School holidays are upon us and I am taking great delight in being home long enough to play in the kitchen. There simply isn’t enough time for that during term anymore. Part of the fun is my annual cookbook and recipe cull. As I am hoping that a move will be on the cards within the next 12 months I am being particularly ruthless this year. Even my folder full of cut out and handwritten recipes is getting a thorough overhaul.

After an arduous day deboning pork trotters yesterday (and taking a nasty chunk out a finger), I decided today was the day for something simpler. This is an adaptation of a recipe which I think may have originally been clipped from Gourmet Traveller and it is, quite frankly, delicious.


Chicken, Yoghurt & Burghul Soup with Lemon, Chilli & Coriander
For the Stock
1 free range chicken
3 golden shallots, peeled and roughly chopped
1 brown onion, peeled and roughly chopped
2 celery stalks, roughly chopped
1 head garlic, halved widthways, excess paper removed but not peeled
2 small red chillies, halved lengthways, seeds removed
1 piece cinnamon bark
2 cloves
1 lemon, halved
Chilli Sauce
2 long green chillies
1 small red chilli
4 cloves garlic, peeled
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon salt
1/3 cup olive oil
For the soup
3 small red chillies
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chopped fresh coriander
750g Greek yoghurt
2 eggs, lightly beaten
1 tablespoon cornflour
200g burghul, soaked for 10 minutes in cold water & drained
1/2 cup lemon juice
fresh coriander to garnish

  1. Place all stock ingredients in a large pot, cover with water and bring to a simmer. Simmer for 30 minutes
  2. Meanwhile, make chilli sauce by blending all ingredients in food processor, thermomix or with mortar and pestle into a smooth paste
  3. Remove chicken from pot, shred meat and reserve. Discard bones.
  4. Strain all remaining solids from stock and discard.
  5. Coarsely chop chillies for soup and combine with oil, onion, garlic and coriander into a smooth paste. Use food processor, mortar and pestle or 10 seconds on speed 9 in thermomix.
  6. If using thermomix, leave paste in and cook at 100 degrees for 6 minutes, otherwise, cook over medium high heat in a small pan until fragrant. ONce cooked, add to stock and simmer for 10 minutes.
  7. Combine yoghurt and egg in a jug, whisk to combine. Whisk in cornflour. Add to stock in a steady stream, stirring as you go. Keep stirring over heat for 10 minutes, do not allow to boil. Add burghul, salt, pepper and lemon juice.
  8. Pour stock into serving bowls, then add a mound of chicken meat. Scatter fresh coriander over top and drizzle with chilli sauce. Serve immediately.