Chicken Soup ©
Just the thing when you are down with a miserable cold or it’s a cold blustery evening and you need warming up!
Easy
Ingredients
1 chicken
8 small potatoes
4 large carrots
4 medium onions
2 large thumb sized pieces of fresh ginger
large bunch fresh coriander
3 sticks lemon grass
1 whole Chilli
3 cardamon pods
6 coriander berries
6 black peppercorns
3 tsp salt
2 tbs olive oil
juice of 1-2 lemons
Enough water to come up 3/4 of the side of the chicken
Method
1. Wash chicken, remove anything in cavity and cut away any skin that still has feathers. Remove any fat from inside.
2. Place chicken in large saucepan.
3. Peel all your vegetables and add to the pot.
4. Add spices, salt and drizzle with olive oil.
5. Slice lemon grass longways, for more flavour.
6. At this point add water to come up 3/4 of the way up the chicken. Don’t be tempted to add more water, as it takes away from the final flavour.
7. Bring to the boil and lower to medium heat and simmer for one hour.
8. Allow chicken to cool in liquid and remove. ( You can add some of the chicken meat, though I usually keep the chicken for another recipe. ” Chicken and Lime Mayonnaise.”
9. Re-heat the soup and add the freshly squeezed lemon juice.
Carrot Leek Potato And Blue Cheese Soup ©
For those of you who love any kind of Blue Cheese, this soup is for you!
Easy
6 Persons
Preparation time : 30 minutes.
Ingredients
4-6 leeks white part only
same weight in carrots
same wight in potatoes
same weight in cauliflower ( optional )
1 medium onion diced
2 cloves garlic
1/2 pint milk
100 g Blue Cheese, Danish Blue, or Gorgonzola
50 g butter
Chicken stock enough to just cover chopped vegetables : 1/2 pint
Black Pepper
Garnish
Fresh Chives finely chopped
Crumbled blue cheese
Method
- Gather together all your ingredients.
- Peel, wash and chop vegetables into small pieces.
- Melt butter in medium sized saucepan and add vegetable. Take a piece of grease proof paper and scrunch it up. Then lay it over your vegetables and place over a low heat to sweat for ten minutes.
- Pour over stock, or crumble two chicken stock cubes and add boiling water to just cover the vegetables. Simmer for 20-30 minutes.
- In a separate small saucepan, place your 100 g of blue cheese and cover with milk. Over a medium heat, stirring with a wooden spoon, melt cheese.
- Once the vegetables are cooked, place in blender and purée .
- At the end of the blending add the melted cheese and pulse briefly.
- Adjust consistency with a little extra milk, if the soup is too thick.
- Season and garnish with crumbled blue cheese and chopped chives.
Peel, wash and chop vegetables. Place butter in medium sized saucepan over medium heat and melt. Add vegetables and cover with grease proof paper and leave to sweat for ten minutes.
Just cover with stock and cook until soft. 15-20 minutes. Place in blender and blend until completely smooth.
While your vegetables are cooking, take Blue Cheese out of packaging.
Place in saucepan.
Cover with milk.
Place on medium heat and stir until completely melted. Once vegetables are cooked blend in blender and lastly add the melted cheese and milk.
Serve in preheated bowls and garnish with crumbled blue cheese and finely chopped fresh chives.
Serve with hot crusty bread.
Yogurt Ginger Lime and Chilli Dip ©
This dip is a deliciously fresh combination of flavours.
Easy
6-8 persons
Preparation Time : 15 minutes
Ingredients
3 cartons Greek Fage Yogurt
1 thumb size piece of ginger finely grated
1 clove garlic crushed
1 lime zest and juice
1 chilli finely chopped
Small bunch of parsley or fresh coriander
1 tbs olive oil
salt and pepper to taste
Method
- Gather together your ingredients.
- Peel and grate your ginger into a suitably sized mixing bowl.
- Add the grated zest of lime on the finest holes of your grater.
- Add your finely chop chilli, including the seeds if you like it hot.
- Add the peeled and crushed garlic.
- Finely chop your parsley or coriander, having washed it well in salty water and patted it dry with kitchen paper.
- Add the yogurt and drizzle with olive oil.
- Season well and mix together with a wooden spoon.
- Serve in suitable bowl and serve with hot toasted pita bread.
This is what you are aiming for.
- Gather your ingredients together.
2. Peel and grate your ginger into a suitably sizer mixing bowl.
3. Add the zest of lime and finely cut chilli.
4. Finely chop washed parsley or fresh coriander.
5. Add yogurt drizzle with olive oil.
6. Season with salt and black pepper generously.
7. Cut Pita Bread into smaller pieces and toast, just before serving.
Enjoy with a nice cold glass of Euboean white wine!
What's Cooking In Jane's Kitchen 