Vegetable Goulash

Ingredients

2 red bell peppers
1 green bell pepper
3 small onions
4 Yukon gold potatoes
2 garlic cloves
rind of 1 lemon
1/2 teaspoon caraway seeds
3 tablespoons vegetable oil
2 teaspoons sweet paprika
salt and pepper, to taste
5 cups vegetable stock

Method

  1. Halve, core, and seed the red bell peppers and the green bell pepper and cut them into 1/4-inch pieces.
  2. Coarsely dice the onions.
  3. Peel the potatoes, cut them into 1/4-inch pieces, and cover them with cold water to prevent discoloration.
  4. Peel the garlic cloves and finely chop with the lemon rind.
  5. Prepare the caraway seeds by drizzling a little of the oil on them and then chopping them.
  6. Heat the remaining oil in a stainless steel saucepan, add the onions, and saute.
  7. Drain the potato pieces in a colander. Add the potatoes to the onions and gently saute for 5 minutes.
  8. Sprinkle the garlic, lemon rind, caraway seeds, and paprika over the potatoes and onions and gently saute.
  9. Add the red bell peppers and green bell pepper to the pan, season with salt and pepper, and gently saute over medium heat for a few minutes.
  10. Pour in the stock and simmer for about 25 minutes, stirring occasionally.
  11. Ladle the goulash into warm bowls and serve immediately with rye bread.

Makes 4 servings.

Source: Vegetables

Coconut Prawn Soup

Ingredients

2 tablespoons vegetable oil
800 ml coconut milk
1/4 cup fish sauce
fresh coriander leaves, to garnish
thinly sliced lime rind, to garnish

Curry Paste

6 long dried red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon black peppercorns
4 red Asian shallots, chopped
4 cloves garlic, roughly chopped
1 tablespoon sliced fresh ginger
4 fresh coriander roots, well rinsed
2 tablespoons chopped fresh coriander stems
1 teaspoon grated lime rind
2 stems lemon grass, white part only, sliced (reserve the stems for the stock)
2 fresh kaffir lime leaves, thinly shredded
I teaspoon shrimp paste
2 tablespoons vegetable oil

Stock

700 g raw medium prawns
4 red Asian shallots, chopped
1 clove garlic
reserved grassy ends of lemon grass stems
6 black peppercorns

Method

  1. To make the curry paste, soak the chillies in boiling water for 20 minutes, then drain. Toss the spices and peppercorns in a dry frying pan over medium heat for 1 minute, or until fragrant. Grind to a powder, then transfer to a food processor and add the remaining paste ingredients and 1 teaspoon salt. Process until smooth, adding a little water, if necessary.
  2. Peel and devein the prawns, leaving the tails intact. Cover with plastic wrap and refrigerate. Reserve the heads and shells.
  3. To make the stock, dry-fry the prawn heads and shells in a wok over high heat for 5 minutes, or until orange. Add the remaining stock ingredients and 1.5 litres water and bring to the boil. Reduce the heat, simmer for 15-20 minutes, then strain into a bowl.
  4. Heat a clean, dry wok over medium heat, add the oil and swirl to coat the side. Add 3 tablespoons of the curry paste and stir constantly over medium heat for 1-2 minutes, or Until fragrant. Stir in the stock and coconut milk and bring to the boil, then reduce the heat and simmer for 10 minutes. Add the prawns and cook, stirring, for 2 minutes, or until they are cooked. Stir in the fish sauce and garnish with coriander leaves and lime rind.

Makes 4 servings.

Source: The Essential Wok Cookbook

Five-spice Duck and Somen Noodle Soup

Ingredients

4 duck breasts, skin on
1 teaspoon five-spice powder
1 teaspoon peanut oil
6-1/2 oz dried somen noodles

Star Anise Broth

8 cups good-quality chicken stock
3 star anise
5 spring onions, chopped
3 tablespoons chopped fresh coriander leaves

Method

  1. Preheat the oven to moderately hot 200°C/400°F.
  2. Trim the duck breast of excess fat, then lightly sprinkle both sides with the five-spice powder.
  3. Heat a wok over high heat, add the oil and swirl to coat the side of the wok. Add the duck breasts, skin-side down, and cook over medium heat for 2-3 minutes, or until browned and crisp.
  4. Turn and cook the other side for 3 minutes.
  5. Transfer to a baking tray and roast, skin-side-up, for a further 8 minutes for medium—rare, or until cooked to your liking.
  6. Put the chicken stock and star anise in a clean non-stick wok. Bring to the boil, then reduce the heat and simmer, covered, for 5 minutes.
  7. Add the spring onion and coriander and simmer for a further 5 minutes.
  8. Cook the noodles in a saucepan of boiling water for 2 minutes, or until tender. Drain and divide among four large bowls. Ladle the broth on the noodles and top each bowl with one sliced duck breast.

Makes 4 servings.

