Roast Chicken Soup

Ingredients

Olive oil 1 tbsp

Onions, chopped 2

Carrots, chopped 3

Thyme leaves chopped 1 tbsp

Chicken stock 1 ¼ liter

Roast chicken, shredded 300 gm

Frozen peas 200 gm

Yogurt 3 tbsp

Garlic crushed 1 clove

Lemon juice to taste

Method

Heat oil in a large heavy-based pan. 

Add onions, carrots and thyme, then gently fry for 15 minutes. 

Stir in stock, bring to a boil, cover, then simmer for 10 minutes.

Add the chicken, remove half the mixture, then purée with a stick blender. 

Tip back into the pan with the rest of the soup, peas and seasoning.

Then simmer for 5 minutes until hot through. 

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Roast Chicken Soup by Zarnak Sidhwa

Cheese Tartlets

Ingredients

Puff pastry ½ kg

Cheddar cheese 2 tbsp

Butter 1 tbsp

Egg 1

Paprika a pinch

Method

Roll out puff pastry and press into small patty tins. 

Fill with the butter, egg, paprika and cheese.

Bake at 200 degrees C for 10-15 minutes or till done.

Cheese Tartlets by Zarnak Sidhwa

Parmesan Biscuits

Ingredients

Cold unsalted butter 100 gm

Flour 100 gm

Salt a pinch

Paprika powder a pinch

Mustard powder 1 tsp heaped

Cheddar cheese grated 50 gm

Parmesan grated 50 gm

Egg, beaten 1

Method

Preheat the oven to 180C. 

Place the butter and flour into the bowl of a food processor with the salt, paprika, mustard powder and cheeses.

Process together till the mixture comes together. 

Wrap in cling film and leave to chill in the fridge for at least 30 minutes. 

Lightly flour a work surface and gently roll out the pastry to about 1/4ïnch thickness.

Cut out the biscuits using a cutter. 

Lay them out on a greased baking tray. 

Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. 

Bake for 10 minutes, or until they are golden. 

Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Parmesan Biscuits by Zarnak Sidhwa

Peas & Mint Soup

Ingredients

Olive oil 1 tbsp

Butter 1 tbsp

Spring onion, sliced ½ bunch

Potato, diced 1

Hot vegetable stock 1litre

Peas 1 cup

Mint leaves ½ bunch

Method

Heat the olive oil and butter in a heavy based pan. 

When foaming, add the spring onions and potato. 

Gently fry without coloring for about 5 minutes. 

Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender. 

Stir in the peas, bring to the boil again, then cook for about 3 minutes until they are just done. 

Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth. 

To serve, heat the soup and divide between bowls. 

Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

Peas & Mint Soup by Zarnak Sidhwa

Vegetable Stock (Sabjiyon ki Yakhni)

Ingredients

Cabbage half

Cauliflower half

Carrots 2

Leek 1

Onion 1

Parsley Few sprigs

Celery 1 stick

Salt to taste

Black pepper to taste

Method

In a large pan add the carrots, cabbage, cauliflower, onion, leek, parsley, celery, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.

Vegetable Stock (Yakhni) by Zarnak Sidhwa

Chicken Yakhni

Ingredients
Chicken bones 1 kg
Carrots 2
Onion 1
Leek 1
Parsley 2 sprigs
Salt 1 tsp
Black pepper 8 – 10

Method
In a large pan add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.

Chicken Stock (Yakhni) by Zarnak Sidhwa

Soup Week 1 - Nov 05 to Nov 09, 2012

Recipe line up for Soup Week 1 - Nov 05 to Nov 09, 2012

1. Peas & Mint Soup, Parmesan Biscuits, Chicken Stock And Vegetable Stock

2. Carrot Soup, Roast Chicken Soup, Tomato Soup And Cheese Tartlets

3. Chicken Noodles Soup, Spinach & Cauliflower Soup And Croutons

4.  Potato Soup, Hot N Sour Soup And Thai Corn Soup

5. Thai Chicken Soup, Mushroom Ginger Soup And Italian Minestrone Soup