RECIPE OF THE WEEK | Stay warm with these hot dishes

It’s out with the tank tops and on with the layers as the weather hits its seasonal bite. However, it’s not only what we wear that needs a shift but also the foods we cook.

With most of the holidays and long weekends done with, it’s less about impressing family and friends on special occasions and rather about feeling warm during chilly day weather and cold nights.

Here are fun celeb chef recipes that are sure to keep things toasty.

CHOCK-FULL-OF-VEGGIES CHICKEN SOUP

Serves: 8

Difficulty: Easy, 1 hour 20 minutes

Ingredients:

1 large free-range chicken

sea salt & freshly ground black pepper

30ml (2 tbsp) olive oil

4 large leeks, roughly sliced

4 stalks celery, roughly sliced

200g pumpkin, peeled and roughly chopped

4 turnips, roughly chopped

2 large sweet potatoes, peeled and roughly chopped

1 x 400g can chopped tomatoes

juice of ½ a lemon

large chou-chou (chayote marrow), roughly chopped

large handful spinach, roughly chopped

150g fresh corn kernels

chopped fresh coriander or flat-leaf parsley, to serve

Method:

1. Place the chicken in a large stockpot and pour over enough water to cover. Season with salt and pepper. Bring to the boil, then simmer for 30 minutes or until the chicken is cooked through. Remove the chicken from the stock and set aside.
2. Heat the olive oil in a non-stick frying pan and sauté the leeks and celery until tender.
3. Add leeks and celery to the chicken stock, along with the pumpkin, turnips, sweet potato, canned tomatoes and lemon juice. Season and simmer for 20 minutes or until the vegetables are tender.
4. Add the chayote, spinach and corn.
5. Remove the skin and bones from the chicken, break the flesh into pieces and add to the soup. Simmer for a further five minutes. Serve scattered with fresh chopped coriander or parsley.

CURRIED SWEET POTATO SOUP

Serves: 4

Ingredients:

30ml (2 tbsp) olive oil

1 onion, finely chopped

1 small garlic clove, finely chopped

15ml (1 tbsp) curry powder, mild or hot

1kg sweet potatoes, peeled and cubed

1.5 litres chicken or vegetable stock

salt and pepper, to taste

chopped fresh chives and spring onions, to serve

crème fraîche, to serve

Method:

1. Heat oil in a large pot and fry onion over medium heat until soft.
2. Add garlic and fry for a few seconds.
3. Add curry powder and stir-fry for five to 10 minutes, adding oil or butter if it starts to stick to the pot.
4. Add sweet potatoes and stock and heat to just below boiling point, then reduce heat and simmer until sweet potatoes are cooked.
5. Blend in a processor until smooth.
6. Return to pot, season and heat through. Serve topped with chives, spring onions and crème fraîche.

CURRIED TRIPE

30ml (2 tbsp) canola oil

2 medium onions, chopped

½ green pepper, chopped

2 medium potatoes, cut into 1.5cm cubes

30ml (2 tbsp) medium curry powder

1 cloves garlic, crushed

5ml (1 tsp) paprika

400g can crushed tomatoes

1kg pre-cooked ox tripe

salt and ground black pepper taste

10ml (2 tsp) smooth apricot jam

1. Heat the oil in a large pan over medium heat and sauté the onions, green pepper and potatoes for about eight minutes. Add the curry powder, garlic and paprika and cook for a further five minutes, stirring frequently to prevent the spices from catching.
2. Add the tomatoes and cook over a low heat for five minutes. Add the tripe, mix, season with salt and pepper and cook over low heat for about 30 minutes. Lastly, add the apricot jam and check the seasoning.
3. Serve hot with pap, samp or steamed bread.

All recipes previously published in the Sunday Times food section.