Chicken, Bacon & Leek Casserole

 I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.



Food that, with the exception of a few small prep details, pretty much cooks itself.  Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours!  Most pack a very delicious punch!



I've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.



It's simple.   It uses stuff you most likely have in your fridge, larder and freezer right now.  It tastes fabulously delicious, and it basically cooks itself.  I like to serve it with some fluffy mash. 




The Toddster is a real mash lover.  I like to cook some greens on the side as well, just for some colour and vitamins.  Today it was sprout tops.  I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it!  It may not look very exciting, but dull this isn't!

*Chicken, Bacon & Leek Casserole*

Serves 4  

Printable Recipe  

This may look a bit like a mess, but it's delicious!  It's one of those warming meals that pretty much cooks themselves!  I like to serve it with some mash or rice.

2 TBS olive oil

8 boneless, skinless chicken thigh portions, cut into cubes

(Discard any fat)

2 medium leeks, trimmed, washed and thinly sliced

4 rashers of smoked streaky bacon, chopped

1 tsp summer savoury

1 tsp dried thyme leaves

2 stalks of celery

1 large carrot, peeled and sliced

1 medium parsnip, peeled and sliced

pinch of garlic powder
salt and pepper to taste

125ml of dry white wine

450ml of chicken stock

1 dessertspoon (heaped) of flour, shaken with a bit of water in a jar until smooth 

Preheat the oven to 180*C/350*F/ gas mark 4.

Heat the oil over medium heat in a medium sized flame and oven proof casserole dish.   Add the bacon and chicken and cook, stirring occasionally until golden.  Stir in the leeks, carrots, celery and parsnips.  Cook for several minutes, stirring occasionally.  Add the summer savoury and thyme, along with some salt and pepper to taste.    Grind over a bit of garlic powder. 

Add the wine and chicken stock.  Bring to the boil.   Reduce to a simmer and stir in the flour/water mixture.  Cook stirring until the mixture begins to thicken.  Cover tightly and then transfer the casserole to the oven.   Bake, covered, for about 45 minutes.  Uncover and bake for 15 minutes longer, until the chicken and vegetables are very tender.

Serve hot with some mashed potatoes and crusty rolls.

Winter Warmer . . . Herbed Tomato and White Cheddar Soup, with Cheesy Croutes

 

I was recently sent a lovely hamper filled with goodies and asked to come up with a "Winter Warmer" recipe using some of them.  There were so many things it would have been possible to come up with one recipe which would use them all, but I certainly can come up with more than a few different recipes using a variety of the ingredients.

The term "Winter Warmers" symbolized comfort to me, something we all long for and cling to when the cold weather hits and this challenge could not have come at a better time as this weeks thermometer has dipped down into single and minus digits!  Brrr. . .

There is nothing nicer when the air gets cold than staying snug indoor by the fire.  The cold temperatures inspire us to eat heartier and soups, stews and casseroles are the order of the day.  When I saw the ingredients in the hamper I was immediately inspired to want to create a hand and heart warming soup.

 

There is nothing nicer to warm the soul on a chilly day than a nice hot bowl of soup. The Toddster he likes thick and creamy soups . . . I like chunky soups.  Today his desires won out and I created him a delicious creamy  Herby Tomato and White Cheddar Soup which I topped with some cheesy croutes to serve.  The soup itself is a testimony to good store cupboard ingredients . . using things like tinned tomatoes (there are some really nice ones out there today) and stock pots.  I used both the chicken stock pots and the herby stock pots to give the soup a lovely rich and herbed base.

I also used thinly sliced leeks.  Leeks give soup such a wonderful flavour don't you think?  The Toddster loves leeks in anything, except perhaps dessert!  I added some sour cream and cheddar cheese to give it added depth and a creamy richness.

I topped it with some crunchy and buttery cheesy croutes.  Not quite rarebits, but little buttery toasted topped with a mayonnaise, onion and cheese mixture which is then grilled until golden brown and bubbling.   They added a lovely touch to the top of the soup and a brilliant presentation. (These croutes on their own and cut into smaller shapes before grilling make fabulous appetizer bites as well!)

Simple and easy enough to enjoy as a lovely light supper, but at the same time rich and flavourful enough to be used as a first course party dish.  Enjoy!  

*Herby Tomato and White Cheddar Soup*

  with Cheesy Croutes

Serves 6

Printable Recipe  

A fabulously flavourful soup made with simple ingredients and topped with tasty crunchy little cheesy toasts.  Easy enough for a simple family light supper or lunch, but delicious enough for company.

