Tequila Chicken with Grapefruit Salad

The wonderful flavours of Mexico, Tequila, chilli and coriander marry unbelievably well in this home-style dish.

Serves 2

Ingredients
6 chicken thighs
2 limes
1 green chilli pepper
2 cloves garlic
1 small bunch coriander
2 ruby grapefruit
1 small bunch mint
1 bunch watercress
1 bunch French radishes
75ml Tequila
2 tablespoons olive oil
1 teaspoon whole grain mustard
salt and pepper

Method
Preheat an oven to 220°C. Rinse the limes. Finely chop the chilli, garlic and coriander. Grate the zest from the limes.

Place the chicken thighs in a bowl with the lime zest, garlic, coriander and chilli. Squeeze the juice of 1 lime over the chicken and add the tequila, salt and pepper. Mix all the ingredients well together.

Place the chicken thighs in a roasting dish and roast in the oven for 30-35 minutes.

Peel the grapefruit and thinly slice. Pick the mint leaves, cut the stalks off the watercress and remove the leaves from the radishes. Wash the radishes and cut lengthways in quarters. Add them to the watercress along with the mint leaves and grapefruit slices.

Mix 2 tablespoons olive oil with 1 teaspoon grain mustard and the juice from the remaining lime; mix through the salad. Divide between 2 plates, lay the chicken on top and serve.

 

Nederlands

voor 2 personen

Ingrediënten
6st kippendijen
2 limoenen
1 groene chilipeper
2 teentjes knoflook
1 klein bosje koriander
2 ruby grapefruit
1 klein bosje munt
1 bos waterkers
1 bos Franse radijsjes
75ml Tequila
 2 eetlepels olijfolie
zout en peper
1 theelepel grove mosterd

Bereiding
Verwarm de oven voor op 220C. Was de schil van de limoenen. Snijd de chilipeper, de knoflook en koriander fijn. Rasp de schil van de limoenen.

Doe de kippendijen in een kom met limoenrasp, knoflook, koriander en chilipeper. Knijp 1 limoen uit over de kip en voeg tequila, zout en peper toe naar smaak toe. Meng alles goed door elkaar.

Leg de kippendijen in de ovenschaal en zet deze in de oven voor 30-35 minuten.

Schil de grapefruit en snijd het in dunne plakjes. Pluk de muntblaadjes, snijd de steeltjes van de waterkers en haal de blaadjes van de radijsjes. Was de radijsjes en snijd ze overlangs in vieren, voeg ze toe aan de waterkers met de muntblaadjes en de grapefruitplakjes.

Meng 2 eetlepels olijfolie met 1 theelepel mosterd, sap van de resterende limoen naar smaak en meng dit door de salade.

Verdeel de salade over 2 borden en leg de kip er bovenop.


One Pan Chicken with Pumpkin and Walnuts

The beauty about one pan dishes is that there's very little washing up to do. You spend a little time preparing the ingredients, place it in a roasting pan and let the oven do the work. These are the flavours of autumn in one dish.

Serves 4

Ingredients
4 chicken thighs and 4 drumsticks
3 red onions
1kg butternut squash
1 small bunch of sage
100g walnuts
750g floury potatoes
sprinkle of nutmeg
4 tablespoons olive oil
splash of milk
50g butter
2 tablespoons sherry vinegar
salt and pepper

Method
Preheat an oven to 200˚C. Peel the red onions and butternut. Cut the onions into wedges and the pumpkin into chunks.

Place the chicken, pumpkin and onions in a roasting dish with 3 tablespoons olive oil, salt and pepper. Mix all the ingredients together and place in the oven for about 20 minutes.

Peel the potatoes and cut into pieces. Place them in a pan with cold water and salt. Bring to the boil and simmer gently for about 15 minutes until the potatoes are cooked. Drain off the water and mash the potatoes with a potato masher. Add 50 g butter and a splash of milk, stirring until smooth and creamy. Season with salt, pepper and nutmeg. Set aside.

