Sunday, August 4, 2013

Seafood Chowder

I have been in the mood to cook seafood chowder for nearly a year. How silly of me to have waited this long!! I have eaten chowder in Norway, Sweden and Ireland too. All of the chowders I tasted were delicious and so different. I remember the taste of salmon of the Norwegian chowder, the thick consistency and beautiful flavour of the Swedish saffron chowder and the simple but yet rich taste of the Irish chowder with potatoes and white fish. I have found a few recipes online as one does and changed things around. I improvised with the ingredients and amounts so feel free to do the same with the chowder I cooked. Don’t forget to serve your chowder with some delish bread and butter. Enjoy!


2 tbsp vegetable oil
1 small onion, chopped
150g streaky bacon, chopped
1 fish stock cube (or chicken)
225g carrots, cubed
100g chestnut mushrooms, cubed
pinch paprika
pinch cayenne pepper
100ml white wine
200ml milk
300g pack fish/seafood mix (salmon, prawns, cod and smoked haddock or similar)
100ml single cream
small bunch parsley, chopped
1 tsp fresh thyme
1 tsp tarragon

  1. Heat the oil in a large saucepan over a medium heat, and then add the onion and bacon. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir in the white wine and then cook for a further 2 minutes.
  2. Add the fish or chicken stock and bring it up to a gentle simmer. Add the carrots, mushrooms and a little bit of water, cover, then simmer for 10-12 minutes until the veggies are cooked through.
  3. Add the cayenne pepper, paprika and some seasoning, and then stir in the milk.
  4. Tip the fish mix into the pan, gently simmer for 4 minutes. Add the cream and then simmer for 1 min. Sprinkle with the parsley, tarragon, thyme and serve with some fresh bread.

Saturday, August 3, 2013

Chicken Steak

I do sincerely think that people underestimate chicken thigh fillets! My mom always makes the best “schnitzels” out of de-boned chicken thigh fillets. Back home we eat them all the time! I have looked for them in shops in Ireland for years (you can de-bone them yourself at home if you have the patience and skill) ... It was just recently that I asked the local butcher if they had them. The butcher said that they wouldn’t normally sell them but he would be happy to de-bone them for me… So I ordered about 20 of them. And I did that about 4 times in the past two months. They are just perfect for your barbeque or even if you just pop them in the oven with some nice herbs and garlic. Please give them a shot and see for yourself.

10 – 20 de-boned chicken thigh fillets (with or without the skin)

Marinade 1:
2 cloves garlic
1tbsp vegetable oil
1tsp mustard
1tbsp ketchup
1tsp soy sauce
1 tsp tarragon
Salt & Rainbow pepper

2 cloves garlic
1tbsp vegetable oil
1tbsp of lemon zest (1 lemon)
Salt & Pepper

In a small bowl mix all the marinade (marinade 1 or marinade 2) ingredients until well combined. Pour over the chicken thigh fillets and place in a food container, seal and put into the fridge for at least 2 hours. Grill on the barbeque or roast in the oven until well done - 20 minutes or so.
Serve with some crispy salad, bread and a nice pint of beer!