Tomato soup

Tomato soup

 

Quick and easy recipe for delicious tomato soup. Much tastier than a can of Heinz!

video recipe link below
https://www.youtube.com/watch?v=UcTHYY5vbko 

 

 

Whats needed

2-3 handfuls of tomatoes (mixed kinds if possible)

3 cloves of garlic

3-4 small white onions

2-3 sticks celery

4 medium sized carrots

small bunch of coriander

1 heaped teaspoon of smoked paprika

1 heaped teaspoon of ground coriander
A sprinkle of crushed dried chilli

olive oil

black pepper

sea salt

1 litre of vegetable stock (stock cubes are fine)

 

Preparation

Cut the vegetables as shown in the pictures below



 

Add these to a large pan



Also chop some coriander as shown below

 



 

Get cooking

 

1. Put a ring/hob on a medium heat
2. Add a little olive oil over the vegetables then fry on a medium heat.
3. Add salt and pepper, then add 1 heaped teaspoon of ground coriander and the same of smoked paprika. Then add a light sprinkle of crushed dried chilli.
4. Stir occasionally and fry the vegetables in the pan for 5-10m minutes until softened.
5. Make up 1 litre of vegetable stock then add this to the pan. Stir and make sure that all the splatter on the side of the pan is dissolved in the stock as it holds a lot of the flavour.
6. Simmer for 10-15 mintes then blend the soup (I use a stick blender). If you are bothered by small pieces of tomato skin the sieve the blended liquid.
7. Add the finely chopped coriander
8. Check seasoning and adjust
9. Serve and enjoy!



Roasted king prawns and tomatoes

Roasted King Prawns and tomatoes

 

Easy and quick recipe for delicious roasted prawns. It is vital to use whole prawns with shells and heads on for full flavour. Roasting with garlic, chilli, paprika, lemon, saffron, coriander and some tomatoes. Works nicely with some fries or new potatoes.

 

 

What's needed

4-6 Whole King prawns - head and shell on.

1-2 Handfuls of mixed tomatoes

4 cloves of garlic

Dried Parsley - 1 teaspoon

Dried Coriander leaf - 1 teaspoon

Saffron stems (a pinch)

A lemon

Smoked paprika - 1 teaspoon

Ground coriander - 1 teaspoon

Black pepper

Salt

Olive oil

 

Preparation and cooking

 

1. Using a sharp knife cut into the prawns from the neck down the spine to the tail. Be careful not to break the shell off . Devein the prawns then spread them out on a large casserole dish.
2. Cut the lemon into small wedges and spread them out in the casserole dish.
3. Cut the tomatoes in half and spread them in the dish also. If you have a mixture of tomatoes use them, if not cherry tomatoes will do fine.
4. Peel the garlic and cut the cloves (across) into thin chips. Spread over the dish.
5. Sprinkle the dried parsley, dried coriander, ground coriander, smoked paprika,  and a pinch of saffron over the dish.
6. Drizzle a little olive oil over the dish.  Crack some black pepper and add a pinch of salt.
7. Pre heat the oven to 180 Celsius
8. Roast the Prawns for 10-12 minutes. They will change from a grey colour like above to a light pink like below. The tomatoes will soften and develop a rich deep flavour.
9. Serve and eat. Finger bowl recommended. 

 

 

 



 

 

Beef with Coconut rice

 

Stir fried Beef served with Coconut rice

 

 

A tasty dish of marinated stir fried beef and vegetables that works fantastically with coconut rice. The marinate serves both to tenderise the beef and to give a delicious rich smoky taste to the final dish. It is best to marinate the beef for at least a couple of hours before, however the final cooking is extremely quick.

 

The end result is a delicious tender beef stir fry with a rich smoky flavour that will beat your local take away hands down.

 

 What's needed   

 

For the marinate

 

1 tablespoon brown sugar

1 tablespoon five spice

1 tablespoon shaoxing rice wine

2 teaspoon ground coriander

2 teaspoon sesame seeds

1 tablespoon fish sauce

1 tablespoon Dark soy sauce

1 tablespoon Worcestershire Sauce

Juice of one lime

Ground black pepper

 

 

For the coconut rice

Jasmine rice

Coconut milk (one tin)

2 Lime leafs

 

For the dish

Thin beef steak -Sirloin/sandwich/frying

1 stick lemongrass

2 lime leafs

1 medium/large red chilli

Root ginger (3/4 thumb sized)

3-4 cloves garlic

Palm full of cashew nuts (or peanuts)

Stir fry oil

3 Spring onions

1 red bell pepper

1 carrot

1-2 sticks celery

1 medium brown onion

Fresh coriander (small bunch)

 

optional extras- broccoli spears, green pepper, spring greens, water chestnuts, baby sweet corn, green beans.  Most stir fry vegetables will work well.

 

 

Preparation

First step is to prepare the beef and to marinate. This is best done at least a few hours before cooking.

 

 

1. Start by tenderising the steak- beat with a rolling pin or meat hammer. Just imagine its someone you don't like, give it a good pounding.
2. In a bowl add all of the marinate ingredients and stir until all the sugar has been dissolved.
3. Cut the beef into thin strips then add to the marinate, give a good stir then put in the fridge for a couple of hours.

 

•  Next very finely chop the garlic, lemon grass (inner part, discard outer husk), lime leafs and chilli. Add this to a small ramekin

  

  
  

  

•  Next chop all your stir fry ingredients and collect in a bowl ready to add to the wok

 

•  Before cooking measure out the required amount of jasmine rice and pre boil the kettle. Put the wok on the heat to get it smoking hot. It is very important to keep your heat on maximum to cook everything quickly.

 

 Get cooking

 

1. Put your rice on- add one can of coconut milk, a couple of lime leafs, salt and sufficient boiling water. Cover and cook as per rice instructions.
2. Add a little stir fry oil to the wok. Use tongs to remove the meat from the marinate (retain this for later) and flash fry. Ensure the wok is smoking hot and stir fry for one minute to sear the beef. Remove the beef and retain it in a separate glass bowl.
3. Add a little more oil to wok if required then add the lemongrass, chilli, garlic, ginger and lime leaf. Stir fry for just over one minute until fragrant. Make sure you don't burn the mixture, remove wok from heat if required.
4. Add the stir fry vegetables and stir fry for a minute.  
5. Next add the marinate liquid reserved from earlier. Stir and fry for another minute.
6. Return the beef to the wok and stir fry for a further minute
7. Remove from heat. Add a generous amount of roughly chopped coriander.
8. Serve and eat immediately.

 

 Below are some pictures of some variations in vegetables used.