Egyptian Red Lentil Soup

 

Serves: 6-8

This soup originated from a woman who lived in a little village on the Nile; it is in Claudia Roden’s latest book Med and it is wonderful. The cooked down lentils bring a creaminess to the soup, the spices bring a warmth and it’s finished off with the (optional) sharp sweetness of the caramelised onions 

Ingredients

1 large onion, finely chopped
1 carrot, finely chopped
5 garlic cloves, finely chopped
3 tbsp olive oil
300gms cup of dried red lentils
2 litres vegetable stock
2 tsp ground cumin
1 1/2 tsp ground coriander
Pinch of chilli
Juice of 1 lemon
Salt and Pepper to taste

Ingredients- caramelised onions

3 large onions, sliced
Splash of balsamic vinegar
1 tbsp brown sugar

Method

1. Soften the onions, carrots and garlic in olive oil in a large pan on low heat for about 10 mins.
2. Add the lentils and stock and bring to the boil and then simmer for 40mins, until the lentils have disintegrated. As foam appears on the top skim it off.
3. Meanwhile cooked the caramelised onions in a pan on low heat with a bit of olive oil, balsamic vinegar and brown sugar until dark and soft, about 30-40mins.
4. Stir in the cumin, coriander, chilli and lemon juice. Season with salt and pepper to taste.
5. If the soup needs thinning add a bit of water, it shouldn’t be too thick.
6. Ladle the soup into bowls and top with caramelised onions.

Thai Style Hot and Sour Soup Base

A spicy Thai style soup base that's full of flavour and very versatile.  The objective is to get a balance between hot, sour, sweet and salty flavours in the base.  It's endlessly variable - add vegetables (peas and green beans are very good,  chopped mushrooms also),  fish or shellfish (prawns are great), chicken or other meat,  noodles or any combination.

Ingredients for 8 portions
(basic soup can be frozen and additional ingredients added when thawed)

• 1 litre of stock (I use homemade chicken stock whenever possible)
• 1 400ml can coconut milk
• 1 large onion - peeled and chopped
• 4 carrots - peeled and chopped
• 1 Tbsp vegetable oil
• 1-2 tbsp red or green Thai curry paste (Mae Ploy is good - quantity depends on desired spiciness)
• 1-3 tbsp fish sauce (depending on saltiness of the stock. Use soy sauce instead for vegitarians)
• 1 tbsp sugar
• 2 limes, juiced (this is the sour component)

Method

• Sweat the onions and carrots over gentle heat for 15 mins, then add the curry paste and sir for a minte
• Add the stock and coconut milk, bring to the boil and simmer until carrots are soft
• Blend, add the fish sauce, sugar and lime juice.
• Now taste it.  You're looking for a good balance between the hot, sour, sweet and salt flavours so you may need to adjust some of the last four ingredients to get your desired balance.
• That's the base - you can chill or freeze it at this satge.
• To serve,  add your desired ingredients, bring to boil and cook until additions are fully cooked.
• Sprinkle with chopped coriander and serve

Fried Halloumi Cheese with Lime & Caper Vinigrette

A Delia Smith recipe that may convince you to keep haloumi in your fridge at all time (It has a very long shelf-life). Suit brunch, light lunch or starter.  Fresh zingly flavour, light and easily prepared.


Ingredients (Brunch for 2 or starter for 4)

• Halloumi cheese - 1 no
• Flour - 2 tbsp,  well-seasoned
• Olive oil - 2 tbsp

      Dressing

• Lime - juice and zest of one
• White wine vinegar - 1 tbsp
• Capers - 1 heaped tbsp
• Garlic - 1 clove finely chopped
• Wholegrain mustard - 1 heaped tsp
• Corriander leaves - 1 heaped tbsp chopped
• Olive oil - 2 tbsp extra virgin
• Salt & pepper

Method

• Prepare dressing by whisking all ingredients together
• Slice halloumi into 8,  dry off,  dip in seasoned flour and fry in oil about 1 min each side until golden
• Serve on warmed plates with dressing over garnished with corriander leave

Chachouka

This is Hugh Fearnleigh Whittingstall's version of a classic North African / Middle Eastern dish.  Fantastic flavours, light, healthy and easy.


Ingredients (serves 4)

• Olive Oil - 3 tbsp
• Cumin Seeds - 1 tsp
• Onion - large, sliced finely
• Garlic -  1 clove, crushed, minced or chopped finely
• Red pepper,  1 finely sliced
• Yellow pepper, 1 finely sliced
• Hot smoked paprika - half tsp
• Saffron - pinch
• Tomatoes - one 400g tin
• Eggs - 4
• Salt & Pepper

Method

• Fry cumin seeds gently in the oil for a couple of minutes,  add onion and cook gently for 8-10 mins until golden
• Add garlic and peppers and cook over low heat for at least 20 mins until soft and wilted
• Add paprika, saffron, tomatoes, salt and pepper and simmer for 15 mins - taste and adjust seasoning.
• Make 4 hollows in sauce,  break in eggs and place under hot grill (or in hot oven) until white is set.  This can also be done in individual oven-proof dishes.