Hairy Bikers Smoked Haddock Chowder Food

SMOKED HADDOCK RAREBIT

Steps:

• Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.
• Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
• Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

SMOKED HADDOCK AND CHEDDAR GRATIN

Steps:

• Put the haddock, milk, onion and peppercorns in a deep, lidded frying pan. Bring the milk to a simmer then put on the lid and turn off the heat. Leave for 10 minutes, then take out the haddock and flake into large chunks, discarding any skin and bones. Strain the milk into a jug.
• Drop the potato slices into boiling water and cook for 7-10 minutes or until tender. Drain well.
• Wilt the spinach in a large pan over a medium heat with a splash of water. Tip into a colander and cool, then use your hands to squeeze out as much liquid as possible. Tip onto doubled-up kitchen paper and pat as much water out as you can. This is important to prevent a puddle forming at the bottom of the dish. Chop the spinach then toss with lots of seasoning.
• Heat the butter in a pan and, when foaming, stir in the flour. Stir for 3-4 minutes or until the mix has a nutty aroma. Gradually whisk in the strained milk a little at a time until you have a sauce. Simmer for 3-4 minutes then tip in the cheeses and stir until melted.
• Heat the oven to 220C/fan 200C/gas 7. Butter a large ceramic baking dish and put the spinach in the bottom. Top with the haddock chunks and potatoes, then spoon over the sauce. Bake for 15-20 minutes or until the sauce is bubbling and the top golden. Serve with salad, if you like.

SMOKY HADDOCK CORN CHOWDER

Steps:

• Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
• For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
• Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
• Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
• Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
• Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
• Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
• Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
• For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
• Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
• Give the chowder a good stir, then put the lid back on.
• For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
• Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
• Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
• To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
• Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
• Pour the slushie into a large jug, top up with soda water and stir again right before serving.
• Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
• To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

SMOKED HADDOCK CHOWDER

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
• Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
• Season chowder with salt and pepper. Garnish with parsley.

EASY SMOKED HADDOCK CHOWDER

Steps:

• Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
• Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

SMOKED HADDOCK CHOWDER

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

SMOKED HADDOCK CHOWDER

Steps:

• Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
• [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
• Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
• With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

SMOKED HADDOCK CHOWDER WITH POACHED QUAILS' EGGS

Steps:

• Start by placing the haddock pieces in a large saucepan, pour in the milk and 18 fl oz (500ml) water, season with pepper (but no salt yet) and add the bay leaf. Now gently bring it up to simmering point and simmer very gently for 5 minutes before taking it off the heat and pouring it all into a bowl to steam for 15 minutes. Meanwhile, wipe the saucepan with kitchen paper and melt the butter, add the chopped onion and let it sweat very gently, without browning, for about 10 minutes. By that time the haddock will be ready, so remove it with a draining spoon (reserving the liquid) to a board, discard the bay leaf and peel off the skin. Next, stir the flour into the pan to soak up the juices, then gradually add the reserved fish-cooking liquid, stirring after each addition. When that's all in, add half the haddock, separated into flakes. Now pour the soup into a liquidiser or food processor and blend thoroughly. After that, pass it through a sieve back into the saucepan, pressing through any solid bits of haddock that are left to extract all the flavour. Discard what's left in the sieve then separate the remaining haddock into flakes and add these to the soup. Taste it now and season with salt, pepper and lemon juice and leave to one side to keep warm. Now poach the eggs: pour boiling water straight into a medium-sized frying pan and place over a heat gentle enough for there to be the merest trace of bubbles simmering on the base of the pan. Break the 8 quails' eggs (or 4 hens' eggs) into the water and let them cook for just 1 minute. Then remove the pan from the heat and let the quails' eggs stand in the water for 3 minutes, and the hens' eggs for 10, after which time the whites will be set and the yolks creamy. Use a draining spoon and a wad of kitchen paper underneath to remove the eggs, place 2 quails' eggs (or one hen's egg) in each warmed serving bowl, ladle the soup on top and serve sprinkled with the chopped parsley.

CULLEN SKINK

Steps:

• For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
• Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
• Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
• For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
• Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
• Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.

SMOKED HADDOCK FISHCAKES

Steps:

• Cook the Potatos in Boiling, Salted water until tender.
• While the Potatos are boiling, put the haddock on a microwaveable plate with the Knob of Butter and cover with cling film. Microwave on high for 3 mins (850w). Adjust time for your microwave.
• Drain the Potatos, mash well and season
• Remove the skin from the fish and flake into the potato.
• Add sweetcorn and chopped parsley then mix together well.
• shape into pattys (approx 8) with floured hands and lightly dust with flour.
• In a non-stick frying pan, heat the oil and fry until golden.