CORIANDER DIP
Steps:
- Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.
CHICKPEA SOUP WITH CORIANDER & LIME
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 11
Steps:
- Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
- Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
- Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.
Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium
LIME CORIANDER SOUP
This soup is only available in the most fine dining restaurants. It is the most delicious soup you could ever think of, tasting of fresh coriander n lemon. You could add the vegetables or just leave them out and add only chicken if using the non veg version. Its so simple to make and if you prepare it on a dinner party, it would be an instant star try it !!!!!
Provided by jas kaur
Categories Stocks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Stock:.
- Boil water or prepared stock with salt on a high flame.
- Add lemon zest, coriander roots, peppercorns, ginger skin.
- When it starts to boil, boil it for 3 minutes, then turn off flame let it stand one minute.
- Pass it through a sieve and return the stock to the pan. Note: will be of a very light green colour.
- Soup: (cooked on high flame).
- Boil the sieved stock with 1 tsp salt.
- When it starts boiling, add the vegetables and boil for 1 minute.
- Add msg and pepper / green chillies; cook for another minute.
- Mix cornflour in water or remaining stock if there is any. Add 1/2 cup coriander leaves to the soup mix well now immediately add cornflour.
- Cook till it boils.
- Reduce heat and add lemon juice, sugar, boiled pieces of shredded chicken.
- Cook for 4 minutes only (do not overcook).
- Turn off flame add 1/3 cup remaining coriander leaves; mix well.
- Serve immediately.
Nutrition Facts : Calories 36, Fat 0.9, SaturatedFat 0.2, Cholesterol 8.8, Sodium 510.8, Carbohydrate 3.7, Fiber 0.7, Sugar 1.4, Protein 3.5
CHILLI, LIME & CORIANDER MAYONNAISE
This is great with a calamari salad, or that is what I tried it with, it came from Aust Table Magazine.
Provided by Latchy
Categories Salad Dressings
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place egg yolks and lime juice in a food processor.
- Process until combined.
- With motor running, gradually add about 150ml of the oil 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
- Add remaining oil in a thin steady stream until incorporated and mayonnaise is thick and glossy.
- Transfer to a bowl and add the chilli and coriander.
- Season to taste and combine.
Nutrition Facts : Calories 1134.4, Fat 123.5, SaturatedFat 18.8, Cholesterol 377.6, Sodium 21.3, Carbohydrate 5.5, Fiber 0.6, Sugar 2.1, Protein 5.5
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