At G’NOSH we’re always on the go – whether it’s catching up with friends, springtime road trips or travelling to events and retailers across the country. We like to make sure what we’re snacking on while we travel is healthy, fuss-free and easy-to-eat. So here are some of our favourite snacking suggestions for keeping the hunger pangs at bay while on the road.
1. Coconut Date Bars
• Three tablespoons of unsweetened shredded coconut
• One pound of soft dates pitted
• A quarter cup of walnuts toasted and finely chopped
Sprinkle two tablespoons of shredded coconut over the bottom of an eight inch square baking dish. Firmly press dates into the coconut covering the bottom of the dish. Sprinkle with walnuts gently pressing into the dates. Cut into two inch squares and serve. These delicious coconut date bars are a great source of fibre and can be stored in an air tight container for two to three days for extra-long journeys.
2. Easy Cheesy Biscuits
• 115g Plain Flour
• 55g Grated Cheddar Cheese
• 55g Unsalted Butter
• 1 Egg Yolk
• A pinch of Salt
• A pinch of Freshly Ground Black Pepper
• G’NOSH Babaghanoush Aubergine Dip
Preheat oven to 180°C, blend the flour, cheese and butter in a food processor until it looks like fine crumbs. Add salt and pepper to taste. Add the egg yolk to the food processor and mix until it forms a soft ball. Add a little water if need be to encourage the ball to form. Roll the mix on a lightly floured board to a thickness of 8mm and cut the biscuits. Place the biscuits on a non-stick tray and bake in the oven for ten minutes or, until golden brown. Pack in a lunchbox and serve with G’NOSH Babaghanoush aubergine dip for a tasty pick me up on the road.
3. Dry-Roasted Edamame with Cranberries
• One Cup of Frozen Shelled Edamame (thawed)
• One Teaspoon Extra-Virgin Olive Oil
• Coarse Salt
• 1/4 Cup Dried Cranberries
Preheat oven to 425°C. Arrange the edamame on a baking sheet and drizzle with oil. Season the edamame with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes, let cool and toss with cranberries. Try some for a healthy and wholesome snacking feast to suit any journey.
4. Chili Lime Popcorn
• Two Tablespoons of vegetable oil
• 1/2 Cup of Popcorn Kernels
• One 1/4 Teaspoon of Chili Powder
• One 1/4 Teaspoons of Ground Cumin
• 1/2 Teaspoon of Coarse Salt
• One Tablespoon of Finely Grated Lime Zest
• One Large Lime Wedge
Heat one tablespoon of vegetable oil with three popcorn kernels in a large saucepan over a medium heat. When kernels pop, add remaining half cup of kernels. Cook covered shaking the pan occasionally for six to seven minutes or until popping slows. Remove the pan from the heat and let stand covered for one minute. Stir together spices, salt and zest in a small bowl. Toss hot popcorn with the remaining tablespoon of vegetable oil in a large bowl, sprinkle with spice mixture and squeeze lemon wedge over the popcorn, toss to coat evenly. Serve in a small airtight container to snack, crackle and pop on the road.
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Mum deserves the best so here at G’NOSH HQ we have come up with some tasty breakfast treats (best served in bed) to spoil her with this Mother’s Day.
1. Vanilla French Toast
• Four Eggs
• Half Cup of Skimmed or Full Fat Milk
• Two Tablespoons of Sugar
• Two Tablespoons of Vanilla
• Quarter Teaspoon of Ground Nutmeg
• Eight Slices of Dry White or Whole Wheat Bread
• Two Tablespoons of Butter or Vegetable Oil
• Eight Slices of White or Whole Wheat Bread
• Maple Syrup
• Two Bananas (Sliced)
In a shallow bowl beat the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Dip the bread slices into the egg mixture, coating both sides. On a large pan melt one tablespoon of butter over medium heat. Add half of the bread slices and cook for four to six minutes or until golden, turning once. Repeat with remaining bread slices and butter. Serve with maple syrup and sliced bananas.
