Caxton magazines staffWhen Anette and Ian Corder of Corder Family Wines (corderwines.co.za) entertain, their menu makes the most of the amazing fresh produce available in the Elgin valley
INGREDIENTS
- extra virgin olive oil
- 2 large butternuts, deseeded and roughly chopped
- 5ml crushed garlic
- 1 onion, chopped
- 7ml curry powder
- splash white wine
- 1 litre vegetable or chicken stock
- 250ml cream
- olive oil, Egyptian dukkah spice*, chopped coriander and cheese straws, to serve
METHOD
1. Preheat the oven to 180°C. Rub a little olive oil onto the butternut pieces and roast for about 50–60 minutes until soft and browned.
2. In a pot, fry the garlic and onion in a little more olive oil until they start to brown. Add the curry powder and stir for 30 seconds.
3. Add the cooked butternut and sweat for 1 minute. Add a splash of white wine and reduce for 2 minutes then add the stock and simmer for 20 minutes until the butternut is soft. Blend the soup in a food processor, adding the cream.
4. To serve, add a few drops of olive oil, a sprinkling of dukkah spice and a pinch of chopped coriander to each plate of soup and place a cheese straw on the side.
*Cook’s note: Egyptian dukkah spice is available at most supermarkets.
This recipe serves 6 – 8.
