Ali Williams puts soups to the test
Wed 25 Jul 2007
All Blacks, as we all know, eat a lot of food – carbohydrates, proteins, pasta, chicken – they shovel it in. But when Ali Williams broke his jaw playing France, and his jaw was wired shut, he was reduced to a diet of soup and protein drinks.
“I know,” someone said, “ask All Black supporters to send in their favourite soup recipes.” Hundreds flooded in. “Let's pick the best,” someone said.
So Ali reduced it to five, and then he got some team-mates together at Auckland restaurant Circus, Circus for a great soup off.
Carl, Dan and Richie are devoted team-mates!
Especially when they give up Ali's nickname ('Razzle').
Congratulations to Angelo & Theona Gerondis.
Here is their winning recipe :
What’s it got in it?
4 x medium fillets
4 x tablespoons of butter
4 x tablespoons of plain flour
1 large onion
1 x cup Chicken stock
Salt & pepper
How it’s put together?
Medium flavour, for a good size pot ; (actually this also depends on the type of fish you use, we used a medium flavour fish).
Poach fillets in about eight cups of water, take the cooked fillets out, shred and put aside, retain the stock.
Cut onion into long and slender cuts and fry off, put aside.
RouxMelt the butter into a large saucepan, add in the flour over low heat until you get a firm-ish roux.
Add the fish stock slowly, use a whisk while adding the stock to get a smooth consistency/thickness that you're happy with, at this stage leave quite thick.
Add the shredded fish, the onions, the chicken stock and pepper to taste, salt you leave right to the end, to taste (you might not want any at all).
Mix together, simmer until ready (20 minutes max), tasting all the while, garnish with parsley if you like the stuff.
For a more intense flavour, use 4 large fish heads, boil down as above to get the stock, simmer and run contents thru a strainer and retain stock discard the heads-obviously if you're using mussels or such like you incorporate them into the chowder, the rest as above.
You can find the top 5 finalists recipes on www.allblacks.com (including finalist n° 3 - Richie's favorite, said mister Campbell...)