2. Grilled Sourdough with Halloumi and Mushrooms
• 300g Mixed Mushrooms
• Three Tablespoons of Extra Virgin Olive Oil
• Two Cloves Garlic
• Eight Leafy Stalks of Parsley, Roughly Chopped
• Salt and Freshly Ground Black Pepper
• Two Slices of Sourdough Bread
• 250g block of Halloumi Cheese
Cut the chestnut mushrooms into thick slices and separate the shimeji and enoki. Heat two tablespoons of oil in a frying pan and add all the mushrooms. Cook for around five minutes, until softened and golden, add garlic, parsley and seasoning. Stir well and cook for a further minute. While the mushrooms cook, heat a large, ridged griddle pan and toast the bread on both sides. Griddle the halloumi on both sides until golden. Drizzle some of the remaining oil over the toast and add a couple of halloumi slices to each piece, pile mushrooms on top and add more cheese.
3. Good-for-Mum Granola
• Two Tablespoons of Vegetable Oil
• 125ml Maple Syrup
• One Tablespoons of Honey
• One Tablespoon of Vanilla Extract
• 300g Rolled Oats
• 50g Sunflower Seeds
• Four Tablespoons Sesame Seeds
• 50g Pumpkin Seeds
• 100g Flaked Almonds
• 100g Dried Berries
• Cold Milk or Greek Yoghurt
Heat oven to gas mark two/150°C, mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit, and bake for 10 to 15 minutes more. Remove and scrape onto a flat tray to cool. Serve with cold milk or Greek yoghurt.
And finally for little cooks……………….
4. Eggs Soldiers
• One Free Range Egg
• One Slice of White or Wholemeal Bread
You might also need an adult to help!
Half fill a saucepan of water, put on the hob over a medium heat and bring to the boil. Once boiling, gently lower the egg into the saucepan (this is the part you may want an adult to help you with). Keep the egg at the boil for four minutes. Lift out of the saucepan with a spoon and place in an egg cup. Pop your bread into the toaster and toast until golden brown, put on a chopping board and spread with butter. Get an adult to slice the bread into long stripes. Serve on a tray with your egg.
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G’NOSH was lucky enough to be invited by Gran Luchito to an evening at the Cookery School at Little Portland Street. Gran Luchito is a smoked chilli paste, sitting somewhere between a tapenade and a jam, known to Mexicans as Salsita de Chiles Ahumados. Made in Mexico with 5 rare Oaxacan (pronounced Wah-hac-an) chillies, this sticky, smoky, spicy ingredient has fast become our office staple.
Brought to our tables by Fergus Chamberlain, a chef – marketer with a love for spice. Dismayed by the selection of chilli sauces available today, many of which are loaded with sugar, salt and too much fire for the average Brit, Fergus set out to change our relationship with these fiery fruits. Gran Luchito asked us along with the intention of demonstrating the many ways in which Gran Luchito can be used in our cooking.
Warmly welcomed with a Corona (a good start), we were introduced to the charming Mexican chef Angeles Ayala, who stressed the importance of chillies in Mexican cooking and described it as the first type of fusion cuisine, influenced by both Moorish and North American culture.
Tonight we were to be cooking more contemporary fare with a twist of Mexican, courtesy of Gran Luchito. On the menu was feta and Luchito dip with crudités, meatballs and Luchito marmalade with prawns. The favourite was a walnut soup, rich, velvety and completely unexpected.
Split into groups, G’NOSH was responsible for the Mexican rice and a potato gratin, which turned out to be a delightful, piquant spin on the standard Dauphinoise. Others made chicken with tomatillos and Luchito, a Luchito marmalade with grilled prawns and a Luchitio picadillo. You’d have thought it would be a Luchito overload, but such is the versatility of the stuff that it really did offer something different in all the dishes. Some were peppery and distinctive, others lightly perfumed. It was all extraordinarily good, much to the credit of Angeles, who had endless patience, gently guiding us through our menus and assisting where necessary.
Angeles uncomplicated approach made for a truly delightful evening. Post cooking, we sat down as a group and had a very merry dinner, washed down with more coronas and in our case, plenty of that ambrosial walnut soup.
There’s nothing better than leafing through a cook book and poring over the gorgeously shot food photography and recipes for culinary inspiration in our kitchens at home.
There’s something really evocative about old cookery books, whether they are old papers passed down and marked with notes in the margin from your grandmother, the food bible you used when cooking for the family for the first time, or a treasured birthday cake recipe – they all hold great foodie memories.
We have quite a library of cookery books and so we wanted to share our Founder Charlotte’s top six books that have influenced and inspired creativity in the kitchen over the last few years, and –most importantly – made her mouth water!
