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    Monday, July 16, 2007

    Sunday Dinner, Monday and Tuesday Lunch

    From the leftovers of our Corned Beef Dinner I concocted 2 entirely different soups.

    I always used to throw out the cooking liquor from corned beef…I guess because my Mother did. Maybe the meat was so salty in those days it was inedible but obviously not now.

    The first soup was just all the leftover carrots, potatoes, cabbage and onions plus the remaining mustard sauce and 1 cup of the stock from cooking the beef.
    Place all in saucepan
    Add enough water to cover the vege
    Bring to boil and simmer 5 minutes
    Whiz up in blender
    Garnish with chopped parsley

    Great flavour.

    Then this morning I looked at the remaining stock…can’t throw that away
    I had to run to the computer and write down how I made this Asian soup before I forgot.

    Then with the remaining stock I searched the vegie bin in the fridge and made this delicious thin Chinese style soup.

    First you need to skim impurities off the soup and strain it before using.

    1 tablespoon vegetable oil
    1 onion finely chopped
    2 stalks celery finely sliced
    1 carrot grated
    1 courgette grated
    1 chili finely chopped
    1 clove garlic smashed and chopped
    3 cm piece of ginger grated
    1 star anise
    1 heaped teaspoon of Chinese five spice powder
    1 tablespoon palm sugar
    1 teaspoon Hoisin sauce
    Slosh Chinese wine (you could use dry sherry or sake)
    Slosh light soy sauce.
    Coriander stalks finely chopped

    Coriander leaves

    Saute all vege in oil for a couple of minutes
    Add star anise and 5 spice powder
    Add the stock then top up with water if you don’t have enough stock.
    Then Chinese wine, palm sugar, Hoisin sauce and soy.

    Just bring to boil and simmer about 5 minutes
    Add coriander stalks simmer another couple of minutes

    Put to one side and reheat when needed

    Just before serving garnish with coriander leaves

    This was excellent. Very restorative.

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