LESLIE’S FAMILY MEAL IDEAS
EASY CHICKEN SOUP
Start by shredding all the meat from a roast chicken (homemade is best but bought will suffice). In a large pot fry 2 sliced shallots, 5 cloves garlic and 5 sliced portobello mushrooms, add 1 litre chicken stock and the shredded chicken (skin and all). Add kale or silverbeet leaves and 1 cup risoni and simmer for 10-15 minutes. Serve with chopped parsley and a dash of olive oil. You can add crispy croutons and grate fresh parmesan on top too if you like.
SALMON & LEEK QUICHE
Got to have some French flavour so we’d go for a quiche. Make the pastry in a processor: mix 1 cup flour, 3 tablespoons sugar, ½ teaspoon salt and 125g softened butter on low speed to combine, then add 1 egg yolk and 4 tablespoons water to form dough. Shape in ball and chill (or you can make in advance and freeze). Shape pastry into a tart mould and chill. Slice 1 leek thinly, fry in a pan with olive oil, a pinch of salt and ⅓ cup water. Cover, simmer until water evaporates and the leek is soft. Dice 1 salmon fillet into small cubes (or you can use smoked salmon) and lay on pastry base along with the leek. In a bowl mix 3 eggs, 300ml cream and season with salt, pepper, grated cheese (your choice) and any herbs you like. Pour egg mix into tart shell, bake at 180°C for 30-40 minutes.
CHOCOLATE CREAM
Beat 5 eggs and 40g sugar together. Bring 600ml of milk to boil then pour it over 110g diced dark chocolate. Stir until melted. Add egg mix to the chocolate and mix until smooth. Pour into individual ramekins and cook in a bain-marie in an oven tray for 10 minutes at 180°C. (Make sure the water for your bain-marie is level to the top of your ramekins to ensure even cooking). Once cooked, leave to cool and then place in fridge, where they’ll last for up to four days until you’re ready to serve.