Asian Chicken Soup & Chocolate and Chili Torte
MY SOUP is a meal in a bowl.
The secret is the stock - you can’t beat a homemade one.
I use chicken bones (preferably uncooked, but cooked will do), a couple of carrots, stalks of celery and a couple of onions.
Then I add parsley stems and a grinding of pepper.
I cover the ingredients with water and pop the pan on the hob to simmer for a good four hours.
The flavour intensifies as the stock reduces.
Once the water has reduced to the level of solids in the pot, remove it from the heat and, using a colander, strain the liquid into a large bowl or another pan.
This chicken stock will become thick and gelatinous when refrigerated, but when added to soup or sauce, the gel-like texture disappears and results in a smooth, silky stock.
It contains everything good that can be extracted from the bones.
My chocolate and chili torte is a real tongue-tingler.
Chocolate and chili are a match made in Mexico.
The chili enhances the flavour of the chocolate. I used a pinch of dried chili flakes, but some people prefer to use fresh chili.
Dark chocolate is a must in this recipe - try to use minimum 70 per cent cocoa solids if possible.
When cooked, this torte will still have a very slight wobble. :
Asian Chicken Soup
1litre chicken stock
500ml vegetable stock
1tsp ginger, grated
2 cloves Garlic, chopped
2 star anis
1 cinnamon stick
1 cardamom pod
3 spring onion, chopped
1 small red chilli, thinly sliced
400g fillet of chicken, thinly sliced
400g rice noodle
1 lime, juice of
1 Pour the stock into a large saucepan and bring to the boil. Add the ginger, garlic, star anise, cinnamon and cardamom. Simmer for 30 minutes covered, then remove the cinnamom stick and cardamom pod from the broth.
2 Add the thinly-sliced chicken and poach for a few minutes, then add the rice noodles and continue to simmer for four minutes.
3 Just before serving, add the spring onion, chilli and the lime. Stir and serve.
Chocolate and Chili Torte
125g dark Chocolate, min 70% cocoa
90g ground almonds
25g self-raising flour
½tsp chili flakes
25g cocoa powder
3 egg whites
100g caster sugar
1 Preheat the oven to 160C/325F/gas mark 2. Grease and line an oven proof dish with parchment paper.
2 Melt the chocolate and butter in a bowl over a pan of simmering water. Remove from the heat and stir in the ground almonds, flour, chili flakes and cocoa powder and stir to mix thoroughly.
3 Beat together the egg whites until soft peak stage. Add the sugar and beat again until glossy and stiff.
4 Fold a quarter of the meringue into the chocolate mixture to loosen it, then fold in the remaining meringue.
5 Spoon into an ovenproof dish then transfer to a preheated oven for 30 to 35 minutes. Serve with some whipped cream and a few fresh raspberries