So, find your inner Lena and try something new and adventurous this week!
On the menu:
Finnan Haddie Corn Chowder
Raspberry & Elderflower Slushie
The whole menu is delicious but if you’d like to try the chowder, here is the recipe
Chowder, Jamie Oliver’s Meals in Minutes, page 166.
4 slices of smoked bacon
a small bunch of scallions
8 oz. red skinned potatoes
4 corn cobs
12 oz haddock
3 fresh bay leaves
3 sprigs of fresh thyme
1 quart organic chicken broth
2/3 cup heavy cream
8 oz. cooked salad-size shrimp
1/2 10 oz box large matzo or plain crackers
Thinly slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden. Trim and finely slice the scallions, add to the pan, and stir. Wash the potatoes and chop into 1 inch 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 towel into the pan. Add the haddock to the pan with the bay leaves and the thyme. Cover with the chicken broth, then put the lid on and cook for 12 minutes. (confession: Since I was making this in the winter, I used frozen corn)
Add the 2/3 cup heavy cream and the salad size shrimp to the chowder and stir well. Put the lid back on and turn the heat down to low.
When you are ready to serve, you can leave it corse and chunky or use a potato masher to mash it up a little bit and make it silky, or puree.
I highly recommend checking out the book to add the other recipes, this was a great meal!