Tag Archives: Tanya

MasterChef – Mick Style

30 Jul

This post is dedicated to a dear friend of mine, Mick Were.

Mick is a great guy, very domesticated, often does a lot of the housework, much to his wife Tanya’s delight (Tanya of Curtis Stone’s Potato, Leek and Fennel Soup fame).

Although this one night Mick was quite the opposite of domesticated, and had us all in stiches as he uploaded the following series of photos to Facebook.

Enjoy : )

MasterChef Mick style.

Step 1: Remember wife is out tonight...hmm what to cook. Procrastinate for a while. Eat a few lollies each time you pass the kitchen to keep sugar levels up.

Step 2: Open up fridge and hope for something good. Pay special attention to tupperware in bottom levels..usually something good there.

Step 3: The cooking process. I like to use the "HIGH" setting for about 2 minutes. Maybe a piece of paper towel across the top to stop things getting messy in there.

Step 4: Left over Crust Pizza from last night - Mediterranean Lamb and Peri Peri Chicken. Mini Meat Pies from a previous party. Dinner sorted! Go back to lounge and devour. Try to beat cooking time.

Step 5: Find chocolate brownies. Dont worry about that "plating up" crap. Just eat straight from tupperware. Cop that MasterChef!!

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Tanya and Curtis’ Fennel and Potato Soup

6 Jul

My friend Tanya is gorgeous girl who likes fun times and yummy food – maybe that’s one reason why we’re friends!

Recently Tanya cooked Curtis Stone’s roasted fennel and potato soup, and I loved it. I knew there was something extra  in the soup, and that it wasn’t merely potato and leek, but I couldn’t quite pick the fennel taste, as it was very subtle, but definitely gave it a depth of flavour which was beautiful.

I made it for tea tonight, the perfect meal for a rainy, wintery night – complete with crusty ciabatta toast and pastrami – oh, and the ultimate luxury – warm pyjamas, MasterChef and my husband : )

Roasted Fennel and Potato Soup

Ingredients
  • 2 fennel bulbs, trimmed and coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 leek, coarsely chopped
  • 6 cups chicken stock
  • 500g russet potatoes, peeled and cut into large chunks
  • 1 cup lite cream (if you are like me, you can do without the cream, but I will use it when I have guests and want to impress!)
  • Salt and freshly ground black pepper
  • Chives to serve
Method
  • Preheat the oven to 180’C
  • Toss the fennel and onions with 1 tablespoon of oil on a large heavy baking tray to coat. Roast in the oven for 25 minutes, stirring occasionally, or until the fennel and onions are tender.
  • Heat the remaining 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the garlic and sauté for 1 minute. Add the leeks and sauté for 5 minutes, or until softened slightly.
  • Add the broth, potatoes, and roasted fennel mixture and bring to a simmer.
  • Continue simmering for 18 minutes or until the potatoes are very tender. Remove the soup from the heat and cool slightly.
  • Working in batches, puree the soup in a blender until smooth.
  •  Strain the soup into a clean large saucepan.
  • Add the cream to the soup and bring to a simmer over medium-high heat, stirring occasionally.
  • Season to taste with salt and pepper.
  • Ladle the soup into bowls then garnish with the chives and serve.

Serves 6

Note: I cheated a bit with this recipe. I was in need of a quick to make dinner, so skipped a few steps, and the recipe was still beautiful! I softened the fennel, leek and potato in the bottom of the pot with a little bit of garlic and olive oil. To that I added my stock and let simmer until tender. I then Bamixed the mixture, then added the cream, then served. Voila!