Recipe of the Day

Picture of fish chowder8th Aug, 12

Smoked Fish Chowder

  • 1 pound Smoked Haddock or Cod Fillet
  • 2 ounces Polyunsaturated margarine
  • 2 Onions, skinned and sliced
  • 2 tablespoons Flour.
  • 8 ounces Potatoes, peeled and cut into half inch dice
  • 1 Large carrot, peeled and coarsely grated
  • 5 fluid ounces Skimmed milk
  • Pepper
  • Chopped fresh Parsley

Simmer the fish in 2 pints of water for about 10 minutes or until tender. Strain and reserve the cooking liquid, then flake the fish coarsely, discarding the skin and any bones. Melt the margarine in a saucepan, then add the onions and fry gently until soft. Stir in the flour and cook gently for 1 minute, stirring continually. Remove pan from the heat and gradually stir in the strained fish stock. Bring to the boil, stirring until thickened then add the potatoes and carrot. Simmer for about 10 minutes longer or until the vegetables are tender. Stir in the milk and flaked fish, season well with pepper and heat gently without boiling. Garnish with chopped parsley.

Serves 6.

Picture of salad dressing9th Aug, 12

Salad Dressing

  • 90 ml (6 tablespoons) Sunflower oil
  • 30 ml (2 tablespoons) Vinegar or Lemon Juice
  • 2½ ml. (half a level teaspoon) Mustard – whole grain, Dijon, French or Mustard Powder
  • Low salt and pepper

Place all ingredients in a bowl or screw topped jar and whisk or shake until well blended. The oil may separates out on standing, so whisk or shake the dressing again, if necessary immediately before use.

The dressing can be stored in a bottle or screw topped jar for a few months in the refrigerator, but shake it vigorously just before serving. Makes approximately quarter pint.

N.B. The proportion of oil to vinegar can be varied according to taste. The recipe uses a ratio of three to one. Use less oil if a sharper dressing is preferred. Wine, herb, cider or flavoured vinegar or lemon juice, may be used, or a mixture of half vinegar and half lemon juice.

Spicy Yoghurt Chicken Salad

  • 1 5oz carton low fat natural yoghurt
  • ½ teaspoon salt
  • pinch of pepper
  • ½ a teaspoon curry powder
  • pinch of ground ginger
  • 1 small chopped onion
  • ½ a green pepper chopped
  • 2 sticks celery chopped
  • 2oz black grapes [halved and seeded]
  • 2 pieces cooked chicken
  • 2oz All Bran cereal
  • 4 lettuce leaves

Stir together the yoghurt, salt, pepper, curry powder and ginger. Fold in remaining ingredients except the lettuce leaves. Cover tightly and chill thoroughly. Serve on lettuce leaves, garnish.

This is a recipe from our collection of Kellogg's Recipes.