Pan Roasted Tomato and Pepper Soup

Pan roasted chillies, tomatoes, peppers and garlic along with the spices give this soup a very special deep flavour.

 The tomatoes, red peppers, orange pepper, red chilli and garlic are roasted in a dry pan until slightly charred to bring out the deep flavours. This is then added to a soup base of celery, carrot, white onion, red onion and bay leaf which has been softened in a little oil. Spices, herbs, seasoning and chicken stock are then added. After a simmer the bay leaf is removed then the soup is blended until smooth.

This may look like a simple soup but it has a depth of flavour that lifts it up to a new level.

20180213_182126214484112.jpg

Makes 4 large portions

Preparation time 15-20 minutes, cooking time 40 minutes

Ingredients

Pan roasted vegetables:

1 orange bell pepper – seeds and stalks removed, roughly chopped

1 red bell pepper – seeds and stalk removed, roughly chopped

6 cloves garlic – leave in skin

5 round tomatoes

2 red chillies

Method: Heat a deep wide frying pan and add the vegetables. Dry fry for around 8-10 minutes, tossing the pan occasionally, until the garlic is softened and char marks appear on the chillies, tomatoes and peppers. Remove the garlic and chillies on to a chopping board to cool, then remove the garlic skins (should peel easily) and the chilli stalk, return to pan to add to the soup base.

For soup base

2 sticks celery – sliced

1 white onion – diced

1 red onion – diced

4 medium sized carrots – peel, sliced

2 bay leaf

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Handful fresh coriander (leaf and stalk)

10 basil leafs

2 tbsp. chopped fresh parsley

1 and half dessert spoons brown sugar

1.5L chicken stock

1-2 tbsp. olive oil

1 tsp sea salt – plus extra to taste

Black peppercorns – for grinding

Method: Add 1-2 tbsp. of olive oil to a deep soup pan and heat to medium hot. Add the celery, carrot, onions and bay leaf and fry for 6-7 minutes until softened. Add the paprika, cumin, coriander and stir through the softened vegetables. Now add the pan roasted vegetables into the soup and stir through. Add the chicken stock then add the herbs (coriander, parsley and basil), bring pan to the boil for 2-3 minutes then reduce to a simmer. Add one and a half dessert spoons of brown sugar then add a teaspoon of salt and a generous amount of black pepper. Cover the pan, reduce heat to a gentle simmer for 25-30 minutes. Before serving use a stick blender to blend until smooth. After blending taste the soup and add more seasoning if required.

 

Please follow my blog and check out my other recipes

Blog contents

 

 

 

 

Tomato egg flower soup

This sweet and delicious Chinese soup is a current favourite of mine. It is extremely easy to make and tastes way better than most Chinese take ways.

 

p1070974.jpg

 

For four portions

 

preparation time 15 minutes

cooking time 20-30 mintues

Ingredients

1 litre of chicken stock –  stock cubes are fine

4-6 round tomatoes cut into thin wedges – remove skins first

2 eggs lightly beaten

4-5 heaped Tablespoons brown sugar

2 teaspoons corn flour – mixed in 50ml warm water

2-3 spring onions –  thinly sliced

Pepper to season

Salt – to taste, half to 1 teaspoon

Get cooking

  1. Start by bringing a litre of chicken stock to a simmer in a large saucepan.
  2. Next add the tomatoes and simmer for 15-20minutes on a medium heat until the tomatoes are broken down.
  3. Add 4 tablespoons of brown sugar and stir until dissolved. The soup should taste sweet not savoury so depending upon taste and how sweet your tomatoes were you may need to add more sugar. You want the soup to be quite sweet but not to the point it is sickly.
  4. Next add half a teaspoon of salt and taste, again depending on taste you may need to add a little more salt.
  5. Next add in the corn four dissolved in water and simmer until this slightly thickens the soup.
  6. Then add the beaten egg – there is an easy technique to this. Very slowly drizzle the egg into the soup with one hand, with the other use a fork to constantly stir the soup. This will give the classic egg drop effect you are looking for, if you were to add the egg in too quickly or not stir with a fork you will end up with unwanted large chunks of cooked egg.
  7. Bring back to a simmer then remove from heat.
  8. Add in the finely chopped spring onions as a final step and serve immediately.

 

 

Corn Beef Hash

My version of the comfort food classic.

Potatoes are par boiled, then fried until they are nice and crispy. A flavour base is made from sauteed carrots, red onion, celery along with some garlic powder and smoked paprika. a sauce is made by adding tomato ketchup, Worcester sauce and a few chilli flakes for some warmth. The pre-cooked potatoes and cubes of corn beef and very gently folded into the dish and heat through. The dish is finished with the essential fried egg on top.

Fine dining it is not, but it does taste very fine indeed.

20170815_171829.jpg
Corned beef hash

Serves two people

30 mins cooking and preparation time

Ingredients

200g corned beef – cut into 2-3cm cubes

250g potatoes – peeled cut into 3-4cm cubes

2 small carrots – peeled, thinly sliced into rounds

2 red onions – peeled, diced

1 stick celery – finely diced

1 tablespoon oil – for dish

Half teaspoon garlic powder

Half teaspoon smoked paprika

3-4 dessert spoons tomato ketchup

Worcester sauce (a really good dash)

Chilli flakes  (just a sprinkle)

Oil to shallow fry the potatoes

2 eggs

Knob of butter (to fry eggs)

Get cooking

  1. Start by par boiling the peeled potatoes for 6 minutes. Drain then return to the pan and place over a low heat. Shake frequently and keep over the low heat until the potatoes are dry.
  2. Heat oil to a depth of 3-4cm in a wide frying pan or wok to approx until approx 180॰c. Add the potatoes and shallow fry, turning occasionally until golden brown on all sides. This can take approx 10 mins, depending upon the size and type of potato. Remove from oil and drain well on absorbent paper.
  3. Heat 1 tablespoon of oil in a wide deep frying pan, then add the onion, celery and carrot. Fry over a medium heat and stir frequently until the mixture softens (approx 4 minutes). Then add a small sprinkle of chilli flakes. the garlic powder and the smoked paprika, stir fry for a further minute.
  4. Add 3-4 desert spoons of tomato ketchup and a really generous dash of Worcester sauce, stir through until the sauce bubbles then add the cubes of corned beef and the crispy potatoes.  Fold through the sauce gently using a spatula, so not to break up the corned beef. Slowly warm the dish through, shaking the pan instead of stirring.
  5. As the dish heats through fry two eggs in a separate frying pan – sunny side up, and the yolk nice and runny.
  6. Once dish is piping hot and steam is rising serve straight away on pre heat plates, with the fried egg placed on top. Enjoy!