Spring Soup Courtesy Jamie Oliver Recipe Yearbook 2010/2011

Recently we have been getting back into cooking, thanks to Masterchef Australia, Nigella and of course Jamie Oliver.  I had a friend over for dinner the other night and the Chicken Breasts with Prosciutto that I shared with you recently, was a big hit.

Well today for lunch we decided to make Spring Soup which is just one of the tasty recipes from Jamie’s Recipe Yearbook 2010/11 .  This recipe is easy to prepare and absolutely yummy. I sure hope Jamie doesn’t mind me sharing this recipe with you. As there were just 2 of us for lunch we halved the ingredients, but if you make the full amount you can have the leftovers for lunch again, because this will taste just as nice the next day.

Spring  Soup (serves 4 – 6)

Ingredients:
 

  • a large knob of butter (I also added a splash of olive oil)
  • 4 shallots, sliced
  • 400g baby leeks, sliced, (I used 1 large leek as there weren’t any baby leeks at the market)
  • 2 cloves garlic, finely chopped (the baby processor did an admirable job)
  • 1/2 bunch Thyme (fresh from my herb garden)
  • 400g baby carrots, halved lenghtways (I like my carrots cut smaller so chopped them up to my liking)
  • 8 chicken thighs or drumsticks, skin removed and discarded. (Chicken thighs have more flavor by I used a chicken breast that was in the freezer)
  • 2 liters of chicken or vegetable stock
  • 200g small soup pasta (didn’t have any so just used the pasta in the cupboard)
  • juice of 1 lemon.

Method – Jamie’s:

  1.  Melt the butter in a large pan on a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored – about 15 mins Stir in the carrots, then the chiken, Pour in the stock and bring to the boil. Season, then simmer gently for 90 minutes.
  2. Using a slotted spoon, remove the chicken from the soup and set aside. When cool enough to handle, shred the meat off the bone, then return to the pan with the pasta. Cook for a further 10 minutes, or until the pasta is tender. Add lemon juice to taste.

Tip: You can use leftover poached or roast chicken insted of the thighs or cooked, shredded drumsticks, just add the chicken at the end with the pasta.

Our Method:
We were pushed for time (needed to go shopping) so we took a few shortcuts.

  1. The same -Melt the butter, add oil over a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored. Stir in the finely cut carrots and chicken which we had diced.
  2. Add the stock and simmer for about 20 minutes.
  3. Add the pasta and cook for another 15 minutes.
  4. Omit the lemon juice
  5. Fry up some prosciutto and crumble into the soup before  serving.

Notes:
Okay, here’s what we found – the soup has a very intense flavor so next time I will use half stock and half water.  I used lemon Thyme so I didn’t add the lemon juice and just as well because the lemony flavor was just right.  We didn’t need the prosciutto to add flavor as the soup has plenty. We like proscuitto anyway so it didn’t matter.

The soup was served with a slice of Quinoa and Flax-seed Wholegrain bread.

There are a load of really tasty and easy to make recipes in the Jamie’s Recipe Yearbook 2010/11 , and we will be making many more in the coming weeks.



Spring Soup


Saute Onion, Leeks, Garlic and Thyme


Cut Carrots to you liking


Add Carrots and Chicken to pot


Add Stock and simmer

Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto) Courtesy of Jamie Oliver

Earlier this year Paula and I each brought ourselves an Apple iPad and we just love them. There are so many applications available and one of the best recipe manager apps we have found  is ‘Paprika’.

This app allows you to create your own recipes, save  recipes from any along with the photo, and then you can organize your recipes to suit yourself.

Now when you ready to cook, you simply bring up your recipe and read it right from your iPad and the best part is that the Paprika app doesn’t close. This is an excellent feature when you have stuff all over your hands, it means you won’t get your iPad mucky. It’s Brilliant.

Another excellent feature about the iPad is that you can download podcasts.  And being an avid collector of recipes I downloaded both Jamie Oliver and Nigella podcasts.

