Peas & Mint Soup, Parmesan Biscuits, Chicken Stock And Vegetable Stock by Zarnak Sidhwa

Ingredients for Peas & Mint Soup:

• Olive oil 1 tbsp
• Butter 1 tbsp
• Spring onion, sliced 1/2 bunch
• Potato, diced 1
• Hot vegetable stock 1 liter
• Peas 1 cup
• Mint 1/2 bunch
  

Method:

1. Heat the olive oil and butter in a heavy based pan.
2. When foaming, add the spring onion and potato.
3. Gently, fry without cooking for about 5 minutes.
4. Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender.
5. Stir in the peas, bring to the boil again, then cook for about 5 minutes until they are just done.
6. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
7. To serve, heat the soup and divide between bowls.
8. Scatter with mint and sliced spring onion, if you like and serve with the Parmesan biscuits on the side.
   

Ingredients for Parmesan Biscuits:

• Cold unsalted butter 100 gm
• Flour 100 gm
• Salt a pinch
• Paprika 1 pinch
• Mustard powder 1 tsp heaped
• Cheese grated 50 gm
• Parmesan cheese grated 50 gm
• Egg, beaten 1
  

Method:

1. Preheat the oven to 180 degrees C.
2. Place the butter and flour into the bowl of a food processor with the salt, paprika, mustard powder and cheeses.
3. Process together till the mixture comes together.
4. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
5. Lightly, flour a work surface and gently roll out the pastry to about 1/4 inch thickness.
6. Cut out the biscuits using a cutter.
7. Lay them out on a greased backing tray.
8. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.
9. Bake for 10 minutes, or until they are golden.
10. Carefully lift the biscuit off the tray using a palette knife and place on a rack to cool.
    

Ingredients for Chicken Stock:

• Chicken bones 1 kg
• Carrots 2Onion 1
• Leek 1
• Parsley 2 sprigs
• Salt 1 tsp
• Black pepper 8-10
  

Method:

1. In a large pan, add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon, let simmer for an hour and then strain and cool and use.
   

Ingredients for Vegetable Stock:

• Cabbage half
• Cauliflower half
• Carrots 2
• Leek 1
• Onion 1
• Parsley Few sprigs
• Celery 1 stick
• Salt to taste
• Black pepper to taste
  

Method:

1. In a large pan, add the cabbage, cauliflower, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon, let simmer for an hour and then strain and cool and use.