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Jayne Regan, the NBT Principal, loves cooking and lovely lady that she is donated the following recipes to us. What a star! (and what's more in January 1999 she gave us some more)
Donated by some of the nation's finest Landladies.......
Carolini's Fish Chowder
- 12 oz smoked haddock or cod fillet (skinned)
- 1 pt milk
- 1½ oz butter
- 1 tbsp oil
- 1 chopped onion
- 2 sticks celery (sliced)
- 2 carrots (sliced)
- 2 medium potatoes (diced)
- 1 bay leaf
- 2 sprigs thyme
- 2 heaped tbsp plain flour
- pinch turmeric
- 4 oz frozen peas
- dash of lemon juice
- salt and pepper
- pinch nutmeg
Pour just enough boiling water to cover fish in a shallow dish. Leave for 5 minutes. Strain and reserve half pint of the liquor, to mix with milk. Break up fish into small pieces Melt butter and oil in a large pan and sweat the vegetables and herbs for about 5 minutes, stirring once or twice. Sprinkle in the flour and turmeric. Gradually stir in the milk and liquor. Bring to the boil, simmer for 10 minutes until the vegetables are tender. Add more liquid if required (maybe fish stock). Stir in the fish and the peas. Add lemon juice and fresh nutmeg. Cook for 5-10 minutes until fish becomes firm.
David and Ilse's Chicken
Another fine hostelry somewhere in Norfolk ..........
Also very low in fat and cholesterol.
- 4 chicken breasts
- Prosciutto di speck, 1 pkt
- half jar of sun-dried tomatoes
- large handful of pine kernels
Dressing
- 2 tsp balsamic vinegar
- 1 tsp mustard
- Olive oil and garlic if required
Grill the chicken breasts, then slice them into bite-sized pieces and leave to cool. Chop the sun-dried tomatoes and ham. Grill the pine kernels, or fry them (no oil required) for 1 min. Scatter all the above ingredients over a bed of raw spinach or any salad. Drizzle over your dressing.
Peter's Turnip Soup
An easy vegetable soup that I sampled in Balham, at my mate's house.
Serves 2 - 3
- 3 turnips (diced)
- 2 med. onions (chopped)
- 2 cloves garlic (chopped or crushed)
- oil for frying
- 1½ pt veg stock
- 1½ pt skimmed milk
- And the astrological secret - half glass Pernod!!
Heat the oil and gently fry onions and garlic. Add the Pernod and cook until evaporated. Add the diced turnips and fry until soft. Add the veg. stock and then the milk. Bring to the boil, then simmer until everything looks the way a soup ought (if you don't know this then please stick to buying the fresh ones in the supermarket!!!). Stick the whole lot through the blender and then see if you need any seasoning or (perish the thought) Pernod.
I'd serve this with a big salad and maybe potatoes. If it's a 'garlic night', go the whole hog and make some aioli. I first had aioli in Provence one glorious summer. It's delicious, but one is usually friendless after!
Aioli
- 4 skinned cloves garlic
- quarter tbsp salt
- 2 egg yolks
- 300 ml (½ pint) olive oil
- 30 ml (2 tbsp) lemon juice
In a bowl crush the garlic to a paste. Add the yolks and beat well. Gradually beat in the oil (like a typical mayonnaise). Then add salt and lemon juice.
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