Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook. Keith Abel

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       Fresh parsley, for garnish

      Heat the olive oil in a large soup pan over a medium heat. Add the garlic, onion and chicken and sauté until the chicken has turned white. Add the purple sprouting broccoli to the pan and continue to sauté for another 3 minutes. Now add the chicken stock. Cover and leave to simmer gently for about 25 minutes.

      Remove the soup from the heat. Beat the eggs and the juice of one lemon together in a large bowl. Drizzle two mugs of the soup stock very slowly into the eggy lemon mixture, whisking constantly so the eggs don’t curdle and it takes on a creamy consistency. (If you have some company in the kitchen, put your arms around them and get them to slowly pour the mixture while you whisk – so much more fun!)

      Now gradually drizzle the egg and stock mixture back into the soup pot, this time stirring the soup constantly. Gently reheat the soup, taking care not to boil, then stir in the cooked rice. Add salt, pepper, and more lemon juice to taste and garnish with fresh parsley.

      Lentil Soup with Red Wine Vinegar

      VEGAN

      If it’s the night before your weekly veg delivery and things are looking a little grim in the bottom drawer of the fridge, you are now saved! Hallelujah for the lovely lentil!

      Do experiment liberally with this recipe – I challenge you to find something that doesn’t go well with it (except marmalade, I already thought of that myself). Leftover winter veggies, a tin of tomatoes and grated cheese on top will all complement it nicely. The red vinegar makes for a scrumptiously unique flavour and gives the soup an extra kick.

      

       SERVES 4

       1 mug of green lentils

       1 potato, peeled and chopped

       1 onion, peeled and chopped

       2 garlic cloves, peeled and minced

       1 bay leaf

       1/2 tsp rosemary

       4 mugs of vegetable stock Salt and freshly ground black pepper

       Red wine vinegar

      Wash the lentils, add all the ingredients except the vinegar and salt and pepper to a large pot and bring to the boil. Reduce the heat and simmer, covered, for about 30 minutes – taste a lentil to check if it’s done. If you want a thicker soup, remove the lid from the pot and simmer uncovered until it has reached your desired consistency. Season with salt and freshly ground pepper.

      Place the red wine vinegar on the table so your guests can add as much as they like directly to their own bowls; 1–2 teaspoons per bowl will probably do the trick. Enjoy!

      Chargrilled Asparagus and Halloumi with a Citrus Dressing

      VEGETARIAN

      If you’re reading this recipe and thinking “I haven’t got any pine nuts or halloumi cheese”, turn to the Asparagus Risotto recipe on page 24 instead and relax. If you haven’t got any asparagus either, phone for a pizza.

      

       SERVES 4 AS A STARTER

       1 bunch of asparagus

       2 tbsp olive oil

       1/3 mug pine nuts

       1 pack of halloumi cheese

       The dressing:

       Juice of 11/2 lemons (use the remaining 1/2 for garnish)

       1/2 cup olive oil

       2 tbsp of chopped flat-leaf parsley

       Salt and freshly ground black pepper

      Pop the oven on 130°C/250°F/gas 1 and bung some plates in to warm.

      First, whisk up the lemon, olive oil and parsley to make the dressing. Season with lots of black pepper and a little salt to taste.

      Snap the woody ends off the asparagus (see the Asparagus Eggs Benedict recipe on page 22) and blanch them in boiling water for about 2 minutes. Drain and refresh in cold water. Then pat the asparagus dry and drizzle with a little olive oil to coat. Now cook for a few minutes on each side in a hot griddle pan, remove from the pan and keep warm.

      While the asparagus is cooking, toast the pine nuts by tossing them about in a dry pan over a medium heat for about 2 minutes until golden brown. Watch them carefully to make sure they don’t burn, and when they’re ready, remove from the heat and put aside for the finished dish.

      Now slice the halloumi into eight, brush with a little olive oil and cook in the griddle pan for a few minutes on each side until the slices have good dark char marks.

      Make a loose stack of asparagus on each plate, top this with the halloumi and pine nuts and drizzle over the dressing.

      Asparagus Eggs Benedict

      VEGETARIAN

      As I crack open all the eggs that this recipe requires, I sometimes wonder if an egg farmer invented this dish. If so, good for him. Asparagus isn’t compulsory of course, and pretty much any green veg will sit very happily between a softly poached egg and a muffin.

      

       SERVES 2

       12 asparagus spears

       65g (21/2oz) butter

       4 large eggs and 3 large egg yolks

       2 tbsp fresh lemon juice

       1/4 tsp salt

       1 tbsp white vinegar

       2 English muffins

      Trim the woody ends of the asparagus or snap them off by just bending the stem end between your thumbs and forefingers until it snaps. Now you can simply steam or boil them until just tender, about 5 minutes.

      To make the hollandaise, melt the butter in a pan until it’s hot and starts to foam. While the butter is melting, put the egg yolks into СКАЧАТЬ