2 TBS olive oil

4 to 5 medium leeks, trimmed and washed, and cut into half moons

(white and light green parts only)

4 (500g) tins of chopped tomatoes in tomato juice

(14 ounce tins)

900ml of water

2 chicken stock pots

2 herb stock pots

1/4 tsp cayenne pepper

salt to taste

120ml of dairy sour cream (1/2 cup)

120g of grated strong white cheddar cheese (1 cup)

For the cheesy croutes:

6 slices of good white bread, 1/2 inch thick, lightly buttered

3 TBS finely grated Parmesan cheese

3 TBS grated strong cheddar cheese

3 TBS good quality mayonnaise (such as Hellmans)

2 TBS finely chopped red onion

pinch of cayenne pepper 

First make the soup.  Heat the olive oil in a large saucepan.  Add the leeks and cook, stirring, until they have softened, without colouring.   Tip in the water, tomatoes, stock pots and cayenne pepper.   Bring to the boil, then reduce to a slow simmer.  Cook slowly, uncovered, until all of the vegetables are very soft.  This will take about 20 minutes.  At the end of that time, using an immersion blender (Or using a food processor or regular blender with care and in batches) puree the soup until smooth.  Place back on the heat and bring back up just to the boil.  Whisk in the sour cream and cheddar cheese.   Taste and adjust seasoning with some salt if needed.   Keep warm over very low heat, without letting the soup boil, while you make the croutes.

While the soup is cooking, you can prepare the croutes ready for cooking.  Using a star cookie cutter, cut two stars out of each slice of buttered bread.  Place, buttered side up, beneath a heated grill and toast first on the buttered side, and then on the unbuttered side.   Cream together the cheeses and mayonnaise until smooth.  Stir in the onion, mixing it in well.  Divide and spread an even amount over each toasted croute on the unbuttered sides.   When the soup is done, pop the croutes back under the grill and grill until golden and bubbling.

To serve, ladle the hot soup into individual heated soup bowls.  Top each serving with two croutes and serve immediately.

Note, if you are unable to get chicken stock pots, you can just replace the water in the soup with a good chicken stock, and add up to 3 TBS of fresh chopped herbs.  I would use parsley, marjoram, and thyme.  I would also add a broken bay leaf.  Remove the bay leaf before pureeing.

Italian Wedding Soup, Paul Gayler . . . and some great cookware

I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler.  I am no stranger to Paul Gayler's cookery books.  I already own three of them, and love them so I was really pleased to have been given the offer of this one.  I knew I was in for a real treat and I was not disappointed.

In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.



It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups.  There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.



Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)

I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter.   There was so much to learn about soup in there . . .  and I like to think that you are never too old to learn something new.



Amongst the many soups on offer you will see such tasty delights as . . .

• Cauliflower soup with brie toasties
• Roasted pepper and aubergine soup
• Carrot, pineapple and ginger soup
• Jamaican pepper pot soup
• Soupe a l'oignon gratinee

And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included.  It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.



I chose his recipe for Italian Wedding Soup.  Not only did it look beautiful, but I had everything in the house that I needed in order to make it.   I had never had Italian Wedding Soup before and I was keen to try something different.



The instructions were concise and easy to follow.  Even though it was not something I had ever eaten, I knew exactly what I was supposed to do.  None of the ingredients was outrageous or difficult to find.  In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?



It went together beautifully . . . and the end result was a lovely soup.  Hearty enough to be a main meal once I added crusty bread on the side.  The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten.  So in short . . . this was a real winner!

*Italian Wedding Soup*

Makes 4 hearty or 6 smaller servings  

Printable Recipe  

Hearty and delicious.  It's amazing what a few simple ingredients "married" so well together can do!

3 TBS extra virgin Olive oil

1 medium onion, peeled and finely chopped

1 dlove of garlic, peeled and finely chopped

1/2 tsp red chilli flakes

1.5 litres white chicken stock (1.3 quarts)

75g of orzo or tubettini pasta (2 1/2 oz)

300g of escarole lettuce, coarsely chopped (10 ounces)

2 TBS coarsely chopped flat leaf parsley

1 egg, free range of course!

