22 September 2017Last updated

Food | Recipes

Summer spread

As the days get longer and temperatures soar, fill your home with the fragrance of wholesome bites

4 Apr 2016 | 11:52 am
  • Haddock chowder.


Haddock chowder

Prep time 10 mins
Cooking time 45 mins
Serves 4

4 tbsp butter
1 onion, finely chopped
2 large carrots, peeled and diced
500ml fish stock
500ml water
2 white potatoes, cubed
900g haddock fillet, skinned, pin-boned, and cut into chunks
400ml double cream
1 small bunch chives, chopped
4 tbsp finely grated lemon zest
1 baguette, thinly sliced lengthwise
4 tbsp extra-virgin olive oil
4 tbsp basil pesto

Melt butter in a pot or casserole over medium heat until it’s hot. Sweat the onion and carrots with a pinch of salt for 7-8 minutes until the onion is translucent. Set aside.

In another pot, bring the stock, water and potatoes to the boil, then simmer for 10-12 minutes or until potatoes are tender. Remove them with a slotted spoon and add to the onions and carrots.

Now add haddock to the stock and simmer for 8-10 minutes or until firm to the touch and flaking. Remove with a slotted spoon and add to the veggies.

Pour the stock over the veggies and fish and bring to a simmer. Reduce to low heat and gradually add the double cream, stirring gently. Simmer for a couple more minutes and season. Stir in the chives and set aside. Keep warm.

Preheat a grill to high.

Brush the baguette slices with olive oil and toast on the grill – both sides – until golden. Spread with pesto.

Garnish the soup with lemon zest and serve with toasted baguettes on the side.


Potato cakes with tomato chilli jam

Prep time 15 mins
Cooking time 45 mins
Serves 4

1 tsp cumin seeds
1 tsp coriander seeds
400g cherry tomatoes, halved
1 onion, finely chopped
1 garlic clove, crushed
1 large red chilli, seeded and finely chopped
5cm fresh ginger, grated
125ml white grape vinegar
150g light brown sugar
1 tsp fish sauce
900g floury potatoes, peeled and diced
80g cream cheese, softened
1 large egg, beaten
2 tbsp cornflour, plus extra for dusting
4 spring onions, chopped
2 large carrots, grated
80g Savoy cabbage, shredded
2 tbsp sunflower oil, plus extra for oiling
2 tbsp butter

Dry-roast the cumin and coriander seeds over medium heat. Once aromatic, crush using a mortar and pestle.

In a large pan, mix together tomatoes, onion, garlic, chilli and ginger. Add the crushed spices, vinegar and sugar, stir and bring to the boil over medium heat.

Simmer and cook until jammy in consistency, stirring from time to time, then stir in the fish sauce. Cook for 2 minutes, then remove and cool. Ladle into a jar, seal, and set aside.

In a pot, cook the potatoes in salted water until tender. Drain and then return to the pot to dry out slightly over low heat.

Next add cream cheese, egg and cornflour, and mash until smooth before adding the veggies. Season and mash to mix. Remove from the heat.

Oil your hands slightly and shape the potato mixture into eight patties. Dust in cornflour, shake off the excess and arrange on a lined baking tray.

Heat oil and butter together in a frying pan over medium until hot. Fry the patties in batches, until golden brown; 4-5 minutes on both sides. Place on a plate lined with kitchen paper.

Serve warm accompanied by tomato jam.


Baked aubergines with mozzarella

Prep time 20 mins
Cooking time 50 mins
Serves 4

2 large aubergines, halved lengthwise
4 tbsp olive oil
300g cherry tomatoes, halved
160g sun-dried tomatoes in oil, drained and diced
280g grated mozzarella
1 small butternut squash, peeled, cubed, boiled and drained
2 tbsp lemon juice
200g rocket, washed
Finely chopped parsley, to garnish

Preheat the oven to 190°C.

Cut 1 cm away from the outer cheeks of the aubergine halves so the veggie pieces lie flat on a chopping board. Salt both sides and arrange on a large plate lined with kitchen paper. Set aside for 10 minutes. Pat-dry the aubergine slices with fresh kitchen paper. Rub with 2 tbsp olive oil and season with salt and pepper.

Arrange on a roasting dish and roast for 30 minutes until golden.

Remove the aubergines from the oven and cool slightly, then scoop out some flesh from each piece.

