Category Archives: Chicken Stock

Recipe: Braised Rice Pilaf

Braised Rice Pilaf
Braised Rice Pilaff

Ingredients;


50g butter
25g onion, chopped
100g long grain white rice
200ml chicken stock
A pinch of turmeric


Place half the butter in a saucepan and add the onion, cook gently over a low heat for 2-3 minutes without colouring. Then add the rice and turmeric and stir well.

Cook for another 2-3 minutes without colouring, and add twice the amount of stock to rice.

Season and cover with a lid, then bring to the boil and transfer in a covered oven -proof dish to a hot oven (230C) for approx. 15 minutes until cooked.

Remove immediately and transfer to a cold saucepan, carefully mix in the remaining butter, correct the seasoning and serve.

Recipe: Basil and Tomato Soup

Great on a cold winters day

Ingredients;

1 anchovy
1 clove of garlic – very finely sliced
1 small onion – finely diced
1 large carrot chopped roughly
2 sticks of c
elery chopped roughly
500g of ripe tomatoes – cores removed and chopped roughly
3 large handfuls of fresh basil – leaves ripped up roughly, stalks kept and chopped finely
400g tin of plum tomatoes
1L chicken stock
Olive oil
Salt and Pepper to taste

Line

In a large saucepan, gently fry the anchovy and garlic until the anchovy breaks up and starts to vanish. Do not let the garlic burn, but a little bit of browning is okay.

Add the carrot, onion and celery and fry gently till soft – about 10-15 mins.

Add the fresh tomatoes and let them stew for about 5 mins while stirring slowly.

Next add the tinned tomatoes and stir.

Add the chicken stock – enough to cover the mix and bring to the boil, then simmer for 20 mins, stirring at 5 minute intervals.

Take this opportunity to tidy up, trust me it’s easier than having a messy kitchen to clean and tidy later!

Finally, add the basil leaves and chopped stalks and continue to simmer for another 10-15 minutes.

At this point, allow it to cool for a few minutes and season well with salt and pepper.

Now, it can get messy if you’re not careful, grab a ladle and push it down into the soup gently so you fill it with liquid, but try not to get any of the solids in it, using this method remove (and keep) as much of the liquid as possible, this will allow you to control the ‘thickness’ of your soup in the next step.

Next pour the remaining ‘soup’ into a blender, avoid an enormous mess akin to a Freddy Krueger slashfest by NOT over filling the blender and also placing your hand on top of the blender when starting it. Blend it until it’s smooth and creamy looking and pour into a saucepan, keep doing this until all the soup has been blended and you should have a bowl of really, really thick soup. Now start stirring this and adding back in the liquid that you removed until you get the ‘thickness’ you want and you’re done. If you add all the liquid back and your soup is still too thick use some more stock to thin it a little more.

Simply heat the soup and garnish with a drizzle of olive oil or cream, a small sprig of basil and serve with some chunky ultra fresh bread or Crostini with pesto.