Recipe of the week……….clams

It is a great time of year for shellfish and here clams and crab combine with chorizo and potato in a warming seafood chowder.

Crab and clam chowder with chorizo

Clam and chorizo chowder

Serves: 4

1 kg clams, scrubbed

100 ml dry white wine

600 ml chicken or fish stock

25 g butter

150 g chorizo, sliced

1 onion chopped finely

1 stick celery, sliced

250 g potatoes, peeled and diced

2 sprigs fresh thyme

1 bay leaf

600 ml milk

250 g cooked crabmeat

2 tbs chopped fresh parsley

salt and pepper

single cream, to serve (optional)

Rinse the clams, shake well and then place in a saucepan with the wine. Bring to the boil, cover with a tight fitting lid and cook for 5 minutes until all the shells have opened. Strain the liquid into jug and add the stock (discard any clams that remain closed).

Melt the butter in a large saucepan, add the chorizo and stir-fry over a medium heat for 5minutes until golden. Remove with a slotted spoon and set aside.

Add the onion, celery and potato to the pan and fry gently for 5 minutes until softened. Add the stock, thyme, bay leaf and a little salt and pepper and bring to the boil. Cover and simmer gently for 15 minutes until the potatoes are cooked.

Stir in the milk, crabmeat, clams and the chorizo and heat through for 5 minutes without boiling until everything is heated through. Serve in bowls with chopped parsley and the cream, if wished.

 

Recipe of the week………….baked eggs

Baked eggs and Prosciutto with sage butter

A perfect way to begin the day. Spoil yourself this coming weekend (or weekday if you’re lucky enough) to a one pot dish of eggs baked in the oven with prosciutto and crispy sage leaves. It is a simple but quite delicious way to cook and serve eggs – an ideal brunch dish for 2.

Baked Eggs and Ham 2

25 g butter

12 large sage leaves

4 eggs

4 large slices prosciutto

1 tbs chopped fresh parsley, optional

a pinch smoked paprika

2 slices toasted sourdough

Preheat the oven to 200c/fan forced 180c. Melt the butter in a 20 cm ovenproof frying pan and gently fry the sage leaves over a medium heat for abut 1 minute until crisp and golden. Remove the sage leaves with a slotted spoon and set aside.

Place the ham slices in the ham and crack in the eggs so they all fit in a single layer. Transfer to the oven and bake for 3-4 minutes until the eggs are cooked to your liking.

Scatter over the sage leaves, parsley and a little smoked paprika and serve with toasted sourdough.

Tip: Although a heavy oven-proof frying pan is ideal for this dish, if you don’t have one then use a baking dish and fry the sage butter in a small frying pan first.

Recipe of the week…………..Beetroot

The best of the summer is over and I am now starting to look to the more hardy of vegetables in the garden. Beetroot has long been one of my favourite veggies, not only for it’s deep earthy flavour, but also it’s rich maroon colour. You can use pre-cooked beetroot in natural juices for a quick supper or better still, roast baby beetroot in the oven at 200c/180c fan-forced for up 45-50 minutes until charred and tender, adding an extra depth of flavour to this colourful dish.

Autumn pasta with beetroot, goat cheese and toasted pecans

Serves: 4

4 tbs extra virgin olive oil

1 small red onion, thinly sliced

2 garlic cloves, sliced

500 g pre-cooked beetroot

400 g fusilli or other dried pasta

200 g goat feta or goat cheese, crumbled

60 g pecan nuts, toasted and roughly chopped

2 tbs chopped fresh parsley

a handful rocket leaves, to serve

grated Pecorino, to serve

Heat the oil in a frying pan and gently fry the onions and garlic for 10 minutes until golden but not browned. Add the beetroot and cook gently for 3 minutes until heated through. Season to taste.

Meanwhile, plunge the pasta into a large bowl of lightly salted boiling water, return to the boil and cook for 10-12 minutes until al dente. Drain pasta and add 4 tablespoons of the cooking liquid to the beetroot.

Spoon the pasta into bowls and serve topped with the beetroot, goat cheese, pecans and parsley. Drizzle over a little more oil and serve with grated Pecornio.

Tip: You should be able to find ready cooked beetroot in natural juices in your local green grocer or supermarket. Alternatively buy raw beetroot and roast in the oven for about 45 mins. Peel and dice.