First,make your own stock...Making Basic Vegetable Stock: Why pay those exorbitant prices for stock at the supermarket when you have all the resources on hand to create your own. I save all my peelings , leaves and end cuttings when preparing my vegetables. Carrot peelings and ends ~ pumpkin skins ~ onion outers~ cabbage outer leaves and cores~ brussel sprout outer leaves ~ capsicum offcuts~ silverbeet offcuts~ spring onion offcuts ~ kumara peelings ~ clean potato peelings~old brown caulis ~ yellowing broccoli ~whatever Simply place 3 ~ 4 cups of water in a large saucepan and after slicing the off cuts etc roughly, throw them into the pot. A pinch of salt and some black pepper. a bay leaf or two and a few peppercorns... Cover and BOIL for 20 mins adding half a cup of water after 15 mins. Strain and pour into container and when cooled, refrigerate When required you can use it as a vegetable stock Add Beef oxo cube/s for beef stock. Add Chicken oxo cube/s for chicken stock
Making Chicken Stock:From Broth to Stock ~ add nothing else! I have been using a pack of 4-5 chicken thighs as they are cheap In a large stockpot, place thoroughly washed chicken and cover with water. Add a teaspoon of salt..2 roughly chopped large onions..3 ~ 4 crushed garlic cloves..one tsp crushed peppercorns... Bring to the boil and reduce heat to a simmer for 35 ~ 40 mins.. Turn the heat off and let stand till cool... Remove chicken, remove skin and break into pieces to use in salads or in chicken soup..etc. If you strain the liquid off...you have "Chicken Broth" You can add all the chicken bones back in and bring back to the boil, then simmer till the bones are soft, then strain for a tasty chicken stock. Let cool,strain and refrigerate...
fisher,
Apr 8, 4:44am
Chicken SoupFamily Traditional Soup made by my ma from way back and is magnificent served with real fresh bread and lashings of butter. Take 5 chicken thighs and cover with water.. Add1 tsp of salt..1 onion chopped..1 tsp of crushed peppercorns.. 5 garlic cloves crushed… Bring to boil and simmer for 30 mins..Remove chicken thighs and set asideTo the pot, now add the leaves of4 celery stalks...the peelings of 4 carrots..2 bay leaves and let this simmer.. Scrape/remove the outer fat off the chicken thighs and remove the chicken meat .. Set aside to cool..Nowplace all the bones back into the pot and bring back to boil and then simmer 15 mins.. Strain the juices and return to the pot and add a pkt of Kings soup mix (discard the peelings)..Stir cover and simmer for 30 mins.. While this is happening, chop up your carrots into chunky pieces..chop up your celery stalks and chop 3 potatoes, chopped into 2 cm squares. Add all this to the pot with a chicken oxo cube and cover and cook until vegetables tender.. Remove 1/4 of the vegetables and place in bowl. Using a stick blender and a little soup juice, mash these vegetables to make a thick consistency. .. Break up the chicken into small pieces, add to the pot for the last 5-10 mins.. This ensures the chicken is not overcooked and remains tender
fisher,
Apr 8, 4:45am
Fisher's Famous Bacon Bone SoupSmoked bacon bones can be quite salty so it is advisable to wash thoroughly before cooking Ingredients: 5-8bacon bonessoup mix2 bay leavessaltwhite pepperblack pepper corns crushedonion saltoreganosoy sauce swedepotatoescarrotscelery3 onions capsicum spring onions Preparation: Place your bacon bones in a large stock pot and cover with water. Bring water to boil and turn down to simmer for 80 mins. Remove the bones and remove all the meatWith fresh water, place meat and King's soup mix and bring to boil. Then Simmer for 20 mins. Wash and peel your vegetables and place ALL the peelings in a large pot. Cover with water add salt, pepper and a dash of soy sauce and boil. Strain the liquid from the peelings into the soup mix pot and discard the peelings. Method: Place half the chunky diced veges into a saucepan with a little salt and black pepper and boil until tender. Drain 95% of water and puree with hand wand , then set aside. To Main stock pot, add white pepper ( no salt ), onion salt, oregano,crushed pepper corns, bay leaves and balance of chunky vegetables. Cover and let simmer for 40 mins. Add pureed veges and stir in well. Simmer for further 10 mins and soup should thicken up. Serve with real fresh bread and lashings of butter.
