stock Archives

Soup recipes

Organic spicy peanut soup

30 minutes

Soup recipes

Organic egg, lemon, courgette and basmati soup

25 minutes

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Avocado recipes

Chilled avocado and yoghurt soup with sweet melon

Warm cabbage and apple salad with shredded pork

15 minutes

Chicken recipes

Chicken sausage and swiss chard pie with tomato chutney

30 minutes

Aliums

Caramelised shallots in tomato broth

30 minutes

Fish recipes

Fish broth with filled pasta

20 minutes

Bitterballen

2 hours 30 minutes

Bitterballen

Serves 8 to 12

Difficulty Easy

Prep Time 15 minutes, excluding chilling overnight

Cooking Time 2 hours 30 minutes

Ingredients

2 T extra virgin olive oil
4 cloves garlic, crushed
1 kg ostrich cubes
3 cups beef stock
1 bouquet garni (rosemary, thyme, lemon peel and chilli)
sea salt and freshly ground black pepper, to taste
115 g butter
40 g flour
360 g breadcrumbs
3 eggs, beaten
sunflower oil, for deep-frying

Method

Heat the oil in a large pot. Fry the garlic then add the ostrich, stock, bouquet garni, salt and pepper, and simmer for 2 hours, covered.

Remove the meat and shred. Strain, reserving the stock for your soups.

Melt the butter in a pan. Stir in the flour and cook for I minute, until the mixture is smooth. Add the meat. Refrigerate overnight to cool.

To serve, roll the mixture into balls then dip into the breadcrumbs, egg and breadcrumbs again. Deep-fry in hot oil until golden brown. Drain on absorbent towel.

Serve with the mustard and Jenever.

Cook’s note: Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Caramelised leek and chicken coconut curry

Organic pumpkin-and-corn soup

Organic red bean, tomato and pasta soup

Organic spicy peanut soup

Organic egg, lemon, courgette and basmati soup

Beef knuckle stew

Chilled avocado and yoghurt soup with sweet melon

Warm cabbage and apple salad with shredded pork

Chicken sausage and swiss chard pie with tomato chutney

Caramelised shallots in tomato broth

Fish broth with filled pasta

Bitterballen

Bitterballen

Ingredients

Method