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Cauliflower soup with Madras curry and chicken saté

post #1 of 4
Thread Starter 

Easy to make, delicious and maybe a nice idea for an amuse-gueule too in a smaller portion?

 

The soup;

- chop and sweat in soup pot on low fire 2 onions in olive oil for 5 minutes. No coloration!

- cut a mediumsize cauliflower in chunks. I used the stem too, cut in small pieces. No need to make nice cuts, the soup will be mixed anyway. Add to onions.

- peel and cut 2 small potatoes in chunks. Add to pot.

- add 1 teaspoon of Madras curry powder and fold in. Let it cook for a while and keep stirring.

- add hot chickenstock until veggies are covered.

- add full fat milk; about 20% in volume of the chickenstock

- let simmer until veggies are very soft (30-45 minutes)

- add 1 small tbsp of tarragon leaves. I always keep a lot of fresh tarragon in my freezer, fabulous with chicken. Dried tarragon may not work that well.

- let cool for a while. Mix with a handmixer. Taste for s&p.

- push through a sieve to eleminate all tarragon rests. The herb can be very overpowering.

 

The chicken saté;

- cut a chickenbreast in long strips and "zigzag" on a satéstick

- season with Madras curry, pepper, and a bit of tarragon leaves. Pour some sunflower oil over them.

- cover with clingfilm and let marinate for at least an hour.

- salt and panfry

 

kipMadrascurryBloemkoolSoep2.jpg

post #2 of 4

Very nice.

 

I'd probably go with star anise  instead of the tarragon. I'm just one of those for whom tarragon is overpowering.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

I like Anise,Fresh  Ginger and Peanut Butter.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 4
Thread Starter 

You could indeed make a lot of variations, as long as the soup tastes of cauliflower. I was also thinking about fresh ginger when making this soup.

 

Tarragon, star anise and anise have a more or less "anisy" flavor. Mostly a love-or-hate reaction. It's a matter of how much to put in.

 

I also thought of toning down the curry to merely a "hint", leaving the tarragon out and serve with a panfried langoustine on a saté..

 

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