The Chowder – bits and pieces

First and foremost traditional accompaniments to a chowder are Tabasco and Worcestershire sauce, both should be served at the table.

What does seem to be a common thread, whoever the chowder belongs to, is that there is a connection to fishing and making use of what was plentiful from the villages along the French and Cornish coasts to America – a variation if you will of “clam chowder”.

Here's another idea - whilst cooking your Sunday roast, pop a tray of bacon into the oven – 180fan, 200c, Gas 6 - 15 minutes turn and repeat – so that it's crispy. Let the bacon cool on the tray and then break into tiny pieces, box and fridge.

Add a sprinkle of bacon bits on top of the chowder especially for the meat eaters – the bonus here is that you don't have to wreck a veggie soup or dish. The bits can be placed in a bowl and people can help themselves.

It looks like this :

If you'd like another “bacon” idea – fry diced chorizo until crispy then sprinkle with the released oil over the chowder.

Last but by no means least, whilst it isn't authentic I'd serve the chowder with dumplings - there are no rules.

The ultimate comfort blanket!

More soup ...

A Sweetcorn Chowder

The Chowder originates from long journeys by ship – they used ingredients that would survive and the soup was thickened with hardtack. Hardtack we know as a “ships biscuit” - it was inexpensive and long lasting – perfect for long sea voyages. It arrived in North America from England and France. Probably the most famous version, certainly in the USA, is clam chowder but there are many variations. It is principally a soup with cream or milk, although you can use stock, adding potatoes, sweetcorn and other veggies or add fish and seafood if that's your bag. I suppose you have to like sweetcorn but, by its nature, it's quite popular with the kids.

Here's my version :

Sweetcorn Chowder

Serves 2 large or 4 smaller portions

300g/10½oz Charlotte potatoes, peeled and finely diced

1 medium carrot, finely diced

1 medium onion, finely diced

90g/3½oz Two small red sweet baby peppers, finely diced

50g/2oz of unsalted butter

175g/6oz sweetcorn or two cobs, stripped

1 tbsp plain flour

2 pints of milk – I use semi-skimmed

(568ml or 1.2 litres)

celery salt and pepper – white or black

chopped flat leaf parsley to sprinkle

Sweat the carrot, onion and peppers gently in the butter for 10 minutes, covered. Add the flour and the celery salt and pepper of your choice. Add the milk gradually – I use a whisk - this will prevent lumps. Add the diced potato and sweetcorn and simmer for 20 minutes, stirring frequently. Taste and adjust the seasoning to suit. Check the thickness of the soup – if it's not thick enough, again to suit you, blend a ladle or two and add it back to enrich.

You don't have to use celery salt, you can use sea salt if you prefer. I love the extra oomph it gives – a fab flavour, especially in soups. I also mention a choice of white or black pepper – it's entirely a matter of choice, either is fine. If you're not fond of black flecks from black pepper then white is right!

Coming up … the Chowder bits and pieces

Chicken for the soup

You could push the boat out and cook a chicken this way – it's easy peasy and economical too. Alternatively you could use the remains from your Sunday roast and not bother!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken and so make it up with a stock pot for the remaining 250ml

If you want to make your own stock - use a large saucepan, cover the carcass with water and any veggie stock you've got and bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.

You don't have to make your own chicken stock – I use Knorr Stock Pots – chicken or vegetable – if need be.

I always have leftover Charlotte potatoes in my fridge – an ideal way of avoiding waste!

You'll get cooked chicken too for sandwiches and a slaw or a curry, with noodles or a stir fry – the world is your lobster.

Next comes a Classy Chowder ...

A comfort blanket

In culinary terms it has to mean soup – what could be better than a steaming bowl of your choice.

My first offering is chicken soup for the soul – it makes you feel better when you're in need of comfort. It's a perfect way to use scraps of leftover chicken - remove the chicken left on the legs and wings – and anywhere else. Dice, box and fridge - ready for later.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

200g Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

Here it is :

chicken soup for the soul – a generous

serving for supper - add good bread for dunking!