Add the sage leaves, walnuts and 2 tablespoons sherry vinegar to the chicken and mix the ingredients together. Return to the oven for a further 25 minutes.

Reheat the mashed potato and divide between 4 plates. Lay a chicken thigh and drumstick on each plate. Spoon the onion, pumpkin and pan juices of the chicken and serve.

 

Nederlands

voor 4 personen  

Ingrediënten
4 kippendijen en 4 kipdrumsticks
3 rode uien
1kg flespompoen
1 klein bosje salie
100gr walnoten
750gr kruimige aardappelen
snufje nootmuskaat
4 eetlepels olijfolie
scheutje melk
50gr boter
2 eetlepels sherry azijn
zout en peper

Bereiding
Verwarm een oven voor op 200˚C. Schil de rode ui en flespompoen. Snijd de uien in partjes en de pompoen in grove stukken.

Doe de kip, uien en pompoen in een ovenschaal met 3 eetlepels olijfolie, zout en peper. Meng alles goed door elkaar en zet ongeveer 20 minuten in de oven.

Schil de aardappelen en snijd in stukjes. Doe ze in een pan met koud water en zout. Breng aan de kook en kook zachtjes voor ongeveer 15 minuten. Giet het water van de aardappelen af en stamp ze fijn met een aardappelstamper. Voeg 50 gr boter en een scheutje melk toe en maak er een smeuïge puree van. Breng op smaak met nootmuskaat, zout en peper en zet opzij.

Voeg de salieblaadjes, walnoten en 2 eetlepels sherryazijn toe aan de kip en meng nog eens door elkaar. Zet terug in de oven voor nog eens 20  minuten.

Verwarm de aardappelpuree. Verdeel de puree over 4 borden. Leg een kippendij en pootje op elk bord. Lepel de uien, pompoen en sappen over de kip en serveer.


Chilli Duck Stir Fry

With the end of summer nearing, we're still looking to eat light dishes but now with a little spice to warm us. We've added duck to this stir fry instead of the usual beef, pork or chicken for something a little different.

Serves 2

Ingredients
1 duck breast of 350g
1 red chilli
1 small bunch basil
2 tablespoons chilli bean sauce
200g jasmine rice
2 bok choy
3 tablespoons sesame oil or olive oil
1-2 tablespoons soy sauce
salt and pepper

Method
Bring a pan of salted water to the boil and add the jasmine rice. Simmer gently until cooked, about 12 minutes. Drain the rice off through a sieve and keep the rice warm over a low heat by placing the sieve above the pan filled with a layer of water and covering with a lid. Finely chop the red chilli; cut off and discard the base of the bok choy and chop the rest into 2 cm-thick pieces.

Season the duck breast with salt and pepper. Make diagonal scores into the duck fat, being careful not to cut into the meat.

Heat a frying pan over medium heat and fry the duck breast, fat side down, until golden (until the fat is almost all rendered down). Turn the duck over and fry for a further 1 minute. Set aside on a plate and cover with aluminium foil.

Heat a wok over medium heat with 2 tablespoons olive or sesame oil. Stir fry the boy choy for 5 minutes. Thinly slice the duck breast and add to the wok together with the chilli bean sauce.

Stir the basil leaves through the bok choy. Divide the rice between 2 bowls. Spoon over the duck stir fry and serve.

voor 2 personen

Ingrediënten
1 eendenborstfilet van 350gr
1 rode chilipeper
1 klein bosje basilicum
2 eetlepels chili beansaus
200gr jasmijnrijst
2 paksoi
3 eetlepels sesamolie of olijfolie
1-2 eetlepels sojasaus
zout en peper

Bereiding
Breng een pannetje water met zout aan de kook en kook de jasmijnrijst in 12 minuten gaar. Giet het water van de rijst af door een zeef en houd warm boven een pannetje met kokend water. Snijd chilipeper fijn. Snijd onderkant van paksoi af, snijd daarna in grove stukken van 2 cm dik.

