1
2
Contents Lentil and Veggie
4
Red Lentil Dahl
5
Sanger Hungarian Goulash
6
Nokedli 7
3
Hearty Bacon, lentil & Vegetable
8
Greek Chicken and Lemon
9
Pork & Fennel
10
Lettuce & Spring Onion
11
Lentil & Veggie
Ingredients
Method
Olive oil
1.
Onion
2. Add in the celery, carrot, zucchini, garlic cloves and dried fennel seeds and fry down a little.
Celery Carrot
Fry the Olive Oil and Onion
Zucchini
3. Add the bay leaves, lentils and salt & pepper.
2 cloves garlic
4. Add in the water and simmer for 1 hour.
2 Tbls dried fennel seeds 2 bay leaves Puy lentils Salt & pepper
Recipe courtesy of Tina Huynh 4
Red Lentil Dahl
Ingredients
Method
375g red lentils (soaked in water for 24 hrs)
1.
1 onion 2 cloves garlic Olive oil 2 tspn curry powder 1/2 tspn Garam Masala 4 potatoes (diced)
In a large pot heat the onions, garlic, curry powder, garam masala and a table spoon of olive oil until the onion is cooked.
2. Strain and wash the red lentils and then add to the pot and stir through the onion and spice mix. 3. Cover with cold water (approx. twice the volume of the lentils. 4. Bring to the boil and then add the potatoes. 5. Reduce to a simmer and cool for at least one hour. 6. The lentils will turn yellow and thicken. 7.
Season as needed. Enjoy!
Recipe courtesy of Matthew Russo 5
Sanger Hungarian Goulash
Ingredients
Method
2 medium brown onions, chopped finely
1.
In a large soup pot or heavy based Dutch oven, cook the onions in vegetable oil on a medium heat until they’re golden. Don’t let them brown.
2 tbls vegetable oil 1.5kg cubed beef (any stewing, slow cooking kind of cut) 2 tbls Hungarian sweet paprika (can add more to taste) 4 carrots peeled and cut into ½ inch round shapes 4 medium potatoes peeled and cut into ½ inch pieces 2 Hungarian waxed peppers (yellow bull peppers) OR 1 large capsicum cut into ½ inch pieces Salt to taste Pinch of hot or smoked Hungarian paprika (optional) ½ tspn caraway seeds 1 parsnip, unpeeled (removed when soup is cooked) 2 tomatoes chopped into small pieces (can use a can of diced tomatoes)
2. Add a small amount of water to prevent onions for sticking if needed. 3. Turn heat to high and add beef cubes. 4. Take the pot off heat and add sweet Hungarian Paprika (this stops bitterness). 5. Put pot back on heat and stir through well. 6. Add water to cover meat by an inch and bring to boil. 7.
Then reduce heat, cover pot and simmer on the lowest heat until meat is tender. This can take approximately 2 hours, depending on meat. Check to ensure water is always just above the meat. Add more if needed.
8. When meat is soft, add tomato, carrots, parsnip, potatoes, peppers and caraway seeds to the pot. 9. Bring back to boil, then reduce heat, cover and allow to simmer on low heat. 10. Cook until vegetables are soft but not falling apart. Add water to achieve soup consistency for a Goulash Soup. 11. Taste to ensure flavours are still strong and add paprika, salt (or beef stock cube) to taste. Serve as is, or with Nokedli (see opposite) 6
Nokedli
(Traditional Hungarian Mini-Dumplings)
Ingredients
Method
2 cups plain flour
1.
1 tspn salt
2. Add 1 teaspoon of salt and 1 tablespoon of vegetable oil to the water.
4 large eggs Water (3/4 to 1 cup)
Bring a large saucepan of water to boil.
3. In a bowl, place the flour and make a hole in the middle of flour to stir in eggs. 4. Slowly add just enough water to make a dough of pouring consistency, like cottage cheese (this can be anywhere from ž to a 1 cup of water). 5. Let the dough rest while water boils. 6. Note: the dough should be cooked in three batches. 7.
To create the mini-dumplings, the dough can be put on a grater and pushed back and forth with a wooden spoon over the soup.