Source: The Essential Wok Cookbook

Tortellini with Bone Marrow Broth

Ingredients

Broth

2 pounds meaty bone marrow or beef bones, cut into pieces (see Notes)
1 yellow or white onion, halved and charred (see Notes)
2- to 3-inch knob fresh ginger, sliced into 5 or 6 quarter-size pieces
2 cloves garlic
2 star anise
1 bunch fresh flat-leaf parsley stems (use the leaves for the tortellini filling)
Pinch of kosher salt
2-1/2 tablespoons fish sauce

Pasta

2 cups all-purpose flour
2 large eggs
2 tablespoons bone marrow, melted, or olive oil (optional)
1/2 teaspoon kosher salt

Filling

1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
leaves from 1 bunch fresh flat-leaf parsley, chopped
2 large eggs
1/2 teaspoon fresh lemon juice
pinch of freshly grated nutmeg
pinch of kosher salt
pinch of freshly ground black pepper
onion flowers, for garnish (optional)

Method

  1. To make the broth, preheat the oven to 375°F.
  2. Spread the marrow bones on a baking sheet and roast until the bones brown and the marrow softens, 8 to 10 minutes.
  3. Remove the marrow bones from the oven and scoop out 2 tablespoons marrow if using it for the pasta dough.
  4. Transfer the roasted marrow bones to a stockpot and add the onion, ginger, garlic, and star anise. Pour 1 gallon water over these ingredients and then add the parsley stems and salt. Bring to a rapid simmer over medium-high heat, but do not boil.
  5. Reduce the heat and simmer for about 1 hour.
  6. Strain the stock through a colander and return the broth to the pot. Discard the solids.
  7. Add the fish sauce to the broth and bring to a rapid simmer over medium-high heat. Let the broth simmer briskly until reduced by one-third, about 10 minutes. Season to taste with salt, if necessary.
  8. To make the pasta, pour the flour onto a clean work surface and make a well in the center.
  9. In a small bowl, mix the eggs, 2 tablespoons water, the marrow fat, if using, and salt. Pour the mixture into the flour well. Using two fingers, slowly incorporate the flour into the wet mixture until all of the liquid is absorbed and a supple dough is formed.
  10. Gather the dough into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour to rest.
  11. Alternatively, put the flour in the bowl of a food processor fitted with the metal blade. With the motor running, pour the wet ingredients through the food tube. The dough is ready when it starts to pull away from the sides of the bowl.
  12. To make the filling, in a mixing bowl, stir together the ricotta, Parmesan, parsley leaves, one of the eggs, the lemon juice, nutmeg, salt, and pepper.
  13. Take the pasta dough from the refrigerator and roll it into sheets using a pasta machine.
  14. Alternatively, knead the dough on a lightly floured surface for 6 to 8 minutes and then roll into sheets with a rolling pin until they are about 1/8 inch thick (a little thicker won’t matter).
  15. In a small bowl, stir together the remaining egg and 1 teaspoon water.
  16. Cut the pasta into 4-inch rounds with a cookie cutter or the rim of a glass. You will have about 25 rounds.
  17. Lay them on a floured work surface and scoop a small amount of filling in the center of each round. Brush the edges of the dough with the egg wash and fold in half to seal. Put a finger in the center of the seal and fold the dough back around your finger. Fold the edges down to form a tortellini shape.
  18. Bring a large saucepan of lightly salted water to a boil over medium-high heat. Drop the tortellini into the water and cook until they bob to the surface, 3 to 4 minutes.
  19. Put 4 to 6 tortellini in each shallow serving bowl and pour the hot broth over them. Serve right away. Garnish with onion flowers, if desired.

Makes 4 to 6 servings.

Notes:

  • Bone marrow is found inside the long bones of animals. It’s soft, yellowish, and mostly fat and is appreciated by meat eaters the world over for the richness and full flavor it brings to any number of dishes. Beef marrow is the most common in the United States. Ask the butcher to cut the bone marrow bones into 2- to 3-inch lengths.
  • To char the onion halves, put them cut side up in a small roasting pan and slide them under a preheated broiler. Let them cook until they darken and char around the edges, about 5 minutes. You could also char them by holding them with long-handled tongs over an open gas flame.

Source: So Good

Vegetarian Borscht

Ingredients

2 large onions
3 large beets
3 large carrots
2 parsnips
4 stalks celery
3 tbsp tomato paste
4 large tomatoes
1/2 small white cabbage, shredded
1 tbsp honey
1 tbsp lemon juice
salt and freshly ground black pepper
handful of chopped parsley
all-purpose white flour
low-fat sour cream or yogurt

Method

  1. Cut onions, beet, carrots, parsnips, and celery into matchsticks.
  2. Bring a large pan of salted water to a boil, add the tomato paste and the vegetables and simmer for 30 minutes until tender.
  3. Skin the tomatoes, remove the seeds, and chop. Add to the pan with the cabbage, honey, lemon juice, and seasoning. Simmer for 5 minutes, then throw in a handful of chopped parsley. Check seasoning.
  4. If necessary, thicken the soup with a blend of a little flour and low-fat sour cream.
  5. The soup is best made the day before it is to be eaten. Reheat and serve with a bowl of low-fat sour cream or yogurt.

Makes 6 servings.

Source: Healthy Vegetarian Cooking