Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
Amount | Measure | Name |
---|---|---|
10 | each | QBA Ciabatta Dinner Roll White |
200 | mL | Olive Oil |
200 | g | Leeks |
5 | g | Chili |
55 | g | Garlic |
75 | g | Peeled Ginger |
5 | g | Kaffir Lime Leaves |
30 | g | Ground Cumin |
1.2 | kg | Carrots |
450 | g | Potatoes |
1.5 | L | Chicken Stock |
55 | g | Coriander |
200 | mL | Coconut Cream |
30 | mL | Fish Sauce |
5 | g | Salt |
Finely chop the Leek, Chili, Garlic and Ginger and add to a hot pan with oil. De-vein and finely chop the Kaffir Lime Leaves and add to the pan – saute vegetables until translucent.
Add Cumin and fry until fragrant, taking care not to burn.
Peel and roughly chop both the Carrots and the Potatoes. Add both ingredients into a pot filled with the Chicken Stock and simmer for 30-40 minutes, or until the vegetables are soft.
Roughly chop the Coriander and add this to the Carrots and Potatoes; blend until smooth.
Finish with Coconut Cream and add some Fish Sauce and Salt to create additional flavour. Reheat if required.
Garnish with Coriander, Micro Herbs and freshly ground Pepper – serve with the QBA Ciabatta Dinner Rolls.
Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.