Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: chowder, course, haddock, main, scottish, smoked, soup, starter | No Comments »
Parboil and cut the potatoes into cubes. Melt the butter in a saucepan and stir fry the chopped onions until softened. Pour in the milk and cream and heat. Add the cubed smoked fish and simmer for 5min. Add the potatoes and cook for a further 5min. Season with salt and pepper to taste and serve, garnished with a sprinkling of parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, chowder, clam, contemporary, course, cream, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, pancetta, potato, potatoes, starter, thyme, wine | No Comments »
In a large saucepan, put the clams, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat and strain. Set the cooking liquid aside to cool. Discard any clams that didn`t open. Remove the remaining clams from their shells, chop roughly and set aside. In the same pan, cook the diced pancetta over a medium heat until crisp. Add the butter and chopped onion, and cook until softened. Add the flour and stir for 5 min. Pour in the clam stock gradually, stirring vigorously. Add the potatoes peeled and finely diced, bay leaves, thyme sprigs and pepper. Bring to the boil, reduce the heat and simmer until the potatoes are tender (about 10min). Remove the bay leaves and thyme from the soup. Add the clams, cream and season. Serve in soup bowls garnished with chopped parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, celery, chowder, corn, course, haddock, know your onion, know your onions, knowyouronion, knowyouronions, leek, main, milk, mussel, onion, onions, potato, potatoes, smoked, starter, white, wine | No Comments »
In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.
