Tag: stock

An Accidental Soup…..Chickpea and Chorizo

It’s so unfair… this is the lovely, long  Easter weekend and we were planning to go North for a family get-together and I have a rotten cold. I can’t think straight, my tonsils are swollen, my chest is rattling and I feel like death warmed up. We can’t go home and inflict this on everyone so we are staying put.

I haven’t got much in to cook with because we were going to be away and, besides, I don’t really want to cook anything long and involved. I want quick and easy.  The weather is awful and we need to be warmed through.

When I go to the larder to see what there is, I have soup in mind. That would be easy to swallow and it would be good for me. Soup is always good for you when you have a cold or are under the weather… the steaming goodness opens everything up and makes you feel like you are in the land of the living again.

I find some tinned chickpeas on the shelf and in the fridge, I know there’s some chorizo. I can make soup with that, I think…..

I can picture it in my mind.. almost taste it…. hot and soothing, creamy smooth chickpeas with lovely chorizo slices to spike it up a bit….

So, I chop the onion and start to cook it

Next, I open the can and rinse the chickpeas…. that’s essential as I hate that gloopy stuff that collects round them in the tin. I know it is just the chickpea starch but it needs rinsing off. That and the briney stuff the chickpeas are in. If there’s flavour to be added, it will be me doing it, not the tin.

So, stir the chickpeas round to get them coated in the oniony juices and bits of onion (this is going to be the quickest soup ever as the chickpeas are cooked – all you have to cook, really, is the onion)

I want some smokey heat  in the soup, so a good heaped teaspoon of sweet smoked paprika will give a certain depth to it.

Stir it in and watch the colour change to a cheering golden glow

Add a pint or so of water and some stock granules

And then… well, this is when cooking while marginally delerious takes you down an unexpected culinary road……

I was thinking, in my slightly befuddled way, that chickpeas were lovely but if I added , say, ground almonds it would give a lovely rich dimension….thickening things. and adding flavour.

So I reached for one of my storage jars (which the eagle eyed amongst you may recognise as coffee jars… waste not want not, I say, and they are excellent to put dried goods in. Thing is, I never label them because I can see what’s in them. I wash them and peel the label off and then use them again. It keeps my larder looking neat and as all the jars are the same size they can be stacked on top of one another. Good thinking, eh?)

See? Looks like ground almonds.

Except it was fine polenta! I realised after I had poured some in that I had used the last of the ground almonds a couple of weeks ago….

Well, there was nothing for it but to carry on. I added some more water and stirred it round to cook it.

A good old whizz with the blender turned it all into a golden, silky soup. I tasted it to see if the seasoning needed any adjustment. I had to get the Bear to check as I couldn’t really be trusted because of my cold. A pinch of Maldon salt and it was judged to be pretty good.

The chorizo needed slicing

and adding to the soup – a few minutes to cook through was all they needed… and that was it.

From start to finish (including the three or four minutes where I stared at the polenta jar in puzzlement) that took about twenty minutes.

All I had to do was swirl some chilli oil over the top and add an extra few wafer thin slices of chorizo and there it was.

The prettiest bowl of soup. Golden yellow and glowing. Tasting absolutely delicious!

Sometimes you discover things by accident and you are really glad you did.

That soup was rich and tasty and my poor, sore throat felt soothed by it. I felt happier than I did when I started to make it.. .. and all that golden goodness filled me and relaxed me so I went back to bed and snoozed through the afternoon.

 And, do you know what? I will make it again and the next time I will deliberately add polenta.

Tomato Rice Soup

I remember when I was younger, before I learnt how to cook, I used to think it was perfectly sensible to open a can of soup. I really had no idea how easy it was to make soup, nor how much tastier it could be.

I grew up in the decades that considered the launching on the market of a frozen, crispy pancake for frying at home to be a pretty exciting development. When I was  young, most families didn’t think it strange  to have cans of soup and there was nothing finer in our young eyes than having cream of tomato soup.

On Sunday nights my brother and sister and I would get things ready for school the next day and, as a treat, we could have supper while we watched television… now that WAS a treat. For every other meal, we ate in the dining room, at the table and television was banned.

