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Hokkaido Coconut Soup

Monday, March 11, 2019

Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

1 tbsp Coconut oil
1 Large shallot, coarsely chopped
30 g Fresh ginger, peeled, coarsely chopped
1.5 kg Hokkaido or other squash, deseeded, chopped
400 ml Coconut milk
400 ml Chicken broth or water
1 Lime, juiced
Salt and pepper
300 g Roasted duck breast, sliced
Parsley for garnishing
Desiccated coconut flakes for garnishing
Pomegranate seeds for garnishing

Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.

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Beef Steak with Blue Cheese Sauce

Monday, March 04, 2019

This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

300 g Beef filet steak
100 ml Heavy cream
150 g Gorgonzola, crumbled
1 clove Garlic, finely minced
Pink peppercorns and parsley leaves for garnish, optional

Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.