Saturday lockdown dinner. Laksa flavoured roast pumpkin soup.

Dear Reader,

Because Facebook has banned my main food blog, I’d really appreciate if you read this recipe on my main blog, otherwise feel free to read on here.

Last week I was chatting with a friend at work. She’s a “grad”. “Grads” are part of a workplace graduate program common across government departments in states, territories, and the Australian Government.

We were talking about cooking meat dishes, and she mentioned the cost of meat. It’s true; meat is expensive, and I know not everyone can afford to buy it often. 

We got to chatting about meat-free options and shared how we both like pumpkin soup made with roast pumpkin.

Saturday lockdown dinner. Laksa flavoured roast pumpkin soup.

Ingredients

  • Kent pumpkin (¼)
  • Red Royale potato (1)
  • White onion (1)
  • Coconut cream (270 mL)
  • Vegetable stock (1 cup)
  • Laksa paste (2 tablespoons)
  • Sourdough bread (1 slice)
  • Lurpak butter (1 nudge)

Instructions

  1. Take your cook’s knife and honing steel and hone the blade as iron sharpens iron, so a friend sharpens a friend (Proverbs 27:17 [NLT]).
  2. Turn the oven on and set the temperature to 180 °C.
  3. Cut the pumpkin and potato into large chunks. I leave the skins on.
  4. Cut the onion in half.
  5. Spread the pumpkin, potato, and onion on a baking sheet and season with salt. I always used iodised salt because so-called exotic salts like Himalayan pink salt probably contain toxic heavy metals. Iodine is also healthful. Pregnant people and children must have sufficient iodine in their diets to avoid cretinism and intelligence deficits. I also drizzle a little golden syrup over the vegetables to assist with the caramelisation process.
  6. Put the vegetables into the oven for about an hour. Monitor the vegetables to avoid burning them.
  7. When the vegetables are soft, put them into a large saucepan with a cup of vegetable stock, the laksa paste, and bring them to a boil.
  8. With a stick blender and process the vegetables until the soup is smooth.
  9. Add the coconut cream and gently heat it through.
  10. Toast the sourdough bread and apply lashings of Lurpak butter with a trowel of some sort.
  11. Serve the soup in a bowl with the toast. If you wanted to, you could add some cheese to the toast for a cheese toastie which would be a lovely accompaniment.
  12. Give thanks to the Lord for wages to buy food and skills to cook food.

Final thoughts

Feel free to leave a comment in the comments box at the end of this post. I’d welcome your comments.

  1. Is meat too expensive?
  2. How often do you eat meat?
  3. Do you enjoy meat-free meals?
  4. Do you talk about food much with your workmates?

If you’re interested in a Facebook group I administer feel free to take a look.

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

Ingredients

  • Leftover pork knuckle meat
  • Rice
  • Coconut cream
  • Lime leaves
  • Laksa paste
  • Lemongrass paste
  • Spring onion
  • Broccoli florets

Instructions

  1. Thinly slice some leftover pork knuckle meat.
  2. Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.
  3. Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
  4. Add in a tin of coconut cream and mix everything and bring it to a simmer.
  5. Cook for a few minutes to ensure the flavours and aromas all intermingle.
  6. Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.
  7. Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
  8. Turn off the heat and mix through the green part of some sliced spring onion.
  9. Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
  10. Cook the broccoli with microwave radiation.
  11. Serve the broccoli as a side in the style of my BFF.

Fusion duck and penne pasta

Fusion duck and penne pasta

Vacuum packed duck breasts

Rather than go and buy noodles, I thought my duck and laksa-paste flavoured soup would work just as well with penne pasta.

Ingredients

  • Sous vide duck breast
  • Penne pasta
  • Spring onions
  • Laksa paste

Instructions

Penne pasta

  1. To maximise the resistant starch content, I cooked the pasta at lunchtime. I drained it and put it into the refrigerator until I needed it. 
  2. I cooked the pasta according to the instructions on the packet.

Duck breast

  1. I cooked this yesterday, and you can find the recipe and full story on the blog.
  2. I took the refrigerated duck breast out of its vacuum bag, dried the duck with absorbent kitchen paper, and then sliced the cold duck meat thinly.

Meal preparation

  1. I cut up some spring onions cutting the white parts at an angle for that fancy look and cutting the green parts to form fine rings.
  2. I boiled some water and added a tablespoon of laksa paste, and stirred it through.
  3. I then added in the cold penne pasta and allowed the pasta to warm through.
  4. I turned off the heat and mixed through the spring onion and sliced duck meat.

How to eat this

  1. Eat this meal from a bowl with chopsticks and a spoon.

Final thoughts

How do you feel about combining a laksa flavour with penne pasta?

Aubergine and sous vide chicken laksa

The full recipe can be found at Yummy Lummy. Check it out. 

Aubergine chicken laksa soup

Ingredients

  • Aubergine (Eggplant)
  • Leftover sous vide chicken thigh
  • Coconut cream
  • Laksa paste
  • Red onion (finely diced)
  • Fennel (finely diced)
  • Red cabbage (finely shredded)
  • Coriander leaves, stems and roots (chopped)
  • Fried shallots
  • Lime juice
  • Black whole peppercorns (ground in a mortar with a pestle)
Safety glove

Instructions

  • Combine the laksa paste, coconut cream, and the fluid from the vacuum bag into a large saucepan and bring to the boil and simmer.
  • Cut the aubergine into thin strips and add into the simmering coconut cream.
  • Add slices of chicken thigh and stir through until the chicken has warmed through.
  • Add in juice from one lime and stir through.
  • Turn off the heat and then add in the red onion, fennel, red cabbage, coriander, and pepper.
  • Transfer everything to a bowl and then garnish with fried shallots.
Aubergine chicken laksa soup