Cooking

Another delicious recipe for from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

Mexican Chicken Soup

This fun, hearty soup is a meal in itself – made with black beans, sweetcorn, and shredded chicken, topped with crispy tortilla chips and sliced avocado. If you like, you can use leftover traditional Jewish chicken soup in the broth, or any leftover roast chicken in the body of the soup. Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 6 Ingredients For the Tortilla Chips 6 round tortilla wraps – cut into 2cm strips 100ml rapeseed oil Pinch of salt

For the Chicken Soup 1 tablespoon olive oil 1 red onion – peeled and chopped 3 large cloves garlic – finely chopped 1 red chilli – deseeded and finely chopped or 1 teaspoon chilli flakes 2 teaspoons ground cumin 400g tin chopped tomatoes 800ml chicken stock – 1 tablespoon chicken stock powder with 800ml boiling water 2 skinless, boneless chicken breasts 400g tin black beans – drained 100g sweetcorn – tinned or frozen Juice 1 lime

Garnish 1 avocado – sliced 3 tablespoons fresh coriander 1 lime – cut into slices Method 1. Heat the rapeseed oil in a small saucepan until hot. Add tortilla strips in small batches and fry until crisp. Remove and transfer to a rack to drain. Sprinkle with a pinch of salt. 2. Heat the olive oil in large deep saucepan. Add the onion, garlic, chilli and cook until the onion has softened. 3. Add the remaining ingredients and simmer for 20 minutes or until the chicken is cooked. 4. Remove the chicken and shred. Return to the saucepan and simmer for 3 minutes. 5. Ladle soup into bowls, top with tortilla strips, lime wedges, coriander and sliced avocado.

So what’s ‘Nu’ for 2023!

BY DENISE PHILLIPS

At this time of year, it is always interesting to see what so-called experts predict for the forthcoming year. In the context of food: new products, flavours, style of eating, global influences, dining habits etc. But does anybody keep a note of them and see how many were accurate 12 months down the line. Well, I am prepared to be brave and put pen to paper on my predicted trends for 2023. Keep an eye out for…

• PLANT BASED

Plant based ‘smoked salmon’ called Smoked Valmon. Made of tapioca, starch, oil and flavourings, it then cured and smoked. Developed by Richard Hyman, owner of the Titanic Deli in Manchester. Kosher license is planned with KF (The Manchester Kosher Federation) by February. Cost: £5.99 for 100g

• FUSION FOOD

We will benefit from more exciting and adventurous eating experiences. There will be innovative takes on pizza, and Cuban, Sri Lankan, Pan- African recipes and dishes will be more readily available. Also look out for Japanese spiced brisket, falafel scotch egg and Mexican chilli lasagne. reinvented using vegan products.

• REGENERATIVE FOOD

This is food that comes from sustainable agriculture and focuses on biodiversity and soil regeneration.

• CBD & HEMP

Over the pandemic, CBD products flew off the shelves as people searched for products to help them relax. Kosher CBD products include Provacan (KLBD). More CBD beer, oil and beauty products are emerging. The so called ‘mood food’ is taking off!

• RETRO REVAMPS

Retro favourites continue to be recreated with jelly, custard and kosher retro classics like lokshen pudding, Challah chocolate dessert, glazed meatloaf, chicken pie, babka, coffee cake kugel will always be welcome on a family Friday night dinner.

• KEEPING IT SIMPLE

Busy routines, tightening finances and the wider economic influences will impact the trend to simple cooking. Affordable ingredients, store cupboard essentials, upcycling leftover and one pot dishes will be popular. So too will use of air fryers, slow cookers and microwaves. Keeping with the popular new flavours of Mexico -recipe above is Mexican Chicken Soup