fisher,
Apr 8, 4:46am
Creamy Pumpkin SoupElectric hand wand is ideal Ingredients: 1 tbsp butter1 large onion, chopped2 cups chicken stock1 kg steamed pumpkin, peeled2 tsp grated fresh root ginger1 tsp ground nutmeg 2 tbsp cornflour2 cups milksalt and freshly ground black pepper2 tbsp chopped parsley Method: Heat butter in a large saucepan. Add onion and cook for 5 minutes. Puree the steamed pumpkin, ginger and nutmeg with the chicken stock. Now add to the onions. Cover and let simmer for 15 - 20 minutes or until the ingredients are tender. If required, puree the mixture again. Mix the cornflour into a small amount of the milk, then stir in the remaining milk.Add to the soup mixture. Reheat, stirring constantly, until the soup thickens, then season with the salt and black pepper. Sprinkle of chopped parsley on top. Variations: Grate some potatoes or kumara into the mix while simmering Replace milk with 1 cup of milk and 1/2 cup of cream. Add 1 tsp of curry powder or some very finely chopped rosemary. Add some par fried bacon pieces.
fisher,
Apr 8, 4:46am
Cream of Cauliflower Soup Ingredients: 1 cupwater1 cup cauliflower pieces1 potato, cut into pieces2 tbsp butter1 onion, chopped1 garlic clove, finely chopped 2 cups chicken broth1 tsp celery saltSalt and pepper 1/2 cup cream Method: Bring water to a boil. Add cauliflower and potato pieces. Lower heat and simmer 10 minutes. Set aside, in cooking liquids. Melt butter into a clean casserole. Brown onion and garlic for 1 minute. Add cauliflower and potato pieces, along with cooking liquids. Pour in chicken broth. Puree until thoroughly mixed and smooth. Sprinkle with celery salt, salt and pepper.Bring to a boil. Stir in cream.
fisher,
Apr 8, 4:47am
Bacon, Leek and Mushroom Chowder Ingredients: 30ml oil100gm sliced leek250gmbacon, fat and rind removed250gm sliced mushrooms250gm potatoes, diced750 ml water750 ml milk, reduced fatpepper Method: Heat the oil in a heavy based pan. Fry the leek, bacon, mushrooms andpotatoes for 5 minutes, stirring regularly. Add water, heat to boiling. Reduce heat Simmer 30 to 40 minutes until potatoes are soft.Stir in milk, and reheat without boiling.Season to taste.
luckylady8,
Jun 16, 8:58am
Fisher, some where you listed a great christmas pudding recipe.Can't find it and need it for mid winter dinner next week.Please are you able to redo it or anyone else out there can help a desperate, not so clever cook to produce something edible for 10 people!
seaslug,
Aug 26, 12:10am
Bumping. because fisher has easy to understand recipes for great food!
fisher,
Aug 26, 12:37am
Luckylady8. this is one of my favourites.
3/4 cup sugar. 2 large eggs. 3-4 Tbsp apricot jam. 1 cup all-purpose flour, sifted. 1 tsp baking soda. 1/2 tsp salt. 1 Tbsp butter (a generous tablespoon) . 1 tsp white vinegar. 1/3 cup milk Preheat oven to 180c. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon coloured. Then, add the apricot jam and mix thoroughly. Sieve together the flour, soda and salt. Melt the butter (do not boil!) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the processor, alternately with the flour. Beat well. Pour into a greased oven-proof dish, and bake for 40 minutes. (I just line it with baking paper and pour it in) The Sauce:. 3/4 cup fresh cream. 1/2 cup butter. 3/4 cup sugar 1/3 cup hot water. 2 tsp vanilla essence In a pot, melt together the ingredients for the sauce. Remove the pudding from the oven. Make holes in cake (10 or so) and pour the sauce over the pudding to absorb into the cake. Return to the oven for a further 10 mins. Serve with fruit and french vanilla ice cream.
