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Tag Archives: garlic

Jamie Oliver’s Roast Tomato and Bread Soup

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A59915C4-B72B-4107-9399-0B785DC7E073I found this great Jamie Oliver recipe online when I was looking for soup inspiration. The roast tomatoes appealed to me – roasting vegetables seems to intensify the flavours. And the addition of ciabatta bread to thicken the soup is a nice rustic touch.

Ingredients

2 kg ripe tomatoes
½ a bulb of garlic
2 red onions
1 pinch of dried oregano
Olive oil
1 litre organic vegetable stock
A few sprigs of fresh basil
280 g ciabatta loaf
Red wine vinegar
Extra virgin olive oil

Method

Preheat the oven to 200 degrees C. Halve the tomatoes and place cut-side up in a large roasting tray.

Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.

Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.

Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.

Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.

Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.

 

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Salmon Fillet with Spaghetti and Pesto

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I love the the hot smoked salmon from the Orange Grove Markets in Lilyfield, as indeed I love all the produce there on a busy Saturday morning.

Facebookhttps://www.facebook.com/…/OrangeGroveMarket/164948666852205

This was my first visit in 2014. So I made spaghetti with pesto and served it with the flaked salmon fillet. I also made a simpler version just with spaghetti and simple green herbs, served with salad including roast golden beetroot.

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The recipe for pesto follows, very loosely based on a recipe of Jamie Oliver: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto

The rest is just assembly – what you feel like at the time!

Pesto

Ingredients

•    1 handful pine nuts, very lightly toasted
•    1 clove garlic, chopped
•    A couple of grinds of sea salt
•    3 good handfuls fresh basil, leaves picked and chopped
•    1 good handful parmesan cheese, freshly grated
•    2-3 tbls extra virgin olive oil

Method

Toast the pine nuts in a dry frying pan for a couple of minutes until they colour and start to release their oil.

I lightly toast the chopped garlic cloves too in the frying pan –  but this is definitely not traditional.

Pulse the pine nuts, garlic, salt and the basil leaves in a food processor.  Don’t over process. Add the parmesan. Spoon into a bowl and gently stir in the extra virgin olive oil – add  enough to bind the sauce and get it to an oozy consistency.

Check for seasoning and consistency and add more oil if necessary.

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Sweet Corn Soup

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A really simple soup  – the hardest thing is shucking four ears of corn! I based the recipe from a recipe from the fascinating Grub Blog: http://grubblog.wordpress.com/

http://grubblog.wordpress.com/2013/07/25/corn-soup-seared-scallops/

I served the soup hot, and without the scallops, and with a tweak or two.

Ingredients
4 ears of corn
25g butter
1/2 tbl olive oil
2 garlic cloves finely chopped
3 spring onions finely chopped, white parts only, reserving some of the green tops for a garnish
500 mls chicken stock
Sea salt to taste
Black pepper to taste
Thyme leaves and sour cream to serve (optional)

Method
Shuck the four ears of corn – a little tedious but necessary!
Sauté the garlic and spring onions in the butter and olive oil in a large saucepan over a medium heat until they are soft.  Add the corn and sauté for a further 5 minutes.
Add the chicken stock and simmer for 20 minutes or until the corn has begun to soften.  it will still be slightly crunchy.
Remove from the heat and process the soup using a stick blender in the saucepan or process in a blender, until of the consistency that you like.  The soup will still be quite chunky as it’s difficult to completely puree because of the pithy bits.
Season to taste with sea salt.
Serve with sliced spring onion tops and a good grind of black pepper, and thyme leaves and a dollop of sour cream, if desired.
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