Gizzi Erskine - My Kitchen Table

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Epub ISBN 9780753548035

Published in 2012 by Virgin Books, an imprint of Ebury Publishing. A Random House Group company.

Recipes Gizzi Erskine 2012
Book design Virgin Books 2012

All non-original recipes in this book first appeared in Gizzi Erskines Kitchen Magic (2010) or on Gizzi Erskines website www.gizzierskine.co.uk.

Gizzi Erskine has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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Commissioning Editor: Muna Reyal
Project Editor: Hannah Knowles
Editorial Assistant:Yvonne Jacob
Designer: Lucy Stephens
Food Stylist: Katie Giovanni
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Production: Rebecca Jones

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ISBN: 9780753540589

If you go to any street market in Mexico they will be selling a variation on this soup. It is actually a cleansing broth with a hot-and-sour note, filled with chunky chicken and sweetcorn and topped with creamy avocado and swirls of crisp tortilla. The tortillas act like croutons and stay crisp on top but soak up all the lip-smacking juices underneath.

Serves 4

3 tbsp olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

2 red or green chillies, seeded and chopped

3 ripe tomatoes, chopped

900ml (1 pints) chicken stock

275g (10oz) tin sweetcorn, drained

2 chicken breasts, skinned

sea salt and freshly ground black pepper

for the topping

2 medium (20cm/8in) flour tortillas, cut in half then thinly sliced

1 avocado, chopped

a handful of fresh coriander leaves, to serve

Step one Heat 2 tablespoons of the oil in a large pan over a low heat. Add the onions and fry for 10 minutes, or until they have softened and started to turn a golden colour. For the last minute, add the garlic and chillies. Throw in the tomatoes, then pour over the stock. Add the sweetcorn and chicken breasts and simmer gently for 15 minutes.

Step two Remove the chicken breast and set aside. Cook the soup for a further 10 minutes. Season to taste.

Step three Shred the chicken and return it to the soup, along with any juices. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Toss in the tortilla strips and fry for 3 minutes, or until crisp and golden. Ladle the soup into bowls and top with a sprinkling of tortillas, some avocado and coriander.

For an even speedier soup, why not add tortilla chips, unfried, instead of fried flour tortillas?

Smoked tomatoes may not be widely available, but you should be able to find them at farmers markets. If you cant, use the same quantity of sunblush tomatoes mixed with 1 teaspoon of smoked paprika. Cappelletti are simply tiny filled pasta (I love the ones filled with goats cheese), similar to tortellini, but if you cant find them use any small stuffed pasta you like.

Serves 4 as a starter or 2 as a main course

3 red peppers, seeded and halved

5 vine tomatoes, halved

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

100g (4oz) oak-smoked tomatoes, or the same quantity sunblush tomatoes mixed with 1 tsp smoked paprika