holly-rocks,
Aug 26, 1:54am
Num num num!
amourette,
Aug 30, 4:47am
Wow, thanx for all this, have saved it, cheers!
fisher,
Apr 8, 4:44am
First,make your own stock.Making Basic Vegetable Stock: Why pay those exorbitant prices for stock at the supermarket when you have all the resources on hand to create your own. I save all my peelings , leaves and end cuttings when preparing my vegetables. Carrot peelings and ends ~ pumpkin skins ~ onion outers~ cabbage outer leaves and cores~ brussel sprout outer leaves ~ capsicum offcuts~ silverbeet offcuts~ spring onion offcuts ~ kumara peelings ~ clean potato peelings~old brown caulis ~ yellowing broccoli ~whatever Simply place 3 ~ 4 cups of water in a large saucepan and after slicing the off cuts etc roughly, throw them into the pot. A pinch of salt and some black pepper. a bay leaf or two and a few peppercorns. Cover and BOIL for 20 mins adding half a cup of water after 15 mins. Strain and pour into container and when cooled, refrigerate When required you can use it as a vegetable stock Add Beef oxo cube/s for beef stock. Add Chicken oxo cube/s for chicken stock
Making Chicken Stock:From Broth to Stock ~ add nothing else! I have been using a pack of 4-5 chicken thighs as they are cheap In a large stockpot, place thoroughly washed chicken and cover with water. Add a teaspoon of salt.2 roughly chopped large onions.3 ~ 4 crushed garlic cloves.one tsp crushed peppercorns. Bring to the boil and reduce heat to a simmer for 35 ~ 40 mins. Turn the heat off and let stand till cool. Remove chicken, remove skin and break into pieces to use in salads or in chicken soup.etc. If you strain the liquid off.you have "Chicken Broth" You can add all the chicken bones back in and bring back to the boil, then simmer till the bones are soft, then strain for a tasty chicken stock. Let cool,strain and refrigerate.
fisher,
Apr 8, 4:44am
Chicken SoupFamily Traditional Soup made by my ma from way back and is magnificent served with real fresh bread and lashings of butter. Take 5 chicken thighs and cover with water. Add1 tsp of salt.1 onion chopped.1 tsp of crushed peppercorns. 5 garlic cloves crushed… Bring to boil and simmer for 30 mins.Remove chicken thighs and set asideTo the pot, now add the leaves of4 celery stalks.the peelings of 4 carrots.2 bay leaves and let this simmer. Scrape/remove the outer fat off the chicken thighs and remove the chicken meat . Set aside to cool.Nowplace all the bones back into the pot and bring back to boil and then simmer 15 mins. Strain the juices and return to the pot and add a pkt of Kings soup mix (discard the peelings).Stir cover and simmer for 30 mins. While this is happening, chop up your carrots into chunky pieces.chop up your celery stalks and chop 3 potatoes, chopped into 2 cm squares. Add all this to the pot with a chicken oxo cube and cover and cook until vegetables tender. Remove 1/4 of the vegetables and place in bowl. Using a stick blender and a little soup juice, mash these vegetables to make a thick consistency. . Break up the chicken into small pieces, add to the pot for the last 5-10 mins. This ensures the chicken is not overcooked and remains tender
fisher,
Apr 8, 4:44am
Roast Onion SoupPreheat the oven to 190*C Ingredients: 1 large bulb unpeeled garlic.5 tbsp olive oil.10 brown onions, peeled and quartered.2 tsp brown sugar.sea salt and ground pepper. 1 tbsp plain flour.6 cups beef stock.2 cups chardonnay.1/2 cup fresh parsley, chopped.shaved parmesan cheese to garnish . Method: Wrap garlic and coat with 1 tbsp olive oil in an aluminum foil parcel and seal. Place garlic parcel and onions, cut side down in roasting pan. Drizzle onions with the remaining oil and sprinkle with the brown sugar and roast for 50 minutes or until the garlic and onions are soft. Remove the garlic from the aluminum parcel and allow to cool. Cut into half and squeeze the soft garlic pulp into a saucepan along with onions. Place over a medium heat. Stir in the flour. Add 1 cup of beef stock and stir with a wooden spoon until thick, smooth paste forms. Add the remaining stock and chardonnay and simmer for 15 minutes. Stir in parsley.Season with salt and pepper. Taste. Serve soup garnished with a little shaved parmesan, and grilled garlic bread on the side.
