A comforting soup flavoured with four different types of chillies, served with grilled cheese Quesadillas.
This is essentially soup and sandwiches – comfort food, Mexican style.
The soup is flavoured with four different chillies – Ancho, Guajillo, Chipotle and red chillies. The soup is rich, Smokey and very delicious with its flavour coming from a wonderful paste made from pan roasting the chillies along with tomatoes bell peppers, garlic, onions and spices. Charring these in a pan before blending makes such a difference and really brings the flavours to life. Diced carrot and celery are fried, stock is added, then the paste followed by a good simmer. Before serving diced bell peppers, more sliced red chillies, diced onion and some fresh coriander leaf are added to give the soup texture and freshness.
The Quesadillas are the perfect accompaniment and very easy to make – just don’t tell anyone how easy! They can be made in minutes, and eaten even quicker.
Soup gives 4 portions
Quesadillas recipe for 2 persons
Cooking time 40 minutes
1 stick celery – dice
1 medium size carrot – peel, dice
1-2 tbsp. olive oil
3 small white onions – leave whole with skin on
1 ancho chilli
1 guajillo chilli
2 red chillies – thinly slice one chilli, Set aside in a bowl
4 cloves garlic – leave skin on the cloves
1 orange bell pepper – dice half the pepper, set aside in a bowl
1 red bell pepper – dice half the pepper, set aside in a bowl
1 red onion – dice, set aside in a bowl
Generous handful of fresh coriander – keep a few stalks aside and roughly chop the rest
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tsp chipotle paste
1/2 tsp oregano
4 tsp brown sugar
1 tsp salt
1.5 litres chicken stock
Method: Start by warming a large flat pan or griddle over a medium heat. Place the tomatoes, garlic, the chillies, half the bell peppers and onions on and dry fry until they become slightly charred, for approx. 7-8 minutes, turning halfway through. Add the coriander seeds, cumin seeds and dry fry until the spices become aromatic.
Remove the contents from the pan, add the spices to a food processor and leave the rest on a chopping board to cool for a few minutes. Once cooled remove the skins from the garlic and onions, but leave the skins on the peppers and tomatoes. Add everything to the food processor along with a few coriander stalks, 1 tsp smoked paprika, 2 tsp chipotle paste, 1 tsp salt, 1/2 tsp oregano and 4 tsp brown sugar. Blitz until a smooth paste is formed, make sure you blend it well as the smoother the paste the smoother the final soup.
Add 1-2 tbsp. of olive oil to a deep soup pan over a medium heat, once hot add the diced carrot and celery and fry for 4-5 minutes until softened. Next add the chicken stock, bring to the boil and simmer for 2-3 minutes. Now add the paste and stir well, bring back to the boil then reduce to a simmer for 10-15 minutes.
Complete the soup by adding the diced bell peppers, onion and sliced chilli then simmer for a further 5 minutes – enough to heat these through but not so long that they loose their texture. As a final step add the chopped coriander and stir through. The soup is now ready to serve.
4 corn tortillas (2 per person)
Canola oil – in a spray or ramekin with pastry brush
2 handfuls of sweetcorn
2 medium tomatoes – diced
1 small red onion – diced
Handful of coriander – roughly chopped
150g strong cheddar cheese – grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
Pinch of sea salt
Garlic mayonnaise – optional, to serve
Barbeque sauce – optional, to serve
Method: Begin by pre heating your oven to 170°c, and warm a flat frying pan over a medium heat.
In a large glass bowl, mix the tomatoes, sweetcorn, coriander leaf, ground coriander, ground cumin, smoked paprika, salt and cheddar cheese.
Spray one side of the corn tortillas with canola oil then heat the tortilla on that side until golden, remove and repeat with the rest of the tortillas.
Assemble the quesadillas by spooning the mixture on the non cooked side of the tortillas then like a sandwich place another tortilla on top. Place the assembled quesadillas on a baking tray and heat them through in the oven for approx. 15 minutes, until the cheese in the mixture melts – this could be slightly quicker or slower depending upon how big the tortillas are and how much filling you have added.
Remove them from the oven, let them cool slightly then cut into quarters. As an optional garnish drizzle some garlic mayonnaise and some barbeque sauce over them.
I would just like to wish everyone a very merry Christmas, and thank everyone who has visited my recipe blog over the last year.
I hope everyone has a happy Christmas, but also spare some thought for those less fortunate, please consider making a small donation to a charity.
I have some recipes included below that will help you make some delicious meals from your left over turkey, from curries to soups – lots of ideas to make your Christmas as delicious as possible.
I always have a Prawn cocktail as a Christmas starter, as it is easy to prepare and quick to assemble before serving. The cocktail sauce is based upon a recipe created by my dad and just says “Christmas” to me.
