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New England clam chowder

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New England

clam chowder

REGARDED AS ONE OF THE GREAT AMERICAN SOUPS, this is rich and creamy, with a delectable savoury flavour from the bacon and clams. The traditional garnish is oyster crackers. In San Francisco, clam chowder is sometimes served in hollowed-out sourdough bread bowls, as a sustaining lunch.

SERVES 4-6

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1kg live clams, cleaned splash of dry white wine
1 tbsp olive oil
10Og maple-cured bacon, cut into strips
2 onions, peeled and finely
chopped
2 celery sticks, trimmed (any
leaves reserved) and finely chopped
3 large floury potatoes, about
600g, peeled and finely diced
1 garlic clove, peeled and chopped 30g butter
2V2 tbsp plain flour 500ml chicken stock 200ml double cream
2 tbsp celery leaves, chopped
(optional)
1 bay leafsea salt and black pepper handful of flat-leaf parsley, leaves torn

 

Heat a large heavy-based saucepan until hot. Tip in the clams, add a splash of wine and cover the pan with a tight-fitting lid. Give it a shake and let the clams steam for 3-4 minutes until the shells have opened.

Tip the clams into a colander set over a large bowl to collect the juices. When cool enough to handle, shell most of the clams, leaving some in their shells for an attractive presentation; discard any that remain closed.

Heat the olive oil in a frying pan, add the bacon and fry for 3-4 minutes, or until crisp. Add the onions, celery, potatoes and garlic to the pan and fry gently for 6-8 minutes until starting to soften.

Add the butter, then the flour and cook, stirring, for a couple of minutes. Gradually add the stock to the pan, stirring constantly. Pour in the cream and the reserved juices from the clams. Add the chopped celery leaves, if available, bay leaf and seasoning. Bring to a simmer and cook for 20-30 minutes until the vegetables are soft and the chowder is thick.

Add all of the clams and warm through over a low heat, stirring, for 2-3 minutes; do not allow to boil. Ladle into warm bowls and serve, sprinkled with parsley.

new-england-clam-chowder

Crab Cakes Recipe

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MARYLAND IS FAMOUS FOR ITS SUPERB CRAB CAKES.

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They are seasoned with the distinctive flavours of Old Bay spice blend, which is produced by McCormick s and available online from specialist suppliers. If you can t source it. make a simple version using equal amounts of ground bay leaf, mustard seeds, black pepper, ginger, cinnamon and celery salt. Make extra, store in an airtight jar and use to sprinkle onto other seafood dishes.

SERVES 6

  • 500g white crabmeat
  • 1 small onion, peeled and finely chopped
  • 1 celery stick, trimmed and finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 medium egg, lightly beaten
  • 1 tsp chopped flat-leaf parsley
  • 1 tbsp Old Bay seasoning
  • about 50g fresh white breadcrumbs vegetable or groundnut oil, for frying

To serve:

  1. mayonnaise
  2. lemon wedges
  3. salad leaves

Pick over the crab meat and discard any fragments of shell. Put the onion, celery, mustard, mayonnaise, Worcestershire sauce, beaten egg and chopped parsley into a bowl and mix well. Add the crabmeat and Old Bay seasoning and mix until evenly combined. ; Finally, incorporate 3-4 tbsp of the breadcrumbs – ! enough to obtain a firm mixture.

Cover with cling film and chill for at least 30 minutes to allow the mixture to firm up slightly.

With damp hands, shape the mixture into 6 or 8 neat patties. Heat a thin layer of oil in a large frying pan over a medium heat. Fry the patties for about 2-3 minutes on each side, until golden brown. Remove and drain on kitchen paper.

Serve the crab cakes hot with mayonnaise, lemon wedges and salad leaves.

crab-akes-recipe

White bean

White bean and vegetable soup

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KNOWN AS FASOULADA IN GREECE, this is a wonderfully sustaining and economical soup. It’s very easy to prepare – you just need to remember to put the beans to soak the night before, and allow for a couple of hours simmering on the hob. Serve with country bread as a wholesome lunch, or in small bowls as a rustic starter.

SERVES 4

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500g dried white beans, such as haricot beans or Greek fasolia gigantes, soaked overnight in plenty of cold water
3-4 tbsp olive oil
2 carrots, peeled and finely chopped
1 large onion, peeled and finely chopped
2 celery sticks, peeled and finely chopped 2 garlic cloves, peeled and finely chopped sea salt and black pepper
6 ripe plum tomatoes, skinned, deseeded and finely chopped 1 tbsp tomato puree 1 tsp dried oregano
small handful of flat-leaf parsley, leaves chopped

To serve (optional)

extra virgin olive oil, to drizzle
crumbled feta, to finish

 

Drain the white beans, tip into a large saucepan and pour over fresh cold water to cover generously. Bring to the boil over a medium heat and skim off the scum and froth from the surface. Lower the heat and simmer for about an hour.

