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    Recipes — soup

    Classic New England Clam Chowder

    This classic New England clam chowder recipe includes all the traditional ingredients for true New England chowdah–fresh shellfish, bacon, potatoes, and cream–yet it’s rich and thick without turning glunky.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps flour
        •    3 cups water
        •    1 cup heavy cream
        •    1 tsp chopped fresh thyme
        •    4 bacon strips, finely chopped
        •    2 tbsps chopped fresh parsley
        •    1 medium size Spanish onion, diced small
        •    3 large red potatoes, cut into 1/2 inch dice
        •    7 pounds cherrystone clams, scrubbed and rinsed

    Method

    1. In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.
    2. Clean your soup pot; then, over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons bacon fat. Add diced onion to pot and sauté until translucent.
    3. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
    4. Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.



    This great family recipe is thanks to New England Recipes at https://newengland.com/today/food/clam-chowder-3/

    Celeriac Soup with Scallops & Black Pudding

    For a show-stopping dinner party, We recommends this peppery soup, topped with luxurious seafood.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 8

    Ingredients

        •    50g butter
        •    2 tbsps olive oil
        •    150ml white wine
        •    1½ l chicken stock
        •    good pinch nutmeg
        •    125ml double cream
        •    3 garlic cloves, chopped
        •    5 shallots, peeled and sliced
        •    100g black pudding, crumbled into small pieces
        •    1 celeriac (about 1kg), peeled and cut into cubes
        •    12 scallops, coral removed, each halved into 2 discs

    Method

    1. Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.

    2. Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.

    3. In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.

    4. Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/celeriac-soup-scallops-black-pudding

    Prawn Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Saint Peter's Fish Soup

    This fish soup is your ultimate winter companion.

    Prep Time

        •    Prep time: about 2 hours
        •    Yield: Serves 6


    Ingredients

        •    2 star anise
        •    1 onion, finely sliced
        •    Lemon juice, to taste
        •    Pinch saffron threads
        •    3 garlic cloves, crushed
        •    1/4 bunch thyme sprigs
        •    120ml extra virgin olive oil
        •    5 lemon thyme sprigs (optional)
        •    1 small fennel bulb, finely sliced
        •    1 tsp fennel seeds, lightly toasted
        •    2 tbsps tomatoes, roughly chopped
        •    Shells and heads of 10 king prawns
        •    1 whole red spot, whiting, cleaned, scaled
        •    1 small crab (blue swimmer, brown or sand are ideal)
        •    4 dried ground bush tomato (substitute for a little smoked paprika, optional)
        •    1 small whole leather jacket or triggerfish, red mullet, red gurnard, blue spot flathead or bream, cleaned, scaled


    Rouille:

        •    5 garlic cloves
        •    Lemon juice, to taste
        •    1/4 tsp smoked paprika
        •    Pinch of saffron threads
        •    2 potatoes, peeled, diced
        •    210ml extra virgin olive oil
        •    50g roasted macadamia nuts
        •    1 long red chilli, seeds removed
        •    1 red capsicum, roasted, peeled
        •    2 dried ground bush tomatoes (optional)


    Finishing Garnishes:

        •    50g ghee
        •    200g John Dory roe fish
        •    250g best available fish liver
        •    10 king prawns, peeled deveined
        •    5 x 120g red mullet, cleaned, scaled
        •    500g pipis or clams, desanded (purged)
        •    400g cuttlefish or squid tentacles, cleaned
        •    500g small waxy potatoes, such as Dutch cream or bintje, skin on


    To serve:

        •    1 good quality rye bread loaf
        •    250g mixed herb salad leaves
        •    100g good quality cold salted cultured butter


    Method

    1. To make the soup base, using a sharp cleaver, chop the fish into small pieces.

    2. In a large, wide, heavy-based pot, heat 100ml olive oil and fry the crab and prawn shells and heads for 10–12 minutes or until coloured. Set aside in a bowl.

    3. Return the pot to a medium heat, and using the same oil, add the chopped fish. Season with a big pinch of salt and cook for 10 minutes or until coloured all over. Set aside with the shellfish.

    4. Using a wide barbecue scraper, scrape off the caramelised fish from the base of the pan and set aside with the fish. Add the remaining 1 tbs olive oil and heat over a medium heat. Add the onion and cook for 10 minutes, then increase heat to high, add the garlic and fennel and cook for a further 5 minutes. Add tomato paste and cook for 5 minutes or until fragrant. Add all fish and shellfish, along with the remaining ingredients, except lemon juice, and cover with water. Cover with a lid and bring to the boil. As soon as it’s boiling, uncover and cook over high heat for 20 minutes.

    5. Pass the stock through a mouli or pulse in a food processor, then strain and season well with salt, lemon juice and pepper.

    6. For the rouille, place all ingredients, except the olive oil and lemon juice, in a stainless-steel saucepan, pour in enough of the fish soup to cover and cook for 20-25 minutes or until the potato is very soft. Drain, reserving the liquid. Blend the potato in a food processor with 40ml of the reserved liquid to a smooth puree, then gradually whisk in the olive oil. When the sauce is thick and silky, season well with salt and a squeeze of lemon juice.

    7. Divide the rest of the soup between a large and a medium saucepan. Add the potatoes to the medium pan and cook for 15-20 minutes until tender, then set aside.

    8. Bring the soup base in the large pan to the boil. Remove from the heat and add the mullet, John Dory roe and tentacles. Cover and cook for 4-5 minutes. Set the fish aside on a plate.

    9. Return the soup base to the boil, then remove from the heat, add the pipis and prawns and cook for 3 minutes. Take the pipis out when they open. Reserve the shellfish alongside the fish on a plate.

    10. Heat the ghee in a frypan over a high heat. Sauté the fish liver until golden brown on both sides, about 1 minute. Be careful not to overcook the liver.

    11. To bring the whole dish together, build the cooked ingredients in a large bowl. Bring the soup base, that has poached all the seafood, back to a simmer and pour a generous amount over the dish. Serve with bread, butter, a green salad and the rouille.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/fish-soup-recipe/onckr7g7

    Pad Thai with Prawns

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 eggs, lightly beaten
        •    20ml (1 tbsp) peanut oil
        •    40ml (2 tbsps) lime juice
        •    Fried shallot*, to garnish
        •    2 garlic cloves, chopped
        •    40ml (2 tbsps) fish sauce
        •    50g deep-fried tofu puffs*
        •    1/2 cup trimmed beansprouts
        •    2 red chillies, seeded, chopped
        •    200g medium-thick rice noodles
        •    1/4 cup chopped fresh coriander
        •    150g green prawns, peeled, with tails on
        •    1 tbsp shaved palm sugar* or brown sugar
        •    4 spring onions, sliced, plus extra to garnish
        •    1/4 cup roasted chopped peanuts, to garnish

    Method

    1. Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
    2. Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
    3. Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
    4. Pile into serving bowls and garnish with peanuts, onions and fried shallots.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pad-thai-prawns/d4c523df-dd1b-423f-8b7f-2a0b100f0643?current_section=recipes&r=recipes/collections/prawnrecipes