Tag Archive: soup

  1. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link here

    Recipe Courtesy of field&flower


    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes


    Equipment


    Ingredients

    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.
  2. Chilean Bean Stew with Tomato Salad

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    This Chilean Bean Stew (also known as Porontas Granados ) with Tomato Salad is my husband’s favourite vegan meal. Coming from a big meat eater, I think that might mean something. I’ve made this recipe many times before; for family, vegan/vegetarian friends and also big dinner parties too and the feedback is always really good often with people asking for the recipe…so here goes!

    ProWare's Chilean Bean Stew

    I love this recipe as it’s hearty yet somewhat light when served with a topping of tomato salad. It is the perfect post exercise recipe as you can make it before if you want and heat it up when you get in. It’s fairly quick to make though as far as stew’s go because of the lack of meat you don’t need to slow cook it for very long.

    Ingredients Chilean Bean Stew, butternut squash, leeks, corn, basil, tomatoes, red pepper, coriander, onion, lime

    Also, this recipe is fabulous made in the autumn when pumpkin and squash are in season, so do give a go in the next few weeks. I can guarantee you won’t be disappointed.

    Written by Corin

     

    Serves: 6

    Prep time: 15 minutes

    Cooking time: 30-40 minutes


    Ingredients

    Chilean Tomato Salad

    • 5 ripe plum tomatoes, sliced
    • 1 medium red onion, thinly sliced
    • 4 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • handful of chopped coriander
    • salt and freshly ground pepper
    1. Arrange the tomatoes and red onions on a large plate or bowl.
    2. Whisk the lime juice and olive oil together and season with salt and freshly ground pepper to taste.
    3. Pour evenly over the top of the salad and garnish with chopped coriander.

    Stew

    • 4 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 red pepper, chopped
    • 2 leeks, cut in half lengthwise then cut in thin semi circles
    • 1 tablespoon smoked paprika *can substitute regular paprika but the smoked variety adds a wonderful flavour
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon fine polenta
    • 450g peeled, deseeded and cubed pumpkin *can substitute butternut squash or similar
    • 3 corn cobs, kernels chopped off the cob
    • 400g can of butter beans, drained and rinsed
    • 400g can haricot beans, drained and rinsed
    • 725ml vegetable stock
    • Handful of chopped basil leaves
    • Salt to taste

    Equipment

    • Knife
    • Chopping board
    • Stock pot or heavy based casserole
    • Wooden spoon
    • Peeler

    Cooking Method Stew

    1. Heat the oil in the stockpot over a medium heat, once hot add the onion, pepper and leeks sautéing until soft.
    2. Stir in the paprika, oregano, black pepper and polenta then add the pumpkin, corn, drained beans and vegetable stock.
    3. Bring to a gentle boil and simmer until the pumpkin is soft but not breaking down.
    4. Stir occasionally to prevent sticking and add a little more water if necessary. The sauce will become thick and hearty.
    5. Add the chopped basil and season to taste.
    6. Serve in a bowl topped with Chilean salad and chopped coriander leaves.