Wednesday, July 23, 2008

Soup and Ragout

Well it is an extremely cold week here in Adelaide - so I think more yummy winter recipes are required. So this week has seen me cooking a very tasty chicken and corn soup, and an excellent mushroom and tomato ragout.

Chicken and Corn Soup
Serves 4

2 cups water
1 chicken stock cube
1 tsp ginger, grated
1 onion, chopped
4 parsley sprigs
4 chicken thighs
410g can of creamed corn
1 tsp extra ginger, grated
1 tbsp cornflour
1 tbsp water
100g double smoked ham, sliced
2 green shallots, chopped

Combine the water, chicken stock, ginger, onion, parsley and chicken in a medium saucepan. Bring to the boil and then simmer covered for 10 minutes, or until the chicken is just tender. Strain the stock and put the chicken aside (throw out the onion/ginger/parsley or put in your compost).

Return the stock to the saucepan and add the creamed corn and extra ginger. Bring this to the boil and then add the cornflour (blended with the 1 tbsp of water). Stir constantly until the soup boils and thickens.

Chop the chicken, add the chicken, ham and shallots to the soup. Heat through before serving.

Mushroom and Tomato Ragout
Serves 4

2 tbsp olive oil
1 onion, chopped
2 cloves of garlic, crushed
500g mushrooms, halved or quartered depending on size
800g can of crushed tomatoes
1 cup water
2/3 cup rissoni
1/2 cup basil leaves, roughly chopped

Heat olive oil in a large saucepan over medium to high heat. Add the onion and garlic and cook until the onion is soft. Add the mushrooms and cook until the mushrooms are tender.

Add crushed tomatoes, water and rissoni and simmer for 15 minutes or until the rissoni is al dente. Stir in the basil and season to tasted. Voila!!

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