Smoked fish chowder with candy potato, corn and sage

This dish is all about fragrant, autumnal flavours. I initially made it with the leftover bones from a smoked mackerel dish, however any smoked fish bones will do; it’s additionally an effective way to make use of up end-of-season sweetcorn.

Prep 5 min
Cook dinner 1 hr 15 min
Serves 4

100g smoked fish bones
320g candy potatoes
Olive oil
Salt and black pepper
1 corn cob
(80g)
60g creme fraiche
1 handful contemporary sage

Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the smoked fish bones in a pan, add water to cowl (about 450-500ml), then carry as much as a delicate simmer and prepare dinner for an hour.

In the meantime, scrub the candy potatoes – don’t peel them, so nothing goes to waste – then put them on an oven tray, brush with olive oil, season and bake for 45 minutes, till cooked by way of however nonetheless agency sufficient that, as soon as reduce into chunks, they’ll keep intact within the broth later. Take away and go away to chill.

Whereas the candy potatoes are baking, reduce the kernels off the corn cob, then roughly chop the naked cob and add it to the pan of simmering smoked fish inventory. As soon as the candy potatoes are cool sufficient to deal with, peel and add the skins to the smoked fish inventory, too: they’ll carry some caramelisation and color to the broth. Be certain that the bones, cob chunks and candy potato peelings are all the time absolutely submerged, so prime up with contemporary water, if want be; this implies all of the flavours will infuse correctly. Reduce the candy potato flesh into bite-sized chunks.

Choose the sage leaves off the stalks, then add the stalks to the inventory pot for the ultimate jiffy of cooking. Finely chop the leaves and put aside.

Take the inventory off the warmth and go it by way of a sieve, urgent down on the solids to extract as a lot liquid as doable (the solids are all absolutely compostable, so don’t simply bin them).

Measure the inventory, and if there may be lower than 400ml, prime up with extra water. Return the inventory to the new pan, add the corn kernels, the candy potato and the chopped sage, stir within the creme fraiche and season – keep in mind, smoked fish is of course salty, so style the inventory earlier than including any salt.

In the event you favor a thicker chowder, mash among the candy potato chunks earlier than serving topped with a dollop of additional creme fraiche.

Egg noodle salad with cured egg yolk and pickled seaweed

This salad makes a hero of one in every of nature’s most versatile crops: seaweed, which is a famous person on the earth of sustainability, as a result of it absorbs CO2 extra successfully than bushes. This dish balances nutty and salty with seaweed’s umami flavours.

Prep 5 min
Remedy 6 hr+
Pickle 30 min
Cook dinner 25 min
Serves 2

For the cured egg yolks
4 egg yolks (save the whites for an omelette, meringues or cocktails)
Soy sauce
– you’ll want sufficient to submerge the eggs

For the salad
100g dried egg noodles (to present 240g cooked)
40ml rice-wine vinegar
20g sugar
10g dried seaweed
– I exploit dulse or sea lettuce
10g untoasted sesame seeds, white, black or blended
10ml sesame oil

¼-½ tsp salt
, to style

Put the egg yolks in a small bowl, add soy sauce to submerge, then put within the fridge to remedy for six hours and as much as 12. They’ll agency up and tackle the salty flavour of the soy sauce as they sit.

Convey a pan of water to a boil, drop within the noodles and prepare dinner in line with the packet directions, till tender. Drain, then rinse instantly beneath chilly water in order that they don’t stick collectively. Drain once more, then chill.

Put the vinegar, sugar and 40ml water right into a second pan and convey to a boil. Flip off the warmth, drop within the seaweed and go away to pickle for about half an hour. Raise the seaweed out of the liquor and finely chop.

To assemble the salad, put the chilled noodles in a bowl and sprinkle over the sesame seeds and sesame oil. Raise two of the yolks out of their soy remedy, add to the noodles, and toss in order that they break up. Add the seaweed, toss once more and add salt to style. Switch to 2 bowls and serve every topped with one other cured egg yolk (put the surplus soy in a small jar and hold it within the fridge in your subsequent stir-fry).

Spiced, seeded gluten-free bread

Use no matter mixture of seeds and spices you may have on this brilliantly adaptable recipe, so change up the portions of buckwheat, sunflower or pumpkin seeds, relying on what wants utilizing up.

Prep 10 min
Show 50 min
Cook dinner 1 hr 10 min
Makes 1 x massive loaf

48ml impartial oil (rapeseed or sunflower, say), plus further for greasing
1 tbsp oat flour, to mud
60g chia seeds
6g caraway seeds
6g fennel seeds
6g coriander seeds
480g seed mix
(see beneath and technique)
600ml water
150g rolled oats
36g syrup
– any form of thick sweetener will do: molasses, honey, golden syrup, for instance
22g salt

For the seed mix
120g sunflower seeds
120g linseeds
120g buckwheat
120g pumpkin seeds

Coat a 1½-litre loaf tin with oil, then add a spoonful of flour and swirl it round so it coats the within of the tin with a positive layer: it will cease the loaf from sticking.

Put the chia seeds in a meals processor with the caraway, fennel and coriander seeds, and blitz to a positive powder – this combine will act because the flour on this loaf.

Put the whole lot in a big bowl, combine to mix and go away to relaxation for 50 minutes. On this time, the oats and seed mix will soak up the water and oil, and switch into a really delicate, sticky dough.

In the meantime, warmth the oven to 200C (180C fan)/390F/gasoline 6. Scrape the dough into the ready tin, even out the highest so it rises and cooks evenly, then bake for 40 minutes.

Take away the tin from the oven and tip out the loaf. Put the loaf again within the oven the wrong way up on a wire rack and bake for one more 20 minutes, till evenly baked throughout.

Take away, go away to chill barely, then reduce into thick slices and coat with good butter.



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