Barley, Bean and Tomato Soup

May 3, 2013 by Leave a Comment

We have some lovely dried herbs, which are flaked, here in Spain. Out of season, they are added to many home made soups and stews. While I have shown vegetable stock for this recipe, I generally use chicken stock with the addition of a Knorr vegetable stock pot.

2 tbsp olive oil
1 sweet Spanish onion – peeled and diced
1 celery heart including leaves if fresh – trimmed, cleaned and finely chopped
2 medium sized carrots – trimmed, peeled and diced
1/2 tsp dried basil flakes
1/2 tsp dried oregano flakes
1/2 tsp dry thyme flakes
2 large bay leaves
1/4 cup sweet potatoes (prepared measure), peeled, diced
1/4 pump pumpkin or Butternut squash (prepared measure), peeled and diced, after removing seeds)
1/4 cup frozen peas (optional)
1/4 cup frozen sweetcorn (optional)
8 cups vegetable stock (preferably home made) or water and Knorr stock pots
3/4 cup pearl barley – rinse under cold running water, leave to drain
3/4 cup cooked pinto or white beans, drained and rinsed
1/2 cup (prepared measure) fresh ripe Italian plum tomatoes – peeled, seeded and puréed
1/4 tsp sea salt
1/2 tsp black pepper

  1. Warm the olive oil in a large heavy based saucepan or soup pot – when hot add the onions, celery (including leaves) and carrots, fry gently for about 4 to 5 minutes.
  2. Stir in the herbs.
  3. Stir in the sweet potatoes, pumpkin, frozen peas, frozen sweetcorn before adding the stock (or water and stock pots) then bring to the boil.
  4. Add the pearly barley, beans and tomatoes along with the seasoning, stir and return to the boil.
  5. Reduce heat to achieve a simmer, cook for an hour then check to see if the pearl barley is soft – it should be ‘fluffy’.
  6. Taste and adjust seasoning, at this point I usually add a sprinkle of two of sweet Spanish paprika – stir to blend and cook for a couple of minutes more then serve with fresh crusty wholegrain bread.
Filed Under: Basil, Bay Leaf, Beans, Oregano, Thyme, UK, Vegetables Tagged With: , , , ,

Tomato Soup with Fresh Orange Juice

May 3, 2013 by Leave a Comment

55 grams unsalted butter (or half olive oil and half unsalted butter)
1/2 medium sized red onion – peeled and finely chopped
850 grams ripe Italian plum tomatoes (or tinned tomatoes in juice not water)
1 tsp sea salt flakes
1/2 tsp freshly ground black pepper
1 tsp finely chopped fresh thyme leaves (or 1/2 tsp dried thyme flakes)
1/2 tsp dried sweet basil flakes
240 ml fresh orange juice
1/4 tsp bicarbonate of soda
60 ml crème fraîche
60 ml skimmed or semi skimmed milk

  1. If using fresh tomatoes, peel and process in a liquidiser.
  2. Melt the butter in a large saucepan; add the onion and gently fry over medium-low heat until translucent, without colouring.
  3. Add the tomatoes, sea salt, black pepper and herbs, bring up to the boil, reduce the heat to achieve a simmer and cook – uncovered – for 15 minutes, or until thickened slightly.
  4. Allow to cool until safe to process using a blender or food processor – if using a blender, process in batches filling to the half way mark only.
  5. Strain through a sieve before returning to the saucepan, stir in the orange juice and warm gently without boiling.
  6. Sprinkle a small pinch of the measured bicarbonate of soda into the soup, stir and allow the sauce to simmer for one minute then taste – if the soup is too acidic for you, add another small pinch of bicarbonate of soda and cook for another minute – repeat this step until the soup is to taste.
  7. Add the crème fraîche or whipping cream and milk, stir and bring to a gentle simmer – check seasoning and adjust if necessary.
  8. Bring to a gentle simmer, check seasoning and adjust if necessary.
  9. Serve while hot with a spoonful of crème fraîche and fresh crusty bread.
Filed Under: Basil, UK Tagged With: , ,

Slow Cooked Chicken with English Cider

April 19, 2013 by Leave a Comment

Scrumpy Jack cider is one of my favourites, a taste developed since my brother in law brought me some back from the West Country following a visit to his parents. Slow cooking corn fed chicken in dry cider makes a flavourful sauce, while I generally use chicken thighs, you can use legs or chicken breast – for me the chicken must be organic corn fed. While adding the crème fraîche does balance the flavours, if preferred – substitute milk to cut down on fat though my preference would be for a low fat crème fraîche.

