Fennel and Chicken Soup

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A fabulous combination! And a great way to use up left over chicken…oh and one of my very favourite vegetables!

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Ingredients

1 fennel bulb – trimmed and cut roughly into 3 or 4 chunks.

1 tulip shallot – or a small onion if not available

1 litre of chicken stock

A pinch of saffron

A pinch or two of smoked paprika

A clove of garlic crushed

About 100 gm left over chicken meat – no skin

A little olive oil

50 gm unsalted butter

50 ml milk – optional

METHOD

Pop the fennel chunks in a food processor with the shallot and whizz until well shredded. Heat the oil and butter in a pan and when warm add the fennel and onion. Pan fry gently for about ten minutes until the fennel becomes soft. 

Add the garlic. Stir for another minute or two. Pour in the chicken stock and add the saffron and paprika.  

Put a lid on and simmer for about 15 minutes.

Pop the chicken in the food processor and whizz until broken down. Add to the soup. 

Simmer for a further 15 minutes with the lid off.

You could now add the milk – or cream if you want to be remarkably indulgent (!)  – and simmer for another minute – then remove from the heat , and blend down gently with a stick blender.

Serve with warm crusty bread!

I promise you, this is full of fabulous flavours!

 

 

Sweet Squash and Goats Cheese Melt…

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A sumptuous simple starter to grace any table any time…especially in the throes of Autumn!

Autumn. Browns and golds speckle every roadside. Seasonal magic weaves its way into every household. Oranges and burnt umbers cascade form hedgerows. Seasons of mists and mellow fruitfulness descend upon each culinary heart.

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So it is that tonight after a simple carpaccio starter, I turn to a dish that one could use happily as a starter or a nourishing, warming main dish. Tis up to you. Tonight, this and the carpaccio were a marriage made in heaven. Enough with a fine bottle of shiraz to accompany it all.

I wanted to capture the season in a starter, a first course that yelled Autumn.

For 4 as a starter or 2 as a main dish

1 decent sized sweet potato

1 butternut squash

Olive oil

Fresh bunch of flat leaf parsley finely chopped

Black pepper and a little rock salt

2 slices of soft goats cheese per person

Ok, nothing complicated here. Peel both the sweet potato and the squash. Halve the squash and deseed thoroughly. Halve again each half and slice into pound coin rounds. Then quarter the sweet potato and do likewise.

Pop all the slices into a large dish and drizzle a goodly amount of olive oil over. Add the parsley. Grind over the mix some black pepper and rock salt. Stir and leave for about half an hour. 

Heat your oven to 180c for a fan oven or 200c for any other type. Add the potato and squash slices to a roasting tin, but one that they fit into happily without overlapping.

Roast in the oven for around 40 minutes until browning and a sharp knife will easily cut into them.

Remove from the oven and add the goat cheese rounds. Pop back into the oven for about 5 to 8 inures until you can see the cheese beginning to brown and melt.

Remove from the oven and serve on platters with warm crusty bread, and more olive oil if desired. 

This is a fabulous dish and one you could play about with, experimenting with different types of squash or cheese.

Keats would have loved this, I know!