Smoked Haddock Chowder & Thyme Scones
Serves 6
Smoked Haddock Chowder
INGREDIENTS:
50g butter
1 onion, finely diced
1 leek, finely sliced
2 stalks of celery, finely sliced
2 garlic cloves, crushed
100ml dry white wine
500ml fish stock
300ml milk
300g potatoes, peeled and diced
1kg un-dyed smoked haddock, skin removed and cut into small chunks
250ml single cream
2 tablespoons fresh dill, chopped
sea salt and freshly ground black pepper
METHOD:
Set a saucepan over a medium heat and melt the butter.
Stir in the onion, leek and garlic. Reduce the heat, cover and leave to sweat for 5 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes. Pour in the stock, milk and potatoes and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stir in the haddock and continue to cook for 5 minutes. Add the cream, fresh dill and season to taste with salt and pepper. Cook for a further 5 minutes.
THYME SCONES
INGREDIENTS:
110g (4oz) wholemeal four
110g (4oz) plain white flour
1 tsp bicarbonate of soda
pinch of sea salt
175ml (5 fl oz) milk
50ml (2 fl oz) plain yogurt
1 tbsp fresh thyme, finely chopped
METHOD:
Pre-heat the oven to 200oC/400oF/Gas Mark 6.
Sieve the flour, and add the bicarbonate of soda, fresh thyme and sea salt into a bowl. Mix together well.
Whisk the milk and yogurt together. Make a well in the center of the flour and gradually pour the liquid into the well, using your hand to mix the flour into the liquid, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
Pat your hands with flour and shape the dough on a floured surface to a thickness of 1cm (1/2in). Cut into circles or wedges with a pastry cutter or knife.
Place the scones on a floured baking tray and brush with a little of the liquid (milk/yogurt) on top to give a golden colour once baked.
Bake in the pre-heated for 12–15 minutes. Transfer to a cooling rack for 5 minutes.
