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Chicken stir-fried with holy basil and chilli

Speck, cabbage and pea soup


You'll need

1 tbsp olive oil 400 gm piece of speck, cut into 3cm pieces 2 Dutch cream potatoes (about 300gm), cut into 5mm pieces 1 onion, finely chopped 3 garlic cloves, crushed 2 litres (8 cups) hot chicken stock 300 gm Savoy cabbage (about ¼ cabbage), thinly sliced 300 gm frozen peas, defrosted To serve: crusty bread

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add speck and stir occasionally until golden (2-3 minutes). Add potato, onion and garlic, cover and stir occasionally until potato starts to soften (4-5 minutes). Add hot stock and simmer until potato is tender (15-20 minutes). Add cabbage and peas, simmer until bright green (1-2 minutes), then season to taste. Serve hot with crusty bread.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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