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Chicken and cauliflower soup, homemade focaccia

Chicken and cauliflower soup, homemade focaccia

 THIS week’s recipes are perfect for as a delicious light lunch. Both are quick and easy to cook and are sure to tickle your taste buds. Cauliflower and chicken soup is a surprising crowd pleaser, with cauliflower being a great healthy alternative to potatoes. Focaccia is an excellent sharing bread and can be used as a side to many meals.

CHICKEN AND CAULIFLOWER SOUP

(Serves 2)

½ head cauliflower, leaves removed

1 onion fine chopped

1 bunch coriander, destalked and chopped

3 limes, juiced

1 litre chicken stock

1 chicken breast, skin removed and chopped

1 pinch salt

75g peas, fresh or frozen

Blitz your cauliflower in a blender – reserving a couple of large pieces for a bit of bite – until it resembles couscous.

Place a pot on the hob and bring the chicken stock to a simmer. Add the chicken, onion and salt; keep on the heat until the chicken is cooked through. Add in the cauliflower, frozen peas and lime juice. Cook until soft – this should take 10 minutes.

Before taking off the heat, add the coriander and season to taste with salt and pepper. Serve with a wedge of lime on the side.

FOCACCIA

300ml tepid water

3 tsp fresh yeast

500g Italian type ‘00’ strong flour plus extra for rolling and dusting

1 tsp fine salt

4 tbsp olive oil, plus extra for greasing

Glug of extra virgin olive oil for drizzling

15g coarse sea salt flakes

1 red onion, sliced thin

Mix the tepid water and yeast in a small bowl until the yeast is dissolved. Sieve the flour and salt into a large bowl; make a well in the centre. Pour in half the liquid and the olive oil and mix.

When it starts to come together add the remaining liquid to form a sticky dough. Flour a clean surface and knead for 10 minutes, using more flour if necessary. The dough should not be sticky but smooth and elastic. Oil a bowl and place the dough in it; cover with oiled cling film. Leave for up to 90 minutes in a warm place to rise until doubled in size.

While the dough is proving, caramelise your red onions in pot with olive oil and cook until soft – don’t burn or over cook. Remove from heat and leave aside.

When the dough has risen, knock out the air with your fist while it’s still in the bowl and leave for 15–20 minutes, covered in cling film again.

Oil your baking tray with olive oil and place your dough on it – you don’t need to manipulate it as it will cook into the shape of the tray. Using your finger, gently prong the dough evenly and drizzle olive oil over evenly and scatter with sea salt (Maldon is the brand we use) and the caramelised red onions.

Place in preheated oven to 180C and bake for 25–35 minutes until crusty and hollow sounding when tapped underneath. Remove and place on cooling tray. Best served warm.

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D.O.B