Antony Cotton eating two meals in one day…what ever next. He also made some spinach soup. A dab hand in the kitchen then Mr Cotton.
This recipe takes a while but is lovely..super yummy….
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half alemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve
Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Getting it bright greenThe secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.Spinach soup
1 tbsp olive oil
1 clove garlic, finely chopped
½ leek, the white roughly chopped
1 potato, peeled and roughly chopped
250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
1 tbsp double cream
spinach leaf, to garnish
Heat the olive oil in a frying pan. Gently fry the garlic and leek for 2 minutes until soft.
Add the spinach and wilt. Add the potato and pour over the chicken or vegetable stock. Season well with salt and freshly ground black pepper and cook for 10 minutes until cooked. Cool slightly, place in a food processor and liquidise.
To serve, pour the soup into a warm bowl, drizzle the cream and garnish with the spinach leaf.
Antony Cotton tweeted about his latest dinner extravaganza a Tuna Salad…well what kind of salad would it have been with or without dressing
You can choose your topping and ingredients which one would you choose?
1 small bag mixed salad leaves
1/4 cucumber, sliced
2 tomatoes, sliced
1 small red onion, sliced
2 hard-boiled eggs, quartered
1 tin tuna in oil or water, drained
4 small potatoes, boiled and quartered
French salad dressing to taste
salt and pepper to taste
grated cheese to taste
Prep: 20 mins
1. Arrange salad leaves, vegetables and onion rings on a plate. Top with egg, spoonfuls of tuna and potatoes.
2. Drizzle with some dressing, then sprinkle with salt, pepper and cheese.
Easy Peasy or try this one.
Jamie Oliver’s Hot Tuna Salad
Hot tuna salad with basil dressing
Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.