Sunday, March 28, 2010

Jam Roly Poly

1 1/2 cups self-rising flour
Pinch of salt
75g/3 oz shredded suet or vegetable shortening
Zest of one lemon
6 tbs jam (raspberry was great)
Cold water

Preheat oven to 350. Line baking sheet with parchment.

Sift flour and salt into a medium bowl. Stir in suet and lemon zest. Mix with cold water, a little at a time, until you can gather the mixture into a soft ball with your fingers. Knead on a lightly floured board until smooth and pliable.

Gently roll pastry into a rectangle that is approx 8 x 12 inches. Spread jam evenly over the pastry, leaving 3/4 in boundary.

Brush the pastry edges with a little water and roll up the pastry. Take care not to squeeze out the jam. Place roll, seam side down, on the baking sheet. Cook for 30-40 minutes until risen, golden and cooked through. Leave roll to cool for a few minutes. Cut into thick slices and server with cream, custard, ice cream or whipped cream.


Best Tortilla Soup

8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 tablespoon onion flakes
1 can chopped tomatoes
1 tablespoon chipotle chiles in adobo seasoning
1 teaspoon salt, or to taste(omitted)

2-3 cups shredded rotisserie chicken meat
Bag of tortilla chips(thick cut)

6-8 ounces Monterey Jack cheese, grated (we used mild cheddar and it was fine)
2 avocados, peeled and sliced
Sour Cream

Place the broth, garlic, cilantro, onion, tomatoes, chiles with adobo and salt in a large pot and simmer for about 15 minutes.

Add the chicken and continue cooking for another 15 minutes.

Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado. Serves 6-10.

** we cut this recipe in half and it would have served 3 maximum. It was the BEST we have ever made.