1. Fusion: A Culinary Journey by Peter Gordon “Peter is a fellow Kiwi (and I’m delighted to say a fan of G’NOSH!) and we have every cookery book he has written. Fusion contains stunning food photography and literally takes the reader on a journey through Asia, Europe and the Pacific – wonderfully showcasing the broad influences in his signature, innovative fusion cooking.”
2. Ottolenghi: The Cookbook by Sami Tamimi and Yotam Ottolenghi “Ottolenghi’s first cook book is still our absolute favourite. With dynamic recipes for every occasion, from breakfast to dinner parties, the dishes never fail to impress and delight. We love the diverse flavour inspiration from across the globe that means each recipe is exciting.”
3. The Kitchen Diaries II by Nigel Slater “This is written so beautifully, it’s not just a cookery book but also a wonderful read! The focus is on seasonality with readily available British and garden ingredients to make comforting, wholesome and utterly delicious food.”
4. Bill’s Everyday Asian by Bill Granger “Although you may need to make sure you do a shopping trip to stock up on key Asian ingredients before starting the recipes, these have the chilled back Aussie vibe for fuss-free, tasty cooking that Bill Granger is so well known for.”
5. Savour the Pacific by Annabel Langbein “I always dream of coral atolls, coconut palms and the deep blue ocean when I begin reading. I often draw to this cookbook gem for a journey taste of the Pacific Rim. This book is full of extraordinary exotic fruits and vegetables, fresh seafood, harvests of wild aromatics such as galangal, vanilla and chillies. The mango cheesecake is heaven on earth and has always been a dinner party favourite over the years.”
6. Home Cooking by Rachel Allen “This cook book is so easy to follow, the recipes are simple to achieve, and it is a real family friendly book. It is a great crowd pleaser for Sunday lunches and kids favourites like her homemade pizzas”.
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From the iconic spaghetti moment in Lady and the Tramp to the sexy scene between Kim Basinger and Mickey Rourke in 9 1/2 Weeks, sharing food has always been considered an act of love.
If you’re looking for some great dishes to share with your loved one this Valentine’s Day, we’ve come up with some suggestions for some seriously swoon-worthy desserts to delight and impress.
• G’NOSH Chocolate & Beetroot Cake
Award-winning chef and friend of G’NOSH, Will Torrent, designed this decadent dessert especially using G’NOSH Beetroot & Mint dip, for a dense cake with depth of flavour and a stunning dark purple ganache. You can find the full recipe here: http://www.gnosh.co.uk/2012/12/20/will-torrents-beetroot-chocolate-cake/
• Grilled Bananas with Passionfruit & Yoghurt
Use ripe bananas, slice lengthways and top with brown sugar and a little butter. Pop under the grill until bubbling and top with yoghurt and the flesh of passion fruit. Serve immediately.
• Mango & Chilli Tequila Ices
These are truly grown-up desserts with the added aphrodisiac spice of the chilli – best served with a shot of tequila on the side! Cube two mangoes – blend one with a touch of agave (or sugar) syrup, half a cup of water and some very finely chopped red chilli to taste. Add the second cubed mango to the mixture, and pour into ice lolly moulds and freeze for three to four hours.
• Chocolate Fondue
Perhaps the ultimate romantic sharing dish, chocolate fondue can be really easy to make: simply melt a little dark chocolate with double cream and add the same amount of Nutella (as cream). Keep heated in a fondue dish over a tea light, and dip in chopped strawberries on skewers, mango slices, crystallised ginger, marshmallows and amaretto biscuits.
Share your Valentine’s Day foodie creations with us on Twitter @gnoshers or on Facebook http://www.facebook.com/Gnoshers — we’d love to see your pictures!
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Whether it’s simply fresh roasted, raw, added into warm winter salads, blended into soups and juices or used in innovative ways to add colour to canapés, or as an unusual element to a classic chocolate cake – we’re big fans of beetroot at G’NOSH HQ!
Our fresh Beetroot & Mint dip is a favourite amongst foodies for its huge versatility, and we’re always discovering new ways to incorporate it into different dishes and recipes.
So to celebrate this wholesome vegetable in all its purple glory, we wanted to share some delicious beetroot recipes by our favourite chefs and foodies.
