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Milly's Summer Catalogue

Pumpkin Laksa from The Cafe

As featured on Monday the 20th of May's Show


INGREDIENTS


1 Tsp Sesame oil
2 cloves Garlic minced or grated
1 inch  Fresh ginger grated
1  Red pepper seeds removed + chopped
1 Red chilli, sliced
2 Green onions chopped
3 1/2 cups Chicken stock
1  Small pumpkin, peeled + cut into cubes 
1 Tsp Smooth peanut butter
2 Tsp Soy sauce
1 Tsp Fish sauce
1 can Coconut milk
1 Large bunch broccolini, stems trimmed
Handful chopped coriander and mint
Rice noodles
1 Pomegranate


Crunchy 'Fried' Chickpeas
1 can Chickpeas drained + rinsed
3 Tsp Olive oil
1 tsp Cinnamon
1 tsp  Brown sugar
Salt + pepper to taste

METHOD


Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, pepper, chilli and green onions. Cook until soft & fragrant. Slowly stir in the chicken both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Blend until completely smooth. Return the soup to the pot.
Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes. Meanwhile, cook the rice noodles according to package directions. Once broccoli is tender, remove from the heat and stir through herbs.


Crunchy "Fried" Chickpeas
Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes at 180c and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy.