2 tablespoons oil 4 medium onions, one finely diced, the others thinly sliced 2 or 3 large potatoes, pealed and diced large (russet potatoes are very good in this) 2 or 3 bottles of clam juice 1 or 2 cans of chopped clams 4 tablespoons butter 4 cups of milk or half-and-half 2 or 3 pounds of haddock, fresh or frozen 2 cups parsley, stemed and chopped lots of ground black pepper
salt to taste
Saute the diced onions in oil for 10 minutes. Add the clam juice, sliced onions, potatoes, black pepper, and the minimum amount of water to boil vigorously for about 40 minutes, until the potatoes begin to break down. Lower the heat, add butter, milk, frozen fish, clams, and parsley. Simmer very gently for 30 minutes, no bubbles.
Even better than bottled clam juice is the cooking water from steamed mussels or clams, but the bottled stuff is fine. A good way to get intense flavor in any soup or sauce is start with sauteed onions, then keep adding salt and black pepper until it pops.
That looks like a great Indian cookbook below. Thanks.
Ingredients:
2 tbs. oil (Avocado)
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
2-inch fresh ginger, minced
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground paprika
1 tsp. sea salt (to taste)
1/4 tsp. black pepper
2 15 oz. cans chickpeas, rinsed and drained
1 14.5 oz. can of full-fat coconut milk
1 lime, juiced
1/4 cup cilantro
That's almost identical to something we make about twice a month. We use a spicy smoked paprika and so far haven't used ginger but I could imagine that working well too. We also fry up some aubergine and red pepper with the onion and any other veg that needs using. It's delicious.
1 pound (2 medium) sweet potatoes, peeled, cut into 1-inch chunks 2 tablespoons butter 3/4 cup packed brown sugar 1 teaspoon ground cinnamon Grate of fresh nutmeg 1/4 teaspoon salt 2 eggs 3/4 cup whipping cream 1/4 cup bourbon Pastry for 9-inch pie grind in some pecans if you make your own. Sweetened whipped cream
. Preheat oven to 350°F. Place sweet potatoes in saucepan; cover with water. Simmer until very tender, about 20 minutes. Drain well in colander; transfer to large bowl. Add butter; beat with electric mixer at medium speed until smooth. Add brown sugar, cinnamon, nutmeg and salt; beat until smooth. Beat in eggs one at a time. Beat in cream and bourbon. 2. Line 9-inch pie plate (not deep-dish) with pastry; flute edges. Pour sweet potato mixture into crust. Bake 50 minutes or until knife inserted into center comes out clean. Transfer to wire rack; cool at least 1 hour before serving. Serve warm or at room temperature with whipped cream.
The bourbon adds depth of flavour.
Thanks for that, it sounds really good. I'll let you know how I get on
OK, Anyone got a good recipe for Sweet Potato Pie?
Yes!
1 pound (2 medium) sweet potatoes, peeled, cut into 1-inch chunks 2 tablespoons butter 3/4 cup packed brown sugar 1 teaspoon ground cinnamon Grate of fresh nutmeg 1/4 teaspoon salt 2 eggs 3/4 cup whipping cream 1/4 cup bourbon Pastry for 9-inch pie grind in some pecans if you make your own. Sweetened whipped cream
. Preheat oven to 350°F. Place sweet potatoes in saucepan; cover with water. Simmer until very tender, about 20 minutes. Drain well in colander; transfer to large bowl. Add butter; beat with electric mixer at medium speed until smooth. Add brown sugar, cinnamon, nutmeg and salt; beat until smooth. Beat in eggs one at a time. Beat in cream and bourbon. 2. Line 9-inch pie plate (not deep-dish) with pastry; flute edges. Pour sweet potato mixture into crust. Bake 50 minutes or until knife inserted into center comes out clean. Transfer to wire rack; cool at least 1 hour before serving. Serve warm or at room temperature with whipped cream.