Here’s three recipes that we recommend you try:
Tom Aikens’ Pickled Beetroot & Feta Salad
6 baby beetroots
300ml of water
200ml of beetroot juice
200ml of white wine vinegar
200ml of olive oil
40g of caster sugar
1 pinch of salt
4 tbsp of pine nuts
4 handfuls of baby mixed salad leaves
200g of feta, cut into chunks
1. Peel all of the raw beetroots and slice into cubes. Put the white wine vinegar, olive oil, beetroot juice, caster sugar and salt into a large pan, and bring to a simmer
2. Place the beetroot cubes into the pickling liquor and cook for 3-4 minutes before removing from the heat and allowing to cool in the liquor
3. Add the pickled beetroot cubes to a small dish along with some salad leaves, chunks of feta and pine nuts
Nigel Slater’s Beetroot Fritters, Gravlax
Makes 6, enough for 2 or 3 people
350g Red or golden beetroot
2 tbsp Plain flour
1 egg , beaten
Oil for cooking
500g gravlax or smoked salmon
Make the dressing by gently whisking together (or shaking in a tightly lidded jar) the mustards, chopped dill, oil and water. Set aside.
Scrub the beetroots thoroughly, then grate them coarsely. The medium grater on a food processor may be best to get thin, long shreds. Peel the onion and slice it finely, stirring it into the beetroot. Season, then stir in the flour and egg.
Warm a shallow film of oil in a non-stick frying pan. Carefully drop generous spoonfuls of the mixture into the oil, flattening them down with the back of the spoon as you go. Leave them to cook over a moderate heat for a couple of minutes until just starting to crisp a little, then with the help of a palette knife or fish slice, turn them over quickly and cook the other side. Remove from the pan and drain on kitchen paper.
Cut the gravlax into large slices and divide among the fritters. Spoon over some of the dill dressing.
(Source: Nigel Slater for The Observer)
Stella McCartney’s Beetroot, Red Onion & Endive Salad
3 tbsp Walnut oil
1 tsp Dijon mustard, rounded
Salt & freshly ground pepper
1. Preheat the oven to 180oC. Place a large piece of foil in a small roasting tin, tip the beets into the middle, season with salt and pepper, then drizzle with half the oil and the vinegar. Wrap the foil around the beets and seal tightly. Roast the beetroot for an hour or until tender when tested with a sharp knife. Remove from the roasting tin and leave to cool.
2. Tip the pecans into the roasting tin and drizzle with the honey. Stir to coat, then roast for about 10 minutes until sticky and glazed. Remove from the roasting tin and cool the nuts on a plate.
3. Tip the onion into a baking dish, add the garlic cloves (whole and unpeeled), drizzle with the remaining oil, then roast for about 30 minutes until tender and starting to caramelise.
4. To make the dressing, squeeze the roasted garlic cloves from their skins into a small bowl, add the remaining ingredients and the juice of one lemon and gently whisk until just combined.
5. Peel the beets and cut into wedges. In a large bowl layer the beetroot, onion, pears (quartered, cored and sliced), endive (trimmed into separate leaves), rocket, feta and pecans. Generously drizzle with dressing and serve immediately.
(Source: Stella McCartney for Meat Free Mondays)
If the only root vegetable you eat is carrots, you’re seriously missing out. For a delicious, hearty way to get your five-a-day during the colder months, try some of our recipe suggestions below for innovative and healthy dishes.
Beetroot, Mint & Apple Salad
Roast fresh beetroots with olive oil and sprigs of thyme in the oven until they are tender, then slice into chunky pieces. Mix the warm beetroot with quinoa, thinly sliced apple and walnuts, and top with G’NOSH beetroot & mint dip for a salad that packs a deliciously wholesome punch!
Using a vegetable peeler, peel large strips of the parsnip, coat with olive oil and pepper and bake in single layers for around half an hour, or until crispy. Simply sprinkle with sea salt and serve warm, for a deliciously addictive and healthy snack.
Braised Baby Turnips with Mustard
Boil some baby turnips in a pan of water for around ten minutes, or until tender, and then drain. Combine some vinegar with mustard, honey and olive oil in a bowl. Heat the turnips in a hot pan until they start to turn light golden, and add the vinegar concoction. Stir until the turnips are well coated and the glaze starts to bubble in the pan.
This is delicious served with roasted meats or steamed fish.
Roasted Vegetable Winter Salad
I’m a lover of root vegetables in any shape or form, but simply oven roasted is the best.
