More Rude Food

I am a great fan of Jenny Morris and that's no secret. For those who are unlucky enough not to know who I am talking about, I quote from her book More Rude Food:
"Jenny Morris, also know as The Giggling Gourmet, is one of South Africa's most-loved food personalities. She is an author, magazine and newspaper contributor, radio and TV presenter, celebrity chef, teacher and culinary tour guide who has had an ongoing love affair with food since she can remember".

I met her blogging and now most importantly am honoured to call her my friend!

When you read (yes, I read cookbooks like novels) More Rude Food, you will see this passion Jenny has, and she is not called The Giggling Gourmet for nothing!

Each chapter starts with a wonderfully seductive quote, which you would more likely find in a Mills and Boon, than a cookbook. Words like "voluptuous" and"sensual" are definitely not quotes out of Mrs Beeton's, but it sure does keep you turning the pages! Who can't help wanting to read more when you read a title like "hot and sticky thighs" or "prawnographic"!

But enough already, if I haven't made you want to run out and buy one (or both) of her books, then I am sure once you have tried this recipe you will!

Jenny's Beef and Noodle Soup

500g Chuck Brisket
1Kg Shin, with the bones
6cm piece of Ginger, chopped
5 Cloves of Garlic
3 Onions, unpeeled
1 Stick Cinnamon
3 Whole Star Anise
½ cup Soup Celery Leaves Chopped
8 Peppercorns
3 Litres of Water
Salt to taste

Place all these ingredients in a large pot and gently bring to the boil.
Turn down the heat and simmer gently with the lid on for 1½ hours.
Once the meat is tender, remove the lid and simmer for another 1½ hours.
remove the meat from the broth and slice it up.
Strain the broth, pout it into a clean pot and "fling" in a few ice blocks to gather up any floating fat.
Reheat by simmering for 20 minutes with the lid off.

While the broth is cooking, prepare the following

200g Rice noodles (cook as per packet instructions)
6 Spring Onions, thinly sliced
6 Fresh Chillies, thinly sliced
300g Fresh Bean Sprouts
Some mixed herbs - like Sweet Basil, mint, coriander and chopped fresh celery leaves.

To serve
Place some noodles at the bottom of each soup bowl, then the spring onions, chillies, bean sprouts and the sliced beef.
Cover with the broth.
Season with fish sauce and a squeeze of lime and add the herbs of your choice.

And the left over broth with some spring onions and bean sprouts makes a lunch that would make WFL jealous!