Trudie's Starters and Soups

SALSA Serves 4-6

2 x 14 oz tins of chopped tomatoes; 1 onion; 2 cloves of garlic; 1 red pepper;
2 tsp. chili powder; seasoning.

Chop the onion and pepper up finely. Mince or crush the garlic. Mix all ingredients
thoroughly together and chill.

NB - This is great served with breadsticks and vegetable crudités.

WARM MUSHROOM SALAD Serves 6

Good selection of mixed salad leaves; 150g smoked turkey rashers;
600g mushrooms (mixed varieties); 1 garlic clove; 3 tbsp. olive oil;
1 tbsp. balsamic vinegar; seasoning.

Grill the turkey rashers until cooked then dice. Thickly slice the mushrooms
and fry in a little of the olive oil for 3 minutes. Add the garlic and cook for 2
more minutes. Arrange the salad leaves on plates. Remove the mushrooms from
the pan with a slotted spoon and scatter the mushrooms and turkey rashers over
the leaves. Add the vinegar to the juices in the pan and boil rapidly for 2 minutes.
Season lightly and pour over the salad. Serve immediately.

GARLIC BRANDY PRAWNS Serves 4

20 Dublin Bay prawns in shells; 4 cloves of garlic; 4 tbsp. brandy; seasoning;
olive oil cooking spray.

Spray a large non-stick frying pan with the cooking spray and heat. Crush the
garlic and add with the prawns to the pan. Fry over a high heat for 5 minutes,
stirring continuously. Sprinkle the brandy over the prawns and season. Serve
immediately with lemon wedges.

MINESTRONE SOUP Serves 4-6

100g dried haricot beans, soaked overnight; 2 onions; 2 carrots; 2 leeks;
2 celery sticks; 4 garlic cloves; 350g tin of sweetcorn; 400g tin of chopped
tomatoes; 2 tbsp. tomato puree; 1.5 litres of vegetable stock; 125 g small
pasta shapes; chopped mixed herbs; seasoning.

Drain the beans and place in a large saucepan with fresh water. Bring to the
boil and boil for 10 minutes, then cover and simmer for 45 minutes. Drain.
Peel and dice the onions, carrots, leeks and celery. Crush the garlic. Place all
the ingredients except the pasta shapes in a large saucepan, bring to the boil and
simmer for 1 hour. Add the pasta, season and simmer for another 10-15 minutes,
until the pasta shapes are cooked.

NB - This soup is even better the next day reheated.

SWEET CORN CHOWDER Serves 4

1 yellow pepper; 450 g potatoes; 425 g tin of sweet corn; 1 onion; 1 stick celery;
600 ml vegetable/chicken stock; 300 ml skimmed milk; 150 g turkey rashers;
mixed herbs; seasoning.

Peel and dice the potatoes and onion. Dice the pepper and celery. Place the
vegetables in a large saucepan with the sweet corn, the herbs and stock. Bring
to the boil, cover and simmer for 25 minutes. Add the milk and season. Liquidize
half the soup and return to the pan. Simmer for 10 minutes. Grill and dice the
turkey rashers and serve the soup with them sprinkled on top.

SPICY LEEK & POTATO SOUP Serves 4

225 g leeks; 225 g potatoes; 1 onion; 600 ml vegetable/chicken stock;
150 ml skimmed milk; 2 tsp. ground cumin; 2 tsp. ground coriander;
1 tsp. ground ginger; 1 tsp. turmeric; 1 tsp. garam masala; seasoning.

Peel and chop the leeks, potatoes and onion. Place in a large saucepan with
the stock and all the spices. Bring to the boil and simmer for 45 minutes.
Allow to cool. Liquidize and return to the pan with the milk. Season.
Reheat when ready to serve.