Friday, 15 June 2012

Potato & Sorrel Soup & Tuna Patties - a quick and easy supper or lunch

Ingredients for Potato, Onion & Sorrel Soup: (serves 4)
2 large baking potatoes - peeled and roughly chopped
1 large white onion - peeled and chopped
a few sorrel* (or spinach) leaves
1 clove of garlic - crushed, salt and pepper,
sunflower oil, chicken stock powder
small amount of sweet pouring cream

* sorrel has a lemony taste and just adds a bit of zing to this soup.  If you use spinach (or not) - you can add a squeeze of lemon to the soup.

Place your
potatoes and onion,
garlic, salt, pepper,
couple of teaspoons of chicken or veggie stock powder,
a small amount of oil - in a microwaveable bowl, mix together, cover and zap until veggies are almost done. 
Add boiling (hot) water to cover and zap again until veggies are soft.
Add the sorrel or spinach.
Taste for seasoning and adjust if necessary.
Add more water if needed, zap a little longer, then allow to cool.
Liquidise until lovely and creamy.
Add a little cream to the soup and serve.

Ingredients for fried tuna balls (or patties):
1 can of tuna in brine - drain off the brine -  (makes about 7 balls - (I've eaten one - see photo!) )
a small amount of finely chopped white onion
1 small clove of crushed garlic, if wanted.
2 tablespoons of matzot meal (or fine cornmeal)
1 beaten egg
salt, pepper, and peanut oil* for frying

Mix all the ingredients together (except the oil), wet your hands a little, and make into either patties or balls.
Fry in hot oil until golden. Fry on one side until golden, then turn them over.  (I tend to use my wok, so you wont need so much oil.)
Drain on kitchen paper, cool slightly or eat cold.

Serve with a good mixed or green salad
+ vinaigrette:
4-6 tbls. olive/sunflower oil
1 tbl. cider vinegar, wine vinegar or lemon juice
salt, black pepper
large teaspoon of dijon mustard
clove of crushed garlic
- place all ingredients in a screw top jar, shake well to combine and use. 
I make a larger quantity of this and it will keep really well in your fridge for some time.

*peanut oil is excellent, but otherwise use another oil which will take a high temperature for frying.

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