
Carrot Pomegranate and Cardamom Soup
The peppery, citrusy cardamom spice is great for getting rid of any lingering coughs or in curing...
400g Moreton Bay bug tail meat
200g Bintje potatoes
Stock:
Olive oil
1 onion, diced
1 clove garlic, crushed
1 leek, thinly sliced
Gnocchi:
1 egg yolk
100g semolina
250-300g plain flour
120g peas
8 chestnuts, peeled
500mL chicken stock
120mL white wine
8 sage leafs
50mL bug jus
Stock:
Peel the bugs, reserve the meat, and make the stock with the shell. In a saucepan cook olive oil, onion, garlic, leek and the crushed shells. Cover with water and cook for 40 minutes. Strain and reduce to the desired consistency.
Gnocchi:
Boil potatoes and once soft drain and press through sieve. Mix in egg yolk, seasoning and semolina. Slowly add flour until fingers are not sticky and flour is combined. After a minute it will form a dough, knead lightly.
Cover bench in flour and roll small balls roughly 2cm in diameter. Boil water and add the gnocchi for two minutes until floating to the surface.
To Serve:
Pan fry the bug meat and chestnuts, deglaze the pan with white wine, add chicken stock and bug jus and reduce for another 5 minutes. Add the peas and sage.
Bring all ingredients together in the cocotte and simmer for 5 minutes
Credits: Flavours of Queensland is available for $80 from Smudge Eats Bookshop.
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