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.
1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 large carrot, roughly chopped
1 bay leaf
3 thyme sprigs
10 black peppercorns
2 tsp tomato purée
300ml/10½fl oz red wine
1.5 litres/2½ pints litres beef stock
1 tbsp plain flour
Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate.
Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes.
Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.
Strain the cooking liquor through a sieve into serving bowls.
Shred the oxtail meat and discard the bones. For no-bits soup, puree the meat in a mixer then stir in with the soup or leave the meat shred as it is and use as garnish to the soup.
Whichever, it would be delicious and a hearty meal especially served with some buttered slices of crusty bread.
6 cups vegetable stock (or 3-4 cubes of vegetable bouillon dissolved in 6 cups of hot water)
a few slices of orange peel
1 parmesan rind
salt and freshly ground black pepper
1 big bunch of chard stalks and young leaves
fresh parsley, chopped
Peel and chop the onions and carrots roughly.
Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock – enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind.
Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves.
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.