Fill the cavities with tomatoes, mozzarella and a little seasoning. Return to the oven and roast for 15-20 minutes or until the cheese is golden and bubbling.

Heat the remaining olive oil in a pan over medium. Sauté the butternut for 5-6 minutes, tossing occasionally, until golden all over.

Season with salt, pepper and lemon juice and place in a bowl with rocket. Toss to combine.

Plate the aubergines, garnish with parsley and serve with salad.


Chicken pie with leek and mushrooms

Prep time 15 mins
Cooking time 45 mins
Serves 4

2½ tbsp butter
1 large leek, sliced
225g chestnut mushrooms, brushed clean and halved
4 skinless and boneless chicken thighs, diced
600ml chicken stock
2 tbsp chopped flat-leaf parsley
250g ready-made puff pastry
Plain flour, for dusting
1 large egg, beaten with 1 tbsp water

Preheat the oven to 190°C.

Melt butter in a large pan over medium heat and sweat the leek and mushrooms with a pinch of salt for 8-10 minutes or until soft.

Add chicken, mix well and continue to cook until it begins to brown. Stir in stock, bring to a simmer, then add parsley and some seasoning.

Divide the mixture between four ramekins. Set aside to cool.

Roll out the pastry on a lightly floured surface to 1cm thickness. Cut out four rounds the same diameter as the ramekins.

Brush the rims of the ramekins with a little egg wash and secure the pastry over them, sealing tight all the way around using your fingers. Transfer to a baking tray.

Score a criss-cross pattern on top of each pastry with a paring knife and brush with egg wash.

Bake for 25-30 minutes until the pastry is puffed and golden on top. Remove from the oven and leave to stand briefly before serving with succotash.


Succotash, onion gratin and pumpkin salad

Prep time 15 mins
Cooking time 40 mins
Serves 4

For the succotash
3 ears white corn on the cob
3 ears yellow corn on the cob
2 tbsp olive oil
200ml vegetable stock
½ a lemon, juice of
4 springs onions, sliced on the bias
1 bunch basil, finely chopped
For the onion gratin
2 tbsp butter
1 tbsp sunflower oil
2 large white onions, sliced
2 large red onions, sliced
1 tsp caster sugar
250g Gruyère, with rind, sliced
For the salad
2 tbsp olive oil
1 small sugarloaf pumpkin, peeled, cubed, boiled and drained
2 tbsp lemon juice
200g rocket, washed

For the succotash, cut out corn kernels and wash in cold water. Drain.

Heat oil in a pan over medium and sauté the corn for 3-4 minutes. Add stock, bring to a simmer, then cook covered on low heat for 20-25 minutes.

Meanwhile, prepare the gratin. Heat together butter and oil in a pan over medium and sauté the onions until soft, about 10-12 minutes. Sprinkle with sugar and cook until golden. Season and set aside.

Once the corn is tender and the stock is absorbed, transfer to a bowl. Add the lemon juice and season. Set aside.

In a heatproof bowl, arrange the onions in layers, tucking slices of Gruyère in-between. Grill for 2-3 minutes until the cheese melts and is golden brown. Remove from the grill and set aside.

For the salad, heat oil in a pan over medium and sauté pumpkin until golden. Season and add lemon juice. Transfer to a bowl with rocket and toss to combine. Set aside.

Add spring onions and basil to the corn and mix well.

Adjust seasoning and serve along with pumpkin salad and onion gratin.


Plum tart

Prep time 15 mins
Cooking time 50 mins
Serves 4

900g ripe plums, pitted and cut into wedges
1 orange, juice of
125g candied orange peel, chopped
80g sugar nibs
250g ready-made shortcrust pastry
Plain flour, for dusting
2 egg yolks, beaten with 1 tbsp water
2 tbsp caster sugar
240g crème fraiche, to serve

Preheat the oven to 180°C. Line a baking tray with greaseproof paper.

Toss together plums, orange juice, candied orange peel and sugar nibs in a bowl.

Roll out the pastry on a lightly floured surface to 1cm thickness. Cut into a 23cm square and place in the baking tray. Prick all over with a fork.

Spoon the plum mixture into the centre, leaving a 5cm border all around. Fold the edges over the filling – overlapping is fine.

Brush the edges with egg yolk, then sprinkle with caster sugar. Bake for 40-50 minutes or until golden.

Remove to a wire rack to cool. Serve with crème fraiche on the side.