Kumara & Bacon Soup
onions chopped in quarts
celery stick sliced
rasher of bacon sliced
tablespoon Olive Oil
cloves garlic crushed in salt with a knife
2 x large
kumaras (1 kg) peeled and chopped
3 x tsp
chilli finely chopped
fresh chicken stock
350 ml of
pepper to season
sauté’ the onion, celery, bacon, and garlic in the butter and olive oil at a
half the bacon together with 1xtsp of the celery and set aside for
powder, chilli, cumin and brown sugar and stir with wooden spoon.
add the kumara and all of the chicken stock. Bring to a boil and then
lightly simmer for 20 minutes and then cool.
cool, whiz the kumara mixture into a puree’ until nice and smooth.
back into pot and add the cream. Salt and pepper to taste. Please
note that it is really important to season.
to a beautiful soup bowl and garnish with chopped up parsley and the bacon,
with slightly toasted Beautiful Beer Bread
Beautiful Beer Bread
3 x cups
3 x tsp
of baking powder
1 x tsp
tablespoon of chopped finely red onion
of pumpkin seeds
flour, baking powder and salt in a large bowl.
well in the centre and add the beer.
mix together with wooden spoon.
canola oil in a loaf tin and spoon in beer bread mixture.
cheese, onion and pumpkin seeds.
150 degrees for 40 minutes and until golden.