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Sunday 15 July 2007 Hitwise
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This week's recipes

Last Updated: 12:01am BST 07/07/2001

Chick pea soup with socca


  • 4oz/110g chickpea flour
  • Pinch of salt
  • 1 tbsp olive oil
  • ˝ pint/250ml water
  • Chopped rosemary
  • Olive oil for frying
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  • 4oz/110g chickpeas (soaked)
  • 2 sprigs rosemary
  • 1 onion
  • Olive oil
  • 4-5 cloves garlic
  • 1 glass red wine
  • 1 tin chopped tomatoes
  • 1 pint/500ml stock
  • Mix all socca ingredients, except the rosemary, into a batter that has a texture like single cream. Leave for 30 minutes.

    For the soup, cook the chickpeas in water with a sprig of rosemary until very soft (about two hours). Fry the onion in a generous amount of oil. After a minute, add the garlic and the other sprig of rosemary, the wine and tomatoes, and simmer for 10-15 minutes. Add the chickpeas and some stock and simmer for 30 minutes. Puree half of the soup, then mix it all back together. It should be very thick. It will need some salt. Drizzle over a slick of olive oil and more rosemary needles. Serve with the socca.

    To make the socca, heat two tablespoons of olive oil in a frying-pan and, once it is hot, spoon in the batter (about 2in/5cm in diameter) and cook until golden. Sprinkle with some very finely chopped rosemary. Turn and fry the other side briefly, then remove from the heat, roll and serve hot with the soup.

    Leek and Fontina risotto

  • 3 large leeks, finely chopped
  • 4 baby leeks, trimmed
  • 4oz/110g butter
  • 8oz/225g arborio rice
  • 1 glass of white wine
  • 1˝-2 pints/750ml-1 litre stock
  • 4oz/110g Fontina, cubed
  • 5oz/140g Parmesan, grated
  • Pumpkin-seed oil
  • Stock

  • Parsley stalks
  • 1 carrot, roughly chopped
  • 2 leeks, roughly chopped
  • 2 sticks celery, roughly chopped
  • Small head fennel, roughly chopped
  • Peppercorns
  • Small onion, chopped
  • Bay leaf
  • First make the stock. Put all the ingredients in a pan and cover with about 4 pints/2 litres of water. Bring to the boil and simmer for about 30 minutes. Strain and set aside.

    Blanch the leeks in boiling water for two minutes, then set aside. Heat the griddle and grill until stripy.

    To make the risotto, melt half the butter in a large pan. Finely chop the leeks (use only a little green for colour), add to the butter and cook very slowly until translucent. Remove and add a little more butter to the pan. Turn up the heat, add the rice and turn until the rice is coated. Add half a glass of wine and stir until almost absorbed. Then add the warm stock bit by bit and stir until the rice is almost cooked. Add the rest of the wine. Keep on the heat until the rice has just lost its crunchiness. Now add the rest of the butter, the leeks, the Fontina and the Parmesan. To serve, top with the griddled baby leeks and a drizzle of pumpkin-seed oil.

    Chocolate and amaretto sorbet

  • 9oz/255g vanilla sugar
  • 1˝ pints/750ml water
  • 5˝oz/155g cocoa powder
  • 4 fl oz/100ml amaretto
  • 2 tsp vanilla essence
  • Dissolve the sugar in the water. Bring to the boil. Add the cocoa powder and simmer for 20-25 minutes. It will be very thick. Take off the heat and leave to cool. Stir in the amaretto and vanilla essence, then churn in an ice-cream machine for about 20 minutes. Freeze.

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