Bestrooi de eendenfilet met zout en peper. Snijd vetkant diagonaal in, pas op dat je met het snijden niet door het rode vlees gaat.

Verwarm een koekenpan op medium vuur en bak hierin de eendenfilet op vetzijde goudbruin (totdat vet bijna uitgebakken is). Draai filet daarna om en bak nog 1 minuut. Zet opzij op een bordje afgedekt met aluminiumfolie.

Verwarm de wok op medium vuur met 2 eetlepels olijfolie of sesamolie.Wok de paksoi voor 5 minuten. Snijd de eendenfilet in dunne plakjes en voeg toe aan de wok samen met chili beansaus.

Verdeel de rijs tover 2 kommen. Schep de basilicumblaadjes door de paksoi. Verdeel de stir-fry over de rijst en serveer.

 

 


Guinea Fowl with Hispi Cabbage

Guinea fowl is a much underrated protein. It's lean and full of flavour. Use it as a substitute for chicken. This recipes makes for a simple yet delicious dinner.

English 

Serves 2

Ingredients
2 guinea fowl breasts
1 hispi cabbage
1 shallot
125ml cream
1 teaspoon mild curry powder
50ml Noilly Prat
4 tablespoons olive oil
salt and pepper

Method
Preheat the oven to 180° C. Finely slice the cabbage and shallot.

Season the guinea fowl breasts with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the guinea fowl on both sides until golden brown. Transfer to a roasting dish and roast for about 10 minutes in the oven.

Add 2 tablespoons olive oil to the same pan as you cooked the guinea fowl and fry the shallot for 2 minutes. Add the cabbage and fry for a further 5 minutes. Remove the guinea fowl from the oven and rest for 3-4 minutes. Add the curry powder to the cabbage and fry for 1 minute. Add 50 ml Noilly Prat and cook until mostly reduced. Add 125 ml cream and cook for a couple of minutes until slightly thickened. Season with salt and pepper.

Divide the cabbage between 2 plates. Slice the guinea fowl into 3 pieces, set on top of the cabbage and serve.

Nederlands

voor 2 personen

Ingrediënten
2 parelhoenfilets
1 spitskool
1 sjalot
125ml slagroom
1 theelepel milde currypoeder
50ml Noilly Prat
4 eetlepels olijfolie
zout en peper

Bereiding
Verwarm de oven voor op 180°C. Snijd de spitskool in dunne reepjes en snijd het sjalotje fijn.

Bestrooi de parelhoenfilets met zout en peper. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de parelhoenfilets aan beide kanten goudbruin. Leg ze in een ovenschaaltje en zet ze in de oven voor ongeveer 10 minuten.

Voeg 2 eetlepels olijfolie toe aan de pan waarin de parelhoenfilets gebakken zijn en bak 2 minuten. Voeg de spitskool toe en bak nog eens 5 minuten. Haal de parelhoen uit de oven en laat 3-4 minuten rusten. Voeg de currypoeder toe aan de kool en bak nog 1 minuut. Voeg 50 ml Noilly Prat toe en kook licht in. Voeg de room toe en kook het 2 minuten in (room wordt wat dikker). Breng op smaak met zout en peper.

Verdeel de kool over 2 borden. Snijd de parelhoen schuin in 3 stukken en leg ze bovenop de kool.


Grilled Chicken Caesar

The Caesar salad is an absolute classic. It's known all around the world and comes in many different variations. The classic being only with anchovies and Parmesan. Ours includes grilled chicken to make it a more substantial meal.

English

Serves 2

 Ingredients
2 chicken breasts
1 lemon
half tin anchovies
100g grated Parmesan
1 ciabatta roll
1 clove garlic
2 baby gem lettuces
5 tablespoons olive oil
4 tablespoons mayonnaise
a few drops of Tabasco
1/2 teaspoon Dijon or other mustard
salt and pepper

Method
Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.

Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.

Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.

Prepare the dressing: mix the mayonnaise with the juice of half the lemon, the mustard, finely chopped garlic clove, salt and pepper. Add enough cold water until the dressing is the consistency of yoghurt. Add a few drops of Tabasco, if you have it available.

Place the grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.

Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.

Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining Parmesan.

Nederlands

voor 2 pesonen

Ingredienten
2 kipfilets, zonder vel
2 little gem sla
1 ciabatta broodje
halve blik ansjovis
1 citroen
1 teen knoflook
100g geraspte Parmezaan
5 eetlepels olijfolie
4 eetlepels mayonaise
paar drupples Tobasco
½ theelepel dijon of andere mosterd
zout en peper

Bereiding
Snijd de kipfilets doormidden. Besprenkel met de olijfolie en strooi wat zout en peper erover heen.

Snijd het stronkje uit de sla. Maak de blaadjes los. Was heel licht onder de kraan met koud water en droog ze af.

Maak de dressing. Meng de mayonaise met het sap van een halve citroen, een paar druppels Tobasco, de mosterd, het zout en peper. Voeg een beetje koud water toe en meng het tot een dikte van yoghurt.

Verhit een grill pan op hoog vuur. Gril de kipfilets 2 minuten op elke kant tot ze goudbruin en gaar zijn.

In een kom de sla mengen met de dressing, ansjovis, croutons en driekwart van de parmezaanse kaas. Meng alles goed door elkaar en breng op smaak met zout en peper.

Verdeel de sla over twee borden. Leg twee stukjes kip bovenop en maak af met de resterende parmezaanse kaas.


Roasted Chicken Wings with Blue Cheese Dip and Apple-Celery Slaw

Feel-good weekend food!

English

Serves 2

Ingredients
500g chicken wings
50ml hot chilli sauce
1 head celery
1 apple
1 small red onion
50g blue cheese
125ml crème fraiche
2-3 tablespoons mayonnaise
about 2 tablespoons white wine vinegar
salt and pepper

Method
Preheat the oven to 200° C. Mix the chicken wings together with the chilli sauce in a roasting dish and season with salt. Place in the oven and roast for 30-40 minutes.

Mash the blue cheese with a fork and stir through the créme fraiche. Season with salt and pepper and a splash of white wine vinegar, if required.

Finely slice the celery on the diagonal. Slice the apple into thin strips (julienne), and finely slice ½ the red. Mix these ingredients together with the mayonnaise, 1 tablespoon white wine vinegar, salt and pepper.

Take a wooden board or serving dish. Place on a bowl of blue cheese dip, the apple-celery slaw and pile up the chicken wings. Dig in!!

 

Nederlands

voor 2 personen

Ingrediënten
500g  kipvleugels
50ml chilisaus
1 stronk bleekselderij
1 grote appel
1 kleine rode ui
50g blauwe kaas
125ml crème fraiche
2-3 eetlepels mayonaise
ongeveer 2 eetlepels witte wijnazijn
zout en peper

Bereiding
Verwarm de oven op 200° C. Meng de kipvleugels met de chilisaus en wat zout en doe ze in het ovenschaaltje, rooster voor 30 tot 40 minuten.

Maak de blauwe kaas fijn met een vork en meng de crème fraiche er doorheen. Breng op smaak met zout en peper en een scheutje witte wijnazijn, indien nodig.

Snijd de bleekselderij schuin in dunne plakjes. Snijd de appel in dunne reepjes ( julienne), ½ van de rode ui in dunne ringetjes. Meng dit alles in een kom met de mayonaise, 1 eetlepel witte wijnazijn, zout en peper.

Neem een plank of schaal en plaats kommetje met blauwe kaasdip, appel/bleekselderij “slaw” en kipvleugels er bovenop. Geniet!!