(I used large)

150g freshly grated Pecorino Romano (1 1/3 cups)

fine sea salt and freshly ground black pepper

For the meatballs:

200g of minced lean beef (7 ounces)

200g of minced lean pork (7 ounces)

the grated zest of 1/4 lemon

1 free range egg, large

100g freshly grated Pecarino Romano Cheese (1 scant cup)

1 TBS coarsely chopped fresh oregano, or 1/2 tsp dried oregano

First make the meatballs.  Combine all of the ingredients, mixing well with your hands, in a bowl.  Season to taste and then place in the fridge to chill for an hour.  Remove from the fridge at the end of that time and then using wet hands roll into 1 inch balls.

Heat a large frying pan with 2 TBS of the oil over medium low heat.  Add the meatballs and cook, for 5 to 8 minutes, or until golden all over.   Remove with a slotted spoon to some paper towels and set aside.

Using a clean pan, over medium heat, heat the remaining oil.  Add the onion, garlic and chilli flakes and reduce heat.  Cook, stirring until softened, for about 10 minutes.  Pour the stock over all, bring to the boil and then reduce to a simmer.  Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente.  Add the meat balls to the broth and simmer for about 5 minutes longer.  Sir in the parsley.

Whisk together the egg and Pecorino Romano in a bowl.  Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour..  Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly.  Taste and adjust seasoning.  Divide between heated bowls and serve immediately!



This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out.  All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering.  I give this book 10+ and highly recommend it for anyone's cookery book collection.  It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!

Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher:  Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US

 

Did you notice that beautiful cast iron casserole I was using to make my soup in???  I know isn't it gorgeous.  It is a part of the Pro Cook line of cast iron Casseroles. 



I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it.  I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two.  I have to say in all honesty, I can't see a difference . . . except in the price.  Seriously.   I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.

The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.

Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.

One of the drawbacks would be that they are not suitable for dishwasher use.  But even Le Creuset recommend that you only wash in the dishwasher with caution.  They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.

The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent.   I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand.   I highly recommend.

Spiced Tomato Soup

 


I am such a lucky girl.  I often get sent the nicest things.  I have always wanted an Emma Bridgewater Mug.  My ex boss had several in her mug drawer in the kitchen and I always loved using them.  I have been known to go to the Emma Bridgewater Page and drool for hours at a time, wishin' and hopin' . . .   I know Susan Branch loves them too and she shared her visit to the plant with us in her latest book.  (Which I devoured from cover to cover!)



Imagine my excitement when this box arrived in the post late last week.  I could hardly wait to open it!  What did I find inside????  Well . . .



None other than their brand new 2013 Halloween half pint mug!!  I know!!!  So excited!   A Halloween celebration of the ghoulish gourd and hand decorated with beautifully coloured hand-sponged pumpkins!!   It's generous size makes it just perfect for a warming brew or cup of soup on All Hallows’ Eve.    I love the colours!  It's so perfectly pretty, and decorated both inside and out with these beautifully painted gourds and blossoms!



British to the Core, Emma Bridgewater Pottery is all created from warm, cream-coloured earthenware  and hand decorated at their factory in Stoke-on-Trent.  In a day and age where a lot of the things we buy are created and manufactured in foreign countries it is nice to see a  British company selling British creation.  To me that only makes them even more special.  I love them.  Do take a gander over to their page and see what they create.  I guarantee you will fall in love like I did.   I now have my eye on a Peter Rabbit mug and have fallen completely head-over-heels in love with her robins.  Who knows, maybe the Toddster will indulge me this Christmas!      

 

It was the perfect mug to enjoy this new soup which I created as a Halloween warmer this year.  I thought about doing pumpkin or sweet potato, but then settled on a warming spiced tomato soup.  I always have tons of tinned tomatoes in my larder and I wanted to use what I had to hand . . . and that way you would be sure to have those ingredients to hand as well . . . or at least I hope that you do!  

 

Sweet onions, tinned tomatoes, red chillies for heat, some garlic and stock and a bit of herbs is all you need to make this delicious soup.  You can adjust the amount of chillies according to how much heat you do or do not enjoy!  Obviously the more you add the spicier it will be.  I am a chilli wimp myself . . . I don't like things too overly hot . . . 

 

Mind you, the garnish of sour cream helps to cool it down a bit.  I got a bit fancy and piped it on with a baggie and dragged a toothpick through it so that it looked incredibly spider-webbed Halloween Ghoulishly frightful!  

☺     

 
  
It worked beautifully.  Mind you, then I got all common (as my ex boss would say) and crumbled my crackers into my soup but that is just me!  Not a pretentious bone in my body!  Enjoy!

