A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
These little balls are delicious by themselves or served with mashed potatoes or a simple salad. You can flavour the meat mixture with whatever you like to suit your taste. I mince my own meat by you can just use pre brought chicken mince.
2 Chicken breasts (or a packet of pre brought chicken mince)
1/2 Cup breadcrumbs
1 small chopped onion (optional)
2 Tablespoons Italian herbs seasoning
1 Tablespoon liquid smoke (optional)
1 Chicken stock cube (optional)
Salt and Pepper
1/2 Cup seasoned flour
2 Eggs beaten
1 Cup Panko Breadcrumbs
1/2 Cup Tomato Pasatta
2 slices Ham (optional)
1/2 Cup Cheese (I used cheddar) grated
Pre heat the oven to 180'c. Line a baking tray with baking paper.
Using a mincer mince the chicken breast using a course mix blade. Add breadcrumbs, onion, seasoning, liquid smoke and a crushed stock cube and mix till well combined. season with salt and pepper. Roll mixture into bite size balls ( I got 15 balls out of my mixture). Take one ball cover in seasoned flour and once fully covered transfer to the beaten egg mixture cover completely and transfer to breadcrumb's. once covered set aside. Repeat with all remaining balls. Place balls onto baking tray and bake in oven for 20mins or until golden and crispy and chicken is cooked.
Once cooked remove from oven, place a piece of ham on top of each ball and a heaped teaspoon of tomato pasatta, top with cheese and place back in oven for 10mins or until cheese has melted.
Serve hot or cold.
Note: You can deep fry the balls instead of baking them just place them in the oven to melt the cheese.
These crispy polenta square are perfect as an starter or entrée or equally delicious without the pasatta and served as a side with a main meal.
4 cups water
1 1/2 cups Polenta
1 Tablespoon salt
1/2 Cup Grated parmesan cheese
1 Egg beaten
1/4 Cup season flour (plain flour with salt and pepper)
1/2 Cup panko breadcrumbs (or any breadcrumbs you like)
1/2C pasatta (Italian tomato sauce)
Extra parmesan cheese and basil leaves to serve
Line a square or rectangle baking tin with glad wrap letting the glad wrap overhang over the edges.
Bring water and salt to the boil then reduce to a gentle heat. Add polenta and salt slowly, stirring constantly for around 1.-15mins until polenta is cooked and smooth. Stir in parmesan cheese and season well with salt and pepper if needed.
Fill the lined baking tray with cooked polenta and spread giving a nice smooth surface , fold over edges of glad wrap and leave to cool ( I put in fridge to cool quicker)
Once cool cut polenta into squares. Place a square into flour mixture, dip into beaten egg and then cover with breadcrumbs. Continue the process until all the squares are breadcrumbed.
Heat a deep fryer until hot (to test this place a piece of bread into the oil if it bubbles its hot enough) and deep fry the polenta squares until golden and crispy. Drain on kitchen paper.
To serve, place a layer of cold pasatta on the bottom of the dish, layer with a polenta square and top with extra parmesan cheese and basil leaves.
Note: when breadcrumbing make sure polenta is completely covered before transferring to the next mixture.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.