A Perfect Weekend... a Mackerel, a Barbeque and a Chicken Noodle Soup

It was a blissful weekend - hot and sunny so early in the season.  My fishmonger had some sparklingly fresh mackerel on Saturday morning and I instantly felt a barbeque come on.  Mackerel is surely the most handsome of fish; long, sleek, silver with slashes of coal black and iridescent blues and greens.  Mackerel begs to be char grilled and served with something acerbic.
But the first bbq of the season is always Spud's favourite: coriander burgers.  So we started with the mackerel (served with a vinaigrette made with extra virgin, sherry vinegar, Dijon mustard and lots of fresh mint from the garden - terrific) and moved on to the burgers after.  I was pushed for time (it being dark already), so this year I left out the onion, breadcrumbs and egg - they were none the worse for it.

Sunday evening was a bowlful (well, two if we're counting) of spicy chicken noodle soup - delicious, zingy and - shock horror - healthy too.  Whenever there's chicken stock in the fridge or freezer, I feel moved to make this. 

It's simply stock (3 pints for two people) simmered with sliced chilli, squashed lemon grass and diced ginger.  It's seasoned with Nam Pla. Then I add some sliced pre-cooked chicken - only a little - and some vegetables (a thinly sliced red onion, a few finely chopped green beans and some sliced mushrooms).  A couple of minutes before serving, I throw in some tiny thread noodles.  Then, as it's served, I squeeze in the juice of a lime and throw in a finely shredded sprig or two of mint and a couple of handfuls of chopped coriander.
A perfect Sunday evening pick-me-up - particularly when served with plenty of ice cold beer...

tags: barbeque  fish  stock  

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