Spiced Chickpea and Lemon Soup

Spiced Chickpea and Lemon Soup

From 500 Soups.

Ingredients:

• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.

Method:

• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.

Polenta Chicken Caesar Salad

Polenta Chicken Caesar Salad

From Jamie Oliver’s 15 Minute Meals. As with most things I post here, you can be a bit flexible with the ingredients – salads can be a bit of a free-for-all, so consider the ingredient list as more of a guide. The salad dressing is delicious; I often make it in bulk to use it in other salads.

Ingredients

Chicken:

  • 400g skinless chicken breasts
  • ½ teaspoon paprika
  • 2 heaped teaspoons polenta
  • Olive oil

Salad:

  • A ciabatta loaf
  • A clove of garlic
  • 2 red chicory
  • 4 slices smoked pancetta
  • 2 romaine lettuces
  • 10 cherry tomatoes
  • 2 large red peppers
  • Balsamic vinegar
  • A punnet of cress

Dressing:

  • A clove of garlic, crushed
  • Juice of 2 lemons
  • 40g Parmesan cheese
  • 4 anchovy fillets
  • 4 heaped teaspoons natural yoghurt
  • A splash of Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard
  • A bunch of fresh basil

 

Method:

  • On a large sheet of paper, toss the chicken with salt, pepper, the paprika and polenta.
  • Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
  • Cook in a frying pan with oil, turning after three or four minutes, until golden and cooked through.
  • Cut four thick slices of ciabatta, place on a griddle pan, and remove when nicely charred on both sides.
  • Place the dressing ingredients into a food processer and blitz until smooth. Season to taste.
  • Rub the toasts with a halved garlic clove and cut into fingers.
  • Quarter the chicory and add to a griddle pan with the pancetta to char for a couple of minutes.
  • Roughly slice the lettuces and arrange over a large service board or platter.
  • Scatter the ciabatta, halve the tomatoes and slice the peppers, and add to the board.
  • Toss the chicory in a splash of balsamic vinegar and arrange on top.
  • Slice the chicken, lay it around the salad, and drizzle with the dressing. Crumble over the crispy pancetta and snip over the crests.
  • Shave over a little extra Parmesan to finish, if you like.

Stuffed Cherry Tomatoes (veggie)

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A vegetarian-friendly version adapted from a recipe from The Essential Fingerfood Cookbook.

Ingredients:

• 16 cherry tomatoes
• 50g goat’s cheese
• 50g ricotta
• A teaspoon of fresh, finely diced chives
• Parsley

Method:

• Slice the tops from the tomatoes, hollow out and discard the seeds. Turn them upside-down on a paper towel and drain for a few minutes.
• Beat together the goat’s cheese and ricotta until smooth. Mix in the chives, then season.
• Spoon mixture into the tomatoes, top with a small sprig of parsley, and refrigerate until required.

Stuffed Cherry Tomatoes

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An easy-to-make snack for your next party, from The Essential Fingerfood Cookbook.

Ingredients:

• 16 cherry tomatoes
• 50g goat’s cheese
• 50g ricotta
• 2 slices prosciutto, finely sliced

Method:

• Slice the tops from the tomatoes, hollow out and discard the seeds. Turn them upside-down on a paper towel and drain for a few minutes.
• Beat together the goat’s cheese and ricotta until smooth. Mix in the prosciutto, then season.
• Spoon mixture into the tomatoes, and refrigerate until required.