Allan's Yamba Seafood Chowder

A good friend of my husband, Allan, obtained this recipe from a restaurant in Yamba, NSW.  He was able to obtain the ingredients list, but not the actual quantities, so after quite a bit of experimentation he has perfected the recipe.  It is a lovely, smooth, creamy and turmeric broth stacked with lots of seafood - a delight to eat.  Allan added half a crayfish tail to our dinner recently, and it was delicious and very filling.

 

I am sure you could vary the seafood to your taste, so go ahead and experiment!  You could also vary the taste according to the curry powder you use, and the addition of ginger and chilli if you like it hot.

 

This recipe serves 4 as a main course, so it would probably serve 6 for an entrée at a swish dinner party.  When it says simmer it means SIMMER not boil!!  Boil seafood and it will be tough and horrible.  In fact, you do not boil anything in this recipe, even the mussels should be steamed rather than boiled to death!

 

 

Quick chicken and veg soup

This is my quick chicken and vegetable soup, you can make it in about an hour, from first chop to finish.  Keep some chicken in the fridge already cut up to make things really easy.  You can vary the vegetable ingredients to suite your family.  I have included some suggestions/alternatives for you.  Cut all the vegetable into similar size pieces.  

To make a chicken and noodle soup, simply add noodles about 1/2 way through cooking.
To make chicken and sweet corn soup, omit about 1/2 the vegetbles,and all the cabbage, and cut the corn from 3 corn ears, including them instead.
To make a ministrone style of soup, include some red kidney beans, add small pasta 1/2 way through, use Kale or spinach instead of cabbage, and when it is cooked, add some Parmesan cheese cut into very small cubes right at the end.  Also, ramp up the tomatoe ketchup, or add a can of tomatoes.
For a very old fashion style of soup, add some dried soup mix (about a cup) and some additional water.