In terms of cooking your turkey, I have my own method and have a few tips for you. Preparation is everything, I always do my preparation on Christmas eve as Christmas day is always quite busy.
I make a mixture of butter, parsley, garlic and a seasoning, then carefully lift the skin off the bird at both ends by sliding my fingers between the meat and skin – taking care not to rip the skin. I then put as much of the butter mixture as I can under the skin to flavour and moisten the meat as it cooks.
My stuffing is a mixture of sausage meat, finely diced onion, parsley, sage, egg, breadcrumbs and seasoning – all well mixed together. I stuff the neck end of the bird and then use cocktail sticks or string to tie the neck closed.
In the main cavity I stuff the turkey with half a lemon, a bulb of garlic, a onion, a carrot, a bay leaf and a stick of celery. Once the Turkey is placed on the roasting tin I add some more onion, garlic, carrot, lemon, celery, a glass of white wine and some Christmas herbs (sage, parsley, rosemary and thyme) round the bird to help flavour it and its juices.
I then rub some more of the butter mixture on the outside of the turkey, then drizzle the turkey with generous seasoning, honey, then layer streaky bacon over the top. The turkey is then covered in a foil tent, which is kept on during most of the cooking time – remove it for the last 20-25 minutes, during which baste the turkey frequently.
In terms of cooking time, these are a guide – always check juices run clear (or use thermometer) before resting the turkey.
2.7kg – 3.6kg (6-8lbs) 2 ½ – 3 ¾ hrs
3.6kg – 4.5kg (8-10lbs) 3 ¼ – 3 ¾ hrs
4.5kg – 5.4kg (10-12lbs) 3 ¾ – 4 ¼ hrs
I find this method to be full proof, and guaranteed to give you flavoursome moist turkey meat.
For gravy, I collect the roasting juices and cook with a splash of white wine, a little red current jelly and a little cornflour to thicken it.
For sides, I par boil potatoes then roast them at a high temperature in duck fat with some rosemary. I also love honey glazed carrots and parsnips roasted in duck fat with a little thyme. Along with the mandatory pigs in blankets.
The recipes below are all suitable for making great tasting meals from leftover turkey, simply add the cooked turkey meat towards the end of cooking and heat it through thoroughly before serving. Personally I find strong Asian flavours to be a great accompaniment to leftover turkey.
Please email me at firstname.lastname@example.org if you have any questions.
Boil the turkey bones in a deep pan of water along with some carrots, onions, leeks, celery, bay leaf, peas, salt and some black peppercorns – boil for 20 minutes then cover and reduce to a simmer for at least 3-4 hours.
Make sure you use plenty of water relative to the turkey as the stock can be very strongly flavoured. For example I will be using just over 2L for a medium sized turkey.
Please check out my soups menu for recipe ideas, personally I think turkey stock is best used in tomato or vegetable based soups.
Once again have a very merry Christmas!
Menu Page for my soup recipes
Click on links below for recipes
“Full Breakfast” nachos – tortilla chips with mixed beans in a spiced tomato sauce, sliced grilled chipolata sausage, fried eggs, chipotle mayonnaise, grated cheddar and a fresh delicious tomato and avocado salsa.
I started out planning to make some Huevos Rancheros but my imagination took over and I decided to experiment with this dish – I’m so glad I did. Essentially this is nachos crossed with a cooked breakfast with a Mexican twist, it may not be an authentic Mexican dish but it sure is tasty.
All the components in the dish work very well together – the crunch from the tortilla chips, the rich Smokey flavour from the beans, the creaminess of the chipotle mayo, the richness of the fried eggs, the flavour of the grilled sausage, the saltiness of the cheese and the freshness of the salsa. I hope I’m making you hungry.
Preparation and cooking time 35 -40 minutes
This dish involves making all of the elements and adding them together at the last minute
4-5 round tomatoes
1 red chilli
2 guajillo chillies
5 cloves garlic – leave skin on to dry fry
2 white onions – leave skin on to dry fry
1 yellow bell pepper
500ml chicken stock
Dash Worchester sauce
2 tsp brown sugar
1 tsp smoked paprika
2tsp chipotle paste
350g mixed beans – rinse well
Salt to taste
Method: In a wide deep non stick frying pan, dry fry the tomatoes, chillies, garlic, onion and yellow pepper until they are coloured on all sides. All of these should be left in their skin. The garlic will cook quicker than the other ingredients, remove from the pan when the cloves soften. Once charred let all the ingredients cool and remove the garlic skins, onion skins and the stalks from the chillies and peppers.
Transfer the tomatoes, garlic, onions, chillies and pepper into a small blender/mini chopper and blitz until a smooth sauce is formed. Add a dash of Worchester sauce, 1 tsp smoked paprika, 2tsp chipotle paste and 2tsp sugar. Blitz again until combined with the sauce.