Honey Mustard Chicken with Savoy Cabbage

The classic flavours of honey and mustard characterise this chicken dish. Give it a spring twist with tarragon and savoy cabbage and you have a winner of a dish.

English

Serves 2

Ingredients
2 chicken Maryland’s (one piece with the drumstick and thigh attached)
400g new potatoes
125ml cream
1 tablespoon wholegrain mustard
1 small bunch tarragon
1/2 or a small savoy cabbage
75g pancetta pancetta
4 tablespoons olive oil
120ml white wine
1 tablespoon honey
salt and pepper

Method
Preheat an oven to 200°C. Remove the outer leaves from the savoy cabbage. Cut the cabbage into quarters, remove the hard core and shred the leaves into thin strips.

Place the baby new potatoes in a pan of salted water, bring to the boil and cook for 5 minutes.

Season the chicken Maryland’s with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the chicken until golden on all sides. Finley chop the tarragon leaves. Deglaze with 120 ml white wine and cook until reduced by half. Add the cream, half the tarragon, mustard and 1 tablespoon honey. Cover and place in the oven for 10 minutes. Add the potatoes and return to the oven for about 15 minutes.

Heat a frying pan with 2 tablespoons olive oil. Cut the pancetta into thin strips and fry until golden brown. Remove from the pan and set aside. Add the cabbage and sweat for 10 minutes. Add the pancetta and season with salt and pepper.

Remove the chicken from the oven. Divide the cabbage between 2 plates. Lay the chicken and potatoes on top, spoon over the sauce and sprinkle with the remaining tarragon.

Nederlands

voor 2 personen

Ingrediënten
2 kippenpoten
400g nieuwe aardappeltjes
125ml slagroom
1 eetlepel grove mosterd
1 klein bosje dragon
1/2 of een kleine savooiekool
75g pancetta
4 eetlepel olijfolie
120ml witte wijn
1 eetlepel honing
zout en peper

Bereiding
Verwarm oven voor op 200 C. Haal de buitenste bladeren van de savooiekool. Snijd de kool in vieren, snijd de harde kern eruit en snijd de kool in dunne reepjes.

Doe de krielaardappeltjes in een pannetje met water en zout, kook ze 5 minuten.

Bestrooi de kippenpootjes met zout en peper. Verwarm een koekenpan met 2 eetlepels olijfolie en bak de kippenpoten rondom goudbruin. Snijd de dragonblaadjes fijn. Blus de kip af met 125 ml witte wijn. Laat voor de helft inkoken,  voeg dan de slagroom, de helft van de dragon, mosterd en 1 eetlepel honing toe. Dek de pan af en zet de pan in de oven voor 10 minuten, voeg dan de aardappeltjes toe en zet de pan terug voor nog eens 10 minuten.

Verwarm 2 eetlepels olijfolie in een koekenpan. Snijd de pancetta in dunne reepjes en bak ze goudbruin. Haal ze uit de pan en zet opzij. Smoor de kool in de koekenpan voor 10 minuten. Voeg de pancetta toe aan de kool en breng op smaak met zout en peper.

Haal de pan uit de oven. Verdeel de kool over 2 borden. Leg de kip en aardappelen er bovenop en lepel over de saus en bestrooi met de resterende dragon.


Caribbean Cooking Workshop

Bring some tropical sunshine into your home with these Caribbean recipes from one of our popular cooking workshops.

Exotic Avocado Salad

Ingredients
2 tbsp pumpkin seeds
1 ripe papaya
1 ripe avocado
2 bunches trimmed and washed watercress
half small pack fresh mint
juice of half lime
1 tbsp olive oil

Method
Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tablespoon of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste.

Pour over the salad and gently mix all the ingredients together with your hands.

Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

 

Jerk Chicken with Rice and Peas

Ingredients
12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)

For the jerk marinade
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat (be careful!! Start with 1)
½ tsp dried thyme, or 1 Tbsp thyme leaves
juice of 1 lime
2 Tbsp soy sauce
2 Tbsp vegetable oil
3 Tbsp brown sugar
1 Tbsp ground allspice

For the rice & peas
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Method
To make the jerk marinade, combine 1 big bunch roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, 3 scotch bonnet chillies, deseeded if you like, ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.