Because we had had the traditional Sunday lunch – either at home, or at our grandparents, a two hour drive away across the North Yorkshire Moors – we would have a light, later supper than normal.

Imagine how exciting it was for the three of us to sit down to watch “Planet of the Apes” while Ma heated the tomato soup and spread Ritz Crackers with Philadelphia Cream Cheese and topped them with thin slices of hard boiled egg……. remember those egg slicers?  Sophisticated, huh?

Of course in those days, I was a skinny kid, with knock knees…….. anything was sophisticated.

But how we loved those Sunday night suppers.

I was thinking about the tomato soup and how deliciously rich and tasty it was and how sometimes, as a variation,  we would have tomato rice soup and I thought that maybe I could try making my own version. If I made it myself I would know exactly what went into it and I’d be able to keep an eye on it for the calorie count… with a bit of imaginative taste tweaking I could keep it low calorie….

Tomato soup needs tomatoes

A couple of onions, 200g of  long grain rice, some stock… oh and remember the chilli oil I made? Those chillies have really powered up the oil they are loitering in and have softened beautifully – I shall have a chilli or two from there……… and to soften it all and make it rich and creamy?

Some coconut milk powder – now this is a brilliant store cupboard ingredient. A spoonful added to spicy food gives a lovely smooth richness… and if chillies are involved, it calms down the heat and adds another dimension to the taste.

Get a large pan – this will make maybe 4 litres – and heat a spoonful of oil. I used the chilli oil and I put in two of the soft chillies.

Putting the chillies in at the start means they don’t frighten you with ferocious burning tastes.. the cooking softens their fire. If you are giving this to children, miss out the chillies and just use ordinary oil.

Peel and roughly chop the onion and add it to the oil to soften – don’t have the heat too high, you want the onions to soften gently until they are translucent, not sizzle till they are golden and crispy.

Put in two cans of Italian plum tomatoes – I really like the Napolina ones (and not just because they were on offer in the supermarket)

Rinse out the cans with water and add two litres of water with a couple of stock cubes, stir it round and let it bubble gently.

See how it gets thicker and a richer red?

You’ll know if it is ready for blitzing smooth because those onions that you chopped will be tender if you take a bit out to check.

I have a stick blender and it truly is one of the greatest kitchen gadgets you can get. If you haven’t got one, make sure it is next on your list of things to get – it really does make life so simple. Use whatever you have to whizz that soup base into a smooth and lucious pan of scarlet goodness.

Then, pour in 200g of long grain rice and stir round.

And remember the coconut milk powder? Mix a tablespoon or so in a jug with some cold water, little by little, mixing it smooth so you have maybe a quarter of a pint, and then pour it in.

Stir everything round and let it come back to a gentle boil.

The rice will cook in the tomato soup and thicken it brilliantly.

You might want to add some more water if you think it is too thick. I put in another pint jug full.

(Yes, I know I have been talking about litres but it was the old glass Pyrex jug that was nearest. And we all do it… I don’t think we Brits have quite grasped metric. Ingredients have to be sold in metric measurements but babies come in pounds and ounces. Make of that what you will)

Check the taste and see if it is what you want. You might want to add a pinch of salt or maybe a pinch of stock granules.

Now for the good news. I sat with a pen and some paper and tried to add up all the calories – 700 or so for the rice. 145 for the coconut milk, 190 for two cans of tomatoes, 120 for the oil… a 120 or so for the onions..and then I looked at the huge pan, full of soup…. there was well over 5 litres there.  Less than 300 calories a litre!

How simple was that? Low in fat, high in taste. Quick to do.

Enough for us to take flasks to work for the next couple of days. And have some to share with friends.

If you were to have a really big mug full of it you would still be under 300 calories…

So, there I was at work… with a hot mug full of tomato rice soup… thick and tasty, rich and tomatoey. Still on my diet.

And still, just as I was all those years ago, staring at a screen in front of me. Except this time I wasn’t watching “Planet of the Apes”

😉

Chicken in cider casserole with apple and chive dumplings

I was wondering what to make for supper and looking round to see what we had when I spotted the last  Bramley apple in the fruit dish. My aunt has a huge tree in her garden so whenever I go to see her, I come away with the cooking apples.

