Quick Chicken, Chorizo and Tomato Soup

Why Chicken, chorizo and tomato soup?

What is better than a meal that is fast, simple and full of flavour?

With good quality ingredients, a delicious meal can be served with simple methods and few steps.

This is one of my favourite soups to make when I am stuck for time but want to enjoy a flavour packed meal. Good quality stock is essential in this soup to achieve a well developed flavour, as is a good quality, spicy, salty and smokey chorizo.

To make this soup a meal to remember, I like to serve it with olive tapenade and black olive sour dough.

1 x 400g tin chopped tomatoes
500ml good quality chicken stock
1 large chicken breast, diced
1 chorizo, diced
1 spanish onion, thinly sliced
3 garlic cloves, thinly sliced
¼ tsp smoked paprika
a pinch chilli flakes
2 tbs olive oil
black olive tapenade, to serve
basil leaves, to serve
olive bread, to serve

Place the tomatoes and stock in a medium saucepan over medium heat. Bring to a simmer and boil for 2 minutes. Season and puree in blender or with a hand blender until smooth.

Return to the saucepan and keep warm.

In a bowl toss together the chicken, chorizo, onion, garlic, smoked paprika and chilli flakes and season.

Meanwhile heat oil in a large frypan over high heat. Add the chicken and cook for 6-8 minutes, stirring until golden and crisp.

Divide the tomato soup amongst warm bowls and top with the chicken and chorizo.

If using top with olive tapenade and basil leaves.

Serves 4

Bon Appetite

Pickled Pears

I don’t need an excuse to enjoy creamy, runny, blue or sharp cheeses. Nor do I need any excuse to devour thinly shaved salty sweet prosciutto. These pickled pears however are a great excuse that I use to even fool myself.

These pears are great to make especially when new season Corella pears are about.

They are perfect with any cheese plate. They have a honey sweetness of ripe pears, with a little acidity.

The bay leaves, rosemary and sage add an earthy depth that is magic when enjoyed with a selection of cured smoky, spicy meats.

8 medium firm pears (I used a mixture of paradise and Corella pears)
2 cups white wine vinegar
½ cup caster sugar
2 fresh bay leaves
1 rosemary sprig
3 sage leaves

Method

If desired peel the pears and depending on size halve or quarter. (I peeled the paradise pears and kept them whole and quartered the Corellas).

In a medium size saucepan combine the white wine vinegar, sugar and aromatics. Add the pears and top with enough water to just cover.

Cover the pears with a piece of baking paper (this will keep the pears submerged under the vinegar). Place over a medium heat and bring to a gentle simmer. Reduce the heat and continue to cook for 10-15 minutes until the pears are just tender.

Remove from the heat and pour into a sterilized jar and cool. Refrigerate and serve with your next platter of cheese or enjoy with a selection of prosciutto, sopressa and salami.

Keeps refrigerated covered in the pickling liquid for 3 weeks.