Page 25 - Dainfern Precinct Living Issue 6_2023

Travel
Winter recipes

There's nothing quite HEARTY BEAN SOUP

INGREDIENTS:
like a comforting • 2 cubes of beef stock
• 1 packet of dry beans
bowl of soup to • 1 big onion chopped
• 2 large carrots chopped
• 2 celery sticks chopped
warm you up from garlic to taste
• 2 tsp tomato puree
the inside out as the • salt and pepper to taste
• 1 packet of brown onion soup
winter cold bites. • 3 bay leaves
COOKING INSTRUCTIONS:
1. Soak the beans overnight in water.
Rinse well before use.
2. Fry the onions, garlic, carrots and celery.
3. Add the beans and beef stock, cover with
water and boil until the beans are soft.
BUTTER CHICKEN SOUP 4. Mix the packet of soup with water and
tomato paste.
INGREDIENTS: 5. Add to the pot.
• 2 boneless, skinless chicken breasts cut into bite-sized 6. Simmer for a few hours.
pieces 7. Adjust the seasoning if needed.
(about 350 grams)
• 15 grams of butter
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (400 grams) diced tomatoes
• 1 litre chicken broth
• 240ml heavy cream
• Salt and pepper to taste
• Fresh corriander, chopped (for garnish)

COOKING INSTRUCTIONS:
1. In a large soup pot, melt the butter over a medium
heat. Add the chopped onion and cook until softened
and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot
and cook for an additional minute until fragrant.
3. Add the chicken pieces to the pot and cook until
browned on all sides, about 5 minutes.
4. In a small bowl, combine the curry powder, cumin,
coriander, turmeric, and cayenne pepper. Sprinkle the
spice mixture over the chicken and onions, stirring
well to coat everything evenly.
5. Add the diced tomatoes (including the juice) to the
pot and stir to combine. Allow the mixture to simmer
for 2-3 minutes.
6. Pour in the chicken broth and bring the soup to a boil.
Reduce the heat and let it simmer for about
20 minutes, or until the chicken is cooked through
and tender.
7. Stir in the heavy cream and season with salt and
pepper to taste. Simmer for an additional 5 minutes
to heat through.
8. Ladle the soup into bowls and garnish with fresh
chopped corriander.

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24 DPL issue 6 2023