Embargo: 09.00hrs, 21 April 2009
Here’s some great news for home cooks to get clucky about! Celebrity chef Antony Worrall Thompson is launching his new Organic Free Range Chicken Stock Cubes and Organic Free Range Chicken & Vegetable Stock Cubes. The latter is unique in the UK being the first to combine free range chicken with vegetables in a stock cube.
Both flavours contain a blend of organically grown herbs and spices. The free range chicken stock is very simply seasoned and flavoured with mild spices and parsley, whilst in the free range chicken and vegetable stock you will detect a delicate eastern inspired infusion of coriander, turmeric and ginger. These delicious new stocks are easy to use; to achieve a full bodied taste, just dissolve one stock cube in 500mls of boiling water and stir well until it has dissolved completely.
Antony says: “If you don’t want to make your own stocks, a good quality stock cube is the store cupboard essential you should never be without. They form the basis of many seasonal dishes; from chilled summer Gazpacho or Vichyssoise, light risottos, to savoury gravies and sauces and hearty winter warming soups and casseroles.”
Free Range Chickens = Happy Chickens = Great Tasting Stock
Recent media coverage has highlighted the miserable existence of chickens reared on factory farms. “These premium quality stocks are made using the carcasses of free range chickens that have been organically reared with the freedom to happily roam, scratch and graze as they should,“ says Antony. “I believe that a free range chicken is a happier and healthier bird. Its greater welfare produces a stronger skeleton and more flavoursome meat which makes a far tastier stock than a factory farmed chicken.“
Where to buy?
Antony Worrall Thompson’s Free Range Chicken Stock Cubes, and Free Range Chicken & Vegetable Stock Cubes are priced £1.09 for 6 cubes from Waitrose.
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Notes to editors:
• AWT stocks will be available from Waitrose from 21 April 2009
• Antony Worrall Thompson organic instant stocks are made under license by: Balance Foods Ltd, The Polo House, Forsyth’s Home Farm, Bypass Road, Hurtmore, Surrey, GU8 6AD
• Both of the stocks are certified organic - Organic Certification No: AT-O-02-BIO
• Full ingredients list and nutritional information available on request
ANTONY’S SUMMERTIME GUACAMOLE SOUP
Serves 4 - 6
2 large ripe avocados, peeled and diced
1 garlic clove, finely diced
3 tbsp lime juice
1 chilli, finely diced
½ tsp ground cumin
½ tsp ground coriander
½ pint (300 ml) + 6 tbsp double cream
1½ pints (900 ml) vegetable or chicken stock, chilled
Salt and ground black pepper
2 tomatoes, seeded and diced
2 spring onions, finely sliced
2 tbsp finely chopped coriander
Deep-fried tortilla strips
1. Combine the avocado, garlic, 2 tbsp of the lime juice, chilli, cumin, ground coriander, ½ pint (300 ml) double cream and the stock in a blender, and purée until smooth. Season to taste.
2. Ladle the soup into chilled bowls and garnish with tomatoes, spring onions, chopped coriander and the tortilla strips.
3. Whip the remaining cream and lime juice to soft peaks and float a little of this on the surface of the soup.
Hint: if you want to make this soup ahead, add 85g (3oz) cooked spinach to the avocado when blending. This will keep the green colour for much longer.
CHICKEN IN AN ASIAN POT
from Fast Family Food by Antony Worrall Thompson (Mitchell Beazley, £18.99 from www.octopusbooks.co.uk)
I love one pot food, saves on the washing up and wins family hearts, packed full of flavour, this dish always goes down a treat.
1 tbsp non-flavoured oil
1 tbsp Thai green curry paste
1 tbsp finely chopped lemongrass
1 tsp grated ginger
3 lime leaves shredded
2 cloves garlic, crushed to a paste with a little salt
2 hot small green chillies, finely sliced
½ teaspoon ground turmeric
2 x 300g tins coconut milk
1 ltr / 1 ¾ pints chicken stock
2 carrots, peeled and finely sliced
1 small rotisserie cooked chicken
1 tbsp fish sauce
Juice of 2 limes
Handful of coriander leaves and soft stalks
3 spring onions finely sliced
12 mint leaves, finely shredded
Handful of bean sprouts, soaked in iced water
2 tbsp unsalted roast peanuts, chopped (optional)
1. Heat the oil in a large saucepan and fry the curry paste for 2 minutes until it releases its fragrance. Add the lemongrass, ginger, garlic, lime leaves, chillies and turmeric and cook for a further 2 minutes.
2. Pour in the coconut milk, stock and carrots and bring to the boil, simmer for 8 minutes.
3. Meanwhile, remove the chicken meat from the carcas and shred with 2 forks, discard the bones. Add to the broth and heat through for 5 minutes then fold in the fish sauce, lime juice, coriander and spring onions.
4. Serve in warmed bowls and top with mint, crunchy bean sprouts and chopped peanuts, if using.
Other green vegetables (broccoli, sugar snaps, baby spinach, asparagus etc) could be added with the spring onions for a more substantial stew
For further information, comment from Antony Worrall Thompson, images or samples, please contact Michelle Redmond (020 8288 0849 / firstname.lastname@example.org)
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