Just Sous Just Me

Musicians, inspired recipes, songs and food adventures.


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Orange Is The New Soup Ingredient – Carrot, Fennel and Orange Soup

IMG_9377 Surprisingly several songs exist with ‘Orange’ in the title like Orange Crush by REM, Clockwork Orange by Kraftwerk, Bruised Orange by John Prine, Orange Wedge by the Chemical Brothers and Orange Blossom Special of course. My favourite is ‘Orange Juice Blues’ by Bob Dylan & The Band. Not so surprisingly the term ‘Orange’ in these songs is purely metaphorical having nothing to do with the actual fruit itself. I tend to side with cooking exploitations of the very versatile Orange rather than writing or listening to songs about them. And no ducks were harmed in this recipe either!

My earliest memories of Oranges stems back decades ago to my childhood netball ventures. It was during rigorous Saturday afternoon games, when juicy segmented pieces of oranges presented in Tupperware containers was our hydration of choice. Fancy electrolyte sport drinks and bottled water hadn’t even been thought of back then and when H2O was required this entailed a trip to the bubbler queue. I still opt for an Orange segment over a swig of sugar-loaded Gatorade anyday. IMG_9380The quest is on-going during this long cold Winter to come up with tasty, to-the-bone warming and at the same time healthy, flu-fighting soup recipes and so far have succeeded in avoiding being bed-ridden with any un-welcome ailments even though have been in the front-line of exposure to sniffly individuals on pretty much a daily basis. (It could very well be due to the large amounts of garlic I consume which contributes towards the distance kept between us). More elaboration on this here – Flu-shot in a soup bowl.

IMG_9385The proven immune-boosting ingredients used in Carrot and Orange Soup takes flu-shot in a soup bowl to a new level and there is no compromise in taste either. The citrus bursting Orange flavour in this, next to robust beta-carotene ant-oxidant loaded Carrots, and Fennel which incidentally is also loaded with Vitamin C produces an extraordinarily delectable and moorish bowl of goodness indeed. For added eupepsy properties, I added a good lug of grated fresh ginger to further heighten the experience. Once assembled, this soup becomes a vision of orange exquisiteness due to the high carrot and orange content.

My new go-to version of Sea-Salt, combined with Chilli Flakes. 10 out of 10!

My new go-to version of Sea-Salt, combined with Chilli Flakes. 10 out of 10!

During the past week I prepared two different versions: One where the peel was removed before the blending process, and the other where I left the peel in. It made a difference to the end result, the second being far more zesty plus after recently discovering orange peels contain a ginormous amount of nutrients and should be consumed rather than discarded! Who’d have thought…

Carrot, Fennel & Orange Soup

(Serves 4-5)

Ingredients: 1 TBS Coconut Oil

1 Red Onion, chopped

1 Stick Celery, chopped

1 Kilo Carrots, peeled and chopped

1 Medium Sized Fennel Bulb, chopped

1 Orange, peeled

1 TBS grated Ginger

4 Cups Organic Chicken Stock or Veg Stock

Method

1) Heat Coconut Oil in large saucepan over medium heat then add onions and sauté gently for a few minutes.

2) Add Carrots, Fennel, Ginger,  Orange Peel and cook gently for five minutes, stirring often

3) Add Stock, bring to the boil then reduce heat and simmer for 20-30 minutes.

4) Turn off heat, let cool slightly then transfer contents to a blender, whizzing till smooth consistency. (Remove orange peel before blending if you don’t want it too orangey).

5) Pour back into saucepan; juice the orange and stir through soup then gently reheat till ready to serve

(Optional: A scattering of toasted sesame and a bit of chilli sea-salt (pictured above) goes very well with this). No need for any green garnishes, as detracts from the orange flavour).

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Tangled Up In Darwin and Rudd

Tangled Drumkit

The life of a full-time travelling musician is rarely dull. Not only are we lucky enough to have the privilege of performing alongside greatness on stage, we also on occasion get to travel to some tasty destinations for work and today is no exception.  Just the mention of the name Darwin conjures up exotic images of sun-drenched harbour walks, vibrant markets, dangerously seductive crocodile-infested waters, vivid coloured skies blanketing bright red Northern Territory dirt and general tropical thoughts of all kinds. It’s been seven years since I last visited Darwin so am thrilled at the opportunity to be a part of the Bob Dylan Tribute ‘Tangled Up In Bob’ at the Darwin Railway Club.

Any air travel needed to be undertaken within Australia with more than one hours’ duration, and I know Dobe Newton from the Bushwackers will whole-heartedly agree can only be on Qantas. Tiger Airlines has been putting in a valiant effort as of late, as has Virgin (who have relaxed their rules of baggage allowance for musicians through APRA). And ever since they provided ‘all-responsibility and no-care’ with my accordion on one ill-fated trip, Jetstar remains an all-round disappointing experience. There is a certain amount of tactility and romanticism associated with Qantas like the intoxicating aroma of a soft, well-worn leather jacket. Complimentary SMH at the gate, your own personal iPad with movies, a free hot-meal are just some of the features that Qantas won me over with when it was time to book the flight to Darwin.