Heat the olive oil in another saucepan. Add the carrots, onion, celery, garlic and some seasoning.

| Cook, stirring frequently, over a medium-high heat for 6-8 minutes until the vegetables begin to soften. Add the chopped tomatoes, tomato puree and dried oregano. Stir over the heat for another minute or two, then tip the contents of the pan into the pot of beans.

Add a little more water if necessary to ensure that everything is covered and simmer for another 30-45 minutes until the beans are soft. If the soup becomes too thick, dilute it with a splash of hot water.

To serve, ladle the soup into warm bowls and scatter over the chopped parsley. If you wish, drizzle each bowl with a little extra virgin olive oil and top with the some crumbled feta. Serve hot.

White bean

Lemon souffle

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Lemon souffle

IT IS REALLY NOT THAT TRICKY TO MAKE A SOUFFLÉ and I’m determined to prove it! Those of you who shy away from them, please give this recipe a go. The secret lies in making a thick souffle base and adequately whisking the egg whites until they are firm and glossy. Also, it is important to resist opening the oven door until the souffle is ready, otherwise it is liable to collapse,

SERVES 4

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40g unsalted butter, well softened, for brushing 100g caster sugar, plus extra to dust

150ml whole milk

100ml double cream

3 large egg yolks

15g plain flour

10g cornflour

4 large egg whites

finely grated zest and juice of 2 lemons icing sugar, to dust

 

Brush 4 individual souffle dishes 250ml capacity with the softened butter, using upward vertical strokes, including the rims. Chill for a few minutes, then brush with a second layer of butter. Sprinkle some caster sugar into each dish, shaking and tipping the dish to dust the butter- coated base and sides evenly. Tip out any excess and chill until needed.

For the souffle base, pour the milk and cream into a heavy-based pan and slowly bring to just below the boil, then remove from the heat. Meanwhile, whisk the egg yolks and 50g caster sugar together in a large bowl until pale and thick. Sift the flour and cornflour together onto the yolk mixture and whisk again until smooth. Now, slowly add the creamy milk, whisking as you go. Pour the mixture back into the pan and stir constantly over a tow heat with a wooden spoon for 5 minutes or so, until it is smooth and quite thick. Set aside to cool. Preheat the oven to 200°C/Fan 180°C/Gas 6.

In a large clean bowl, whisk the egg whites to stiff peaks. Add a few drops of lemon juice, then whisk again. Gradually whisk in the remaining 50g sugar, a spoonful at a time, until you have a very thick, glossy mixture.

 

Stir the lemon zest and juice into the souffl6 base, then whisk in a third of the egg white mix to loosen the mixture. Now carefully fold in the re$i of the egg white, using a large metal spoon, until evenly incorporated.

Spoon the mixture into the prepared dishes, filling them to the top, then tap each once on the work surface to get rid of any air bubbles. Gently smooth the surface with a small palette knife. Run the tip of the palette knife around the inside edge of the dish, then place on a baking sheet. Bake in the middle of the oven for 15-18 minutes or until risen with a slight wobble in the middle. Oust with icing sugar and serve straight away.

lemon-souffle

Griddled haloumi and aubergine salad

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HALOUMI IS A CYPRIOT CHEESE traditionally made from a combination of goat’s and ewe’s milk. However, many commercial varieties now include cow’s milk, which produces an infenor cheese. Oo try to get hold of an authentic haloumi – the flavour and texture will make all the difference to this lovely salad. If you have any olive dressing left over, keep it in a jar in the fridge to use for drizzling over grilled fish or lamb.

SERVES – 6

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1 large aubergine sea salt and black pepper 6 ripe plum tomatoes 40g Kalamata olives, pitted small bunch of mint, leaves shredded olive oil, for brushing 500g haloumi 2-3 tbsp plain flour

Olive dressing:

75g Kalamata olives, pitted 3 tbsp red wine vinegar 1 tsp dried oregano 75ml olive oil 75ml groundnut oil

 

What we have to do:

Cut the aubergine into thin slices. Place in a colander, sprinkle lightly with salt and leave to stand for 20 minutes. (The salt will help to draw out excess moisture from the aubergine.) Pat dry with kitchen paper.

Cut the tomatoes into wedges and put into a large bowl with the olives and mint. Set aside while you make the dressing.

For the dressing, tip the olives, wine vinegar and dried oregano into a blender and blitz to a smooth puree. With the motor running, gradually pour in the olive and groundnut oils and season well with salt and pepper to taste. Transfer to a jar and set aside.

About 15 minutes before you wilt be ready to serve, put a griddle pan over a high heat. Brush the aubergine slices with olive oil and griddle for about 2 minutes on each side until softened and slightly charred. Add to the bowl of tomatoes, pour over some of the dressing and toss to coat.

Thinty slice the haloumi and lightly coat with flour Griddle the slices until they are turning golden brown around the edges and just starting to malt

To serve, arrange the gnddled aubergine on a large platter and top with the haloumi. Spoon the tomato and olive salad on top and drizzle over a little more olive dressing. Serve at once, while the haloumi is still warm.

griddled-haloumi-and-aubergine-salad