Chicken, I thought. Chicken casserole and I’ll add the apple… and make the gravy with a bottle of cider! And maybe dumplings to go on top…. just the thing for a blustery day. So off I went to the butcher’s and came back with legs and thighs (my favourite bits of the chicken – so juicy and flavoursome) I got a leek, some sweet onions and a couple of carrots, too.

Brisket, chcicken casserole and dumplings 018

First thing to do was brown the chicken in the casserole dish. If you are using a slow cooker, just brown them off in a frying pan. It won’t take long and it does make a difference. Besides it melts out some of the fat which is a good thing.

 Brisket, chcicken casserole and dumplings 020

While they are browning chop your vegetables. You of course can add whatever you fancy. Onion and leek are good as they sweeten over the cooking time and I am going for a sweetly savoury, rich and delicious casserole here, a soothing meal rather than a spicy one. Carrots look pretty, so they can go in!

Take the chicken out and add your vegetables, stirring them round gently so they pick up some of the brown and caremelised bits of the chicken that are stuck on the dish.

 Brisket, chcicken casserole and dumplings 021

Then lay your chicken bits on top the vegetables. I sprinkled some Knorr Granulated Bouillon over the chicken (much easier than cubes) as I needed some stock in there

 Brisket, chcicken casserole and dumplings 022

Then, pour in the Bulmer’s apple cider!  Look at it froth beautifully. That is going to go perfectly with the apple and make the stock taste delicious. The smell as it hits the hot dish is incredible

 Brisket, chcicken casserole and dumplings 023

 

Brisket, chcicken casserole and dumplings 024

I peeled the Bramley, cored and cut it into pieces and quartered some mushrooms. They went in on top of everything.

Brisket, chcicken casserole and dumplings 025

And that was it….into a preheated oven at 160 degrees so it could bubble away this afternoon. A couple of hours at the most and it would be ready.

But I wanted this to be the perfect casserole. Dumplings are always a good move… light and tasty, floating on top of delicious gravy….

For them you need flour – I used 40 g of self raising  – and 20 g of beef suet. This will make 6 lovely little  dumplings, perfect for the two of us and with two of them left over so that a certain person can take some casserole for his lunch the following day. Double the quantity, I think, for more people.

Brisket, chcicken casserole and dumplings 027

Brisket, chcicken casserole and dumplings 028

Brisket, chcicken casserole and dumplings 029

When I make dumplings, I often chop into the mix some herbs – maybe lemon zest and some thyme, or chives… and there I was staring at the chopping board where the peel from my Bramley lay…. why not, I wondered? I nibbled a bit of the peel – definitely sharp flavoured and appley. If they added just a hint of appleness to the savoury dumplings… well, that might just be considered a triumph!

 Brisket, chcicken casserole and dumplings 026

So I chopped the apple peel finely and chopped up some chives

 

I added some salt to the suet and flour and a tablespoon or so of  cold water… then stirred in the chopped chives and apple peel

 Brisket, chcicken casserole and dumplings 030

Look how the colour changes slightly as it comes together

 Brisket, chcicken casserole and dumplings 031

Then I rolled the dumpling mix into 6 little balls.Brisket, chcicken casserole and dumplings 032

Before you put the little morsels of dumpling loveliness into there, stir in, if you have any, a spoonful cream. Cream in a chicken gravy is perfect. The apple and cider sharpen it so it isn’t too rich and the mixture of it all together is just so delicious.

Brisket, chcicken casserole and dumplings 033

Then, add the dumplings.   

Brisket, chcicken casserole and dumplings 034

I pop them on top of the casserole (remembering to leave space for them to expand a bit) maybe half an hour before I am ready to serve it. If you are doing this in the slow cooker then just turn the heat up to high for the last half hour.

Brisket, chcicken casserole and dumplings 036

Look at them… flecked with the green of the chives and the apple…

Brisket, chcicken casserole and dumplings 037

And that, let me tell you, was delicious. The chicken was tender, the gravy was smooth, both sweet and savoury and the dumplings had a gorgeous taste of apple running through them. How inspired was I to think of adding the peel?

I think I am on to something with that!