Chef Imelda Tynan’s recipes for a tasty spiced tomato soup, followed by baked chicken and a roulade

Imelda Tynan's spiced lentil & tomato soup.
Every week in Tynan’s we put a great deal of thought into our soup and the ingredients that we are going to use in them. We make sure that they are full of flavour and goodness; we use fresh herbs and spices to get that wonderful taste that you will only get from homemade soup. We take key recipes and using our vegetables in season, create a nourishing wholesome soup.

Every week in Tynan’s we put a great deal of thought into our soup and the ingredients that we are going to use in them. We make sure that they are full of flavour and goodness; we use fresh herbs and spices to get that wonderful taste that you will only get from homemade soup. We take key recipes and using our vegetables in season, create a nourishing wholesome soup.

Spiced Lentil & Tomato Soup

8 Large Fresh Tomatoes, chopped

1 Spanish Onion, chopped

5oz Red Lentils

½ Fresh Red Chilli, deseeded and sliced

1 small tin Chickpeas, drained and rinsed

2tsp Fennel Seeds

1tbsp Olive Oil

1pt to 1½pt Vegetable Stock

Bunch of Coriander, chopped

Spoonful of Greek Yogurt or Natural Yogurt

Heat the oil in a large saucepan and add in the fennel seeds, chilli and onion and cook until the onions begin to soften, about 10 minutes. Add in the lentils, the tomatoes and the stock and bring to the boil, reduce the heat and simmer for 25 minutes until the lentils are soft. Remove from the heat and whizz the soup with a blender, return to the heat and add in the chickpeas and bring back up to the boil, serve topped with chopped coriander and Greek yogurt.

Chicken Bake

2tbsp Olive Oil

2 Chicken Fillets, diced

1 Onion, finely chopped

2 Cloves of Garlic, crushed

1oz Butter

1oz Gluten Free Flour

400ml Milk

3oz Gruyere Cheese

Handful of Basil Leaves

6oz Gluten Free Breadcrumbs

2 Heads of Fresh Broccoli, blanched

3oz Pine Nuts, chopped

Salt & Pepper

Preheat the oven to 180°. Heat the oil in a large casserole dish suitable for the oven; add the chicken and sauté for 3 to 4 minutes, add the onion and garlic and cook for another 3 minutes until nicely brown. In a separate saucepan melt the butter, add the flour to make a roux, whisk in the milk and cook the sauce until nice and creamy, then add in the Gruyere cheese and season with salt & pepper. Pour the sauce to the chicken, add in the broccoli and basil leaves and sprinkle over the pine nuts and the breadcrumbs and bake in the oven for 20 to 25 minutes until nice and golden.

Meringue Roulade with Toasted Almonds

4 Large Free Range Egg Whites

8oz Castor Sugar

4oz Flaked Almonds

Filling

1pt Whipped Cream

Fresh Fruit of your Choice

Line a Swiss roll tin with parchment paper making sure that both the base and the sides are covered. Pre heat the oven to 150°. Put the egg whites and sugar into a mixing bowl and beat until stiff, spread the mixture onto the baking tray and sprinkle over the flaked almonds and bake for 30 to 35 minutes until lightly golden. Allow to cool in the tin.

Turn out onto parchment paper dusted with icing sugar, flaked almonds side down and spread with the freshly whipped cream and scatter with freshly chopped fruit and roll. Transfer to a serving platter, dust with icing sugar and decorate with some fresh fruit.