You can serve with rice or potatoes, but my preference is to serve this simple dish with mixed vegetables and fresh Spanish crusty bread.

English cider can be used in many dishes, my personal favourites – other than chicken – are lamb and pork.

1 tbsp light and fruity olive oil and 1 tbsp unsalted butter
1 sweet Spanish onion – peeled, halved and finely sliced
1 banana shallot – peeled and finely sliced into rings
2 to 3 cloves garlic – peeled and crushed with a pinch of sea salt, using a pestle and mortar
4 chicken thighs – skin and bone removed
1 tsp French Dijon wholegrain mustard
440 ml Scrumpy Jack cider
2 tbsp finely chopped fresh thyme leaves
1 level tsp cornflour – approx. 50 to 60 ml of cold water
2 tbsp crème fraîche
Garnish – finely chopped thyme leaves

  1. Equipment – ovenproof casserole with lid suitable for use on the hob.
  2. Fry the onion and shallot in hot olive oil and butter until softened over a medium-low heat, stirring often – without browning, add the garlic and stir to combine then increase heat to medium-high and evenly brown the chicken.
  3. Stir in the mustard, add the cider and thyme, bring to the boil, immediately reduce heat to achieve a gentle simmer.
  4. Cover and cook for approx. 45 minutes or until the chicken is tender and cooked through.
  5. Transfer the chicken to a roasting tin, cover with a tent of foil and keep warm in a low oven.
  6. Bring to the sauce to a boil, cook to reduce by about one quarter to one third (or to taste).
  7. Optional – to thicken the sauce, mix the cornflour and water to a smooth paste and add one teaspoonful at a time, cooking while stirring for about two minutes after each addition, continue until the sauce if to your taste.
  8. Remove from the hob and stir in the crème fraîche.
  9. Put the chicken into a serving dish and pour the sauce over the top, garnish with thyme.
  10. Serve with side dishes of choice.
Filed Under: Chicken, Thyme Tagged With: , , , , ,

Thick Oxtail Soup

March 27, 2013 by Leave a Comment

2 tbsp olive oil
1.15 kg oxtail pieces
150 grams prepared red onions – peeled and finely chopped
3 garlic cloves – peeled and finely chopped
2 celery stalks – trimmed, peeled and chopped
175 ml good quality red wine
900 ml rich chicken or vegetable stock
110 grams pearl barley
90 grams dried puy lentils
Sea salt and freshly ground black pepper to taste
2 tbsp finely chopped parsley leaves (optional)

  1. Put the oil in a large heavy based saucepan over a medium heat, when hot add the oxtail and brown, remove and put to one side.
  2. Add the onions and celery to the pan, sweat for about four minutes without browning, add the garlic after three minutes.
  3. Return the oxtail to the saucepan, add the wine and stock, bring up to the boil.
  4. Reduce heat to low, partially cover with a lid and cook for one hour thirty minutes – check occasionally to see if more stock is required.
  5. Skim off any scum that rises to the surface.
  6. Remove from the heat, leave to cool then cover and chill in the fridge, when cold remove and discard any fat.
  7. Take out the oxtail, remove the meat from the bone, return the meat to the pan, discarding the bones.
  8. Add the pearl barley and simmer for thirty minutes before adding the lentils, stir and cook for another 30 minutes.
  9. The pearl barley should swell and the lentils should be tender while retaining their shape.
  10. If the soup is too thick, add more stock then check seasoning and adjust, garnish with the parsley and serve with fresh crusty bread.
Filed Under: Lentils, Ox Tail, Parsley, Pearl Barley, UK Tagged With: , , ,

Simple Chicken and Vegetable Stew

March 9, 2013 by Leave a Comment

I made this stew a few days ago as this is what I fancied … something simple without the intense flavour of many stews and casseroles and also low in fat, hence not browning the meat and frying the vegetables. I didn’t want to make a thick winter stew as Spring is on the doorstep here in Spain. My daughter purchased a pack of fresh vegetables for stews, plus the pumpkin and the whole breast of an organic corn fed chicken.

