La Différence

La Différence
A passion for food

Wednesday 26 September 2012

Chicken, Puy Lentil & Vegetable Soup



Here's another lovely soup that I often make. I like to use the bones from a roast chicken to make a wonderful stock and I add whatever meat that's left from the bird along with plenty of chopped vegetables. Wholesome, warming and so economical.
This recipe will also work well with the leftovers of most birds especially turkey.


4 Servings
1 & 1/2 pints good chicken stock ( I make mine from a roasted carcass but a couple of stock cubes will suffice)
around 1 cup of left over chicken diced
1 large onion finely diced
1 " carrot " "
1 stick celery " "
half red pepper " "
2 garlic cloves minced
2 tbsp Puy lentils
sprig of thyme
1 bay leaf
half tsp dried oregano
chopped parsley
salt & black pepper to taste
1 tbsp oil either olive or sunflower
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Sweat the vegetables & garlic in the oil for around 10 minutes
add the stock, the herbs and the Puy lentils.
Simmer for around 20 mins or until the lentils have softened.
Add the chicken, heat through, remove the Bay leaf & finish with the chopped parsley.
Serve with a hunk of lovely crusty bread


Thursday 13 September 2012

Chorizo & Chickpea Soup









There's a distinct autumnal chill in the air tonight. I've lit the woodburner for the first time since April and we're going to sit down to a warming bowl of this delicious Chorizo & Chickpea soup. 
I adore the smokiness of the chorizo enhanced with a little extra  smoked Spanish paprika. The addition of the chickpeas, kale, leeks & peppers make it a complete & really healthy meal by itself and I made some sourdough bread this afternoon to have with it. Total bliss.


To Serve 4/6
1 medium sized dried not fresh chorizo approx 6 oz diced
1oz pancetta or bacon lardons
1 leek washed & finely sliced
1 red pepper diced
1 large onion diced
2 medium carrots diced
2 celery stalks diced
a few leaves of kale finely sliced
1 tbsp good oil, I used rapeseed but olive oil will do
1 tin Chick Peas (I used brown but any will do)
1 pint or so of chicken stock a cube will do if you don't have fresh
2 tbsp tomato puree
1 teaspoon smoked Spanish paprika, dulce or hot as preferred
sprinkle of dry thyme
sprinkle of dried oregano
2 tsp cornflour slaked in a little water
seasoning to taste.
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In a large saucepan, with the lid on, fry the bacon then sweat the vegetables in the oil until beginning to soften. On a medium heat.
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Add the tomato puree, paprika & herbs then the chorizo. Mix together well.
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Add the stock and bring to a simmer. Cook for around 15/20 mins, add the sliced cabbage and continue cooking for another 5 minutes
Add the cornflour and cook on for a couple of minutes
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Season to taste. & serve.

Wednesday 5 September 2012

Roasted Balsamic Fig Bruschetta, Goat's Cheese & toasted Walnuts





I always suppose that Figs are something you either love or hate. All I can say is that I was never a fan. I'd always tried them either fresh & raw. Roasting them takes them into another dimension. I added a little olive oil and a few tablespoons of aged Balsamic then roasted in a hot oven for only 20 minutes. They taste sensational done this way.
If you're not a fan of Goat's Cheese you could always use Roquefort (so delicious) or even Cream Cheese to top the Bruschetta. This makes a wonderful starter or a lovely light lunch. A glass or two of well chilled Pinot Grigio would be just perfect to accompany this gorgeous dish.





To make 6 Bruschetta

6 slices of ciabatta ( or something similar)
good olive oil
1 garlic clove
some fresh Thyme leaves

9 Figs ( these were Brown Turkey) use less if they are large Figs
1 Tbsp olive oil
4 Tbsp aged Balsamic Vinegar

4oz soft Goat's cheese or the cheese of your choice
3 oz toasted walnut pieces

Cut the figs in half, place them in a roasting tin, sprinkle over the oil and Balsamic and some thyme , cover with foil and roast in a hot oven 220c for 10 mins
remove the foil and continue roasting for another 10 mins
By now the juices should be sticky and dark.

While these are roasting prepare the bread

Heat a cast iron hot plate to really hot
Brush olive oil onto one side of the bread
Place on the griddle & toast
Turn over
remove the toast and rub well with the garlic clove.

Spread the Goat's cheese on the toast
place 2/3 fig halves on top
Spoon over the Balsamic reduction
Sprinkle over the toasted walnuts

This is just such a delicious way to serve Figs that I hope you'll try