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Ask the Chef: Soupstock Recipes

Thank you to everyone who came out to Soupstock in support of Stop the Mega Quarry and to celebrate everyone’s favourite warm winter dish. Soup of every texture, flavour, and taste was served by the thousands and the weather gods shone down upon us with an exceptionally sunny day. We served our Mulligatawny with aRead more

Ask the Chef: Soupstock Recipes

Thank you to everyone who came out to Soupstock in support of Stop the Mega Quarry and to celebrate everyone’s favourite warm winter dish. Soup of every texture, flavour, and taste was served by the thousands and the weather gods shone down upon us with an exceptionally sunny day. We served our Mulligatawny with a side of fresh baked Irish Soda Bread – both recipes for your tasteful enjoyment below.

 

Mulligatawny Soup

 

INGREDIENTS

2 tbsp         vegetable oil

3/4 cup      yellow onion, chopped

1 cup           garlic, chopped

½ cup        finger chilies

1 cup           roma tomatoes, chopped

3 cups        dried apricot

½ cup        brown mustard seed

1 tbsp         whole fennel seed

12               curry leaves

1 tbsp         curry paste

1 tbsp         turmeric

1 cup           red lentils

1 can           coconut milk

1                  lime, juiced

1 litre          water

salt

 

METHOD

 

Heat a heavy bottom soup pot.

Add vegetable oil.

Add mustard, fennel and curry seeds and toast until they pop.

Add onions, garlic, chillies and sweat until translucent, approximately 4 minutes.

Add turmeric, curry paste, tomatoes, and apricot and cook for 2 minutes.

Add well-washed lentils, water and coconut milk.

Bring to a boil.

Reduce temperature and simmer for 1 hour.

Puree in blender.

Pass through sieve, reheat and finish with lime juice and season with salt.

 

Irish Soda Bread

 

INGREDIENTS

 

2 cups        whole wheat flour

1½ cups     all-purpose flour

½ cup        rolled oats

2 tbsp        brown sugar

2 tsp          salt

1 tsp          baking soda

1 tsp          baking powder

3 tbsp        butter, cold

1 ½ cup     buttermilk

1                egg

 

METHOD

 

Preheat the oven to 350 degrees F

Combine all dry ingredients in a large bowl.

Mix well to combine.

Crumble the butter into the dry ingredients.

Blend with your hands until the mixture resembles cornmeal.

Whisk together the buttermilk and egg.

Mix the dry and wet ingredients until the mixture forms a ball.

Knead the dough on a lightly floured surface for 3-5 minutes.

Divide the dough into two portions.

Shape into two 6″ round loaves.

Place on a parchment lined baking sheet.

Cut an “X” on the top, 1/2 the depth of the loaf and to within 1″ of the edge.

Dust the top of the loaf with flour.

Bake the loaf for 50 minutes. If you tap the bottom, the loaf should sound hollow once it’s ready.