This recipe is a take on my Mother’s authentic Jamaican recipe. She would add a little bit of this and that with a few chilli peppers along the way (which I haven’t)!! What I love about it is the broth is warming, delicious and full of flavour, surrounded by soft melt in the mouth meat and chunks of gorgeous veggies. This is a winter warmer for sure.
There are some ingredients that are just made to go together : lamb and mint, tomato and basil, chicken and lemon. To call this a soup, really is an understatement, with the rice and pops of swollen raisins – so bloody delicious.
An easy to prepare, beautifully wholesome and creamy soup, filled with personality and flavour. For added texture, don’t forget to sprinkle with my Jax Food Hax Crispy Herb and Garlic Crumb.
This is a wonderful recipe, light on the carbs and heavy on the sticky, aromatic, tomato flavour. I picked the idea up from a little tapas bar, I used to visit in Camden Town, after a heavy day of market shopping, back in old Blighty, and as usual just made a version of my own.
This is the epitome of Italian dishes (locally known as Pappa al Pomodoro) and one of my favourite, favourite soup recipes. Actually calling it a soup is like calling the Queen ‘a lady with a handbag!’ When it’s made slowly, with love this dish has enough magic to make you believe in the simplicity and majesty of Mother Nature’s bountiful pantry! Also, 12 million Italians can’t be wrong. An opera in a bowl……..
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It comes as no surprise to anyone who knows me, that my passion is food, the big astonishment however, if God came down right now and said, ‘ok Jax, choose a passion for the rest of your life’, I would drop food like a hot rock and pick music. Vinyl, CD’s and of course back…
Is Jax your real name?: No my full name is Jacqueline, Sylvia Margaret Hamilton (I know right) just call me Jax Where are you from?: Stratford, East London (under the sound of the bow bells), which makes me a 100% cockney. However my parents are from Jamaica and I’m now a Kiwi Citizen – phew!…