Tag: tomato sauce

Tomato Bisque – Soup Might Not Count as a Meal, but Bisque Certainly Does

It’s been awhile since I dropped a Seinfeld reference, but
this hearty tomato bisque had me reminiscing about the famous “soup’s not a
meal” episode. It’s rich, hearty, and satisfyingly thick without being heavy.
Sorry, Bania, it counts.

There are different opinions on what makes something a
bisque. Technically, it’s made from some sort of shellfish puree, but modern
usage includes vegetables as well. Above and beyond that, it has to have cream,
and be thickened with rice.

One problem with many of the tomato soups I’ve had, is that
they are either thickened with tons of tomato paste, which is like eating a
bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry,
which leaves them too pasty for me. A little rice thickens the soup just as
well , but also gives it a nice silky texture.

As far as the canned tomatoes go, we’re using the same
argument here we use for tomato sauce. Unless you have some amazingly sweet,
vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess
moisture, then chances are San Marzano tomatoes will produce a superior
product.

I tried to stress in the video how important it is to adjust
the seasonings to your liking, especially the sweetness. Many of us were raised on Campbell’s tomato soup
(and grilled cheese sandwiches, of course), and because that flavor is so
ingrained in our taste memories, you need to get this at least close for it to work.
Taste, adjust, taste, adjust, and as always, enjoy!

Ingredients for 6 Portions:

1 tbsp olive oil

1 cup diced onion

1/2 cup diced celery

3 cloves garlic

1 quart chicken broth, plus more as needed

1 (28-oz) can crushed San Marzano tomatoes, or about 3 1/2
cups of other crushed tomatoes

1/2 tsp paprika

3 tbsp white long grain rice

1/2 cup heavy cream
1 or 2 tsp sugar, or to taste

salt and pepper to taste

cayenne to taste

basil to garnish

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Wigan chicken

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Serves: 2
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Mid-price

Wigan chicken is named after the town it was first created in. It is really quick to prepare and cook so it is a great simple meal if you are ever in a rush. It is a great treat to creating sticky chicken without a long marinade process. It only takes 15 mins to cook and is a speedy mid-week dish that is also perfect for cooking on the BBQ in the summer months too. Serve with mixed salad leaves and enjoy.

Ingredients

2 chicken breasts
2tbsp tomato sauce
3tbsp dark soy sauce
2 flour tortillas
Mixed salad leaves to serve

That’s goodtoknow

You could try to add cooked rice and sweetcorn to give it more of a burrito feel.

Method

Cut the chicken into bite sized cubes and coat in the soy sauce and tomato sauce.
Place the coated chicken and the sauce into a frying pan, cover with a lid and leave to cook.
Meanwhile warm your tortillas in a warm grill.
Place the cooked sticky chicken pieces into your tortilla, top with salad and wrap

By Nicolette Lafonseca-Hargreaves

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Prison-Style Meatloaf – How to Stretch Your Meat Further

The main point of this prison-style meatloaf video is to show you what happens when you make meatloaf like your grandparents did. And no, I’m not accusing your relatives of spending time in the joint. During the Great Depression this type of dish was a popular strategy for stretching what little meat you had, into as filling a meal as possible.

As times got better, people went back to meatier versions, and now only low-budget, high-volume food service operations feature this culinary dinosaur. I did an Italian meatball-inspired version, which was quite nice, but this method will work with virtually any meatloaf recipe.

Most modern meatloaves call for about 1/2 to 3/4 cup of dry crumbs per two pounds of meat, and here we’re using 1 1/2 cups. It makes a significant difference in the texture, producing something much softer and moister. While not as “meaty,” this does make for an interesting alternative to play around with. I’m looking at you, family of 10.

As I say in the video, I decided to spike my tomato sauce with too much balsamic vinegar, which rendered it not great. So, if you’re going to follow this recipe, just use a regular pasta sauce, or your favorite meatloaf glaze. I hope you give this a try soon. Enjoy!

Ingredients for 1 giant meatloaf (about 10 large portions):

1 tbsp olive oil

1 tbsp butter

1 onion, diced

4 cloves garlic, minced

2 pounds ground chuck

2 tsp salt

1 tsp freshly ground black pepper

cayenne to taste

2 large eggs, beaten

2 oz Parmigiano-Reggiano, finely grated (about a packed 1/2 cup)

1/2 cup chopped Italian parsley

1 1/2 cups very dry white bread crumbs (not toasted!)

1 1/2 cups milk to soak (squeeze out excess)

3 or 4 cups of tomato sauce to bake in, optional