I have been watching Neill Anthony Private Chef on SABC 3 Sunday’s at 4:30pm from the first episode and really enjoying the way the program is filmed, the locations of the meals (those houses and kitchens!) and of course the food.Neill Anthony is running a competition on his Facebook page in conjunction with Wellness Warehouse. You need to choose a meal off his website, make it, take a photo of it and then post it under the competition post with #RevealLikeNeill. Once his Facebook page reaches 2000 likes he will draw a winner. You can enter as many dishes as you like. I have made Chicken Thighs with Penne and Cherry Tomato Mayo and Roasted Tomato Soup so far.
Hubby and I have always been fans of butternut soup and I do also like tomato soup. Since it is nearly Winter (what a laugh as I am typing this in 33 degree heat) I decided to make it for supper to have with a delicious farmstyle bread. I can say that this soup is a winner! Hubby couldn’t stop exclaiming how much he was enjoying it and he even had a second bowl. The recipe is very easy to make and is definitely going into the make again and again file.
10 roasted plum tomatoes
2 cups tomato juice
splash hot sauce (careful! I added a bit too much)
1 tablespoon brown sugar
80ml olive oil
4 cloves peeled whole garlic
1. Add olive oil to hot pan
2. Roast garlic in olive oil
3. Add roasted tomatoes to garlic then add tomato juice and hot sauce
4. Simmer till warmed through (5min)
5. Add to blender and blend, add olive oil and sugar whilst blending
6. Season to taste then pass through sieve
|My ingredients (I peeled my tomatoes)|
|Ready for roasting|
|All ingredients warmed|
|Ingredients in the blender|
|The tomatoes blended|
|Tomatoes after been blended and sieved|
Read an interview with Neill Anthony on Megan Deane’s blog Stuffed Feeling.