This is a lovely stew with few ingredients and a sweet delicate flavour – as with all stews you can change it to suit yourself. When in season, we generally add sweet potatoes, either French or runner beans, occasionally onion and garlic, but not often. Occasionally, we add about 120 ml of tomato frito or puréed tomatoes.

Calabaza Roteña is a lovely pumpkin available in Spain during the winter months, with a dark green skin and fabulous taste, especially when added to stews. When this isn’t available we use butternut squash.

2 corn fed chicken breasts – cut into bite size pieces
4 large carrots – peeled and sliced
1 celery heart with fresh leaves – chopped
1 small white turnip – peeled and diced
300 ml stock – I used home made stock from cooking two Quail
1 Knorr stock pot – vegetable
1 Knorr stock pot – chicken
Freshly boiled filtered water
200 grams (prepared weight) Calabaza Roteña – winter Pumpkin or Squash
1 splash Scottish whisky (optional)
Dried herb flakes – 1 level tsp each flat leaf parsley, sweet basil
Spices – 3/4 to 1 level tsp Pimentón Dulce, 1/4 tsp Pimentón Picante (sweet and hot paprika), freshly ground black pepper

  1. Put the stock and stock pots into a large saucepan, bring to the boil then reduce heat and allow to simmer.
  2. Add the chicken pieces, when the chicken is white, add the herbs, spices and vegetables (with the exception of the Calabaza Roteña). I added herbs and spices to taste.
  3. Pour in just enough hot water to cover, stir and simmer, uncovered until the chicken is cooked through and the vegetables tender.
  4. Add the Calabaza Roteña with the whisky when the carrots are not quite tender, check and adjust seasoning if necessary.
  5. Serve with fresh crusty bread.
Filed Under: Basil, Chicken, Paprika, Parsley, UK Tagged With: , , , ,

Wild Garlic and Potato Soup

March 9, 2013 by Leave a Comment

30 grams unsalted butter
12 wild garlic leaves – roll lengthways and slice thinly
1 leek – white only, washed and thinly sliced
2 large baking potatoes
800 ml rich chicken stock
Sea salt and freshly ground pepper
30 ml crème fraîche or double cream, or more to taste

  1. Put the butter into a large saucepan, when melted add the garlic and leek then cover and gently fry until softened, without browning, stirring often.
  2. Meanwhile, peel and chop the potatoes – add the potatoes and stock to the saucepan, bring up to the boil, reduce heat and simmer for twenty minutes, or until softened.
  3. Leave to cool until safe enough to liquidise.
  4. Transfer to liquidiser, process until smooth, return to the saucepan and reheat, without boiling.
  5. Remove from the hob and stir in two tablespoons (or more, to taste) of crème fraîche or double cream.
  6. Serve with fresh crusty bread.
Filed Under: UK Tagged With: , , ,

Tomato and Orange Soup

February 24, 2013 by Leave a Comment

30 grams unsalted butter
1 onion, peeled, halved and thinly sliced
30 grams plain white flour
455 grams very ripe skinned and seeded plum tomatoes, sieved or finely chopped
850 ml chicken (or vegetable) stock
1 bay leaf
1 tsp each – sea salt and sugar
Freshly ground black pepper
1 small orange

  1. Melt the butter in a saucepan and add the onion.
  2. Cover with a lid and cook slowly over the lowest heat setting until translucent, without browning.
  3. Stir in the flour and cook for 2 minutes then add all the remaining ingredients, except the orange.
  4. Bring up to the boil, reduce the heat and simmer for 20 minutes.
    Remove and discard the bay leaf.
  5. Remove the orange skin using a peeler, slice into very fine strips.
  6. Blend the soup, in batches, after leaving to cool until safe to blend.
  7. Rinse out the saucepan, return the soup and place over a medium-low heat.
  8. Add the orange peel and the juice of half an orange.
  9. Reheat (but do not allow to boil) before transferring to a serving dish.
Filed Under: Bay Leaf, UK Tagged With: , ,

Vegetable Soup with Pearl Barley

February 16, 2013 by Leave a Comment

This is a “store cupboard” soup, easy to make with just a few simple steps. The addition of pearl barley and beans enriches and thickens the soup, so good at this time of year.

