Entertainer and cook Paul Mercurio took some time out of his busy schedule again and popped into the Breakfast Club program this week to join RPP FM presenters Brendon Telfer, Brodie Goozee and Martyn Ashton.
He talked about his cooking tips, recipes and his latest projects.
Paul frequents the Breakfast Club to share his wonderful food knowledge and love of fresh produce found on the Mornington Peninsula.
Stay tuned next time when he joins the crew again with more tips and tricks in the kitchen!
JUST WHAT YOU NEED FOR WINTERY, COLD DAYS
Root vegetable soup with Jerusalem Artichokes
1 tablespoon of butter
1 tablespoon olive oil
3 large potatoes approx 500g or so
350 grams of Jerusalem Artichokes
2 large parsnips
Half a cauliflower head
350 grams of bacon bones
3 bay leaves
1 bouquet garnie
3 sprigs lemon thyme
2.5 litres of chicken stock
Freshly cracked black pepper
In a large soup pot over medium heat add the butter and the olive oil and heat until combined. Top and tail leek and then cut lengthways (give it a wash under cold water if it has any traces of dirt) slice finely and add to hot butter/oil mix. Cook stirring every couple of minutes until softened then add in the bacon bones and stir. Peel and dice the potatoes into large chunks, wash the artichokes – I don’t peel them, trim off stem end then dice into large chunks, peel and dice parsnips a little smaller than the potatoes. Add everything to the pot and stir then roughly pull apart the cauliflower head and add to the pan. Add the bay leaf, bouquet garnie and lemon thyme and then the chicken stock. Season generously with salt and freshly cracked black pepper and give it a good stir. Bring to the boil then turn down to a gentle simmer and simmer for about 40 minutes or so. When all the vegies are cooked remove the bacon bones and discard (but you have to pick the meat off and eat it!!) discard the bay leaves and the bouquet garnie. Use a stick blender to blend the soup into a very smooth consistency and eat!
Serves 6 – 8
The Breakfast Club with the 3 amigos
Every Monday, 6-9am
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