Souper Swap Challenge
Last week I was challenged to take on the Souper Swap Challenge by the good folk at Baxters; so, being the Food Adventurer that I am, I took it on and replaced my lunches for their Hearty Soup range for a week.
The soup category in UK retail has taken a hammering over recent years as its perceived as being old-fashioned, uninspiring and bland. Manufacturers, like Heinz and Baxters, have invested heavily in product innovation to re-capture the hearts and minds of the soup eating population. This won’t be a quick turnaround but soups are certainly becoming more popular as in scratch-cooking option as we become more health and waste conscious.
Soups are a brilliant, healthy and easy food for time-poor shoppers and I for one always have a good cupboard-full. Instead of me just diarising my Souper Swap Challenge I thought I’d go creative and employ the expertise of Master Chef David Greenwood-Haigh to come up with some recipes using Baxters soups…I’ve also added a little Northern Munkee flair!
Souper Pasta Bake
- 300g penne pasta
- 400g broccoli (cut into small florets)
- 185g boiled ham (diced)
- 300ml semi skimmed milk
- 150g mature cheddar (coarsely grated)
- salt and pepper to season
- 400g Baxters Hearty Chicken & Sweetcorn Chowder
Preheat the oven to 220°C/428°F/gas 7.
Firstly, you need to cook your pasta and broccoli. So take a large pan, throw in your pasta with some water and a couple of dashes of olive oil. Boil your pasta for 8-9 minutes and then add in your broccoli florets. Boil for another 2-3 minutes until your broccoli is tender. Drain the water and return to the warm pan.
Throw in your diced ham, milk, half of the cheese and your Baxters Hearty Chicken & Sweetcorn Chowder. Stir the mixture until it’s completely immersed and add to a large ovenproof dish. Sprinkle the remaining cheese, evenly on the top.
Now you’re ready for the oven. Pop into the oven towards the top and bake for 15mins until the cheese is all gooey and golden!
Boom! Mic Drop!
Souper Chicken Pie
- 3 tbsp. vegetable oil
- 500g diced chicken
- 1 large onion (chopped)
- 1 tbsp. dried thyme
- 500g short crust pastry
- 1 beaten egg
- salt and pepper to season
- 400g Baxters Hearty Country Vegetable Soup
Preheat the oven to 200°C/392°F/gas 6.
First thing’s first, .add 1tbsp oil to a large non-stick frying pan and gently fry the chicken until it’s browned; this should take 7-8 minutes. At this stage add a little salt and pepper to flavour your meat. Take your chicken out of the pan and put in a bowl to one side.
Now take the same pan and add 1 tbsp. oil and throw in your onions. After 2-3 minutes add your thyme and heat for a further 3 minutes until the onions start to colour. At this stage you could get creative and add some petit pois or butter beans if you’re that way inclined!
Now add your Baxters Country Vegetable Soup to the pan but keep the can. Bring the mixture to a simmer then fill your can half full (not half empty) with water; add to your pie filling. Now re-introduce the chicken to the filling and stir in. Turn off the heat and leave in the pan.
Now for the pastry. Before you start grease your pie tin making sure you get into all the little nooks and crannies. Flour your surface and roll out the pastry sheet until it’s 2-3mm thick. Measure your pie tin and cut out a section that is 5mm larger than your pie tin, that’s your lid. Line your tin with the remainder of the pastry (you may need to re-roll depending on where you’ve taken your lid from) and press the pastry into all corners.
Spoon in your pie filling and level out. Lay your pastry lid across the mixture and crimp the edges using a fork. Brush your beaten egg across the surface of the lid, this will make your pastry golden and shiny.
You’re now oven-ready. Pop your pie in towards the top of the oven and bake for 30 minutes or until the pastry is slightly rise and beautifully golden. Et voila!
For more recipes from David visit: http://www.coeurdexocolat.co.uk/recipes
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P.S. In the interest of honesty and transparency I need to let you know that the Baxters soups were supplied to me, free of charge, for the purposes of promotions…and they tasted bloody good!