Irish Style Spiced Winter Minestrone Broth

I wrote this little recipe today because I was in the mood for something nice! Coupled with Irish music playing in the background, I achieved the athmosphere of a grand hooley!

Method

1. First of all, we weigh out the fusili pasta (twirly or spiral pasta!), transfer to your saucepan. Add enough water to just cover the pasta and add a little light olive oil to the water and bring to the boil.

2. Remove from the heat and allow to cook for a further 12-14 minutes until the pasta is soft and then using a collander, drain the pasta and transfer the pasta into a little glass bowl and add the the butter and stir that through and just leave it to cool for the moment.

3. Next we start on the broth by first of all adding the light olive oil, full contents of the can of tomatoes, tomato sauce, chilli oil, herbs and spices, salt and black pepper, sugar, onion and bell pepper and blend until smooth.

4. While the broth is blending in your mini processor or larger processor, we make our beef stock by adding 500 mls of boiling water to four crumbled oxo beef stock cubes and pouring that stock into your larger cooking pot and then top it up with 350mls boiling water.

5. You can now stop your processor and add the contents of your blended broth to the beef stock and gently give it a little stir around.

6. On the day that I made this broth, I decided to rinse out the processor and blend everything again until it was quite smooth but still retained a little texture that you could almost see the shredded red pepper peeping through! At this point, you can also start to pre-heat your oven to 180oC for your par-baked bread.

7. Pour the twice blended broth back into your larger cooking pot and now add the cooked pasta and gently stir it around.

8. Follow the instructions for your par-baked bread and bake for minimum 8 to maximum 10 minutes depending on your personal choice of bread.

9. Add a little extra mild ground chilli, garlic, parsley, chilli infused oil, black pepper and a shake of salt and gently stir through and on a moderate heat (No. 6 on the hob)

10. Just before you serve the broth, this is the time to add the Hennessy Brandy which is a mild brandy.

11. Keep an eye on the oven timer as you'll be serving up soon!

12. When your bread is baked, simply slice it and allow the steam to rise and garnish your broth with extra parsley and cubes or thin slices of cheddar cheese and let that cheese just melt all the way through!

13. Enjoy!



** Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen. January 28th 2012 **

Ingredients

Bakery & Pasta

Par-baked Ciabatta Bread Or Bread Rolls 1 Packet
Organic Fusili Pasta 100g

Dairy Ingredients

Butter 2oz
Cheddar Or Mozzarella Cheese Cubes 3oz

Fruit & Vegetables

Onion 1 Large
Red Bell Pepper 1 Large
Plum Or Chopped Tomatoes 2 Cans

Herbs & Spices

Salt 1 Teaspoon
Ground Garlic 1 Tablespoon
Dried Parsley 3 Tablespoons
Dried Oregano 2 Tablespoons
Dried Basil 2 Tablespoons
Dried Mixed Herbs 2 Tablespoons
Ground Black Pepper 3 Tablespoons
Ground Mild Chilli 3 Tablespoons

Magic Ingredients

Castor Sugar 3 Tablespoons
Tomato Sauce Or Puree 3 Tablespoons
Hennessy Brandy 4 Tablespoons

The Oils

Light Olive Oil 3 Tablespoons
Chilli Infused Stir Fry Oil 3 Tablespoons

The Stock

Oxo Beef Cubes 4
Freshly Boiled Water 850mls

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading

Accompaniment

Fleurie Georges Duboeuf

The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.