Tag Archives: red pepper

Puy Lentil Red Pepper and Apple Soup

Soup is always good this time of year (Autumn).  I like soups that focus on one or two flavours.  This is a recipe that brings the red peppers to the front with a hint of paprika following.  You don’t have to peel the peppers, I just do because it adds another subtle level.  This is not a blended soup.  It will happily sit on a low heat bubbling away working everyones appetite with its permeating aromas.  This recipe feeds about four people.

Ingredients

1 onion, peeled and chopped as small and even as you can
4 cloves of garlic, pressed
300g red peppers – thats about two large ones, peeled (optional see side dishes) and chopped in small cubes
150g puy lentils (they are the really small ones, you can use the slightly larger ones, I normally soak them for at least one hour, it doesn’t really matter if you don’t though)
10 grams of paprika
1 litre of stock (from a cube or powder)
1 apple peeled and grated
Olive oil
Salt and pepper

Method

Cover the bottom of your pan with olive oil and fry off the onions. Add the garlic when the onions start to brown, then the chopped peppers (hold a little bit back for the garnish). Cook this down for five minutes, add the paprika, then the stock.

When this is bubbling happily, slide in the lentils. Keep the soup boiling, add the grated apple then turn down to a simmer. Keep topping up the soup with warm stock or water from the kettle, so it stays a soup like consistency. After 45 minutes, taste the lentils, if they are soft, turn off the soup, leave for half an hour then taste for seasoning. Sometimes the lentils go a little bit hard, not sure why yet, but just cook it a bit more until they soften.

When you are ready re-heat and serve.

To garnish like the bowl in the photo, I took some of the red pepper that I held back and cut as small as possible, chopped one spring onion and half a chilli.

Pan-fried Trout and Provencal Vegetables

It is rare that I don’t put a sauce with fish, but the Provencal vegetables give the same context to this meal as a sauce, that being moisture and texture. This is one of those recipes where it doesn’t really matter if you don’t have one or two of the ingredients and for example, you can swap basil and parsley for thyme or rosemary.  We are just trying to encapsulate that southern France feeling and that is done by using ingredients that are typically grown and produced in Provence.  You can use any filleted piece of fish with or without skin for this, again I place a certain importance on pin boning, see chef´s tips for details or you can ask your fishmonger to do it, not saying he will as it is quite fiddly. Once you get into the habit it takes the eating of fish to the next level.

Ingredients (four people)

4 175g fillets of trout. (This is based on using the large salmon-trout fillets)
1  large aubergine
1 large red pepper
1 large courgette
3 lemons
1 punnet of cherry tomatoes
1 bulb of garlic
10 black olives pitted and halved
1 tablespoon of capers
10g parsley and basil mixed
Salt and pepper
Olive oil

Method

Cut the aubergine and courgettes into 3cm squares, again take your time to make  straight even cuts.  Toss them separately  in oil and lay the aubergines onto a baking tray lined with parchment paper.  Cut the cherry tomatoes in half and lay them out next to the aubergines.Put the red pepper and the garlic bulb on whole and roast in a 200 degree oven for 20 mins.

After 10 minutes take out the tray and gently turn over the aubergines and make some space and put in the courgettes and olives for the final 10 mins, use your instinct if it needs more time then give it, I just worry about the courgettes being overcooked and too soft.

When cooked, put the roast pepper onto a plate and the vegetables into a bowl. This is a warm salad so don’t worry about serving it piping hot. Peel the pepper and cut it into a similar size to the rest. Thinly slice the spring onion into rings. Add the olives, capers, salt, pepper and a squeeze of lemon. Cut the roast garlic bulb in half through the middle and squeeze the paste into the bowl. Gently turn over the mix until it is thoroughly mixed being careful not to mash it up.

Put a non-stick pan on a high heat, brush with olive oil and lay the fillet into it skin side down.  Cook until crispy and turn over the fish and turn off the gas.

While your fish is cooking through, lay the plates out and spoon a quarter of the mix onto each plate making sure everyone has a bit of everything.  Cut the lemon and put it next to the vegetables, then lay the fillet skin side up slightly off centre on top of the Provencal mix

Quick-Fix Spanish Soup

I don’t often use the word ‘quick’ when referring to my recipes as I don’t normally focus on that kind of quick cooking, but from start to bowl this delicious soup takes 30 minutes – 20 of those were letting it cook. This is a typical lunchtime soup across Spain that you would find on any ‘menu del dia’ in cafes, bars or restaurants. I always put in a handful of something green at the end to cook in the soup – in this instance I used spinach because that’s all I could find in my local shop, but it can be any green vegetable – cut it so it fits into the rest of the soup. Make sure you allow for it’s correct cooking time eg. 1 minute for spinach, 5 minutes for peas, 7 minutes green beans. Always taste to be sure.

Ingredients (serves 4) 

1 medium sized onion
1 carrot
1 leek
4 cloves of garlic
1/2 red pepper
1/2 sweet potato
1 tin of chick-peas
1 heaped tablespoon of paprika
10g parsley
200g spinach
1 litre of stock
You can also use any bits of vegetables that you have left in your fridge. The onion, carrot and garlic are important as the base. I had sweet potato and red pepper in my fridge to use up and it really worked. It will make for a better soup if you cut all the vegetables the same size.

Method

Cut the vegetables into 1cm pieces. Open and rinse the chickpeas. Fry off the vegetables and garlic in olive oil. When they are looking a bit brown, add the paprika, stir well and then add the stock. When it comes to the boil turn the soup down. Cook for a further 15 minutes then add the chick-peas.

Cook for another 5 minutes. Turn off the soup, grind some black pepper into it, then add the spinach and parsley and leave with the lid on for a minute. Taste for seasoning and serve.