Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Welcome our first Tiny Table Cooks guest – Alissa Timoshinka. Having left her native homeland of Russia back in 1999 to settle in North London, Alissa rose to fame by combining her two loves food and film to launch KinoVino – a groundbreaking supper club which offers film screenings and sit-down dinners with unique menus inspired by films. From silver screen to her hometown of Siberia, Alissa took her love of food one step further in her debut cookbook ‘Salt & Time’. A collection of recipes which transforms the perceptions of food of the former Soviet Union and pays homage to her roots with delicious dishes including restorative Solyanka fish soup, fragrant Chicken with prunes and light-as-a-feather semolina cake.
Alissa Timoshkina’s Chicken Soup
A few words from Alissa… Every cold season I get hooked up on one ingredient and use it as widely as possible. Last year i had my heart set on shallots cooked in butter, red wine and french herbs, this year it’s chicken! I’ve been a pescatarian for about 15 years but after a year of breastfeeding my daughter my body demanded animal protein and chicken was happy to oblige. The daughter in question also influenced not only what but how I cook – mainly one pot or tray dishes that are easy to throw together (quite literally) with one hand. So a chicken soup or stew of sorts became my new staple. It really ticks all the boxes: a perfect cold-weather warmer, it has all the nutrients my family needs, full of simple yet delightful flavour & it keeps for days!I’ve made different versions of it so feel free to add your stamp. Mine is mainly dictated by what’s in the fridge and needs to go first. So it’s pretty green too in every sense of the word!
1.5 litres of chicken stock (home-made or cubes)
2 chicken legs or breasts
1 celery stick
1 brown onion
2 garlic cloves
2 tablespoons of capers
1 small bunch of parsley stalks & leaves
A splash of white wine (optional)
1 large yellow potato
1 tin of beans or chickpeas, drained and rinsed
Lots of greens of choice – cavolo bero, kale, savoy cabbage
1/2 lemonSalt and fresh pepper to taste
1. Heat up the stock in a pot and boil the chicken until tender and falls off the bone easily if using legs.
2. Strain and pull the meat. Set aside.
3. Heat up some olive oil in a pan fry the celery, onion, garlic, capers and finely chopped parsley stalks with some salt and Italian herbs for 10 mins until it starts to catch.
4. Add a splash of white wine and increase the heat till the alcohol evaporates.
5. Add the fried stuff into the pot with the chicken along with peeled and cubed potato and beans.
6. Bring to boil and cook till the potato is soft. At this point add the greens and give them a few minutes only so they don’t lose their colour.
7. Take off the heat and squeeze half a lemon.
8. Season more to taste and serve with some cracked black pepper. It’s a great way to use all sorts of greens that might be getting tired sitting around in the fridge. You can also swap potato for orzo or any other pasta which works just as well!
If you whip up a batch of Alissa’s hearty soup, we’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks