Chunky Fish Chowder

Chunky Fish Chowder

Now that winter is almost at our door and Autumn weather has set in, we are all starting to tuck into hearty diets to keep us warm and full through winter. One of our favourite meals is Chunky Fish Chowder as it's nice to have a lovely soup that is not only warm and filling but also good for your health.
This Chunky Fish Chowder contains lots of OMGEA-3 found in fish oils, which is a great way to stay healthy conscience and get your fill of something very yummy!
Omega-3s have a number of health benefits. Omega-3s are thought to play an important role in reducing inflammation throughout the body in the blood vessels, the joints, and elsewhere. Studied have shown that omega-3 fatty acids help with concentration in adults and children and may help with other conditions, including rheumatoid arthritis, and depression.

This is a great recipe that takes minimal time and the whole family will love it!

 

Ingredients:

2 tsp rapeseed oil

2 leeks, finely sliced

550g potatoes, cut into small cubes

1l fish stock

1 lemon, zest only

300ml whole milk

330g frozen sweet corn, rinsed

250g skinless, boneless salmon, cut into chunks

250g skinless, boneless white fish, cut into chunks

200g King Prawns de-veined (optional)

handful spring onions, snipped with scissors

2 tbsp double cream (optional)

Method

1. Heat the oil in a Large Sauce Pan or Stockpot, tip in the leeks and fry gently for 5 minsutes until softened, but not coloured. Add the potatoes and cook for a further minute.
2. Pour in stock and lemon zest, cover and simmer for 12-15 minutes or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
3. Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth.
4. Pour back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3-4 minutes until the fish is just cooked through – don’t boil.
5. Stir in chives and cream, if using, then season to taste.

 

 Serve in a Bread bowl or with cheese on top for added fun and flavour!

 

 

 

 

 

 --Recipe borrowed from BBC Good Food and altered by K Hutchings

 

 

 

Chana Masala Recipe

End of summer Recipe from Perfect Pans

It's been a while since Perfect Pans did a Blog posting as our summer was very busy with several shows. We want to thank everyone who came out to see us and to let you know that our Autumn and Winter show schedule is just as busy and exciting!
 
To see if we will be doing our demonstrations at an exhibition near you, check out our show calendar located here :
PERFECT PANS SHOW SCHEDULE
  
 
We were in the mood for Indian Cuisine tonight so we went for making Chana Masala, a classic Indian dish of chickpeas slow-simmered with onions, tomatoes and spices. Adapted from a recipe by Madhur Jaffrey, this is delicately spiced bright orange Chana Masala is delicious topped with cooling yogurt or Cumin Seed Crème Fraîche. This recipe requires many different ingredients most which can be purchased at your local supermarket, but to make it authentic you may need to try your local Indian food store.
 
We will be having  it over white rice and with some Coriander Naan on the side.

Yum Yum, hope you enjoy!

Chana Masala
Serves 8

1 tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp amchoor powder (if you can't find this you can use extra lemon juice)
1/2 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds, roasted and ground
2 tsp paprika
1 tsp garam masala
15-ounce can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt
1/2 lemon, juiced
6-8 kari leaves for garnish (optional)

Heat the oil in a Crafond or Perfect Pans Sauté (we recommend 28 cm or even 32 cm depending on how many you are feeding.)

 
Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala.
 
Cook the onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
 
Cover and keep on low heat until ready to serve with a garnish of fresh kari leaves.

Toasted Cumin Seed Crème Fraîche
Makes 1 cup

1 tbsp cumin seeds
1 cup Greek yogurt or crème fraîche
Salt and freshly ground black pepper


Place the cumin in a small frying pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the yogurt and season with salt and pepper, to taste.