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SMOKED HADDOCK AND SWEETCORN CHOWDER
Serves 4
Ingredients
Leek, halved washed and cut into 3 cm pieces
Butter
Olive oil
Potato, scrubbed skin on and cut into small
cubes
Milk
Stock, vegetable, chicken or fish
Sweetcorn, frozen
Ground nutmeg
Black pepper, ground
Smoked haddock, dyed or undyed according
to personal preference
Method:
1.
Put the leek into the bowl of the Lakeland MultiChef and chop: Time: 5 seconds, Speed: 5
2.
Add butter and oil and cook: Time: 2 minutes, Speed: 1, Temperature: 100ºC
3.
Add potato, milk and stock and cook: Time: 10 minutes, Speed: 1, Temperature: 100ºC
4.
Add sweetcorn, nutmeg and pepper and cook: Time: 12 minutes, Speed: 1, Temperature:
100ºC
5.
Remove skin and any bones from the haddock and cut into large chunks. Add fish to bowl
and cook: Time: 2 minutes, Speed: 1, Temperature: 100ºC
6.
Check that the fish is fully cooked (it should be translucent). If not, test again after 1 more
minute.
24
Quantity
1
25g
½ tbsp
300g
500ml
300ml
300g
½ tsp
¼ tsp
400g
CHICKEN AND COCONUT SOUP
Serves 4
Ingredients
Vegetable oil
Small onion, peeled
Garlic cloves, peeled
Fresh root ginger, peeled
Thai green curry paste
Can coconut milk
Chicken stock
Kaffir lime leaves
Lemongrass, ends trimmed and outer layer
removed
Chicken thigh or breast, boneless, skinless in
bite- sized pieces
Thai fish sauce
Lime
Fresh baby spinach leaves
Salt and ground black pepper
Method
Place oil in pan, add onion, garlic and ginger. Chop: Time: 20 seconds, Speed: 7
1.
2.
Add curry paste, Cook: Time: 3 minutes, Speed: 3, Temperature: 90ºC
3.
Add coconut milk and cook: Time: 5 minutes, Speed: 3, Temperature: 90ºC
4.
Add the stock, lime leaves, lemongrass and then add the basket and place chicken into it:
Time: 15 minutes, Speed: 3, Temperature: 120ºC
5.
While chicken is cooking, use spatula once or twice to stir it through the hole in middle of lid
to break it up and move it.
6.
Add Thai fish sauce and lime juice, add the spinach to the basket and then mix: Time: 3
minutes, Speed: 3
7.
The heat from the soup should wilt the spinach, but if not it will wilt when you serve.
8.
Remove the basket, taste the liquid and season to taste. Remove the lemongrass and lime
leaves.
9.
Serve the chicken and spinach into bowls and then add the liquid
10. Taste and season.
Quantity
1 tbsp
½
2
25g
2 tsp
400ml
500ml
2
1 stalk
200g
2 tsp
juice of 1
200g
to taste
25
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