Since my marvelously retro veggie panna cotta. My imagination had me adding meat in. Yes, meat – bacon and chicken. For me, every recipe leads to a superb food. From entree to main, from soup to dessert; the combination, harmony, perfection are unique in its flavours.
“Rediscover yesterday’s flavour with today’s techniques”: this can be the motto of cooking food in time of quarantine. My mind have thoughtfully brought together: the different foods, the canned food restoring to honour the old “leftover”, preserving with care the great classics of my soup.
This recipe has a richness that embraces the flavours of its foods and the methods of cooking particularly using leftovers: grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing and bacon cauliflower and potato creamy soup. It’s easy to see two menus in here: the domain leftovers salad and soup: panna cotta as soft brown sand. Garnish of chicken and veggies as an oasis in Sahara desert.
For the salad leftover recipe link is at the bottom; best do in advance before the soup. The soup recipe is here. Do your soup one or two days in advance. Refresh your leftovers with this delicious fun-creative healthy and cheap dessert. Wouldn’t you like to meet actor of “Laurence of Arabia” with each mouthful delicious dessert. Let’s cook!!!
1/2 whole cauliflower, florets
4 medium size potatoes, peeled, cut into cubes
3 shortcuts bacon, cut bite size
300 ml double cream
150 ml skim milk
2 Tbs butter
1 Tbs lime juice
1 Tbs chili flakes
2 Tsp dried rosemary
1 1/2 Tsp dried thyme
4 1/4 c vegetables stock
1 1/2 Tsp gelatine powder
1 canned chicken (95 g)
3 pieces cooked leftover snap peas
3 stems cooked leftover broccoli
chili flakes (OPT)
chili sauce (OPT)
Boil potatoes in microwave about 18-22 minutes, until soft. Remove with slotted spoon to a plate and let it cool. Using the same water, add cauliflower in and microwave about 15-17 minutes until soft. Meanwhile, bring out the small bowl of leftover grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing, double cream and butter to room temperature.
Cut the bacon, and spring onion. Once potatoes are cool, add into blender. Blend potatoes with half double cream and half milk until smooth in 3 batches. Remove to a big bowl. When cauliflower has cooked and cool down, Blend it with the remaining double cream and milk until smooth. Add into together with potatoes pureed.
Now add the leftover grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing into blender. Blend with 1/4 c of vegetables stock until smooth a bit-leaving a tiny amount of texture. Transfer it to potatoes and cauliflower smooth pureed and mix well.
In a large pot, heat oil over medium-high heat and saute garlic until translucent. Now add in bacon fry for 1 minutes. Next add all the pureed smooth cauliflower and potatoes. Then add butter, chili flakes, lime juice, herbs and the remaining stock and seasonings into the soup; heat over medium heat.
Stir and let it simmer about 15-20 minutes. Remove from hob, once combined. Check the seasoning again. Serve hot with more chili flakes and spring onion, buttered bread to dunk in and a glass of Moscato.
Note: you can make dessert into new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 2 to 3 weeks. You can thaw them, warm up again when you wanted to eat them.
To make panna cotta
When soup is still warm, sprinkle gelatine powder and stir to mix well. Let cool for about 10 minutes.
Pour into 2 glass bowls nearly halfway. Next put the glass bowls in fridge overnight to set. The next day, bring out from fridge for a few minutes while you prepare the garnish ingredients.
Using a food stacker, place it in the middle of the panna cotta. Take the cooked snap peas line around inside the stacker. Then put back in fridge for at lease 1 hours. Nearing time up of 1 hours say about 15 minutes, open the canned chicken, warmed up in microwave, about 30 seconds and let it cool slightly about 5 minutes before putting on top of panna cotta and inside the snap peas ring.
Next remove the food stacker slowly, place 3 broccoli around the snap peas. Sprinkle chili flakes on top of the chicken and around it with some on top of broccoli. Squirt two separate tiny drop of chili sauce on to the chicken. Serve with a cup of tea. Enjoy!!!!!
Note: You can omit the chili flakes and chili sauce. The garnish ingredients is for 1 glass bowl. You can add anything you want. More of the garnish ingredients above if you want to try. You can even put a canned tuna or salmon or nuts or vegetables as in my previous fava panna cotta with vegetables of your choice.
My fava panna cotta recipe: https://helenscchin.com/2020/07/20/fava-panna-cotta-with-vegetables/