In his natural environment, you will observe Jarrod behind the machine showing off his barista skills. But what you might not know is that he also dabbles in creating many of the scrumptious meals you all know and love from the Delano menu. He's heard your requests and has decided to share his secret recipes so you can become a master chef like him.
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SWEET POTATO & GREEN CURRY SOUP
w/ FRIED SHALLOTS & CORIANDER
INGREDIENTS
|
2-3 sweet potato, cubed 2 large carrots 2 onion, diced 4-5 cloves garlic, minced Large knob ginger 1 red chilli 3 tablespoons Green curry paste 2 can coconut milk |
2 + 1/2 cups vegetable stock 1 lime Salt Pepper Fried shallots Coriander Oil |
RECIPE
1. Cut the sweet potato and carrots into cubes and cook on grill until soft
2. Dice onion, garlic and ginger and add to hot pan and cook until translucent
3. Once the onion is brown add the curry paste and cook until fragrant (2-3 mins)
REMEMBER TO COMPOST YOUR SCRAPS
4. Add stock and coconut milk then scrape any fond that has built up on the bottom of the pan.
5. Cook for 5 mins and add cooked sweet potato and carrot.
6. Cook until everything is soft (10-15 mins)
ALWAYS GOTTA TASTE TEST FOLKS
(WHIST MAINTAINING FOOD HYGIENE STANDARDS)
(WHIST MAINTAINING FOOD HYGIENE STANDARDS)
7. Take off the heat and let it cool for 10 minutes before blending
8. Blend until desired consistency is reached (if too thick add water to thin it out but add salt to taste so it doesn’t get too watery)
9. When serving, sprinkle over chopped coriander and a big handful of fried shallots in the middle of the bowl an a handful of buttery croutons.
8. Blend until desired consistency is reached (if too thick add water to thin it out but add salt to taste so it doesn’t get too watery)
9. When serving, sprinkle over chopped coriander and a big handful of fried shallots in the middle of the bowl an a handful of buttery croutons.
DON'T BE AFRAID TO GET CREATIVE WITH THE PRESENTATION
