Tag Archives: ham stock

Salmon & Prawn Chowder

After a period of slackness (Brenda being very familiar with this concept already…), I decided to kick this week off with a creamy, easy-to-prepare, and of course delicious, chowder.

fanny and brendas delicious salmon and prawn chowder

There are many variants on which main ingredients can be added – I happened to have a couple of frozen salmon fillets and a handful of raw prawns lurking at the back of the freezer so this was a great way to use them – gentle, blanketing heat bringing out the best flavour and texture in delicate ingredients. You wouldn’t always swamp absolutely fresh, caught-this-morning prawns, or the firmest spanking fresh fish in a milky sauce, though if you have them, then great!

By the way, I used ham stock which might seem unusual in a fish dish but many recipes call for smoked bacon (cured pork products and seafood have a long history together – like Brenda and me) so, despite having some bacon available, I decided to leave it out and try the ham stock instead. We think it worked, but please don’t worry if you don’t have it, just use chicken or fish stock instead. It’s up to you if you want to fry up 75g or so of bacon with the onions.

Here goes.

Ingredients (serves 4)

300g salmon – cut into bite-size chunks
200g raw prawns, shelled and deveined
400ml ham stock
400ml full cream milk
100ml double cream
500g potatoes (which is about 3 medium size spud) – cut into bite-size chunks
1 extra large Spanish onion (or 2 medium ones) – chopped medium
1 clove garlic – finely chopped
2 corn on the cob – run your knife down the uncooked cobs to cut the kernels off – or use a small tin of sweetcorn
100g French beans – topped, tailed and cut into 2cm long sections
pinch of ground mace
pinch of cayenne
40g butter (40g is about a heaped tablespoon)
25g flour (25g is about a heaped tablespoon)
olive oil
sea salt and fresh cracked black pepper
1 lemon – juiced
small bunch fresh parsley – roughly chopped

Method

1) Heat a little olive oil in a medium size saucepan over a moderate flame and saute the chopped onion for 8-10 mins, stirring regularly, until translucent and beginning to turn golden. Add the garlic and butter for the last minute or two and after the butter has melted, the flour – cook for a final minute or so.

2) Meanwhile microwave your stock till virtually boiling (or boil the kettle and make up the stock, if using a cube) and add fairly gradually to the pan once the flour’s cooked off. Stir to ensure thorough mixing and then tumble in the cubed potatoes – add the mace and cayenne plus a good seasoning of salt and pepper. Add the milk, bring up to the boil and then reduce heat to a simmer.

3) After 10 mins or so, the potatoes should be mostly cooked and you can now add the sweetcorn (if using fresh – add later, with the beans, if using tinned). Also gently fold in the cubes of salmon.

4) Allow to simmer for another 5 mins, then fold in the prawns and beans and simmer for a further 2 mins – the prawns turn from grey to pink.

5) Now add the lemon juice and a handful of chopped parsley, stir gently through and bring just back to simmer then switch off and serve, with a final sprinkle of fresh parsley.

fanny and brendas delicious salmon and prawn chowder

Ham with cream wine and mushrooms

Ham with cream and wine

jambon a la creme - a delicious ham recipe

6 Slices of cooked ham
Punnet of mushrooms
1 clove of garlic
Handful of parsley.
25g x 2 butter
A splash of olive oil
2 medium onions diced
A spoonful of plain flour
500ml ham stock
2 tbls spoons tomato puree
300ml creme fraiche
1kg leaf spinach

jambon a la creme - a delicious ham recipe

This is a superb recipe to use up the end of a ham joint and marvellous for the family over Easter.

Slice up the mushrooms and fry till browned lightly in the garlic and butter. Add some chopped parsley just as you finish the frying.

jambon a la creme - a delicious ham recipe

Slice the ham

Heat the butter and the oil in a pan and fry the slices until browned. Put them to one side.

In the same now empty pan add the onions, brown them, and add the flour.

Pour over the stock and a glass of dry white wine and add the mushrooms
Bring to the boil and simmer and add the creme fraiche and tomato puree, Keep stirring until the sauce is light and creamy.

Salt and pepper to taste, add the leaf spinach and let it wilt in the sauce. Add the ham and pop in the oven for quarter of an hour at 150° this is now ready to serve, preferably with some lovely new potatoes!

jambon a la creme - a delicious ham recipe

Serve with a gorgeous white wine.