   

*Spiced Tomato Soup*

Serves 4 to 6  

Printable Recipe  

A deliciously easy soup which uses store cupboard ingredients for the most part.  Very quick to put together!  

a splash of olive oil
2 400g tins of good quality chopped tomatoes in tomato juice (2 14oz tins)

450ml of good quality chicken stock

2 TBS good quality balsamic vinegar

1 medium onion, peeled and chopped

1 small clove of garlic, peeled and minced

1 tsp brown sugar

1 tsp salt

1/2 tsp fennel seeds

1/4 tsp black pepper

1 small red chilli, trimmed, seeded and finely chopped

(wear gloves and don't touch your face!)  

To serve:

sour cream      

Heat a splash of olive oil in a deep saucepan.  Add the onion and red chilies,  and cook, stirring occasionally, until the onion has softened without browning.  Stir in the garlic and fennel seed.  Cook and stir for about a minute.  Add the vinegar.  Cook, until the vinegar has reduced and almost evaporated.   Tip in the tinned tomatoes, the chicken stock, seasoning and brown sugar.  Bring to the boil, then reduce to a low simmer and cook for 15 to 20 minutes.   Remove from the heat and blitz until smooth with an immersion blender.   Reheat gently.   Ladle into hot bowls, and garnish each serving with a dollop of sour cream. 

Many thanks to Emma Bridgewater for sending me this mug.   I just love it!

Scouse

 

 As most of you know I recently spent some time in Liverpool, the cultural centre of the North West here in the UK. Founded as a borough in 1207 and granted city status in 1880, it is a city of great diversity and  culture.  Chances are, if your ancestors immigrated to North America from Northern Europe, they left from the Liverpool Docks.  It is a city with amazing history and talent, having spawned the British Invasion of Pop Music, with the Beatles, Gerry and the Pacemakers, Cilla Black, and Billy Fury amongst others.

Inhabitants of Liverpool are referred to as Liverpudlians but are also colloquially known as "Scousers", in reference to the local dish known as "scouse", a form of stew.  I think it is a term of affection really.  Our small community we live in here at the outskirts of Chester is filled with "Scousers."  I just love their accent!  At first I found it a bit hard to understand or make out what they were saying if they were speaking really quickly, but I am happy to say that most of the time I  no longer have a problem with it.




Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.



Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families.  After spending the day there on Monday past (and the Monday before! tee hee) I thought I would honor my visit by preparing this very Liverpudlian Traditional dish for the Toddster.

He said he had had it in the past, but thought mine was the best he'd ever had.  Apparently he hadn't enjoyed it those previous times.  He is a man that likes a good and thickish gravy with his stews and the other's had been watery. Mine was in no way watery at all.  It had a lovely flavour and a nice thick gravy.  I do believe this is a winning recipe!  I hope you'll try it.  I can probably say with plenty of authority that the Beatles were weaned on this dish! I loved it, yeh , yeh, yeh!

*Scouse*

Serves 4 to 6 people

Printable Recipe 

I cannot take credit for this recipe.  It is one I found online.  Scouse is a traditional dish hailing from Liverpool.  Essentially it is a lamb/beef and vegetable stew.  Deliciously simple!

half a pound of stewing steak, cut into large cubes
half a pound of lamb breast, cut into large cubes
1 large onion, peeled and cut into chunks
1 pound of carrots, peeled and coined
4 pounds of potatoes
2 Oxo cubes
2 tsp vegetable oil
Worcester sauce
salt and pepper to taste
water

Heat the oil in a large pan.  Add the meat and brown it lightly all over.   Add some Worcestershire sauce and salt and pepper.  Add the onion on top.  Layer the carrot coins on top of this.   Peel and finely chop 1 pound of the potatoes and place this on top of the carrots.   Fill the pan half full of cold water.  Crumble the stock cubes over top.  (Oxo).  Cover tightly.  Bring to the boil, then simmer gently for 2 hours, stirring occasionally.  In time the onion will start to break up and the potato will become soft and make the final sauce thick. 

At the end of two hours, peel the remainder of the potato and chop roughly.   Add along with a few more splashes of Worcestershire sauce.  Cover and simmer for 2 more hours.  Serve piping hot with red cabbage, pickled beetroot, pickled onions and crusty bread!

Note:  I added some chopped swede and finely chopped turnip.  I also added some summer savory because I like that in a stew!