CookEat Recipe
Mulligatawny Manila
A gently curried veal-broth soup with vegetables, apple and bacon, finished with coconut milk, cooked rice and chicken.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure two and a half quarts of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Wash the fresh vegetables and apple. Slice the separate half carrot, one medium onion, half medium turnip, one leek, one celery branch, one parsley root and quarter medium eggplant. Prepare two bay-leaf sprigs, one thyme sprig, two ripe tomatoes sliced, two shallots sliced, one garlic clove crushed, one apple cored and sliced, one green pepper sliced, two cloves and one piece lemon rind. Cut the half ounce lean raw bacon into small dice.
Step 5
Heat the one ounce butter in a saucepan. Add the prepared vegetables, fruit, herbs, lemon rind and bacon and gently brown for five minutes, mixing. Stir in the one tablespoon flour and cook briskly for eight minutes, stirring occasionally.
Step 6
Pour in the measured two and a half quarts hot white broth and mix. Add one light tablespoon salt, half a teaspoon white pepper, one light saltspoon cayenne and one saltspoon grated nutmeg. Dilute the one good teaspoon curry powder in a little water and stir it in. Simmer gently for one hour, until the bacon is fully cooked, checking that the centre of the diced pork reaches 70°C for two minutes.
Step 7
Skim off surface fat and strain the soup into a clean saucepan, removing the aromatics and lemon rind. Add the one tablespoon coconut milk, two tablespoons fully boiled rice and two tablespoons fully cooked chicken cut into very small dice. Use safely prepared cooked rice and chicken kept refrigerated at 40°F or colder until needed. Heat gently, stirring without boiling, until the rice and chicken reach at least 165°F. Serve promptly.
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