Monday Soup

Yes, the last Recipe du Jour was frightening! But it was supposed to be a special Sunday Dinner, so here's a really easy versatile one: Home made Tomato soup! Very versatile, very cheap, very tasty. You'll need:

Two tins of good quality whole plum toms.

An onion, carrot and a stick of celery, all chopped up.

1 tbs Balsamic vinegar, 1 tbs muscovado or brown sugar, worcester sauce, olive oil.

Pinch of chilli and cumin (optional).

Handful of red split lentils.

A pint of chicken or vegetable stock.

Method:

1. Gently fry the onion in a tablespoon of oil until translucent.

2. Add the veg, and fry for a couple of minutes.

3. Add the chilli and cumin, then add the balsamic vinegar and sugar. Stir until the sugar caramelises.

4. Add the red lentils, tomatoes and and stock. (don't break up the tomatoes) - Gently cook with the lid on for 15 mins.

5. Now squash up the tomatoes and add a bit of worcester sauce (no need for added salt).

Eat it as a chunky soup, or blend most of it up to make a great tomato soup (just like out of a tin but nicer). The lentils add extra thickness, so you can add a bit of water to make it more tinned-soup-like, or carry on letting it reduce until you've got a nice thick sauce. You can then use this as a base for pizzas, a topping for pasta or anything that needs tomatoes in. Tip: make lots, and freeze it for when you need it. Low fat, healthy and very cheap!

Recipe du Jour

Here's my recipe for a super sunday dinner for two...

All this tastes even better with free range and fresh herbs etc, but it's still great using dried herbs and cheaper meat.

You'll need:

Two boneless chicken breast fillets.

Packet of thin pancetta slices.

Onion finely diced.

30gm Mature cheddar cheese.

150 gm Chestnut mushrooms, sliced.

120ml single/double cream. (depending on the state of your heart).

120ml White wine or chicken stock

100g Basmati Rice.

Peas.

Two tomatoes halved.

Flour / Butter / Olive Oil / Milk

A chilli deseeded and sliced / pinch turmeric and cumin

1/2 tsp Thyme and/or Rosemary

Make a simple cheese sauce:

1. Knob of butter, tbs flour, milk and cheese. When mixed and melted, add the rosemary/thyme.

2. Allow to cool.

Prepare the chicken:

3. Lay out half the pancetta on an oven tray and put the chicken in the middle. Make some cuts in the underside of the chicken and spoon in half the cooled cheese sauce. Roll up the pancetta around the chicken. Do the same for the other piece. (If you have any cheese sauce left keep it for the mushrooms below).

4. Heat the oven to 200c. (fan 180c).

5. Drizzle some olive oil over the pancetta and get the tray of chicken in the oven.

Cook for 30-40mins depending on the size of the pieces. 

Make a mushroom sauce:

6. Fry the onion, chilli and mushrooms for a couple for minutes. Add the turmeric, cumin and any left over cheese sauce.

7. Add 120ml of chicken stock or white wine and simmer until half has evaporated.

8. Add the cream then turn off the heat and put a lid on.

Make the rice:

9. Boil a pan of salted water.

10. Rinse the rice to get rid of some starch.

11. Boil the rice for a few minutes. (Add some peas if you like at this stage). Check it often and drain it while its still slightly al dente. Put it back in the pan and put the lid on tight (no heat).

Almost there!

Check the chicken. Lots of cheese and juices will be sizzling about. Place your tomatoes in the juice and leave them to cook for the last 5 minutes.

12. Arrange the chicken and tomatoes on a plate.

13. Stuff some rice/peas in a ramekin and put it upside down on each plate. Tap it to make a little tower of rice.

14. Pour some mushroom sauce over the chicken and rice.

15. White or red wine goes well with this dish.

Yumm!

(If this catches on, I might do a recipe du jour as a feature!) ;-)