Neven Maguire’s Seafood Chowder from The MacNean Restaurant Cookbook #foodaware

By Neven Maguire

Celebrity Chef

This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Ingredients

  • 1 tblsp rapeseed oil
  • 1 tblsp butter, softened
  • 2 large potatoes, cut into 1cm (1/2in) dice
  • 1 small onion, cut into 1cm (1/2in) dice
  • 1 carrot, cut into 1cm (1/2in) dice
  • 1/2 small leek, cut into 1cm (1/2in) dice
  • 1 tblsp plain flour
  • sea salt and freshly ground black pepper
  • 150 ml (1/4 pint) dry white wine
  • 300 ml (1/2 pint) fish stock (page 254)
  • 100 g (4oz) skinless salmon fillet, cut into cubes
  • 100 g (4oz) smoked coley fillet, cut into cubes
  • 100 g (4oz) cooked mussel meat
  • 100 g (4oz) cooked peeled prawns
  • 150 ml (1/4 pint) cream
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh dill
  • 1 tblsp parsley oil (page 250), to garnish
  • fresh micro salad, to garnish
  • makes about 1.2 litres (2 pints)
  • 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
  • 3 leeks, trimmed and chopped
  • 3 carrots, chopped
  • 1 fennel bulb, chopped
  • large handful of fresh parsley, roughly chopped
  • 175 ml (6fl oz) dry white wine
  • 100 g (4oz) fresh flat-leaf parsley
  • 100 ml (3 1/2fl oz) rapeseed oil
  • sea salt

Method

  • Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
  • Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
  • To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.

Method

  • Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
  • Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
  • At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.

Method

  • Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
  • Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.

Notes

Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

Baby’s First Superfood Breakfast – Strawberry & Cherry Chia Pudding @dunnesstores @babyledfeeding #foodaware


Verified

Baby’s First Superfood Breakfast – Strawberry & Cherry Chia Pudding 🍓🍒👶🏻 This one is delicious for babies and for parents too! Full list of ingredients and method from @babyledfeeding below!

Ingredients
6 fresh raspberries
3 fresh strawberries
8 frozen cherries defrosted
1 banana
3 tbsp whole chia seeds
1 cup (250ml) milk

Serving
Sliced strawberries
1 tsp granola per jar
Fresh mint leaves

Method
Add the raspberries, strawberries and defrosted cherries to a bowl and mash until they are completely broken apart. Divide into serving jars for older children and into a bowl for your baby.

In a separate bowl, mash the banana until it turns into a puree. Add in the chia seeds then stir in the milk. Leave to soak for about 10 minutes while the chia seeds soak up some of the milk and the mixture is a little thicker.

Spoon into the jars on top of the fruit compote filling the jars 3/4 ways up. Add just 1 tablespoon to the baby bowl.

Refrigerate overnight. The chia pudding should be thick and creamy.

👶🏻 Baby Led Weaning – Serve with quartered fruit, I used one strawberry and one raspberry.
👧🏻 For older children – serve with quartered fruit, a sprinkle of granola and top with fresh mint leaves.

Note: Chia seeds are a fantastic source of protein, omega-3 fatty acids, vitamin K, calcium and zinc, and they make a super addition to your baby’s diet – if served in the right way. When serving chia seeds to your baby, it is essential to soak chia seeds overnight as it makes them more digestible for little tummies too.

Give it a try, and let us know what you think in the comments below!

#babyledweaning #babysfirst #breakfastrecipe #blwbreakfast #chiapudding #weaning

Baby’s First Superfood Breakfast – Strawberry & Cherry Chia Pudding @dunnesstores @babyledfeeding #foodaware


Verified

Baby’s First Superfood Breakfast – Strawberry & Cherry Chia Pudding 🍓🍒👶🏻 This one is delicious for babies and for parents too! Full list of ingredients and method from @babyledfeeding below!

Ingredients
6 fresh raspberries
3 fresh strawberries
8 frozen cherries defrosted
1 banana
3 tbsp whole chia seeds
1 cup (250ml) milk

Serving
Sliced strawberries
1 tsp granola per jar
Fresh mint leaves

Method
Add the raspberries, strawberries and defrosted cherries to a bowl and mash until they are completely broken apart. Divide into serving jars for older children and into a bowl for your baby.

In a separate bowl, mash the banana until it turns into a puree. Add in the chia seeds then stir in the milk. Leave to soak for about 10 minutes while the chia seeds soak up some of the milk and the mixture is a little thicker.

Spoon into the jars on top of the fruit compote filling the jars 3/4 ways up. Add just 1 tablespoon to the baby bowl.

Refrigerate overnight. The chia pudding should be thick and creamy.

👶🏻 Baby Led Weaning – Serve with quartered fruit, I used one strawberry and one raspberry.
👧🏻 For older children – serve with quartered fruit, a sprinkle of granola and top with fresh mint leaves.

Note: Chia seeds are a fantastic source of protein, omega-3 fatty acids, vitamin K, calcium and zinc, and they make a super addition to your baby’s diet – if served in the right way. When serving chia seeds to your baby, it is essential to soak chia seeds overnight as it makes them more digestible for little tummies too.

Give it a try, and let us know what you think in the comments below!

#babyledweaning #babysfirst #breakfastrecipe #blwbreakfast #chiapudding #weaning

Rachel’s Warm winter green salad with Caesar dressing, smoked bacon and a poached egg #foodaware

 

Garth Brooks Breakfast Bowl – Recipe from Home Cooking @trishayearwood (c) #foodaware #musicaware

Ingredients

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010