Roast a mixture of roughly chopped winter vegetables in olive oil with plenty of sea salt and fresh ground pepper – we recommend beetroot, sweet potatoes, carrots, celeriac, fennel bulbs, red onion, parsnip with whole cloves of garlic. It is simple yet full of depth with the complexity from the contrasting flavours. Roasting brings out the earthy, sweet flavours of root vegetables and makes them absolutely delicious.
Once tender, drizzle over a mixture of balsamic vinegar, lemon juice and freshly chopped parsley. Finally, top the warm mix with some crumbled feta or goat cheese – and serve!
Sweet Root Vegetable Frittata
Roast a combination of sweet potatoes, parsnip and red onion in the oven. Transfer to a pan and add some baby leaf spinach and olive oil until cooked. Mix some eggs with a dash of milk and seasoning, and then transfer to the pan on a medium-low heat until the egg starts to firm up. Top with some thin slices of good quality asiago cheese and put the whole pan in the oven for 10-15 minutes.
Perfect served with salad for a quick lunch.
One of the easiest recipes that I love this winter is Celeriac mash potato! Celeriac is a weird looking knobbly-skinned root vegetable with a light celery flavour. The smell sends me to heaven, it’s delicious.
This dish is a full measure of happiness. It doesn’t get any easier than this, plus it is positively tasty and great with any dish. As comfort food in this cold weather, it’s a fantastic addition with any hearty casserole or bangers & mash.
-Make mash potato as normal
-Grate 1/2 celeriac into the mash. I just grate it raw, but some people may prefer to boil the root vegetable with the potatoes and mash together (up to you)
-Add some sprinkles of grated cheese
-Top it off with a pinch of pepper, salt and butter for seasoning & silky mash spuds
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Kale is being hailed as “the new beef”, “the queen of greens” and a “nutritional powerhouse”. Everyone is singing its praises. So, when Plenish Cleanse (www.plenishcleanse.com) asked me to make a raw dip for January– I was going to create something new and innovative using kale.
I have always been a tad resistant to use kale, thinking it was just a weird green. I first tried it in a Plenish Cleanse juice and gave it the thumbs up, and that nurtured my curiosity to use it in my cooking. I am also a big fan of pesto that are not traditional flavours, which made me decide to create a pesto and kale dip.
Kale and pesto – sounds pretty neat huh? And it is! Once synonymous with basil, pine nuts and olive oil (which I do love too), using kale celebrates its on-trend status, its health benefits and the very easy credentials to make this dip. What a way to introduce a recipe where kale is one of the stars!
I adore the bright, glistening green hue and there are tons of vitamins. Kale alone has vitamin A, C and K, not to mention the extra health benefits of adding raw walnuts, virgin oil and garlic.
It’s actually pretty addictive too. It’s garlicky, a little nutty, kind of tangy (thanks to the lemon squeeze to counteract the bitterness of kale), and it’s super healthy!
One batch of this dip makes several servings and you can always freeze some too. Check out my recipe below:
3 cups of roughly chopped kale
400g raw walnuts
1-2 garlic cloves
125ml extra virgin olive oil
Pinch of salt and pepper
Squeeze of lemon
Teaspoon of raw cane sugar (optional)
-Add all of the ingredients to your processor, and blend until chopped. Make sure that you stop between to scrape the sides and push the mixture down to the blades
-With the processor running on low, add in extra virgin olive oil until you get your desired consistency
-Add salt and pepper, and mix
Uses for Kale Pesto (the list is endless, but I have placed below a few of my favourite suggestions):
-Spread on crusty French bread
-Add in sandwiches, burgers or on grilled halloumi cheese
-Mix in pasta, or on baked potatoes
After a month of late nights, over-indulgence and non-stop entertaining in December, it’s no surprise that by January we are ready to cut down on our eating and drinking, and start the New Year afresh.
Instead of planning your New Year around dieting and calorie-counting, here are some of our suggestions at G’NOSH for positive foodie resolutions to add to your routine:
Have a Kitchen Audit
Take the time to clear out your kitchen in the New Year – whether that means finally getting round to sharpening all your knives, using the slow cooker more, trying out that bread-maker that was bought with good intentions, or throwing away chipped mugs and blunt vegetable peelers.
Waste Not, Want Not
It’s scary how much food we throw away in British households. Resolve to buy only what you need and then plan meals using the left-over scraps. Meat can be turned into delicious, warming stews or curries, and vegetables and grains can be incorporated into wholesome soups. Try using new spices and ingredients to bring these recipes to life, such as lemongrass or kaffir lime leaf, which will add a whole new flavour dimension to your meal the next day.
