Spicy Roasted Red Pepper and Tomato Soup with Prawn Croutons

First up, this was a really nice soup but I can't find the pictures for it. Please just try to visualise it.


Spicy Roasted Red Pepper and Tomato Soup

Ingredients

1 - Red Pepper - roasted till charred, peeled and chopped
2 - Tomatoes - medium sized, chopped
6 - Chilli Padi - sliced
6 - Shallots - chopped
4 - Garlic cloves - chopped
1 - Ginger - thumb-sized, thinly sliced
Fresh Coriander, remove the roots, separate the stem and leaves - chop the stem, save some of the leaves for garnish

1 cup of good chicken stock
Salt
Pepper
3-4 tablespoons of olive oil

Directions -
1. Heat the oil over a low flame.
2. Sauté the chilli padi, shallots, garlic, ginger and coriander stem till fragrant and the mixture looks translucent.
3. Add the red pepper. Sauté for a few minutes.
4. Add the tomato, sauté till soft.
5. Turn off the stove and allow to cool.
6. Pulse is a food processor till really smooth.
7. Return to a clean pot, add the stock. Allow to simmer.
8. Check for salt.
9. Add pepper.

Prawn Croutons

Ingredients -
8 – Prawns, medium sized - shelled, cleaned and chopped coarsely
2 – Garlic cloves - finely chopped
4 – Chilli padi - de-seeded and finely chopped
Salt and pepper
1 – tablespoon olive oil.


Directions -
1. Mix all the ingredients and let sit for about 20-30mins.
2. Heat a wok on high, add oil and stir fry till the prawns cook thoroughly and brown just bit.

3. Serve up the soup and sprinkle with the prawn croutons and chopped coriander leaf.

Grilled Chicken with Spicy Mango-Avocado Salsa

This is an extremely easy dish to put together. You would need no more than 25 minutes.

Ingredients
2 - Chicken Breasts
Salt
Pepper

Salsa

1 - Avocado - skinned and cubed
1 - Mango - skinned and cubed
3 - Chilli padi - de-seeded and finely chopped
Small bunch - Coriander leaf - finely chopped
Small bunch - Spring onion - chopped
2 tablespoons - Lemon juice

Directions -

1. Clean the chicken breasts.
2. Rub salt and pepper all over.
3. Allow to marinate for at least 30 minutes.

4. Heat a pan grill. (I use a non-stick so no need for oil)

5. Grill the chicken for about 7-9 minutes on each side.

6. Allow to cool for 2 minutes before slicing.
7. Just before serving up, mix all the salsa ingredients. Add some salt and pepper to taste.

8. Serve chicken with the salsa.