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
- 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
- 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.
- 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.
- 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.
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.
- butter (melted, for greasing)
- 4 eggs
- 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
- 2 tblsp warm water
- 1 tsp vanilla extract
- 125 g (41/2 oz) plain flour (plus extra for dusting)
- for the filling
- 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
- 125 g (41/2 oz) caster sugar
- 200 ml (7fl oz) milk
- 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
- 3 egg yolks
- 15 g (1/2 oz) cornflour
- 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)
- Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
- Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
- Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
- Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
- Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
- Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
- Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
- Tip out onto a plate and allow to cool.
- Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
- Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
- Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
- Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
- When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
- Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
This simple kitchen essential recipe makes about 350ml.
This simple kitchen essential recipe makes about 350ml.
- 2 tblsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp tomato puree
- 400 g tin chopped tomatoes
- salt and freshly ground black pepper
- 1 tsp sugar
- 4 basil leaves
- Heat the olive oil in a large pan.
- Add the garlic and cook for about 2 minutes on a low heat until soft.
- Add the tomato puree and cook for a further 1 minute.
- Add the tomatoes along with their juice and salt and pepper.
- Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
- Adjust the salt, pepper and sugar as necessary.
- At the last minutes, shred the basil leaves and add to the sauce.
Catherine Fulvio’s Easy Tomato Sauce – http://ow.ly/O5Pz30fpxsM
Neven Maguire’s Brown Scones are full of roughage and great for breakfast – http://ow.ly/UfZD30izT9n
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- ½ tsp baking soda
- ½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (½ pint) buttermilk, plus a little extra if necessary
- Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.