Posted in Primo piatto recipes, tagged chickpea, ciabatta, croutons, Jason Gibb, olive oil, recipe, rosemary, salt, soup, thyme on March 1, 2013 |
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So I’ve hit that age where I’ve started cutting down on the carbs a bit. (Cath says she’s never going to hit that age). To be honest my take on abstinence involves little more than having a bit less pasta and a bit more sauce, or a bit less bread and a bit more cheese, so it’s not exactly hair shirt territory. But when I come across a low carb, stomach filling, delicious meal I feel the delight of a zealot. This soup is one such dish. Though, as Cathy is keen to point out, it’s even more heavenly with these cheesy carb-a-licious croutons.
Ingredients for 2
Ciabatta bread – 60g/2.1oz
Parmesan cheese – 40g/1.4oz
Extra virgin olive oil with thyme – 2 tblsp
Garlic – one clove
Rosemary – couple of springs
Extra virgin olive oil – 2 tblsp
Chickpeas – one 400g/14oz tin (240g/8.5oz net weight)
Vegetable stock – 400ml/13.5fl.oz
Preheat the oven to 180°C/350°F. Cut the bread into cubes and put in a bowl with the thyme oil and the grated parmesan. Season with salt and pepper. Once everything is soaked up spread the bread on a baking tray and bake for about 10 minutes, till they’re crunchy and light brown.
Chop the garlic and gently sauté with the rosemary in the plain olive oil in a saucepan. Wash the chickpeas and add them to the saucepan with the stock. Season with salt and simmer on a low heat for 10 minutes.
Remove the rosemary and a few whole chickpeas and liquidise the rest. Get your serving bowls, pop some of the croutons in the bottom (if they are hidden they don’t count in the carb calculation, apparently) and fill with the soup. Make it look pretty with a few whole chickpeas, more croutons and a drizzle of thyme olive oil.
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Posted in Antipasti recipes, tagged focaccia, Greece, hummus, Italy, Jason Gibb, lemon hummus, Nudo, olive oil, recipe, rosemary on May 28, 2010 |
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Italians, I have to say, are pretty snobby about Greek olive oil. They are deeply scathing of the sometime Greek approach to harvesting (which involves laying a net down around the tree, sitting back and waiting for the olives to fall in) when, in Le Marche at least, there is a lot of hard labour combing each branch for olives by hand. But even the Italians would have to give the Greeks the nod for creating some delicious antipasti. Here I have combined hummus with our delicious lemon olive oil and some homemade focaccia. The result is so delicious it’s almost enough to forgive that whole messy Euro crisis business.
For the lemon hummus
Chickpeas – one 400g/15oz can
Garlic – one clove
Tahina – 1 tablespoon
Lemon – the juice of 1
Cumin seeds – 1 tablespoon
Extra virgin olive oil with lemons – 4 tablespoons
Salt and pepper
Put your drained and washed chickpeas into a food processor with the chopped up garlic, tahini, lemon juice, cumin seeds and a big pinch of salt. Process it till it’s a smooth paste then add the oil 1 tablespoon at a time, with the machine running if possible. If not whizz it between adding the spoonfuls. Check for seasoning, add some ground pepper and it’s ready.
‘00’ flour – 250g/8.8oz
Salt – 1 tablespoon
Fresh yeast – 8g/0.3oz or the dried equivalent (usually double, but check the pack instructions).
Warm water – 150ml
Extra virgin olive oil – 1 ½ tablespoons plus more for oiling
Dissolve the yeast in the warm water, making sure there are no lumps. Add the flour, the salt, the yeasty water and oil to a mixing bowl. Mix it all together with a plastic dough scraper and then turn onto a floury surface. Knead it for 10 minutes till it bounces back to the touch and feels elastic. Make it into a big dough ball and put it in an oiled bowl, drizzle all over with olive oil, then leave in a warm place covered with a tea towel. It should take about 1 hour to double in size. Now grease a baking tray with some oil and ease out the dough onto it. Next flatten it out in the tray with your fingers until it’s about 2cm thick. Pull off clumps of rosemary leaves and push them into the dough. The better they’re inserted the less likely they are to burn. Cover again with a tea-towel and leave for half an hour to rise some more.
Preheat the oven to 220oC/425oC/GM7. When the dough has again risen to about twice the thickness make more indentations with your fingertips, drizzle all over with olive oil and sprinkle on a good dose of rock salt. Now whack it in the oven for 20 minutes or until golden brown. Turn out onto a wire rack so it doesn’t sweat underneath.
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