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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CARIBBEAN FISH CHOWDER

CARIBBEAN FISH CHOWDER

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It's September which means the start of autumn. Lets start autumn off with a hearty fish chowder perfect for the future chilly nights. Usually you would associate a Caribbean dish with coconut milk, but for this recipe I've swapped it out for single cream. If you like slightly more heat, don't be shy with the chillies and add a few more, or use the traditional scotch bonnet for some serious heat.

Ingredients: (Serves 4-6)

  • 3 Tbsp Vegetable Oil
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Thyme
  • 1 Onion (Finely Chopped)
  • 1/2 Green/Yellow Pepper (Finely Chopped)
  • 1 Sweet Potato (Cut Into 1cm Cubes)
  • 2-3 Fresh Green Chillies (Finely Chopped)
  • 1 Garlic Clove
  • 2 Tbsp Cornflour
  • 1 Litre Chicken Stock
  • 400g Red Snapper/ Cod Fillets (Cut Into Large Chunks)
  • 25g Frozen Peas
  • 25g Sweetcorn Niblets
  • 12ml Single Cream
  • Freshly Chopped Coriander

Method:

  1. Heat the oil with the cumin, oregano & thyme in a large saucepan over a medium heat and cook until fragrant.
  2. Add the onion, pepper sweet potato, chilli & garlic & cook for 2-3 minutes stirring occasionally. Reduce the heat to a simmer and cook for a further 10 minutes until all the ingredients have softened.
  3. Add the cornflour and stir to combine. Pour over the stock and season generously with salt and pepper. Bring the mixture to the boil, then reduce to a simmer, cover & cook for 20 minutes.
  4. Add the fish, peas, sweetcorn & peas and continue to cook over a low heat uncovered for 10 minutes or until the fish is just cooked.
  5. Spoon into warmed soup bowls, topped with coriander and served with bread.
PIZZA DOUGH

PIZZA DOUGH

MILK LOAF

MILK LOAF