Will and Steve: home cook, aspiring chef, 224pp.
by Will Stewart and Steve Flood
Harlequin Mira, Sydney, 2016
Cooking on page 32
When Will Stewart and Steve Flood won our national My Kitchen Rules in 2015, they were the first all-male team to take the title.
The two met when they both moved to Australia as employees of the same English investment bank. As their friendship grew, they found themselves bonding over their mutual love of good food. That’s just as well, because when they were later made redundant, Steve lined them up to do battle in My Kitchen Rules.
They now work full-time in the food industry on recipe development, food photography, styling, cooking classes and corporate catering.
Page 32 is loaded with ingredients I love.
Garden greens and chorizo soup
2 tablespoons olive oil
2 tablespoons butter
1 large head of broccoli, florets separated
12 spring onions, finely chopped
sea salt flakes and freshly ground black pepper
16 asparagus spears, finely chopped
2 cups frozen peas
4 garlic cloves, finely chopped
1 cup dry white wine
1 litre vegetable stock
2 tablespoons finely chopped mint
2 tablespoons finely chopped coriander
juice of 1 lemon
1⁄2 cup thickened cream
3 chorizo sausages, cut into 1cm thick slices
coriander leaves, to serve
Heat a tablespoon of olive oil and a tablespoon of butter in a large sauté pan over medium–high heat. Add the broccoli florets and sauté for 2 minutes. Add the spring onion and the remaining butter and olive oil and cook for a further 2 minutes. Season with salt and pepper.
Add the asparagus, peas and garlic to the pan and cook, stirring occasionally, for 2 minutes. Turn the heat to high, add the white wine and flambé. To flambé, tip the pan carefully away from you but towards the open flame, allow the vapours to ignite and keep the pan at arm’s length. Allow the alcohol to burn off naturally before you continue cooking.
Add the vegetable stock, bring to the boil and simmer for 10 minutes.
Take the pan off the heat and blitz the vegetable mixture with a stick blender until smooth. Alternatively, you can place it in a blender and puree. Add the mint, coriander, lemon juice and 1⁄2 cup of cream, stir and season to taste.
Fry the chorizo in a dry frying pan on high heat until golden brown, roughly 2 minutes on each side.
Pour the soup into four serving bowls, top with the chorizo, and add a few coriander leaves to garnish.
How it played out
I made this mostly as written. By chance, I had everything on hand except fresh asparagus spears, so I had to use tinned ones. Luckily, I had a large tin hiding in the back of the cupboard (25 per cent extra at the same price). Used frozen peas too.
Of course, I couldn’t get the flambé action to happen. I tried and tried, but in the end just had to let the wine cook off without me tilting the pan. No way to tell if this affected the final taste, but at least I didn’t set my arm on fire!
Used a stick blender to purée the mixture and then added the cream, lemon, seasonings and fresh herbs. Finally topped with chorizo sausage slices that I cut on an angle and cooked slightly longer than 2 minutes a side.
From the outset, I wondered whether the mix of greens in this recipe would work together. I shouldn’t have worried because the combination was brilliant. Chorizo slices are the perfect addition to this recipe.
We really loved this soup. I made it on a chilly day, but can imagine being enjoyed on warm day too.
Despite the recipe’s name, not one ingredient came from my garden. But I urge you to try it. If you do, let me know if you liked it, what the weather was like and whether you could use your garden produce!
Poor John and I are nearing the end of our latest jaunt—it will be good to be home for Christmas. We won’t have any snow in Australia for Christmas, but you can check out the gorgeous snow we saw in Iceland.