2 tbsp olive oil
1 medium red onion, diced
2 sticks celery, diced
2 carrots, peeled and diced
2 fat cloves of garlic, grated
2 litres chicken stock (or vegetable, if preferred)
200 grams pearl barley, uncooked
170 grams pinto beans, pre-soaked if dry
80 ml sieved fresh plum tomatoes – remove skin and seeds, sieve
1/4 tsp celery salt
1/2 tsp Italian spice mix
1/2 tsp fresh basil, chopped
1/2 tsp fresh thyme
2 bay leaves
150 grams small frozen whole onions
130 grams frozen peas
130 grams frozen sweetcorn
Sea salt and freshly ground pepper

  1. Put the oil into a large saucepan, add the diced onions, celery and carrot, sauté for 4 minutes. Add the garlic and cook for 30 seconds more
  2. Add the stock, pearl barley, beans, tomatoes, celery salt, spice mix, basil, thyme and bay leaves, stir to combine and bring up to a simmer
  3. Reduce heat and cook for an hour, add the frozen vegetables and cook until the pearl barley has softened and begin to disintegrate, taste and add seasoning if necessary and remove the bay leaves
  4. Serve with crusty French bread
Filed Under: Basil, Bay Leaf, Beans, Pearl Barley, Thyme, UK Tagged With: , , , , ,

Chicken Gumbo

January 21, 2013 by Leave a Comment

500 ml good quality chicken stock
1 tbsp olive oil and plain white flour
1 baking potato – peeled and grated
2 rounded tbsp finely chopped white onion
2 rounded tbsp finely chopped yellow pepper
2 rounded tbsp finely chopped green pepper
2 rounded tbsp finely chopped red pepper
2 tbsp finely diced celery (trim, peel and very finely chop the celery)
1/2 tsp finely chopped garlic
150 grams roast or poached chicken – shredded
3/4 tsp to 1 tsp Creole seasoning (recipe follows)
250 grams prepared potatoes – cut into small cubes, fried in olive oil

  1. Put the olive oil and flour into a small frying pan, cook over a low heat while stirring until a smooth paste form then continue cooking until the colour your require is achieved, adding a little water if necessary.
  2. Bring the chicken stock to the boil, temper the roux into the stock (add a little hot stock to the roux and mix until well blended and smooth).
  3. Gradually add to the stock while whisking vigorously until incorporated into the stock.
  4. Stir in the grated potato, return to the boil then simmer for 10 minutes.
  5. Add the onion, peppers, celery, garlic and chicken.
  6. Sift the Creole seasoning over the soup, while stirring.
  7. Taste and adjust seasoning, if required.
  8. Continue simmering for 10 minutes.
  9. Place the fried potatoes into bowls, ladle the soup over the top.
  10. Serve immediately.

Creole Seasoning

1 tbsp sweet Spanish paprika
1/2 tbsp sea salt
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp dried basil

  1. Combine all ingredients and mix thoroughly.
  2. May be stored in a tightly covered container.
Filed Under: Chicken, Creole Seasoning, Vegetables Tagged With: , , , ,

Cream of Chicken Soup

January 14, 2013 by Leave a Comment

55 grams unsalted butter
1 large white onion – peeled and diced
2 celery stalks – peeled and diced
1 carrot, peeled and diced
30 grams plain white flour
750 ml chicken stock
750 ml whole milk
250 ml cream
1 tbsp dry Spanish sherry
1 tbsp French Dijon green peppercorn mustard
Sea salt and freshly ground white pepper
English curly leaf parsley – leaves only, finely chopped
250 grams roast chicken, finely diced

  1. Melt the butter in large heavy based saucepan set over low heat.
  2. Add the onion, celery and carrot, gently fry until the onion is translucent, stirring frequently, without browning.
  3. Leave to cool until safe to blend, process to a purée.
  4. After blending, return to the pan and place over a medium heat.
  5. Bring up to a simmer then reduce heat to low.
  6. Mix the flour with a little stock until a smooth paste is formed, drizzle into the soup while stirring and cook for 3 minutes over a low heat.
  7. Whisk in the remainding stock, bring up to the boil then gradually whisk in the milk.
  8. Reduce heat and simmer for 20 minutes or until thickened, stirring often.
  9. Dice the chicken, add to soup along with the cream, sherry, mustard and seasoning (to taste), stir and warm through, without boiling.
  10. Ladle into bowls and garnish with freshly chopped parsley leaves.
  11. Serve with fresh crusty bread.
Filed Under: Chicken, Parsley, UK Tagged With: , , , , , , ,
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