8. The nokedli will rise to the surface, then allow to boil for a couple of minutes. 9. Drain nokedli in a sieve and mix with a little vegetable oil so they don’t stick. 10. Add as much you like to your Goulash Soup and enjoy!
Recipes courtesy of Emily Stekly 7
Hearty Bacon, Lentil & Vegetable
Ingredients
Method
1 tbls olive oil
1.
1 medium (150g) brown onion, chopped finely 4 (280g) bacon rashers, chopped finely 2 sticks (300g) celery, trimmed, chopped coarsely 2 medium (240g) carrots, chopped coarsely
Heat oil in a large saucepan; cook the onion, bacon, celery, carrots and garlic over a high heat until softened.
2. Add the lentils, then stock; bring to the boil. Reduce heat, simmer, uncovered for about 15 minutes or until vegetables and lentils are tender. Stir in chives; season to taste with salt and freshly ground pepper. 3. Serve soup with toasted Turkish bread, if desired. 4. Suitable to freeze. Suitable to microwave.
2 cloves garlic, crushed 1 cup (200g) red lentils 1 litre (4 cups) salt-reduced chicken stock 1/4 cup finely chopped fresh chives
Recipe courtesy of Angela Roberts 8
Greek Chicken & Lemon
Ingredients
Method
Stock
Stock
1 free-range chicken
1.
Place the chicken in a large stockpot and cover with 5 litres of water. Bring to the boil. Add the herbs and garlic.
2 bay leaves 1 carrot 2bulbs garlic, crushed
2. Reduce heat to low and simmer until the chicken is tender (about 3 hours). Season to taste.
salt
Soup
1 handful parsley
1.
Transfer 500 ml of the stock to another saucepan. Add the rice and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until the rice is cooked.
Soup 500 ml chicken stock cuprice 2 eggs 2 tbsp lemon juice Shredded chicken meat from the carcass Sea salt and cracked black pepper 3 tbsp parsley, chopped
2. Whisk the eggs in a separate bowl, gradually adding the lemon juice and stirring constantly. Add about a ladleful of stock and gently whisk it into the eggs, followed by another. Return the egg mixture to the pan. Shred some chicken from the stock carcass and add to soup. Cook over low heat until the soup starts to thicken, taking care not to let it boil. 3. Season with salt and pepper. Garnish with the parsley to serve.
Recipe courtesy of Kathleen Winder 9
Pork & Fennel
Ingredients
Method
500g (1lb) piece pork neck
1.
Tie pork at 2.5cm (1 inch) intervals with kitchen string. Combine the pork, potato, fennel, onion, garlic, bay leaf, peppercorns, the water and stock in 4.5ltr (18 cup) slow cooker. Cook, covered on low for 6 hrs.
4 small potatoes (500g), chopped coarsely 2 large fennel bulbs (1kg), chopper coarsely 1 medium brown onion (150g) chopped coarsely 2 garlic cloves, quartered 1 bay leaf 6 black peppercorns 1.5ltrs (6 cups) water 2 cups (500ml) chicken stock
2. Discard bay leaf. Transfer pork to medium bowl; remove string. Using 2 forks, shred pork coarsely. 3. Stand soup 10 minutes, then blend or process, in batches until smooth. Return soup to cooker, stir in cream. Cook covered on high, until hot. Season to taste. 4. Serve soup topped with pork and reserved fennel fronds.
1/2 (125ml pouring cream)
Recipe courtesy of Hilary Duff 10
Lettuce & Spring Onion
Ingredients
Method
25g butter
1.
175g Spring onions, chopped 250g potatoes, peeled & chopped 1.5kg iceberg lettuce, chopped
Melt the butter in a saucepan, add the spring onions, then cover and cook gently for 5 minutes, without browning.
2. Add the potatoes, lettuce, vegetable stock and lemon juice (to taste). Cover, bring to the boil, then simmer gently for 15 minutes until the vegetables are tender.
570ml vegetable stock
3. Blend until smooth, then return to a clan pan.
3 tspns lemon juice (to taste)
4. Stir in parsley, then cover and simmer gently for a further 5 minutes.
25g fresh parsley, chopped
5. Stir in the milk and cream and season to taste. Reheat gently, and then serve.
450ml milk 275ml single cream
Recipe courtesy of Eileen Law 11
12