4 Bites: stoups

Mulligatawny StoupServes 6

400g diced lamb
2 lamb shanks
3 cloves garlic
1 large piece ginger
1 large bunch coriander, plus extra chopped to serve
1 large bunch mint, plus extra chopped to serve
5 curry branches, leaves only
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 tsp black pepper, ground
1¼ cups coconut milk
1 onion, finely chopped
2 celery stalks, finely chopped
1 Tbsp mustard seeds
2 bay leaves
1 cinnamon stick
3 tomatoes, chopped
3 cups reserved lamb stock
1 lime, zest and juice

1. Cover diced lamb and lamb shanks with cold water, and simmer for 45 minutes (removing any scum from the surface as you go). Reserve 2-3 cups stock.
2. Blitz garlic, ginger, coriander and mint, curry leaves, the ground spices and ¼ cup of the coconut milk in a food processor to form a smooth curry paste.
3. In a little oil, gently fry onion and celery with mustard seeds, bay leaves and cinnamon stick. Add the curry paste and chopped tomatoes and cook until soft. Add the meat and 2-3 cups of the lamb stock, the remaining cup of coconut milk and the zest and juice of a lime and simmer 1½ hours until meat is tender and the soup thick.
4. To serve, remove the bones and hard spices, season with salt and lime juice and garnish with the extra chopped mint and coriander.

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Red beans, ham and rice stoupServes 6

2 large onions, finely chopped
3 red capsicums, finely chopped
2 celery stalks, finely chopped
1 bunch parsley, stalks chopped for soup, leaves chopped for serving
5 rashers bacon, chopped
5 garlic cloves, crushed
2 tsp cayenne pepper
1 tsp smoked paprika
1 large ham hock
300ml lager
2 cups chicken stock
2 Tbsp dried mixed herbs, or a fresh bouquet garni
2 bay leaves
1 lemon, zest and juice
2 cans red kidney beans, drained
6 pepperoni or smoked sausages, thinly sliced
6 (or more) pork sausages, meat squeezed from casings
3 tomatoes, chopped
Cooked rice, to serve
1 bunch chopped parsley

1. Gently fry onion, capsicum, celery and parsley stalks with bacon, garlic, cayenne, smoked paprika and freshly ground black pepper until soft.
2. Add ham hock, lager, chicken stock, dried mixed herbs (or a fresh bouquet garni), bay leaves, the lemon zest and juice and drained red kidney beans. Cover and bring to the boil.
3. Simmer, stirring often, for 1½ hours, pulling the meat from the bone as you go. Add 6 thinly sliced pepperoni (or smoked sausages), the meat squeezed from 6 or more pork sausages and 3 chopped tomatoes. Simmer, check seasoning, then rest.
4. Reheat to serve with cooked rice and and lots of chopped parsley.

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Chicken and mushroom stoupServes 6

4 cups homemade chicken stock
3 cups chicken, pulled from carcass after making the stock
1 large onion, chopped
½ leek, chopped
2 cloves garlic, crushed
1 Tbsp cumin
1 Tbsp mixed herbs
½ tsp cloves
¼ tsp cayenne pepper
15-20 mixed mushrooms, sliced
½ cup finely ground cornmeal
Squeeze lemon juice, to finish
Fresh coriander, chopped, to serve

1. Make a chicken stock and strip all the meat from the bones so you have 3 cups chicken and 4 cups stock. Set aside.
2. Gently fry onion, leek and crushed garlic until soft. Add cumin, mixed herbs, cloves, cayenne and sliced mushrooms and cook until soft.
3. Add cornmeal, stir to combine, then add 4 cups chicken stock and gently simmer until the cornmeal is soft to the bite and it all resembles porridge.
4. Rest for flavours to mingle. To serve, add cooked chicken, a squeeze of lemon juice and fresh coriander. You can also use this mixture to make pies, empanadas or pasties.

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Eggplant, okra and tomato stoup
Serves 6

1 large onion, finely chopped
2 capsicums, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, crushed
Drizzle olive oil to fry
1 large eggplant, diced
2-3 handfuls diced okra
1 cup lentils, soaked
1 large handful coriander, stalks chopped for stoup and leaves chopped to serve
3 tomatoes, diced
3 bay leaves
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp freshly ground black pepper
1 tsp sugar
4-5 cups chicken stock
1 lemon, zest and juice
½ cup cooked rice, to serve

1. Finely chop onion, capsicum and celery stalks. Add to a large saucepan with garlic, diced eggplant and 2-3 handfuls diced okra and cook until soft.
2. Stir in soaked lentils, coriander stalks, tomatoes, bay leaves, cayenne, smoked paprika, freshly ground black pepper and sugar. Add 4-5 cups chicken stock, the lemon zest and juice and simmer until everything is soft and tender.
3. To serve, season to taste, add cooked rice and lots of chopped coriander or parsley leaves.

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