Posts Tagged ‘chicken soup’

Chicken and Apricot Parcels

Chicken Mousse

Little triangles of bread stuffed with a yummy filling of chicken, apricots and deep fried till golden brown.

Ingredients :
=> 1 tbsp olive oil
=> 1 small Onion, finely chopped
=> 450g chicken mince
=> 25 g dried apricots, chopped
=> 1/2 tsp ground cumin
=> 1/4 tsp chili Powder
=> 20 slices white bread (crusts removed)
=> 1 egg, beaten
=> Oil for deep frying
Chicken and Apricot Parcels

=> Heat the olive oil in a pan, add the onion and saute for 5 minutes until soft.

=> Stir in the chicken, apricots, cumin and chili and continue to cook, stirring constantly, for 5 minutes. Remove from the heat and cool.

=> Preheat the deep fat fryer to 180C/ 350F. Roll each slice of bread with rolling pin until thin then cut each slice in half diagonally.

=> Lightly brush the edges of each triangle with a little beaten egg, and then divide the filling between the bread placing in the center of each.

=> Fold the triangles in half, covering the filling and press the edges together very firmly with a fork.

=> Deep-fry the parcels for a few minutes until brown and cooked through. Drain on kitchen paper. Serve immediately.

=> These can be prepared up to 2 hours before cooking. Refrigerate the uncooked parcels until ready to cook.

Chicken garden soup

Chicken garden soup

Ingredients :
=> 6 carrots
=> 6 sticks celery
=> 2 onions, peeled and roughly chopped
=> 2 bay leaves
=> sea salt
=> freshly ground black pepper
=> 4 whole peppercorns
=> 1 large knob butter
=> olive oil
=> 2 cloves garlic, peeled and finely sliced
=> 4 shallots, peeled and finely sliced
=> a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped
=> 2 handfuls seasonal greens, such as kale or cavalo nero, washed and shredded
=> 200 g spinach, roughly shredded
=> 1 lemon
Chicken garden soup
=> Even the chicken carcass can be used as the pedestal for a lovely and satisfying meal – I’ve used it here to make stock. Adding just a few extra will result in a reassuring soup.

=> Wash 2 of your carrots and 2 of your celery sticks and in the region of chop them. Add them to a large pot with the onions, bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that the whole thing is covered, then place on the warmth and bring to the boil. Reduce the heat to a bubble and cook for 1 hour, skim off any scum that rises to the exterior from time to time.

=> About 20 minutes before your stock is ready, crack on with the pedestal for your soup. Peel your outstanding carrots, wash your remaining celery, and slice them nice and consistently, about ½cm thick. In another large saucepan on a low heat, melt your butter with a good lug of olive oil. Add the garlic, shallots and chop parsley stalks and cook for 5 to 10 proceedings until soft but not colored. Add the carrot and celery and cook for a further 5 minutes.

=> When your stock is ready, take away the chicken carcass, pull off any outstanding pieces of meat and leave to one side, then abandon the carcass. Strain your stock through a sieve into the pan with your softened veg. Bring to the boil then simmer for 20 minutes. Add your recurrent greens and cook for a further 10 minutes, adding the spinach for the last minuscule. Finish the soup by squeeze in the juice of your lemon, then taste and regulate the seasoning if necessary. Divide between bowls and top with any leftover tattered chicken, a sprinkling of parsley leaves and a good bit of freshly ground black pepper.

Thai Basil Chicken

Thai Basil Chicken

Fresh and fragrant basil leaves are the highlight of this Thai dish. Chicken chunks tossed in Oriental flavours of oyster sauce, fish sauce, soy sauce and garlic.

Ingredients :
=> 1 Tbsp olive oil
=> 5-6 garlic cloves, chopped
=> 1-2 chillies, chopped
=> 250 gm chicken, cut into small bite sized pieces
=> Water, a little bit
=> 2 tsp oyster sauce
=> 3-4 tsp fish sauce
=> 2 tsp soy sauce
=> 1/2 red bell pepper, diced
=> 1/2 yellow bell pepper, diced
=> Salt, to taste
=> 7-8 basil leaves
Thai Basil Chicken

=> In a wok add olive oil, chillies and garlic. Saute.

=> Add the chicken. Saute for 2-3 minutes. Add a little bit water to de glaze.

=> Add oyster sauce, fish sauce and soy sauce. Toss.

=> Add the yellow and rec bell peppers with salt according to taste. Saute till chicken and bell peppers are cooked.

=> Just before the stir fry is ready add some basil leaves.

=> Serve with steamed rice.