fisher,
Apr 8, 4:45am
Fisher's Famous Bacon Bone Soup Smoked bacon bones can be quite salty so it is advisable to wash thoroughly before cooking Ingredients: 5-8bacon bones.soup mix.2 bay leaves.salt.white pepper.black pepper corns, crushed.onion salt.oregano.soy sauce. swede.potatoes.carrots.celery.3 onions. capsicum. spring onions. Preparation: Place your bacon bones in a large stock pot and cover with water. Bring water to boil and turn down to simmer for 80 mins. Remove the bones and remove all the meat.With fresh water, place meat and King's soup mix and bring to boil. Then Simmer for 20 mins. Wash and peel your vegetables and place ALL the peelings in a large pot. Cover with water add salt, pepper and a dash of soy sauce and boil. Strain the liquid from the peelings into the soup mix pot and discard the peelings. Method: Place half the chunky diced veges into a saucepan with a little salt and black pepper and boil until tender. Drain 95% of water and puree with hand wand , then set aside. To Main stock pot, add white pepper ( no salt ), onion salt, oregano,crushed pepper corns, bay leaves and balance of chunky vegetables. Cover and let simmer for 40 mins. Add pureed veges and stir in well. Simmer for further 10 mins and soup should thicken up. Serve with real fresh bread and lashings of butter.
fisher,
Apr 8, 4:45am
French Onion Place 4 tsp of butter in large saucepan and throw in 4-5 halved and thinly sliced onions, cook and stir on medium 25 mins or until golden brown. You can add a tsp of brown sugar to help caramelise the onions. Slowly stir in a tablespoon of flour and stir for about a minute or two. Put in two cups of water.Now make a broth ~3 cups ofhot water.one oxo beef cube.tsp of beef powder.good squirt of worcestershire sauce.some black pepper and a pkt of maggi french onion soup mix( you can replace the soup mix with a tsp of marmite/vegemite ) . Whisk all together.pour this into the mix and stir and bring to the boil for a minute or twoNow turn heat way down low and let simmer for 20 mins. (You can add a 1/2 cup of white wine to the soup mix if you wish) Bread: Take a french stick and slice directly across.place these pieces in an oven on tray at 150c for about 15 mins turning once and they will go quite hard.Place grated Gruyere cheese on top.When your ready to serve your souplightly sprinkle parmesan cheese on soup and grill the loaf till the Gruyere just melts and place one or two on top of the soup. Variations: Simply cut the french stick diagonally and add pre cooked crispy bacon pieces and Gruyere cheese on top. Melt the cheese in oven and serve as a side with soup.Gruyere is an acquired taste and you can simply substitute tasty cheese.
fisher,
Apr 8, 4:46am
Creamy Pumpkin Soup Electric hand wand is ideal Ingredients: 1 tbsp butter.1 large onion, chopped.2 cups chicken stock.1 kg steamed pumpkin, peeled.2 tsp grated fresh root ginger.1 tsp ground nutmeg.2 tbsp cornflour.2 cups milk .salt and freshly ground black pepper.2 tbsp chopped parsley . Method: Heat butter in a large saucepan. Add onion and cook for 5 minutes. Puree the steamed pumpkin, ginger and nutmeg with the chicken stock. Now add to the onions. Cover and let simmer for 15 - 20 minutes or until the ingredients are tender. If required, puree the mixture again. Mix the cornflour into a small amount of the milk, then stir in the remaining milk.Add to the soup mixture. Reheat, stirring constantly, until the soup thickens, then season with the salt and black pepper. Sprinkle of chopped parsley on top. Variations: Grate some potatoes or kumara into the mix while simmering Replace milk with 1 cup of milk and 1/2 cup of cream. Add 1 tsp of curry powder or some very finely chopped rosemary. Add some par fried bacon pieces.
