Community Blog — Tasty Everyday Recipe

KURRI SQUASH & SEAFOOD CHOWDER

KURRI SQUASH & SEAFOOD CHOWDER

For Chowder Base:

  • 1 oz. butter
  • 2 lbs Kurri Squash, peel, seeded and cut into 1 inch cubes
  • 2 stalks of lemon grass chopped
  • 1 small bulb of ginger, chopped
  • 1 large carrot roughly, chopped
  • 4 stalks of celery, chopped
  • 1 large yellow onion, chopped
  • 1 leek, whites only, thinly sliced
  • 1 head of garlic, chopped
  • 2 liters of chicken stock
  • 2 liters of coconut milk
  • 1 tbsp of Thai red curry paste
  • juice from 3 limes
  • 1 tbsp fish sauce
  • salt and white pepper 

Directions:

In a large stock pot over medium heat melt the butter. Add the lemon grass, ginger, carrot, celery, onion and garlic. Turn the heat down to low. Slowly sweat the vegetables for about 15 to 20 minutes or until the vegetables are tender. Then add the squash and continue cooking for approximately 10 minutes. Add the chicken stock to the pot. Bring the chicken stock up to a boil and simmer for about 10 minutes. Add the coconut milk, thyme and bay leaf and continue to simmer for approximately 15 minutes. Process the chowder base in a blender until smooth and creamy. Strain the chowder base through a fine strainer and add the lime juice and fish sauce. Add the salt and white pepper to taste.

For The Chowder:

  • 1 cup of diced Kurri squash
  • 1 cup of dice potatoes
  • 8 baby squash (patti pans or crook neck) quartered
  • 8 kohlrabi peeled and quartered
  • ½ cup of pearl onions
  • ½ lbs organic ocean spot prawns
  • 1 lbs organic ocean mussels
  • ½ lbs of organic ocean halibut cut into 1 inch dice
  • 100 ml of whipping cream

Directions:

Bring the chowder base to a boil. Add the kurri squash, potatoes, baby squash, pearl onions and cook until tender (approximately 15 mins). Add the mussels, prawns, and halibut and cook until the mussel open and the seafood is cooked. Add the cream and cook for 1 minute. Serve the chowder in bowls topped with chopped chives and a drizzle of olive oil!

Page 41 on Fall Calendar

Whisky Sour

Whisky Sour

Whiskey Sour's are a simple cocktail with only three ingredients. It’s tasty and the preparation will impress your guests.

Hogs in a Blanket

Hogs in a Blanket
Even though you couldn't make it to the Royal wedding, you can still try this Royal wedding inspired snack to feel like you're involved with the fun.

TEQUILA CHICKEN

TEQUILA CHICKEN
Get the grill ready for this tasty and easy recipe that is ideal for warm summer evenings at home on the patio.

Amber Road

Amber Road
For all you Aperol Spritz lovers! This recipe has a great twist for this classic spirit.

Al Pastor Pork Tacos

Al Pastor Pork Tacos

Ingredients:

• 1 x 4” corn tortilla

• 1.5 oz slow roasted mole pork shoulder

• 0.5 oz shaved red cabbage • 0.5 oz feta cheese

• 2 Tbsp garlic aioli

• 3 pieces shaved radish

• 1 oz pico de gallo

• 1/8th lime wedge

• 1 Tsp hot sauce

Margarita Pasta

Margarita Pasta
Cheesy, quick, easy, delicious bursting with fresh basil and tomatoes. Because sometimes simple is pure magic.

Goat Cheese & Leek Tart

Goat Cheese & Leek Tart
We love these mouth watering savoury tarts! A festival and event favourite recipe from our kitchen.

The Classic Bloody Mary

The Classic Bloody Mary
The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else could you ask for?

Cucumber Collins

Cucumber Collins

Earth Day Cocktails

INGREDIENTS:

• 1.5 oz Pisco

• 0.5 oz fresh lemon juice

• 0.5 oz fresh lime juice

• 0.5 oz simple syrup

• 2 oz club soda

• 2 cucumber slices

INSTRUCTIONS:

Muddle cucumber with simple syrup. Combine ingredients (except for club soda) into a shaker. Fill shaker 3/4 full of ice and shake vigorously. Strain into a glass with fresh ice and top with club soda. Garnish with a cucumber or lemon slice.