
I’ve got these dishes coming up this week: Chicken Kiev – Ottolenghi’s Red rice, Quinoa and Pistachio Salad – Magic Dough – and delicious jars of new season Black Plum Jam as well the old faves… this link will take you to my latest newsletter, and order button.
The Bondi Cook Newsletter Menu #6
As always – please order by midday Wednesday (tomorrow) and pick up Friday 3pm – 4pm at The Cottage, Bondi Public School on Wellington St.
Hope to see you soon!
Yotam says, “Herbs are too often the side show, a garnish for the main event. It’s time to put them centre stage. Soft herbs don’t always have to be treated as a garnish – whole bunches of the stuff go into this winning soup.” We say, ” WOW! All this texture and minty flavour in a SOUP?! We love it, even if it does taste a bit freaky!”
Fresh from the garden: parsley, coriander, mint, baby spinach, silverbeet, onion, garlic
Recipe source: adapted from Yotam Ottolenghi’s recipe in The Guardian
- Chopping boards & knives
- Garlic press
- Salad spinner
- Large stockpot
- Wooden spoon
- Handheld (stick) blender
- Measuring jug
- Selection of mixing bowls
- Bowls to serve
- 5 tablespoons olive oil
- 2 medium onions
- 2 garlic cloves
- 2 teaspoons ground turmeric
- 1 nutmeg
- 1 tablespoon dried mint
- 250g baby spinach (we used lambs’ lettuce)
- 250g silverbeet leaves
- 25g parsley (leaves and stalks)
- 25g coriander (leaves and stalks)
- 1200ml hot water and a large tablespoon of bouillon (or vegetable stock)
- 200g Greek yoghurt
- 10g coriander leaves
- 10g mint leaves
- 5g parsley leaves
- 200g feta
- Flaked salt and black pepper
What to do:
- Fill the kettle to 1200ml and set to boil.
- Peel and roughly chop the onions. Peel and crush the garlic cloves.
- Grate the nutmeg to yield 1 teaspoon.
- Wash the baby spinach, silverbeet leaves & main herbs in several changes of water in large bowls & then carefully dry using the salad spinner.
- Roughly chop the silverbeet leaves, rolling them up like a cigar and slicing. Finely chop the stalks.
- Heat two tablespoons of the olive oil in the stockpot. Add the onion and sauté GENTLY for around five minutes, or until translucent and soft.
- Stir in the turmeric, garlic and nutmeg, fry for a minute, then add the dried mint, spinach, silverbeet leaves, the whole parsley and coriander leaves and stalks, and stock.
- Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with the stick blender until smooth.
- Meanwhile wash, carefully dry and then finely chop the ‘To Serve’ herbs.
- Pour the yoghurt into the medium bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.
- Stir through the chopped herbs and crumble in half of the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.
- Pour into soup bowls, sprinkle over the herbs and remaining feta, and finish with a little drizzle of olive oil.
Notes: How many herbs can you think of? What is feta? What does nutmeg small like? What was turmeric used for historically? What is silverbeet also known as?