Smoked Haddock & Leek Chowder
Ingredients
4 rashers smoked streaky bacon, chopped
1 tablespoon olive oil
2 sticks celery, 1cm dice
2 onions, finely chopped
50g butter
25g plain flour
750ml chicken stock
2 medium potatoes, peeled and cut into 2cm dice
150g chopped leeks
350g smoked haddock, diced
100ml double cream
Chopped chives
Recipe
Cook the bacon in the oil until crisp.
Remove from pan, leaving the fat.
Add the butter, celery and onions and cook gently until golden and soft.
Mix in the flour then the stock.
Stir to a smooth liquid and bring to a gentle simmer.
Add the potatoes and cook for 10 minutes.
Add the leeks and cook for 5 minutes.
Add the haddock and cream and simmer for a further 5 minutes.
Check seasoning, ladle into bowls and garnish with chives
Dulse Crackers
Ingredients
175g plain flour
½ teaspoon seasalt
2 teaspoons finely chopped dulse
1 teaspoon baking powder
45g butter
70ml cold water
Recipe
Rub the butter into the flour until the mixture is fine.
Add the baking powder, salt and dulse.
Add cold water to bind.
Wrap in cling film and chill.
Line 2 trays with parchment paper and roll out as thinly as possible.
Cut into desired shapes and place on tray.
Bake in 180c preheated oven for 10 minutes or until crisp.
Cool on wire rack.
