Tag Archives: Celery

Recipe: Thai Yellow Soup

Hmmm a traditional Thai soup recipe? Hell to the no! This is anything but. I came up with the idea for this recipe after an experiment in making Thai chicken curry. The chilli I used for the curry was a little lacking in the heat department and as a result I ended up with a curry that had almost no heat.

It still made for a fantastic tasting dish, just not what was originally intended. The lack of heat meant that all the other herbs and spices were able to come through in full force. Which led me to thinking about what else I could use similar flavours in because they are so great together.

This is the first of those ideas to make it to the “perfected recipe” stage and it’s a butternut squash and sweet potato soup of sorts but that doesn’t really make for a snappy title so given the inspiration and appearance I’m calling it Thai Yellow Soup.


Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil
Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil

Ingredients;

1 x onion, diced
1 x carrot, diced
2 x sticks of celery, diced
2 x cloves of garlic, finely diced
quarter of a chilli, diced
Thumb sized piece of ginger, finely diced or grated
Pinch of ground coriander
Pinch of ground cumin
1 x butternut squash, diced
2 x sweet potatoes, diced
Veg or chicken stock
1 x star anise
1 x handful of fresh coriander
1 x handful of fresh basil
1 x handful of fresh mint


Place a large saucepan over a medium high heat, once it has warmed add a little oil, just enough so that you can slow fry the onion until it is soft, then add the carrot and continue to gently fry until they start to soften.

Next you want to add the celery, garlic, chilli, ginger, ground coriander and ground cumin. stir it all together and continue to fry for about a minute this should be long enough to warm and release the fragrance of the garlic, ginger, coriander and cumin.

Add the butternut squash and the sweet potato to the pot and stir together. Add enough stock to cover all the contents. Drop in the star anise, fresh basil, coriander and mint, then stir and bring it to the boil. Simmer gently for 30 Р40 minutes, stirring occasionally. When the sweet potato and butternut squash start to break up as you stir remove the soup from the heat and blend until you have a smooth pur̩e.

Return this to a low heat. Then taste and season. If you are happy with the consistency of the soup you can proceed to the eating phase, if not, you could thin it by stirring in boiling water or by adding milk or cream.

I like to serve this soup drizzled with a little truffle oil for added decadence and a crusty bread roll is a great accompaniment to any soup.

Recipe: Frittata Chistorra

Frittata Chistorra
Frittata Chistorra

Ingredients;

1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced

Serves 2


Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.

While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.

Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.

Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.

Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.

Recipe: Cold Veggie Couscous

Ingredients;

2 x 125g bags “boil in the bag” couscous
2 sticks celery
1 small bell pepper (your choice of colour)
3 medium tomatoes
1 200g tin sweetcorn
Handful frozen peas
Handful baby broccoli
Handful fresh flat-leaf parsley
Handful sun-dried tomatoes
3 handfuls raisins
Half teaspoon chilli powder
Herbs to taste (e.g. dried oregano, basil, rosemary – approx 2 teaspoons)
Olive oil

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I love couscous, but the preparation can be messy. Superquinn stocks Roma Boil in the Bag Couscous which simply requires it to be boiled for 1 minute, then snip open the bag and pour out. It really is the easy option.

The recipe is so simple here – just chop up the celery, pepper & tomatoes really small and place in a bowl. Using a kitchen scissors, cut the parsley (stalks and all) into teeny chunks directly into the bowl. Also toss in the sweetcorn and raisins.

Bring a large pot of water to the boil, then add in the baby broccoli, sun-dried tomatoes and frozen peas. Boil these for 2 mins, then throw in the bags of couscous. After 1 minute, drain off the water and carefully snip open the bags, pouring the couscous into the bowl, mixing it in immediately.

Slice up the cooked baby broccoli and sun-dried tomatoes (briefly boiling them allows them to re-hydrate slightly) and place these in the bowl along with the cooked peas.

Finally add approx 1 tablespoon olive oil, the chilli powder and dried herbs and stir everything together until well mixed.

This couscous can be eaten on it’s own, or mixed with some protein – try diced prawns & crab sticks; leftover roast chicken; or even flaked roast salmon. I like to make up a batch of this on the weekend and grab a bowlful each day for lunch, with a different topping each time.

If you don’t like any of the vegetables in the recipe, then you can leave them out, but I’d highly recommend replacing them with something you prefer – you could try diced onion, spring onions, roast sweet potato, broccoli or alfalfa shoots or asparagus.

Recipe: Roast rack of pork with couscous

Roast rack of pork
Roast rack of pork

Ingredients;

Rack of Irish pork, approx 5lbs in weight (can be cut in 2 if you prefer)
2 onions
3 carrots
3 parsnips
3 sticks of celery
Dried rosemary
Salt & pepper
Olive oil
2 packets Roma boil in the bag couscous (or substitute 250g other couscous)

Serves 4

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Heat your oven to 180C.

Peel and cube all the veg into equal size pieces (about 1 inch). Place this in the bottom of a large roasting tin. Add 2 tablespoons olive or vegetable oil and toss well until fully coated.

Score the fat/skin on the pork in a criss-cross pattern. Rub the rack all over with olive oil, rosemary, salt and pepper, ensuring the flavouring gets evenly distributed.

Place the pork on top of the vegetables and pop in the oven for 1.5 – 2 hours (until juices run clear). The meat should rest for at least 10 mins when you take it out of the oven.

While the meat is resting, boil water in a saucepan and add the 2 bags of couscous (using boil in the bag is the least messy method), cooking for 1 minute. Pour off the water and carefully snip open the bags, pouring the couscous out into a bowl. Add the roast vegetables and any juices from the pan to the couscous and stir well.

Carve the pork into portions and serve on a bed of roast vegetable couscous.

Recipe: Collard Greens

Collard Greens
Collard Greens

Ingredients;

1kg pork knuckle
2 bay leaves
500g turnips, peeled and roughly chopped
2 sticks of celery, roughly chopped
4 carrots, roughly chopped
400g spring greens (selection of Swiss chard, Cavolo nero, Kale, Brussels tops)
White wine vinegar
Extra virgin olive oil
Salt
Pepper

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In a large pan, cover your pork knuckle with approx 2.5 litres of tap water and add your bay leaves. Bring this to the boil and then simmer for 2.5 hours, with the lid on.

Next, add the carrot, celery and turnips and a good pinch of salt and pepper. Cook for a further 35 mins.

While this is cooking, cut your greens up into 4-5cm pieces and then add them to the pot when the previous listed time is up. Push them down well into the pot and cook for 5 mins, then stir well and cook for a further 20 mins.

Take the pan off the heat and carefully lift out the pork knuckle with tongs onto a chopping board. Cut away the skin and fat and dispose of these. Then shred the meat with a couple of forks and stir it into the pot. Taste the dish and season as needed with salt and pepper and add a little swig of white wine vinegar.

Serve a mix of the vegetables, meat and some broth. Dress it with a little olive oil and some white wine vinegar to bring out the flavours