This is a Nigella Lawson recipe and I can highly recommend it! It’s easy to make, has few ingredients and tastes wonderful!
2 tbsp garlic oil
150g/5¼oz bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs, cut into bite-sized pieces
3 fresh bay leaves
300g/10oz oyster mushrooms, torn into strips
1 x 75cl bottle Riesling wine
salt and freshly ground black pepper
dash double cream
1-2 tbsp chopped fresh dill to serve
buttered noodles to serve
Heat the oil in a large wide pan and fry the lardons until crisp. Add the sliced leeks and fry for 1-2 minutes, until softened. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time. To serve, sprinkle with dill and serve with buttered noodles.
If you don’t have garlic oil, just use a small piece of butter and a small dash of olive oil in a pan, throw a finely chopped clove of garlic in and simmer on low heat for a few minutes to allow the garlic to infuse the butter and oil. That way the butter won’t brown and the garlic won’t burn.
I grew up with soups. First with my grandmother’s soups and then my mother took over! But as good as my mother’s soups were the one soup we always liked better when it was made by my grandmother was her noodle soup, although I have no idea why. Maybe she used different noodles.
1 kg of beef shank and oxtail
¼ of celeriac root cut into pieces
2 carrots chopped
1 leek cut into thick slices
1 parsnip cut into pieces
1 Bouquet garni
salt and pepper
freshly ground nutmeg
freshly chopped parsley
How much water you need really depends on your pot, I make my beef broth in the pressure cooker so I use almost one and a half litres of water. Just make sure your beef is all covered with liquid, put the lid on and about 45 minutes later the broth is ready. The oxtail meat should fall off the bone.
You can leave in the vegetables if you want, I usually just leave in some carrots. Season to your liking, add fine noodles and the oxtail and sprinkle with parsley . Enjoy!
The rest of the beef tastes nice either finely shredded into the soup OR served with creamed horseradish and crusty bread.