Soup seems to be on the mind. Maybe its because Winter weather has set in very quickly in the last week or so. Winter in Australia is actually really pleasant. We are not talking weeks of rain, snow and hail like the UK!! Its generally dry and you can still get to 20c during the day. Its just fairly fresh and crisp in the morning (which I love). I made another batch of delicious broth. This one in particular was made from left overs from my beer can chicken. I would highly recommend making your own chicken stock for this recipe as it is guaranteed that everything will taste so much better. The beer can chicken carcases made this broth a beautiful spice. All you need is a little bit of time on your hands. So maybe one to make on the weekend.
1 Large Onion, finely chopped
3 Garlic Cloves, crushed
1 Chilli, finely chopped
2 Tins Sweetcorn
Large Glug Soy Sauce
Large Glug Worcestershire Sauce
Large handful Parsley, finely chopped
Salt & Pepper
1. Firstly the stock. Grab yourself a large saucepan. Add the chicken carcas, bones and all, garlic, onions, boiling water, salt and pepper and bring to the boil and then simmer with lid on for around an hour.
2. Once the hour is up. Grab yourself a large sieve and poor the stock contents into a measuring jug.
3. In another saucepan add a dash of olive oil, onion, garlic and chilli and sweat for a couple of minutes until soft. Then add the chicken stock. Bring back to the boil and then take down to a medium heat. Add the chicken, sweetcorn parsley, soy sauce, worcestershire sauce, sugar and heat for a further 10 mins. Season to taste with salt and pepper.
4. Serve with some of my almost carb-free bread (see here for recipe) and garnish with a few parsley leaves.
|pretty flowers from the Bondi Farmers Markets, open every Saturday 9-1|