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KITCHEN SECRETS
Heat the remaining olive oil in a
2 large, deep saucepan over medium
heat and fry the onion, garlic and
ginger until softened, 5 minutes. Add
the curry powder and fry for another
2 minutes. Add the remaining 1kg
pumpkin cubes and the chicken stock
and season to taste. Bring to a boil,
reduce the heat and simmer until the
pumpkin is softened, 20 minutes.
With a hand blender, process
3 the pumpkin until smooth. Add
the buttermilk and simmer for 10
more minutes.
Remove from heat and garnish the
4 soup with fresh coriander and the
roasted pumpkin cubes to serve.
Spicy Moroccan
lamb soup
Serves 6 EASY 2 hrs 20 mins
30ml (2 tbsp) PnP Extra Virgin
Olive Oil
1,2kg PnP Butchery Lamb Shanks
salt and freshly ground black
pepper, to taste
1 PnP Onion, peeled and chopped
5ml (1 tsp) PnP Crushed Garlic
1 PnP Carrot, chopped
1 PnP Celery Stick, chopped
30ml (2 tbsp) Moroccan spice
1 x 400g tin PnP Whole Peeled
Tomatoes in Tomato Juice
FH8189/06/16 Recipes and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied
Claire’s Kitchen
Secrets:
3 Elevate simple, family-style
soup recipes by serving
chargrilled ciabatta
toast alongside.
www.picknpay.co.za
500ml (2 cups) PnP Chicken
Flavoured Stock
1 PnP Cinnamon Stick
1 x 400g tin chickpeas, drained
and rinsed
handful fresh PnP Coriander, to garnish
Heat the olive oil in a large, deep
1 saucepan over medium-high heat.
Season the lamb with salt and pepper
and fry, 3 – 5 minutes on each side.
Remove from pan and set aside.
Add the onion and garlic to the same
2 saucepan and fry until softened,
5 minutes. Add the carrot and celery
and fry for another 2 minutes. Add the
Moroccan spice and fry for 2 minutes.
Return the shanks to the saucepan along
with the tomatoes, chicken stock and
cinnamon stick. Bring to a boil, reduce the
heat and simmer until the lamb is soft,
1 hour 30 minutes – 2 hours.
Pull the lamb from the bone in the soup
3 using two forks. Remove the bones
from the soup. Add the chickpeas and
simmer for another 10 minutes.
Serve warm sprinkled with
fresh coriander.
4