AVOCADO SOUP

THIS SUMMERY SOUP IS VERY QUICK AND EASY TO PREPARE AND CAN BE SERVED HOT OR CHILLED.

INGREDIENTS

2 Large ripe avocados

4 Cups chicken stock

1 Cup single cream

Salt and freshly ground white pepper

1 tbsp finely chopped coriander,

to garnish ( optional)

1.Cut the avocados in half length ways,remove the stones and mash the flesh in the stones and mash the flesh in the shell ( see Cook's Tip).put the mashed flesh into a strainer and,with a wooden flesh into a strainer and,with a wooden spoon,press it through the strainer into a warm soup bowl.

2.Heat the chicken stock with the cream in a saucepan.when the mixture is hot,but not boiling,whisk it into the pureed avocado.

3.Season to taste with salt and pepper.serve immediately,sprinkled with the coriander,if used.the soup may be served chilled,if you prefer.

COOK'S TIP ; MASH THE AVOCADOS IN THE SHELLS BY HOLDING EACH HALF IN THE PALM OF ONE HAND AND MASHING THE FLESH WITH A FORK.THIS STOPS THE AVOCADO SLITHERING ABOUT.

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5:32 AM

MEXICAN - STYLE CORN SOUP

THIS IS A SIMPLE - TO -MAKE YET VERY FLAVOURSOME SOUP.IT IS SOMETIME MADE WITH SOURED CREAM AND CREAM CHEESE. POBLANO  CHILLIES MAY BE ADDED.

INGREDIENTS

2 tbsp corn oil

1 onion,finely chopped

1 red pepper, seeded and chopped

450 g sweetcorn kernels,thawed if frozen

3 cup chicken stock

250 ml  single cream

salt and freshly ground black pepper

½ red pepper, seeded and cut in small dice,to garnish

small dice, to garnish

METHOD

1. Heat the oil in  a frying pan and saute the onion and red pepper for about 5 minutes, until soft

2.Add the sweetcorn and saute for 2 minutes.Carefully tip the contents of the pan into a food processor or  blender. Process until smooth,scraping down the sides and adding a little of the stock, if necessary.

3. Put the mixture into a saucepan and stir in the stock. Season to taste with salt and pepper,bring to a simmer and cook for 5 minutes.

4.Gently Stir in the cream. Serve the soup hot or chilled. sprinkled with the diced red pepper.if serving hot,reheat gently after adding the cream. but do not allow the soup to boil.

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2:58 AM

                                                CHICKEN IN GREEN  ALMOND SAUCE

TO ADD MORE COLOR,CUT OUT THE RIBS FROM 2-3 OUTER LEAVES OF A COS LETTUCE,CHOP THE LEAVES AND ADD TO THE FOOD PROCESSOR.

INGREDIENT

15 kg/3-3 ½ chicken cut into,

serving pieces

2 cups chicken stock

1 onion, chopped

1 garlic clove, chopped

115 g fresh coriander,

coarsely chopped

1 green pepper,

seeded and chopped

1 jalapeno chilli, seeded and chopped

275 g can tomatillos,

(Mexican green tomatoes)

1 cup ground almonds

2 tbsp corn oil

salt

fresh coriander, to garnish, 

rice, to serve.

METHOD

1.Put the chicken pieces into a flameproof casserole or shallow pan. Pour in the stock, bring to a simmer, cover and cook for 45 minutes, until tender. Drain the stock into a measuring jug and set aside.

2.Put the onion, garlic,coriander,green pepper. chilli, tomatillos with  their juice and the almonds in a food processor. Puree fairly coarsely.

3.Heat the oil in  a frying pan, add the almond mixture and cook over a  low heat. stirring with a wooden spoon, for 3-4 minutes,Scrape into the casserole or pan with the chicken.

4.Make the stock up to 2 cups with water,if necessary. Stir it into the casserole or pan. Mix gently and simmer just long enough to blend the flavors and heat the chicken through. add salt to taste. Serve at once, garnished  with coriander and accompanied by rice.

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4:54 AM

                                                                             MEXICAN STYLE RICE

THIS COLORFUL DISH IS GARNISHED WITH ATTRACTIVE CHILI "FLOWERS"-WARN EVERYONE AT THE TABLE THAT THEY WILL BE HOT

INGREDIENTS

350 g/ 12 oz 1 3/4 cups long grain white rice

I onion, chopped

2 garlic cloves, chopped

450 g  tomatoes, peeled,seeded and

coarsely chopped

60 ml 4 tbsp corn or peanut oil

900 ml  vegetable sock

4-6 small red chilies

1 cup cooked green peas

salt and freshly ground black pepper

fresh coriander sprigs, to garnish

METHOD

1.Soak the rice a bowl of water for 15 minutes. Drain, rinse well under cold running water drain again and set aside.

2.Combine the onion. garlic and tomatoes in a food processor and process to a puree.

3.Heat the oil in a large frying pan. add the drained rice and saute until it is golden brown. using a slotted spoon, transfer the sauteed rice to a saucepan.

4.Reheat the oil remaining in pan and cook the tomato puree for  2-3 minutes. Tip it into the saucepan and pour in the stock. season to taste.Bring to the boil. reduce the heat to the lowest possible setting.cover the pan and cook for 15-20 minutes until almost all the liquid has been absorbed .Slice the red chilies from tip to stem end into four or five sections. Place in a bowl of iced water until they curl back to form  flowers, then drain.

5.Stir the peas into the rice mixture and cook. without a lid, until  all the liquid has been aborted and

rice  is tender stir from time to time.transfer to a serving dish and garnish with the drained chili flowers and sprigs of coriander.

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2:35 AM