Get Green Fingered
Growing your own vegetables is great for the environment, as well as being therapeutic and getting you out into nature: nothing beats the satisfaction of eating food you have grown yourself. If you can’t get an allotment or large enough outdoor space, utilise window sills and hanging baskets to grow herbs, chilli peppers and salads.
Make Your Own Packed Lunch
As well as saving money, preparing your own packed lunch every day to take to the office, means that you can make measured choices about exactly what you are eating, instead of opting for a rushed calorie-packed baguette from your local sandwich shop during a busy lunch hour.
Be inventive: small pots of goodies to snack on throughout the day such as pulses, dried fruits and nuts are great to keep hunger at bay. Simple salads can be made interesting with a few touches (for example, a Mackerel Salad can be brought to life with a sprinkling of spiced seeds and a spoonful of G’NOSH Beetroot & Mint dip) and if you have a sweet tooth, make some mini-fruit jellies using clementines or raspberries and mint.
Learn Something New
It’s easy to stick to what we know in the kitchen, especially if you’re pressed for time or have a hungry family to feed. But set out an afternoon to spend some time learning a new dish, cooking technique, or simply making a recipe from all the cookbooks you ‘collect’ but haven’t got round to using.
I am certainly never one to turn down a chance to relax around the table with friends or family eating delicious food and drinking fantastic wine. But, the idea of cooking a feast leading up to Christmas doesn’t gel for me. Keeping it easy and comforting is the only way.
Delicious soups will always bring cheer to a wintry evening. So, I thought it would be good to share a couple of ideas for winter warming soups.
Soups are big, flavoursome and hearty and full meals in their own right.
ROAST CAPSICUM, TOMATO & HARISSA SOUP
Harissa is a fiery, Middle Eastern spice paste that can be added to soups, sauces and dips. You can make your own, but Belazu do a fabulous Rose Harissa available in Waitrose or Ocado.
6 red capsicums
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 x tins 400g chopped cherry tomatoes and juice
1 litre vegetable stock
1 tablespoon of harissa paste
Chopped chestnuts (optional for Christmas time)
Salt and pepper
• Preheat oven to 200C/400F/Gas 6.
• Place capsicums (halved) on a roasting tray for 30 minutes, turning once. Remove from the oven, cover with foil and set aside for 30 minutes. When cooled, peel the capsicum skins, keeping all the flesh.
• Meanwhile, heat the olive oil in a large saucepan over low heat and gently fry the onion until soft. Add the garlic, cumin, ground coriander and fry, stirring for 1 minute.
• Increase the heat to medium and add chopped tomatoes and the capsicum flesh. Cook for 5 minutes.
• Add the vegetable stock, harissa paste, salt/pepper and simmer for 30 minutes.
• Place the soup in a food processor and process until smooth. Return to the saucepan, season and keep warm.
• Serve the soup topped with a dollop of Greek yogurt, fresh coriander leaves and chopped chestnuts.
• Serve with some chunky fresh bread (heated from oven is best).
MEXICAN TOMATO SOUP
1 onion, finely chopped
1 teaspoon Chipotle chilli paste (Mexican Discovery brand readily available)
1 teaspoon cumin seeds
Bunch of coriander leaves and stems
2 carrots peeled, finely diced
1 celery stick, finely diced
50g chorizo chopped (recommend using the Unearthed brand in Waitrose or Ocado)
1-2 fresh chilli, finely chopped
2 cloves garlic, chopped
¼ teaspoon dried oregano
2 x 400g cans cherry tomatoes and their juice
250ml vegetable stock
1 pot G’NOSH Sweet Black Bean dip
4 tablespoons sour cream
• Heat a large saucepan over medium heat.
• Add onion and olive oil, cook for 5 minutes to soften the onion. Add the chipotle paste and cumin, keep stirring for 5 minutes.
• Add finely chopped coriander stems (reserve leaves) to the saucepan, along with the carrot, celery, chorizo, fresh chilli, garlic and oregano.
• Fry gently for a further 10 minutes then add the tomatoes. Rinse the tomato cans with a little water then add this liquid to the saucepan, along with the stock.
• Bring to the boil then reduce heat and simmer 30 minutes.
• Add the G’NOSH Sweet Black Bean dip and cook for 5 minutes until warmed through.
• Divide the soup among four bowls, top with the sour cream and coriander leaves.
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