Pumpkin Soup & Chicken, Avocado & Mango Salad

今日の夕食は、かぼちゃのスープとチキンとアボカドとマンゴーのサラダ。かぼちゃの大きなのが残っていたのと、アボカドも使ってしまいたいものがあったので。

Today’s dinner was Japanese Kabocha Pumpkin Soup and Chicken, Avocado & Mango Salad.  There was a large piece of Kabocha left in the fridge so I wanted to use it, I also had half an avocado left in the fridge that needed to be used.

かぼちゃのスープはいつものようにとってもシンプル。玉ねぎを炒めてかぼちゃの薄切りを炒めてお水をひたひたに注いで、沸騰したら弱火、柔らかくなるまで煮てブレンダー。最後に少しナツメグを加えて出来上がり。ぽってりとイギリス式に濃厚なスープ。イギリス人はさらっとしたスープをあまり好みません。かぼちゃのスープ、わたしも好きですが、夫が大好きなスープです。塩加減が難しいように感じます。足りないと甘みもあまり感じられませんし、入れすぎるとまた甘みが感じられません、ちょうど良い塩梅に。かぼちゃ(パンプキン)はたまに仕方なくオーストラリア産のかぼちゃで作ったりバターナッツスクウォッシュで作ることもありますが、日本産のかぼちゃで作ると全く違うものに出来上がります。こっくりと甘くて美味しい!シンガポールではほとんどの農産物が輸入品なので新鮮でなかったり高かったりしますが、高くても日本のものが大抵手に入るのはとても嬉しいことです。イギリスに住むようになったら、日本産のものはなかなか手に入らないでしょうね。

As always, my pumpkin soup is very simple to make.  I sautee some chopped onion until soft, then add thinly sliced pumpkin, let them get covered with oil, then add water up to the level of the pumpkin and add some seasoning.  When the water comes to boiling I turn the heat down, put the lid on and simmer it until soft.  I then let it cool a little, pour everything into the blender and whizz it up.  Then I warm it up, add a little nutmeg, and it’s done.  It’s very thick, almost like baby food.  English people don’t like thin soup in general.   I find the amount of salt is important for this soup, too little and you cannot taste the sweetness of the pumpkin, then too much does the same.  It needs to be just right.  I have made it with Australian Japanese Kabocha and sometimes use butternut squash but I must say Japanese Kabocha pumpkin is so much nicer.  It’s sweet and has very strong great flavour.  Most agricultural stuff we get here in Singapore is from overseas, so they are often not fresh whilst being very expensive, but at least we can get most vegetables from Japan.  I guess Japanese kabocha isn’t available in England, or is very hard to get at least.

 

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サラダは、チキンの胸肉をにんにく、レモン汁、オリーブオイルでマリネして、水気を拭いてから塩胡椒してオリーブオイルで外側だけ焼き付けてからオーブンで8分ほど(厚さによって調節)焼いて出来上がりです。どのお友達にお出ししても美味しいと言っていただけて必ずレシピを聞かれますが、これだけです。オーブンを使うのが柔らかくジューシーに仕上げるコツだと思います。チキン似合うアボカドとマンゴー、他にフレッシュのミントとコリアンダー、サラダ菜類、上からアーモンドスライスの乾煎りしたもの。ドレッシングは、いつもより少し甘めの味付けにします。今日はマンゴービネガーを使いました。

For the salad, I marinade chicken breast in garlic, lemon juice & olive oil for some hours.  When ready, I get rid of the moisture, season it, brown both sides in olive oil in a frying pan then cook it in the oven (180-200C) for about 8 minutes (depending on the thickness of the chicken you need to adjust).  Every friend I have served this to has asked me for the recipe but this is all it is.  I think using the oven is the key to keeping the chicken breast moist and tender.  I mix the sliced chicken breast with avocado, mango, fresh mint, coriander leaves and salad leaves, then scatter some sliced and dry roasted almond slices on top.  I feel for this that the dressing needs to be a little sweeter than for a usual salad.  I used mango vinegar today.

 

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