Freeze any leftover, ready to use on a cold winter day!

Next up – save yourself time and money ...

A marinade and a stir fry

If, like lots of people you're not fond of fish you might like to give this recipe a go. Many people find salmon boring and the magic is the marinade!

Asian Spiced Salmon

Serves 2

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so.

When you are ready to cook, pre-heat your oven 160fan/180c/Gas 4.

If you wish to serve the salmon with a stir fry, here's a recipe :

Sauce

3 tbsp vegetable oil

1 bunch of spring onions, sliced

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 tsp chilli sauce

150ml water

2 tsp cornflour

Vegetables

4oz petit pois, defrosted

1 can (225g) water chestnuts, sliced

2 medium egg noodle nests

150g beansprouts

A tip – ahead of the game soften the noodle nests – I use my wok – pour over boiling water 2/3rds level and leave to steep for a few minutes - then turn and loosen and repeat for a few minutes more. Drain the noodles and set aside, ready to rock and roll. Wipe out the wok so that it's ready to use.

Heat 2 tbsp of the oil in a preheated wok or large frying pan. Reduce the heat and place the salmon fillets, skin side down for two minutes, turn and repeat, place on a baking tray in the oven. Reserve the marinade. On the basis that your stir fry only takes minutes, your salmon will only need to be in the oven for 5 minutes or so – don't overcook it!

If you've used a whole star anise in the marinade, remove it!

Add the onions to the wok with the remains of the marinade, add the soy, sherry, chilli sauce and 100mls of the water. Blend the cornflour with the remaining water and stir into the wok. Bring to the boil, stirring until the sauce thickens. Tip the sauce into the dish that you've had the marinade in and set to one side.

Heat the remaining oil in the wok, add the peas, water chestnuts, noodles and bean sprouts, heat through, then add your sauce, stir fry until all the vegetables are coated. Serve in bowls with salmon fillet on the top.

If you don't want to serve the salmon with a stir fry, you can marinade and cook the fillets as above but tip the remaining marinade over the fillets when placing in the oven and serve with new potatoes and a salad or steamed vegetables of your choice.

I can also confirm that any leftover cooked salmon is really excellent cold – with a slaw, in a wrap or tucked inside pitta bread – a great lunch!

Or do you want a warm sauce?

Here's an old favourite – tasty and comforting with a capital “c”. It's versatile – you can divide the quantity of sauce and fishcakes separately to freeze if you prefer – so batch cooking if you like! It's also perfect with smoked fish and hard boiled eggs – sounds a little odd but it works.

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

It's not compulsory to make 4-6 servings of the mornay sauce, halve the recipe if you prefer – personally I don't see the point of going to the bother of making a good sauce when you can freeze what you don't need for another day.

Serve with the fishcakes, drizzle generously with the mornay sauce, new potatoes and samphire – delicious!

Next up – a marinade and a stir fry with a leftover lunch ...

A relish not a sauce!

This recipe is one of my favourites and I use it all the time – anywhere you want a relish or a side it fits the bill and again it lends itself to the fishcakes.

I've used an organic vac pack of beetroot - it's easily available and ideal for the purpose of this relish and it's quicker!

Bazzin' beetroot relish

300g of cooked beetroot

peeled and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

I like the flexibility of this beetroot relish – it's not complicated or fussy and you can make it any time you've got half an hour to spare!

Or do you want a warm sauce?

More sauce ideas …

You could serve a more traditional sauce and if you want quicker still, then here's a “sort of” home-made tartare sauce.

You don't have to use Hellmann's – whatever your favourite go-to brand of mayo is!

Quick tartare sauce

Hellmann's mayonnaise – approximately two

heaped tablespoons

Caper paste – 1 teaspoon

Cornichons – two, finely diced

Capers to taste

Mix the caper paste with the mayo and fold in the

diced cornichons and capers

OR you could make a special coleslaw – yum!

Coronation Slaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to the fishcakes!

Then there's beetroot ...