James Martin's cock a Leekie Soup
SERVES 6
PREP 15mins
COOK 1½ hrs
·
1 tbsp vegetable oil
·
1 medium chicken, jointed into pieces
·
180g/6oz smoked bacon Lardons
·
2 carrots, chopped
·
2 celery sticks, chopped
·
1-2 leeks, washed and cut into thick rounds
(tops reserved)
·
splash of white wine
·
2 bay leaves
·
½ bunch thyme sprigs
·
15-20 stoned prunes
·
good-quality bread, to serve
“My twist on the
Scottish classic soup, the prunes add a sweet contrast to the rich chicken
broth.”
James
Martin's cock-a-leekie soup
Heat the oil in a large heavy-based
saucepan until hot. Fry the chicken pieces in batches until golden brown, then
remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for
5 mins until it all starts to brown. Pour off any excess fat.
Splash in the wine and boil rapidly,
scraping the bottom of the pan. Return the chicken pieces with the herbs and
add enough cold water to cover. Slowly bring to the boil, then simmer for 40
mins until the chicken is tender.
Remove the chicken to a plate, cover with
foil and leave to cool slightly. Strain the soup into a clean saucepan and
discard all the other ingredients. Leave to stand for a few mins and skim off
any fat that rises to the top. Pull the meat from the chicken bones and tear
into large chunks.
Simmer the soup with the chicken, leeks and
prunes for another 20-30 mins. Season to taste and serve with really good
bread.
PER SERVING 337 kcals, protein 36g, carbs
9g, fat 16g, sat fat 5g, fibre 3g, sugar 8g, salt 1.1g
Mexican roast chicken & tomato soup
SERVES 4-6
PREP 15 mins
COOK 1 hr
·
1.5kg/3lb 5oz ripe tomatoes, halved vertically
·
2 onions, cut into wedges
·
1 medium chicken, jointed into pieces
·
2 tbsp olive oil, plus extra for shallow-frying
·
3 garlic cloves, roughly chopped
·
3 red chilies, deseeded and roughly chopped
·
1 tbsp coriander seeds, crushed
·
400g can pinto or black beans, drained and
rinsed
·
zest and juice 1 lime
·
4 tbsp chipotle paste
·
3 corn tortillas, cut into triangles
·
large handful coriander, chopped
·
2 avocados, stoned, peeled and cut into
bite-sized pieces
·
200ml/7fl oz soured cream (optional)
Mexican
roast chicken & tomato soup
Heat oven to 200C/180C fan/gas 6. Put the
tomatoes, cut-side up, in a large roasting tin with the onions and top with the
chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil.
Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start
to caramelize.
When the chicken is ready, remove from the
oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato
and onions to a food processor and blitz until smooth. Reserve the cooking
juices from the roasting tin.
Heat the remaining oil in a medium saucepan
and fry the garlic, chilies and coriander seeds for a few mins until just brown.
Pull the meat from the chicken bones, tear into chunks and mix with the beans,
lime zest and chipotle paste. Add this chicken mix to the pan but reserve
one-third of it. Pour the soup into the pan and add enough of the cooking
juices until you get a nice consistency. Heat a few inches of oil in a small
saucepan, then carefully shallow fry the tortilla pieces in batches until
crisp. Drain on kitchen paper.
To serve, gently reheat the soup, season to
taste and stir through the coriander. Top with the reserved chicken mix,
avocados and lime juice. Serve with the tortilla chips and soured cream, if you
like.
PER SERVING (6) 557 kcals, protein 39g,
carbs 33g, fat 28g, sat fat 10g, fiber 6g, sugar 13g, salt 0.6g
