Archive for the ‘Sweetcorn’ Category

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.

Zea Mays

Tuesday, September 15th, 2009

Zea Mays

veg: potatoes, carrots, onions, french beans, rainbow chard, sweetcorn, mushrooms, tomatoes
fruit: peaches, victoria plums, bananas, apples, pears

This is really sweetcorn month for me.  Initially boiled and eaten with butter and black pepper, then when I’m bored of that, made into sweetcorn chowder, or with chicken, chilli and noodles in a thai-style soup.  The babies have loved the plums and peaches, whilst the pears and bananas will need a few days to ripen yet.  We’ve already made a chard and ricotta pasta sauce and eaten the potatoes and carrots in  the form of baked potatoes & home made slaw.  The mushrooms and tomatoes were grilled along with some sausages for sunday brunch and the french beans will be steamed and put in a nicoise salad.  That leaves the apples for packed lunches and bircher muesli and the onions will be saved for making tomato sauce.