Archive for the ‘Stock’ Category

Ham, Cheese & Leek Pasta Bake

Friday, January 18th, 2013

3 small leeks
1 tsp olive oil
300g small pasta shapes
1/2 pint milk
1 tbsp flour (or rice flour)
1 tbsp butter
pinch nutmeg
1 stock cube (chicken or veg)
2 cups grated cheddar
4 slices ham

Chop off the tough end of the leeks and peel off a couple of layers.  Cut the rest into smallish rings and rinse thoroughly.  Fry in the olive oil until soft then leave to cool.

Boil the pasta in salted water until tender, then drain. Preheat the oven to 180C

Place the milk, nutmeg, crumbled stock cube, flour and butter in a saucepan.  Whisk over a medium heat until it thickens then stir in half of the cheese.  If it doesn’t thicken by the time the mixture comes to boil, add a little more flour.  If it is too thick (more dough than sauce-like) then add a little more milk.

Chop the ham into small squares.  Mix the ham, leeks and pasta into the cheese sauce.  Put the whole lot into an oven proof dish and sprinkle over the rest of the cheese.

Bake for 20 mins or until the cheese is browning slightly on top.

Smoked Haddock Chowder

Tuesday, November 29th, 2011

Freshly Cut LeekRaw Potato

200g smoked haddock
1/2 pint milk
2 large potatoes
2 leeks
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish

Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off.  Turn the fish over after 5 mins.

Meanwhile peel the potatoes and finely dice.  Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.

Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato.  Add the nutmeg.  Mix the stock cube with the boiling water and add to the pan.  Drain and add sweetcorn.

With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.

Once the potato cubes in the soup are tender, add the flakes of fish.  Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.

 Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.

Roasted sweet potato and coriander soup

Wednesday, February 2nd, 2011

Sweet potatoes
2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)

Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft.  Cut in half and scoop or squeeze out cooked flesh.  Discard the skins.  Grind the coriander in a pestle and mortar.

Peel and finely chop onion.  Gently fry the onion in a saucepan, then add the coriander.  Stir for a moment, then add the sweet potato and stock.  Add chilli, if using.

Leave to simmer for 30 mins then blend.  Check seasoning before serving with crusty rolls and butter.

Mashed Potato Soup

Monday, November 15th, 2010

Raw Potato
1 or two mugs of left over mashed potato
1 pint chicken stock (from cube is fine)

Put the mashed potato into a saucepan and gradually add the chicken stock, stirring well to make sure the mash is broken up.  When you have reached a thick, creamy consistency, stop adding stock.

Bring the soup to boil and then season to taste.  You can add a little fried garlic if you like, or a couple of handfuls of grated cheese.  I prefer this soup plain and simple, with just some black pepper on top.