Railway Club Beer-Garden

Railway Club Beer-Garden

In 30 Degree temperatures, a fairly mild but ever so gentle ferocious humidity blasts me on arrival. Feels like a storm is on its way to this troposphere town but turns out is a tease only and more a sign of whats to come over the next six months. As soon as I check into the hotel, am out of my tight black Sydney Winter jeans and boots and into the Havianas and shorts quicker than you can say ‘Story of the Hurricane’.

Slightly peckish and with a few hours to kill before sound-check at the Club I get pointed in the direction of the Parap Village which is directly across from the hotel where I discover a fabulous supermarket, Parap Fine Foods. This establishment has been run by an Italian family for years and they have an extensive stock of top-shelf gourmet selections of all kinds. It takes me by surprise and spend the next hour perusing labels of local and imported jams, sauces and spice mixes. The fruit and veg section is all local and mostly organic. Then I spot the Deli with an incredible display of chocolate sweet delights and macarons, salamis and a cheese component equating the quality and quantity of anything found in a French Fromagerie.

Parap Fine Foods Deli

Parap Fine Foods Deli

I can’t decide on a cheese and this must be obvious to the woman behind the counter as have stared glazed-eyed for some time. She offers assistance and decides for me, giving me a sample of a German Sheepskin Milk Picasso which is divine. Being the end of the role due to the popularity of this cheese, she wraps it up and hands over 200 gms worth with a discount at $14 adding she likes her cheeses to go to a good home and I reassure her this will be the case. This woman knows her cheeses. I also purchase local vine-ripened tomatoes, Kalamata Olives drenched in lime and garlic and a 2010 Mount Benson Merlot from South Australia. Forty-five dollars later, and all I wanted was a snack 🙂

Wheelbarrow Basil at the Railway Club

Wheelbarrow Basil at the Railway Club

The Darwin Railway Club is a fascinating place. This is the first time I have performed at a Club that raises their own chickens and uses the eggs for spinach pies, grow their own herbs and also harvest ducks for consumption. They recently held a feast night where these ducks were (sorry vegetarians) after being raised lovingly, then put to sleep, prepared and served up for the members. Welcome to Darwin! Before the gig, I order a glass of Shiraz and forgetting am in the NT for a moment, shudder at the fact that the bottle comes out of the fridge. After mentioning this to the bar-girl she responds in her NZ accent to just give it two minutes when it will arrive at room temperature. Of course it will.

Beergarden Buddha

The Green-Room where we are hanging before the gig with the local Darwin Musicians in the Tangled Band tonight is the hottest room in the building. I learn later this room is also a completely cyclone-proof bunker made of solid concrete. Unlike performing at the Gympie Muster last weekend in arctic temperatures where the lights on the stage being LED based no longer generate any kind of heat, we are exposed to the old faithful R & R full-on-heat emitting old-school globe variety. The Band also cooks, renditions of Maggies Farm and Subterranean Blues are well executed by these local talented Darwinite Musicians.

Parap Market Flowers with Ginger

Parap Market Flowers with Ginger

Thanks to the Qantas In-Flight Magazine, I have already read about the Parap Markets held every Saturday being touted as a must-do on the Darwin tourist agenda. How serendipitous that I am here on a fleeting twenty-four hour visit, staying directly opposite where these markets occur. The produce is primarily of South East Asian flavours – mountains of chillis, coriander, paw-paws, mangoes, garlic, ginger and accompanying spices. Lebanese flavours are also represented along with reams of tye-dyed clothes and locally crafted silver jewellery. But it is the food that is impressing me here and I circle around in a holding-pattern deciding on what just to go for. Instinct tells me that anything will be good so I go for a Thai spicy chicken larb style salad, a watermelon, lime and ginger juice plus a Lebanese custard desert drenched in rose-syrup. Heaven. I also purchase a Chilli Sauce, made with only birds-eye chillis, garlic and lime. NO SUGAR or preservatives of any kind and is very hot according to the grocer who has made it himself.

Oddly, there appears to be some media action rustling up with TV cameras all assembling in the vicinity of where I am. A quiet buzz turns into frenzy as none other that Kevin Rudd appears out of no-where. All of a sudden I am engulfed by a sea of zoom-lenses and a tsunami of paparazzi, surreal indeed. Now there’s a traffic jam and general mayhem surrounding the previous serenity of the Parap Markets and people are asking Kevin to move-on. Something tells me he’s not here for the Laksa 🙂

The Rudd Circus at Parap

The Rudd Circus at Parap