Like red peppers, they should be roasted first to
bring out the flavour. Sweeter and more subtle than red peppers, they combine
well with a home-made delicate chicken stock and a soft arborio rice that
literally melts in the soup and adds substance.
This pretty, versatile soup is excellent served lightly chilled in warm
weather or piping hot with chopped coriander and young basil leaves.
INGREDIENTS:
6 large, plump yellow capsicums
3 tbsp raw arborio rice
1.5 litres home-made chicken stock *
1 tablespoon finely grated fresh ginger
125 ml cream, whipped
sea salt
freshly ground, dry roasted black peppercorn and coriander seeds
2 tablespoons chopped fresh coriander
small bunch of fresh basil leaves
Serves 6
You will need:
A medium sized pot for stock,
chopping board,
cook’s knife,
roasting pan with a rack,
food processor fitted with a steel blade,
a small frying pan,
grilling pan,
a wooden spoon,
a grater, a balloon whisk
STAGE 1:
You
can substitute a home-made chicken stock with a top quality commercial stock,
but the flavour of the soup will be enhanced if you make your own reduced
stock. Use
chicken gizzards (fresh or frozen) for best results. See that they are
perfectly cleaned. Remove all traces of skin. When
using onions for stock, leave the skins on - they enhance the colour of the
stock. Simply wash thoroughly.
Stock
can be frozen in rigid containers lined with thick plastic bags so the
contents can be removed once frozen. Alternatively, freeze in an ice tray
and store frozen cubes in a large plastic bag. The cubes can then be removed
one at a time when needed.
When
possible, do add a few threads of saffron - they enhance the colour and
flavour of the stock.
BASIC
CHICKEN STOCK:
500 g chicken gizzards, cleaned
4 leeks (trimmed and washed) Soak
slit leeks thoroughly in a change of water to remove any traces of
grit.
3 carrots
2 bay leaves
4 threads saffron (optional)
1 large onion with skin
3 sprigs parsley
2.5 litres cold water
sea salt and freshly milled black pepper
(Makes about 1,5 - 2 litres)
Place gizzards and vegetables in a pot, add cold water and
slowly bring to the boil. (This draws out the flavour from the chicken.) Remove
any froth as it accumulates on the surface. Season, cover and simmer gently for
2-3 hours to reduce. Strain, cool stock and skim off layer of fat formed on the
top.
STAGE 2:
Prepare
Yellow Peppers: To
roast peppers, cut them into quarters and remove stalk, seeds and white
ribs. Place skin side up under a grill, fairly close to the heat, until
blackened and blistered. Watch carefully while under the grill.
Seal
in a plastic bag to sweat until cool enough to handle. Strip off skin and
discard.
STAGE
3:
Dry-roast coriander seeds and peppercorns to intensify the flavour.
Roasted,
freshly ground spices such as coriander seeds have a far superior
flavour to the ready-ground variety.
Buy
whole seeds and fry them in a dry pan, shaking occasionally, until
fragrant. Cool then grind in a coffee grinder or mortar and
pestle.
STAGE 4:
Place
peppers in a large saucepan with arborio rice and 2 cups chicken stock.
Simmer gently for 15 minutes, until peppers and rice have softened.
Add ginger then purée mixture until smooth. Combine with remaining chicken
stock and heat thoroughly.
Add
half the cream, salt to taste and a generous sprinkling of ground coriander
and pepper. Reheat for a few minutes before spooning into heated plates.
Place
spoonfuls of whipped cream, chopped coriander and basil leaves and another
grinding of coriander seeds and black pepper on the top.
COOK'S CLASS