few drops of (GF) chilli sauce/oil
400g/14oz/2½ cups of frozen seafood cocktail, defrosted
A dash of sherry
1 tablespoon of chopped parsley, to garnish
CROÛTONS
(GF) bread
Olive oil
1 clove of garlic, peeled and crushed
Thyme
Or ready-made (GF) croûtons
First make the rouille. Mix all the ingredients in a bowl and chill until needed. Store any leftovers in a sealed jar in the refrigerator. (You can use it over the next week.)
Make the croûtons by frying small, crustless cubes of bread in olive oil, garlic and thyme.
Drain on kitchen (paper) towels and keep warm.
In a large saucepan cook the onion in olive oil, until soft but not brown. Add the garlic and cook for 1 more minute. Add the herbs and then the tuna. Stir and cook for a further minute.
Pour in the carrot juice and chilli sauce/oil. Leave to simmer on a medium heat for
15 minutes. Stir in the seafood and sherry and cook for 1 minute.
Remove from the heat and leave for 3 minutes.
Pour the soup into warm bowls and sprinkle with parsley. Serve with croûtons.
Transfer the rouille to a bowl and serve with the soup.
Cucumber, Coconut and Lime Soup
The transformation that fresh lime produces in any dish is instantaneous, releasing its powerful zest, and lifting the dish from the ordinary to the sublime.
Serves 10
1 small onion, peeled and chopped
4 tablespoons of sunflower oil
2 large cucumbers, peeled, seeded and chopped
2 cloves of garlic, peeled and chopped
600ml/20fl oz/2½ cups of boiling water with 1 tablespoon of (GF) vegetable stock (bouillon) powder 8 spring onions (scallions), trimmed and chopped
2 red chillies, seeded and chopped
2 lemon grass stalks, chopped
800ml/28fl oz/31/3 cups of canned coconut milk
The grated rind and juice of 2 limes
Salt and freshly ground black pepper
200ml/7fl oz/¾ cup of coconut cream
2 tablespoons of chopped coriander (cilantro) leaves
Cook the onion in half the oil for 5 minutes. Add the cucumbers and garlic and gently cook for 2 minutes.
Add the water and stock (bouillon) powder. Simmer for 15 minutes; cool and liquidize.
Wash the pan and heat the remaining oil. Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.
Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes. Season to taste with salt and freshly ground black pepper.
Heat through gently for 5 minutes. Allow to cool and then chill until needed.
Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro).
Winter Smoked Bacon Soup
The onset of another wet and windy day lured me to my store cupboard. With nothing more than a can of beans, I decided to conjure up a comforting soup to revive my flagging spirits.
Serves 8
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
3 tablespoons of olive oil
6 thick slices of rindless smoked back bacon, chopped
4 large cloves of garlic, peeled and crushed
2 bay leaves
1.25kg/2lb 13 oz/6 cups of canned butter (lima) beans (drained), or 500g/17 oz/2½ cups of dried butter (lima) beans, soaked in water for 5 hours, drained and boiled for 10 minutes
1½ tablespoons of (GF) vegetable stock (bouillon) powder
2 litres/70fl oz/2 quarts of water
1 tablespoon of chopped parsley
1 tablespoon of chopped sage
Black pepper and grated nutmeg, salt if needed
A few drops of (GF) chilli sauce/oil
Cook the onion and carrot in the oil in a medium saucepan until slightly soft. Add the bacon, followed by the garlic and bay leaves and cook for 3 minutes. Stir in the beans. Pour over the water, add the stock (bouillon) powder and bring to the boil. Add half the chopped parsley and sage, plenty of seasoning and chilli sauce/oil to taste.
Reduce heat and simmer for 40 minutes. Cool slightly before liquidizing to a smooth purée.
Return to the pan and reheat. Serve in warm bowls with the remaining herbs sprinkled over.
Mexican Black Bean Soup
I find black beans culinarily challenging at the best of times – their need for long hours immersed in water had discouraged me from using them, but inspired by one of the great chefs I find that they are indeed a delicacy and well worth the extra effort.
For an authentic Mexican dish serve the soup with Chilli and Herb Cornbread (see page 246).
Serves 6
1 large onion, peeled and chopped
2 red chillies, seeded and chopped
3 tablespoons of olive oil
255g/9oz/1½ cups of dried black beans, soaked in water overnight and then drained
1 clove of garlic, peeled and crushed
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