October might be autumn in the UK but there is already a touch of the wintry weather especially at night. We even have had to turn on the gas central heating to take out the the chill in the house.
Last night, it was fairly chilly again and thank goodness, we have the ingredients to make a chicken and vegetable broth for an easy supper. A liberal sprinkling of freshly ground black pepper (as seen of the photo above) added heat to a delicious soup.
2 onions, peeled and sliced
2 sticks celery, finely chopped
100g kale, chopped
2 carrots, peeled, finely chopped
2oz plain flour
2 pints chicken stock
1lb cooked chicken, skinned and shredded
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Method of Preparation:
Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. Then mix in the kale.
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world. What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup. Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish. There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.
2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste
1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.
2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.
3. Increase the heat, add the Chinese cabbage or pechay and chilies.
4.Season with fish sauce or salt according to your taste. Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.