fisher,
Apr 8, 4:46am
Creamy Leek and Potato Soup Ingredients: 4 large leeks sliced into 4cm pieces.2 potatoes peeled and thinly sliced.1 onion peeled and thinly sliced.1/2 cup butter. salt and black pepper.2 cloves. 1/3 cup chopped fresh parsley to use as garnish. 1 litre water.2 oxo chicken cubes . 130 ml fresh cream Method: Melt the butter in a saucepan and fry the leeks, onion and potatoes over medium heat for about 10 minutes Add cloves, salt and pepper. Add the water and the stock cubes and stir to dissolve. Cover and let it simmer gently for 30-40 minutes.Remove cloves and put through a blender Reheat and let simmer for five minutes.Stir in the cream and spoon into heated soup bowls.Garnish with sprinkle of parsley.
fisher,
Apr 8, 4:46am
Cream of Cauliflower Soup Ingredients: 1 cupwater.1 cup cauliflower pieces.1 potato, cut into pieces .2 tbsp butter.1 onion, chopped .1 garlic clove, finely chopped. 2 cups chicken broth.1 tsp celery salt.Salt and pepper. 1/2 cup cream. Method: Bring water to a boil. Add cauliflower and potato pieces. Lower heat and simmer 10 minutes. Set aside, in cooking liquids. Melt butter into a clean casserole. Brown onion and garlic for 1 minute. Add cauliflower and potato pieces, along with cooking liquids. Pour in chicken broth. Puree until thoroughly mixed and smooth. Sprinkle with celery salt, salt and pepper.Bring to a boil. Stir in cream.
fisher,
Apr 8, 4:47am
Bacon, Leek and Mushroom Chowder Ingredients: 30ml oil.100gm sliced leek.250gmbacon, fat and rind removed.250gm sliced mushrooms.250gm potatoes, diced.750 ml water.750 ml milk, reduced fat . pepper. Method: Heat the oil in a heavy based pan. Fry the leek, bacon, mushrooms andpotatoes for 5 minutes, stirring regularly. Add water, heat to boiling. Reduce heat. Simmer 30 to 40 minutes until potatoes are soft.Stir in milk, and reheat without boiling.Season to taste.
fisher,
Apr 8, 4:47am
Seafood Chowder with Smoked Fish Do not add salt to this dish Ingredients: 2 med potatoes, cut into 2cm cubes.1 med onion, diced.4 cloves of garlic, minced.1/4 cup olive oil.1 cup white wine.1 cup cream. 2 bay leaves.1 cup water.4 cups chicken or fish stock.ground black pepper.parsley. 12 mussels in shell cleaned and debearded. 1 fresh gurnard / terakihi fillet, cut into 2cm cubes.1 smoked fish fillet(kahawai, trevally, mullet). Method: Boil the potatoes until just turning soft.Break down the smoked fish fillet into small pieces removing bones and skin. Sauté the garlic and onions in oil for 5 mins and then add the wine , stock,water and bay leaves and bring to the boil. Now add the mussels. Simmer gently moving about until the shells open . Remove the mussels, extract the mussel meat and discard the shells. Cut mussels in half. Return to the simmering stock mix and add all the remaining ingredients and simmer further 5 or so mins mixing till all coated. With hand blender , pulse till SEMI-PUREED but still chunky. Don't overdo it. Nice crusty garlic french stick on the side and a sprinkle of fine parsley over the chowder,.
luckylady8,
Jun 16, 8:58am
Fisher, some where you listed a great christmas pudding recipe.Can't find it and need it for mid winter dinner next week.Please are you able to redo it or anyone else out there can help a desperate, not so clever cook to produce something edible for 10 people!
245sam,
Aug 28, 12:02am
It's still not too hot for a nice nourishing soup IMO:-))
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