WITH CON FROM RICHMOND FRUIT MARKET
Leek , Potato & Chicken Casserole
Carrot Chilli & Ginger Soup
Prep 20 mins | Cook 50 mins | Serves 4-6 2 tbs peanut oil 1 brown onion , finely chopped 4cm piece ginger , peeled and chopped 2 garlic cloves , finely chopped
2 small red bird ’ s eye chillies , deseeded and chopped
1kg carrots , peeled and chopped 6 cups chicken stock 270ml can light coconut milk 1 cup coriander leaves , chopped
Extra coriander leaves and sliced red chilli , to serve
Heat oil in a large saucepan over medium heat . Add onion and cook , stirring often , for 3-4 minutes until tender . Stir in ginger , garlic and chillies and cook , stirring , for 1 minute . Add carrots and cook , stirring often , for 5 minutes .
Add stock , cover and bring to the boil . Reduce heat and simmer , stirring occasionally , for 30 minutes or until carrots are tender . Stir in coconut milk .
Using a stick blender , puree the soup until smooth . Stir in coriander and season with salt and pepper to taste . Ladle into serving bowls , top with coriander leaves and chilli and serve .
Prep 30 mins + chilling time | Cook 1 hr 30 mins | Serves 4 1 ⁄ 3 cup olive oil + extra for greasing 3 garlic cloves , finely chopped 1 lemon , finely zest rind and then juice 1.5kg free-range chicken , trimmed and cut into 8 pieces
3 ( about 750g ) Desiree potatoes , peeled and cut lengthways into 1cm-thick slices
1 stick celery , sliced 2 leeks , trimmed , halved lengthways and thinly sliced 1 ⁄ 2 dry white wine 1 ⁄ 2 cup chicken stock 3 ⁄ 4 cup flat-leaf parsley , roughly chopped 1 ⁄ 3 cup pitted kalamata olives Gremolata * or chopped flat leaf parsley , to serve
* Gremolata is a home-made blend of finely chopped flat-leaf parsley , garlic and lemon zest .
Preheat oven to 180 ° C / 160 ° C fan-forced . To make marinade , combine 1 ⁄ 4 cup oil , garlic , lemon zest and juice in a large bowl . Season with salt and pepper . Add chicken and toss to combine . Refrigerate for 30 minutes or longer if time permits .
Heat remaining 1 tbs oil in a large heavy-based frying pan over medium-high heat . Add chicken to pan and cook , drizzling with any remaining marinade , until golden brown on all sides . Remove pan from heat .
Grease a large oven-proof casserole pan with oil . Arrange potatoes , celery and leeks in pan . Add wine , stock and half the parsley . Arrange chicken in pan and pour over any remaining pan juices . Cover ( with a lid or foil ) and bake for 1 hour to 1 hour 15 minutes until chicken is tender . Stir through olives and the remaining parsley in the last 5 minutes of cooking . Sprinkle with gremolata or parsley to serve .
Blood Orange & Blueberry Cake
Prep 20 mins + cooling time | Cook 35-40 mins | Serves 6 8 blood oranges * 100g butter or margarine 13 ⁄ 4 cups caster sugar 3 eggs , lightly beaten 2 tsp baking powder 3 ⁄ 4 cup fine semolina 3 ⁄ 4 cup ground almonds 1 cinnamon stick 125g blueberries
* You can use Navel or Valencia oranges when blood oranges are out of season .
Preheat oven to 180 ° C / 160 ° C fan-forced . Grease and line a 20cm cake pan . Finely grate rind from 2 oranges then juice those oranges plus another 4 oranges . Set juice aside .
Using electric beaters , cream butter or margarine and 1 cup caster sugar in a large bowl until light and fluffy . Beat in orange rind . Gradually beat in eggs , beating well after each addition until mixture is smooth .
Combine baking powder , semolina and ground almonds . Gently fold dry ingredients , 1 ⁄ 4 cup blood orange juice and half the blueberries into butter mixture until combined . Spoon into prepared pan and smooth top . Bake for 35-40 minutes until cake is cooked when tested with a skewer . Cool in pan for 10 minutes then turn onto a cake rack to slightly cool .
While cake is baking , combine 11 ⁄ 2 cups blood orange juice , cinnamon stick and remaining 3 ⁄ 4 cup sugar in a medium saucepan over medium-high heat . Stir until sugar is dissolved then bring mixture to the boil . Reduce heat and simmer for 20- 25 minutes until syrupy . Discard cinnamon stick . Peel , remove pith and segment remaining 2 blood oranges . Add segments and half the blueberries to the syrup .
Place warm cake onto a serving plate . Gently prick cake using a fine skewer and slowly pour warm syrup over cake . Spoon blood orange segments and blueberries in the centre , slice and serve .
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18 ISSUE 146 // JULY 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT