Jason King
AmyHuangPotato and Leek Soup and the joy of Crave Sydney International Food Festival
October 2nd 2011 22:46
With the constant rain of this weekend and temperatures definitely not typical of a Sydney, even Manly Grand Final Day, day I thought it was time for a nice belly warming soup to make me feel a bit better. It was also a sensational time to make the soup as, for me, working at the Sydney Good Food Grower's Markets recommenced on Saturday and I spent all my pay buying yummy foods to cook with. I bought herb pots of basil, parsley, lemon thyme and then also some pots of strawberries for the new garden. I also got salted caramel macadamias, cheese and chilli "old school" cheese straw biscuits, a ginger lover's cake and a gourmet 70% couverture chocolate brownie made with belgian heaven (from Australian Bush Christmas Cake Co.), then I bought dumplings to have for dinner that night and we ate this caramelised honeycomb dipped in dark chocolate and finally I bought a giant leek for $3-, it was huge - nearly twice the size of a standard leek. And shhhhh, but next month it is orchids - big ones in a pot for only $25- beats the $70- from the nursery.
Now the recipe is down below for this fabulous potato and leek soup but the thrill of my day at the markets needs to continue with the joy of the CRAVE Sydney International Food Festival. It was BBQ day at the markets and for $20- you could get a large lunch plate cooked by some of the finest chefs in Australia and even, the world.
It's all about fresh, local and seasonal at Sydney's longest-running premium food market, with a stellar line-up of Sydney chefs including Kylie Kwong, Alex Herbert (Bird Cow Fish), Matt Kemp (Montpellier Public House), Lauren Murdoch (Felix), Martin Boetz (Longrain), Alex Kearns (Glebe Point Diner), Jowett Yu and Dan Hong (Lotus, Ms G's), Darren Robertson (The Table Sessions), Joe Pavlovich (glass) and David Tsirekas (Xanthi). Guest chef for the day is David Tanis of the legendary Chez Panisse restaurant in Berkeley, California.
I have been trying for Kylie Kwong for the last three years and always miss out. She is one of my food idols and I couldn't even build up the courage to say hello or ask for an autograph/ photo with her. Alas, again I missed out on Kylie. You can't pick your table or who cooks your food, you pick a number between 1 and 10 and that is your table number and I picked lucky 7 and of course she was table 6 - wasn't going to complain as all the chefs are amazing and when it is meant to be it will be and I will get food from Kylie. I scored Alex Herbert from Bird Cow Fish and my lunch was amazing.
I got a large plate which I thought was called Lamb Malm, which was supposedly from the breast, but I have looked up Lamb Malm and cannot locate anything like it. It was basically a fine meat from the breast area which was shaped into two fillets that looked the size of flat head fillets, it was then crumbed in an ubertasty herbed crumb and lightly fried. It was served with a watercress salad in a lemony vinaigrette and topped with a sunny side up quails egg - my very first ever quail egg and it was all mouth wateringly HEAVEN!! I would like to visit their restaurant now!
Now, after I have made my mouth start salivating again I will get to the making of my goods into a delicious Potato and Leek Soup!
What You Need:
60ml (1/4 cup) olive oil
1 brown onion, halved, chopped
1 garlic clove, crushed
4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes
2 leeks (or one giant one from the markets
), pale section only, washed, dried, thinly sliced
1L vegetable stock
1/4L chicken stock
3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
125ml (1/2 cup) thickened cream
salt and pepper
2 tbs finely chopped fresh chives
What You Need to Do:
1) Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens.
2) Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
3) Add the stock and bring to the boil. Reduce heat to low and gently simmer, uncovered, for 40 minutes to an hour or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
4) Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.
5) Using a blender or a bar mix blend that soup to a fine crispy silky smooth texture
6) Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt and pepper.
7) Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.
ENJOY!!
Now the recipe is down below for this fabulous potato and leek soup but the thrill of my day at the markets needs to continue with the joy of the CRAVE Sydney International Food Festival. It was BBQ day at the markets and for $20- you could get a large lunch plate cooked by some of the finest chefs in Australia and even, the world.
It's all about fresh, local and seasonal at Sydney's longest-running premium food market, with a stellar line-up of Sydney chefs including Kylie Kwong, Alex Herbert (Bird Cow Fish), Matt Kemp (Montpellier Public House), Lauren Murdoch (Felix), Martin Boetz (Longrain), Alex Kearns (Glebe Point Diner), Jowett Yu and Dan Hong (Lotus, Ms G's), Darren Robertson (The Table Sessions), Joe Pavlovich (glass) and David Tsirekas (Xanthi). Guest chef for the day is David Tanis of the legendary Chez Panisse restaurant in Berkeley, California.
I have been trying for Kylie Kwong for the last three years and always miss out. She is one of my food idols and I couldn't even build up the courage to say hello or ask for an autograph/ photo with her. Alas, again I missed out on Kylie. You can't pick your table or who cooks your food, you pick a number between 1 and 10 and that is your table number and I picked lucky 7 and of course she was table 6 - wasn't going to complain as all the chefs are amazing and when it is meant to be it will be and I will get food from Kylie. I scored Alex Herbert from Bird Cow Fish and my lunch was amazing.
I got a large plate which I thought was called Lamb Malm, which was supposedly from the breast, but I have looked up Lamb Malm and cannot locate anything like it. It was basically a fine meat from the breast area which was shaped into two fillets that looked the size of flat head fillets, it was then crumbed in an ubertasty herbed crumb and lightly fried. It was served with a watercress salad in a lemony vinaigrette and topped with a sunny side up quails egg - my very first ever quail egg and it was all mouth wateringly HEAVEN!! I would like to visit their restaurant now!
Now, after I have made my mouth start salivating again I will get to the making of my goods into a delicious Potato and Leek Soup!
What You Need:
60ml (1/4 cup) olive oil
1 brown onion, halved, chopped
1 garlic clove, crushed
4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes
2 leeks (or one giant one from the markets
), pale section only, washed, dried, thinly sliced1L vegetable stock
1/4L chicken stock
3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
125ml (1/2 cup) thickened cream
salt and pepper
2 tbs finely chopped fresh chives
What You Need to Do:
1) Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens.
2) Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
3) Add the stock and bring to the boil. Reduce heat to low and gently simmer, uncovered, for 40 minutes to an hour or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
4) Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.
5) Using a blender or a bar mix blend that soup to a fine crispy silky smooth texture
6) Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt and pepper.
7) Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.
ENJOY!!
| 33 |
| Vote |
Add To: 
subscribe to this blog
Comment by K @ the Lair
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness