Roasted Tomato and Fennel Soup
Ingredients
28 ounce can of good quality plum tomatoes, drained, reserving juice (about 8 – 10 whole tomatoes)
1 large bulb of fennel (anise)
6 tablespoons olive oil
1 large onion
4 cups chicken broth
Cooking Instructions:
Preheat the oven to 400 degrees F.
With a vegetable peeler or small knife slice off any discoloured areas on surface of of fennel. Cut off the green stalks, discard, but reserve fronds. Quarter, remove core and slice fennel into 1/2 “lengths
On a parchment-lined baking sheet, toss the fennel with 2 tablespoons of oil and spread out evenly. Set aside.
Halve the drained tomatoes, discarding as many seeds as possible.
Place the tomatoes on a parchment-lined baking sheet and toss with 2 tablespoon of oil and spread out evenly.
Place the tomatoes and fennel in the pre-heated oven and roast for 35 – 40 minutes until some edges and pieces are becoming golden brown.
Remove the tomatoes and the fennel from the oven, let cool, then chop coarsely.
Meanwhile, finely chop 1 onion and add to a soup pot with the remaining 2 tablespoons of olive oil. Cook the onion over low heat, stirring regularly, until the onion is soft and translucent, about 10 – 15 minutes.
Add the chopped tomato and fennel to the onion and stir for about 5 - 8 minutes.
Add 4 cups of chicken broth and reserved tomato juice (straining out any seeds).
Bring to a boil, stir, then immediately reduce heat to a medium-low (simmer).
Simmer for about 15 – 20 minutes. Remove from the heat and let cool slightly.
Serve as is, or blend with an immersion blender or standing blender and strain.
To serve, reheat the soup, sprinkle with fennel fronds and drizzle with good quality olive oil.
Grilled Chicken Breasts with Ajvar and Dijon Mustard
Ingredients for Ajvar and dijon mustard compound butter
3 Tablespoons Ajvar (roasted pepper and vegetable spread, found in the imported food section of the grocery store)
1 Tablespoon Dijon Mustard
3 ounces unsalted butter (3/4 of one stick), softened
Cooking instructions:
Blend the Ajvar, Dijon mustard and butter together in a small dish.
(This may not completely emulsify, don't worry).
Place a piece of plastic wrap, about 1 foot long, on work top, spread the compound butter mixture into middle and roll into a log.
Twist the ends and place in fridge until ready to use.
Ingredients for chicken breast
1/3 heaping cup Dijon mustard
3 Tablespoons unsalted butter, softened
6 boneless chicken breast halves (remove chicken supremes and set aside), trim any fat and sinew from breast, gently pound the thicker end of the breast to make a “cutlet”, of even thickness
1 teaspoon seasoned salt and pepper blend
Cooking instructions:
In a glass baking dish, blend the Dijon, softened butter and the seasoned salt and pepper creating a paste like mixture together.
Place the trimmed chicken breasts and the supremes on the paste in the dish and using your hands, rub the mixture evenly over each breast. Place in the fridge until ready to grill.
Take Ajvar and Dijon compound Butter out of fridge.
Light and clean the grill, and heat the grill to medium –high heat.
Place the breasts on the grill and cook for about 4 minutes, then give the breasts a ¼ turn and cook for another 3 – 4 minutes. Turn the breasts over and cook for another 5 – 6 minutes, or until the juices run clear.
Let the breasts rest for 5 minutes and slice, widthwise, starting at the tip.
Fan slices of grilled chicken breast out on a plate a top with a slice of the compound butter.
Put a small dollop of ajvar on the side.
Substitution: Finely chopped, slightly drained tomato salsa for the ajvar
Read more in Recipes and From Scratch
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