Potato, Leek & Nettle Soup


This winter has been very very wet. My wife and I have a big announcement that we are having a baby boy in December! She has had a big craving of potato and leek soup thanks to having it at one of our favorite restaurants in Perth Bistro des Artistes. This blog post will have two recipes, one for the potato and leek which was for my pregnant wife and the other with the stinging nettles which was for me. I have always wanted to cook with nettles and I managed to come across a post by Macabee Dorper Lamb offering to sell their unique ingredient. There is only one disclaimer, make sure you use gloves to handle the nettles and you can steam or blanch (which is what I did) to take the sting away.

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  • 50g Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1kg Potatoes, Peeled, Cut into 1cm Cubes
  • 1 leek, Cut in Half, Washed Well, Finely Sliced
  • 1 Brown Onion, Peeled, Finely Chopped
  • 5 Cloves Garlic, Minced
  • 1L Chicken Stock
  • Sea Salt and Ground White Pepper
  • 2 Tbsp Flat-Leaf Parsley, Finely Shredded, For Garnish


  • Large Bunch of Stinging Nettles



1. To remove the sting from the nettles, blanch them in boiling water with a little bit of salt for about 5 minutes. You will need to wear gloves when harvesting and handling them before putting into the boiling water. Strain, leave to cool and squeeze as much water as you can out of them.

2. Heat the butter and oil in a large heavy-based pan. Add the potatoes, leek, onion and garlic and cook on a low heat, stirring frequently until the leeks have softened.

3. Pour in the stock and simmer covered, for about 25 minutes or until potatoes are very tender. At this point if you have nettles tip them into the soup. Purée the soup with a hand blender until smooth. Season to taste. You can add more chicken stock at this point  to get the right consistency of soup you desire.

4. Ladle into soup bowls, garnish with parsley and, if desired and being truffle season when I made this grated truffle. Serve with a slice of toasted crusty bread.

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You can contact the lovely people down at Macabee through their Facebook and arrange for pickup at the Subiaco Farmers Market.

Chicken Miso Noodle Soup


My mother was in town the other week and I wanted to cook her something really nice. I had recently bought the new Donna Hay magazine on iPad and came across this amazing dish. Donna Hay magazine would have to be one of my favourite and being able to download them on iPad is very convenient, plus, they are very well put together. This dish was extremely tasty and not too involved either so being in the midst of winter it is the perfect dish for our cold weather.


1.6kg Chicken, Rinsed and Drained
– 1 Tbsp Grape Seed Oil
– 500g Chicken Wings
– 3 Garlic Cloves, Peeled and Sliced
– 1 x 5cm Piece (50g) Ginger, Peeled and Sliced
– 2.5L Water
– 60ml Soy Sauce
– 1 Tbsp Dashi Powder (Specialty Ingredient)
– 55g Miso Paste
– 15g Dried Shiitake Mushrooms
– Sea Salt Flakes
– 100g Fresh Shiitake Mushrooms
– 200g Dried Egg Noodles
– 1 Tbsp Grape Seed Oil
– ¼ Tsp Sesame Seeds
– ¼ Tsp Black Sesame Seeds
– ½ Tsp Ground Chilli
– 1 Tsp Sesame Oil
– ¼ Tsp Sea Salt Flakes

Using poultry scissors, cut the chicken in half, carefully remove the skin and set aside. Heat the grape seed oil in a large saucepan over high heat. Throw in the chicken wings, leek, garlic, and ginger and cook stirring for 4-6 minutes until golden. Once golden add the halved chicken, water, soy sauce, dashi, miso paste, dried mushrooms and bring to a boil. Once boiling reduce to a medium heat and simmer for 1½ hours. Strain, reserving the stock and chicken halves.
While the soup is cooking, place the chicken skin in a large non-stick fry pan over medium heat. cook for 6 minutes on each side or until the skin is crisp and golden. Drain on absorbent paper and sprinkle with sea salt flakes.
Wipe out the pan and return it to medium heat. For the chilli sesame oil, add the grape seed oil, sesame seeds and cook, stirring for 2-3 minutes or until golden. Remove from the heat and add the chilli, sesame oil and sea salt. set aside.
Shred the chicken, and discard any bones. Return the stock to a clean saucepan and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken, noodles and cook for 4-6 minutes or until the noodles are tender. Divide the noodles between bowls and spoon over the soup. Top with crisp chicken skin and drizzle with the chilli sesame oil and enjoy.
Full Credit to Donna Hay, recipe from the Jun-Jul 2014 Donna Hay magazine