One of Jamie Oliver’s podcasts if a recipe for Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto). Talk about tasty. And it is so quick and easy that it has quickly become a firm favorite. And Jamie has a wide range of cookbooks with fantastic recipes for all tastes.

So here is the recipe:

Ingredients:

  • 30 g Parmesan cheese
  • 2 sprigs of fresh thyme
  • 2 skinless chicken breasts
  • freshly ground black pepper
  • 1 lemon ( I use lime simply because I prefer the flavor)
  • 6 slices of prosciutto
  • Olive Oil

Method:

  • Put the chicken breasts between some sheets of plastic wrap and beat until they are about 1cm thick.
  • Carefully score the underside of the chicken breasts in a criss cross pattern with a small knife
  • Season with a little pepper ( you won’t need any salt as the prosciutto adds enough salty flavor)
  • Lay the chicken breasts next to each other  and sprinkle over most of the thyme leaves
  • Grate a little lime or lemon zest over them and then sprinkle with the Parmesan
  • Lay 3 prosciutto slices on each chicken breast overlapping them slightly.  ( I have had to vary the number of slices depending on the size of the chicken breast), you want the prosciutto to hold in the cheese.
  • Drizzle with a little olive oil and sprinkle with the remaining Thyme leaves.

To Cook the Chicken

  • Heat a frying pan over medium heat
  • Carefully transfer the chicken, breasts, proscuitto side down, into the pan. This can be tricky so I leave the chicken on the clingfilm to make it easier.
  • Cook for 3 – 4 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

You can serve the chicken whole or cut into thick slices  and piled on a plate. I like to serve the Parmesan Chicken with steamed vegetables but you can serve with a nice crunchy salad or whatever you have on hand as an accompaniment.

This dish is delicious. Thank you Jamie Oliver.

Parmesan Chicken Breasts USA Version (Imperial)
Parmesan Chicken Breasts UK Version (metric)

Here are the steps by photo:


Ingredients for Parmesan Chicken Breasts


Flatten the Chicken Breasts

 

Flattened Chicken Breast

Score the Underside of the Chicken Breast
Grate the parmesan cheese

Grate the parmesan cheese


Remove the Thyme Leaves from the Stalk

Sprinkle the Thyme Leaves on the Chicken

Cover with Parmesan Cheese

Cover with Prosciutto

Chicken Breast Covered with Prosciutto

Rub with Oil and add more Thyme Leaves

Add to pan Prosciutto side down - medium heat

Turn and finish cooking

Cooking With T- Fal & Jamie Oliver Thermo-Spot Cookware

t-fal-thermo-spot-125-pan1T-Fal cookware such as this T-Fal Ultimate Hard Enamel Fry Pan- Black(12.5″) has the unique Thermo-Spot indicator that lets you know when your pan is perfectly preheated and ready to seal in the flavor of your food.

How often have you ended up with stewed, stringy meat and soggy potatoes simply because the pan wasn’t hot enough to sear the meat and seal in the juices.

When the pan is cold the Thermo-spot pattern is visible in the dark red spot in the middle of the pan.

The pan is perfectly pre-heated and ready for use when the spot turns solid red at approximately 190 degrees.

The non-stick interior gives durable performance for extra heavy use and the Non-stick exterior allows for easy clean up.

For those of you who follow this blog will be aware of the fact that I am a great fan of Jamie Oliver cookware. and have recently purchased the saute pan, breakfast pan and dutch oven.


Jamie Oliver has his own series of TV shows and is the author of The Naked Chef among other great cookbooks.Jamie designed his range of cookware with Tefal to ensure that his followers received

tfal-giant-frypan

the very best in quality and design.

I wouldn’t be without my Jamie Oliver Cookware.

This  T-Fal Giant 13.5″ Family Fry Pan has:

  • the patented thermospot
  • non stick interior and  exterior
  • handle helper
  • patented metal-safe nonstick coating.