Add the sauce to a wide deep sauce pan and add the chicken stock, stir well and bring to the boil and add the rinsed beans. Bring back to the boil then reduce to a simmer for 25 minutes, stirring frequently. Ignore the instruction on the tin that they will cook in 10 minutes – its just totally wrong!
Set aside ready to add to the dish
3 round tomatoes -diced
1 ripe avocado – diced
1 red onion – diced
1 red chilli – seeds/stalk removed and finely diced
Juice of 1 and half limes
small handful of coriander leaf – roughly chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
Method: gently mix all the ingredients in a large glass mixing bowl until the sugar and salt and combined with the salsa, cover and set aside at room temperature for 20-25 minutes. Mix gently again before serving.
2 portions of lightly salted corn tortilla chips – 50-75g each
4 eggs – fried at last minute, sunny side up
4-6 large chipolata sausages – oven roast at 180°c for 20-25 minutes
Chipotle mayonnaise – combined 5 tsps. mayo and 1 tsp chipotle paste
1 small red onion – diced, for garnish
3-4 tbsp. roughly chopped coriander leaf – for garnish
25-30g grated medium cheddar cheese
lime wedge – as garnish
Use wide deep bowls to plate the dish, start by adding the beans to the bottom of the dish, saving a little of the sauce as a garnish.
Layer the tortilla chips on top, then add the sausage and the salsa. Place the fried eggs on top of the nachos then complete the dish by adding the cheese, chipotle mayo, coriander and a little of the tomato sauce.
Add a lime wedge as a final garnish then serve and enjoy!
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King prawns and swimming crab in a delicious prawn stock flavoured with tomato, chipotle, guajillo, garlic and bell pepper. Garnished with strips of fried corn tortilla, red onion, sliced chilli, avocado and coriander leaf.
This recipe is far simpler than it looks, and is made in three easy stages – making a prawn shell stock, making a paste to flavour the stock, then adding the meat and the garnishes.
Like all great soups it is important to get the absolute maximum flavour out of the ingredients, the garnishes not only look pretty but add extra flavour and different textures to the dish.
You must use whole raw king prawns for this dish, although tinned crab meat is ok. You require a mini chopper, blender or food processor for this recipe.
Serves Two people
Preparation and cooking 45-50 minutes
Shells and heads from 250-300g raw king prawns – keep meat separate
1 tbsp. vegetable oil
1 carrot – peel, thinly slice
1 stick celery – thinly slice
1 onion – peel, slice
2 bay leaves
1-2 tbsp. coriander leaf and stalk
1/2 tsp salt
1/2 tsp fresh ground black pepper
Method: Heat the oil in a large saucepan over a medium high heat. Add the raw prawn shells and stir-fry until they all change from grey to pink. Add the onion, bay, carrot and celery and stir-fry for 4-5 minutes.
Add the water, bring to the boil, then reduce to a gentle simmer. Add the salt, pepper and coriander and simmer for 15-20 minutes. Allow to cool then strain the stock, ensuring that you squeeze all the juice out of the shells. Set aside for later.
3 dried guajillo chillies – soak in water for 30 minutes, discard liquid
3 large round tomatoes
6 cloves garlic – leave skin on, see method
1 large white onion
1 tsp chipotle paste
1 red bell pepper – remove stalk and seeds, cut into quarters
1 fish stock cube – I use knorr stock cubes
Method: Heat a large non stick frying pan over a medium heat until hot. Add the tomatoes, bell peppers, guajillo chillies and the onion. Dry fry these, turning occasionally for 15-20 minutes until they show some colour, then remove on to a chopping board and allow to cool.
Remove the garlic skins, remove the onion skin and quarter the tomatoes. Add all the ingredients into the mini chopper along with 1 tsp chipotle paste. Blitz until a smooth paste is formed.
Warm the stock from earlier over a medium heat, add the flavour paste and the stock cube, stir well until combined, bring to the boil for 10 minutes then reduce to a simmer.
250-300 Raw King Prawn meat
125-150g tin shredded blue swimming crab meat
Vegetable oil for shallow frying
2 corn tortillas – cut into strips
1 avocado – slice into strips at last minute
1 red onion – diced
1 red chilli – thinly sliced
2-3 tbsp. chopped coriander leaf
Method: Heat the oil to 175-180°c then fry the tortilla strips in small batches until golden and crispy. Only do a few at a time as they cook very quickly. Drain them on absorbent paper and set aside ready to add to the dish.
Prepare the other garnishes – dice the avocado, dice the onion and slice the red chilli, collect together ready to add to the soup.
Bring the soup back to the boil them add the prawns, turn off the heat and let the residual heat poach the prawns. As soon as they turn pink serve the dish.
Ladle the soup and prawns in to deep serving bowls. Add the shredded crab in chunks, add the tortilla strips, onion, avocado, chilli and coriander then serve immediately.
As always more than happy to answer any questions.