If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C. Put the chicken pieces in a roasting tin with 1 halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan. Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add two 410g cans drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

 

Spicy Prawn Skewers

Ingredients
3 garlic cloves, crushed
1 red chilli, finely chopped
½ small bunch parsley, finely chopped
1 tsp sweet smoked paprika
½ tsp hot smoked paprika
4 tbsp olive oil
400g raw king prawns, in their shells if you like, or keep the tails on
1 jar Peppadew hot sweet piquanté peppers, drained
lemon wedges, to serve

Method
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.

Heat a grill pan over high heat and grill the skewers for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

 


Chicken Soup

Chicken Soup, otherwise known as Jewish penicillin, is one of those dishes which is surrounded by mysticism. Jewish mothers would prepare a large pot of this golden liquid to give to their children when they were not well. It has been scientifically proven that chicken soup contains many of the same properties as penicillin, so it is in essence, the perfect medicine. This is actually a 'poor man's soup'. Once a week on the Sabbath or for special holidays, the chicken and vegetables would be used to make a flavourful soup. The soup would then be strained and served as a clear broth to start the meal. The reserved chicken and vegetables would then be served as the main course.

Serves 6-8 

Ingredients
1 chicken, about 1 kg in weight
2 leeks
3-4 sticks celery
1 carrot
4 small turnips
1 bunch flat leaf parsley
2-3 organic chicken stock cubes, according to taste
water, to cover
salt and pepper

Method
Wash the leeks and celery and finely slice. Peel the carrot and turnips and cut into small dice. Finely chop the flat leaf parsley.

Place the chicken and vegetables in a pressure cooker or large pot. Add water to cover, the stock cubes, salt and pepper. If using a pressure cooker, place on the lid, bring to the boil and cook for 30 minutes. If using a conventional pot, bring to the boil and simmer gently for about 2 hours, skimming off any scum which forms on the top.

Remove the chicken and pick the meat off the bones. Return the meat to the soup and check the seasoning. Serve in large bowls and you'll be feeling better in no time.

To bulk the soup up, you can always add some broken spaghetti or other pasta of your choice. Traditionally the soup is served with matzah balls.

Make a large pot, as the soups freezes beautifully and it's always good to have some at hand.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

 


Basque Chicken

This warming recipe is a great stew to bring summery flavours to the cold days.
Serves 2

Ingredients
5 chicken thighs
1 red pepper
1 yellow pepper
1 onion
1 clove garlic
1 tin peeled tomatoes
1 chicken stock cube
1 small bunch flat leaf parsley
150 g wild rice
pinch cayenne pepper
3 tablespoons olive oil
salt and pepper
100 ml white wine

Method
1
Season the chicken thighs with salt, pepper and the cayenne pepper. Heat a heavy-based pot over medium heat with 3 tablespoons olive oil and fry the chicken until golden on both sides. Bring a small pot with salted water to the boil for the rice.
2
Slice the peppers into strips, finely chop the garlic and thinly slice the onion. Dissolve half the stock cube in 200 ml hot water. Remove the chicken thighs from the pot and set aside. Add all the vegetables, except for the garlic, to the pot and fry for 10 minutes, adding the garlic at the end. Add the tinned tomatoes, bring to the boil and reduce by a quarter.
3
Add 100 ml white wine and reduce slightly. Return the chicken to the pan with the stock and cook gently for about 30 minutes. Add the rice to the pot of boiling water and cook gently for about 35 minutes until tender. Drain the rice through a sieve.
4
Season the stew with salt and pepper. Finely chop the parsley and stir through. Divide the rice between 2 plates. Lay the chicken thighs on top and spoon over the pepper sauce.