Issue link: https://maltatoday.uberflip.com/i/929711
36 maltatoday SUNDAY 21 JANUARY 2018 THIS WEEK THE RECIPES Chicken and tortellini soup Ingredients Stock • 1 roast chicken • 2 onions, roughly chopped • 2 carrots, roughly chopped • 2 stalks celery, roughly chopped • 5 cloves garlic, bashed • 2 bay leaves • 2 sprigs rosemary • 5 sprigs thyme • 2 sprigs parsley • 10 peppercorns Soup • 1 onion, sliced • 4 cloves garlic, finely chopped • 2 carrots, sliced • 2 stalks celery, sliced • 400g fresh tortellini • 1 lemon, juice only • Large handful parsley • Salt and pepper • Parmesan shavings Method 1. To make the stock, remove the skin from the chicken and discard. Remove the meat from the carcass and set aside in bite-sized pieces. 2. Place the carcass and bones in a large pot. 3. Add the rest of the ingredients and fill the pot with enough cold water to cover everything. 4. Bring to the boil, reduce to a simmer and cook for at least one hour. 5. Strain the broth through a colander, discarding bones and vegetables. 6. In a separate pot, heat some olive oil and sauté the onions, garlic, carrots and celery until soft (approx. 5 mins). 7. Add the reserved chicken bits along with the broth and bring to the boil. 8. Add the tortellini and cook according to packet instructions. If you are used dried tortellini, pre-cook these in boiling water until al dente and then drain and add to the pot towards the last minute of cooking. Too much of the broth will evaporate if you do all the cooking in the broth. 9. Remove from the heat, add the lemon juice, parsley and season to taste. 10. Serve with Parmesan shavings and fresh black pepper. Whilst Malta is in the grips of a terrible flu season, we're looking for anything to ease the symptoms or better still boost immunity. This simple chicken soup will make everything feel better and if you're not sick, it's so tasty you'll help yourself to some anyway. Whereas the La Tour Melas is a pure Pomerol-inspired blend of Cabernet Franc and Merlot, the Cyrus One sees the addition of around 20% Agiorgitiko, giving an extra layer of luscious fruit on the nose. Nose: notes of blueberries and raspberries intermingling with leather and toasty oak- spice character. Palate: the Cyrus One is ample, full- flavoured and velvety, with dark berry fruit, a hint of vanilla, cloves, smoky meat and silky, ripe, rounded tannins. Food Affinities :this is the perfect partner for all your roast beef, steak and venison. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 La Tour Melas, Cyrus One, Achinos, Greece, 2013