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How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States?

Wayne @NationalDish — Sat, 12 Aug 2017 22:12:34 +0000

So much more than a soup New England Seafood Chowder
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on the New England recipe, but rather than just clams I’ve lobbed in loads more goodies.

New England Mixed Seafood Chowder | We got cockles, mussels, smoked haddock, prawns, scallops oh yah

You can add whatever seafood you like to this, I grabbed what I had, it's your preference, the shellfish shells do look good for presentation though. To help, I've added my ingredients below - I was very specific, which helps you manage the cost too.

CourseMain Dish
CuisineAmerican

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

1/2fillet smoked haddockundyed obvs, why would anyone eat that yellow rubbish? Cut it into bit sized chunks
6live mussels
12live cocklesclams are the norm and amazing
1handful shrimpsmall cold water prawns, these can be cooked
4whole scallopsslice these so you get lots of round discs of scallop
5whole new potatoespeeled and sliced in half, longways
3roughly chopped and deseeded fresh tomatoesyou only want the outer part
1bunch parsleychop the leaves
150ml single cream
300ml milk
250ml fish stockor you can use chicken
100ml white winea cold bottle of Muscadet is ideal
1large white onionchopped
1whole corn cobslice the corn off length ways with a knife, picture below
4rashers baconthis should be chopped, smoked, streaky and preferably dry cured
1clove garliccrushed
2tsps cayenne pepper
1tbls corn flour

Instructions

Grab a soup pot, a small saucepan, small frying pan, garlic crusher and put the kettle on for the stock. Chop the onion, bacon and have the shellfish to hand. The early stages all happen quite quickly, after which you can chill out.
Put the small saucepan on a high heat and have the white wine and live shellfish to hand - they should all close when you give them a shake, any that stay open, throw away.
Whilst the pan is heating up make the stock in a good sized measuring jug and have a strainer on hand.
When hot throw in the shellfish and then immediately the wine (in that order), it should generate lots of steam - cover and let it steam for no more than one minute, give it a couple of shakes. Then remove the lid and strain directly over the stock pot, capturing the liquor with the stock. They can sit there for a little while - they should all be open, throw away those that are closed.
Put the soup pot on a medium high heat with a little oil and cook the bacon until browned, releasing the fat, remove and set aside. Add the onion to the pot with the cayenne, a pinch of sea salt flakes, crush the garlic and stir. Gently cook the onions until soft and translucent. Get the other ingredients ready in the meantime.
This is what I meant with the corn by the way.
Take your now slightly under cooked shell fish and remove most of the meat from the shells, leaving a few intact. Put the small frying pan on a high heat and get it really hot and add a little oil - have your sliced, dry scallops to hand and when almost smoking, add them all, so each slice touches the bottom of the pan. All we want he is fast colour, at which point, remove them from the heat (a minute is probably to long, don't move them much either) and set aside. You don't have to do this, but it gives you nicer bites of scallop rather than floppy shellfish.
Onions should be done, move to the side in the pan and add the flour with a little oil or butter, cook it off so you have a bit of a roux and mix through the onions. Add the corn and whack up the heat.
Add the stock/shellfish liquor, potatoes and bring to the boil and turn down to a good simmer, cook until the potatoes are just under cooked. Now add all the milk and tomatoes and bring to the boil and turn straight back down to simmer - add the haddock.
This is now the final 5 minutes. Firstly, if you haven't already, taste your sauce and carefully season with salt and ground pepper - then add ALL of the remaining seafood (inc the shellfish you cooked at the start) and the bacon.
Stir it all gently and add the single cream, again, gently stir. Taste it, season only if needed and you should have a creamy consistency - too runny and you didn't reduce your stock enough - but, you should be just fine. All you want to do here is get everything hot, don't cook it any more than you have to.
Serve it up (pasta bowls are good for this), with the shells on top, covered in the parsley, maybe a grind of black pepper and if you must, chunks of sour dough bread and the rest of the Muscadet sat right next to it.
Thank you New England, USA

The post How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States? appeared first on National Dish.

Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Wayne @NationalDish — Thu, 13 Apr 2017 22:36:59 +0000

Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

CourseMain Dish, Side Dish
CuisineFilipino

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2head cauliflowerroughed grated or shredded in a food processor
1medium fresh tomatoesde-seeded and roughly chopped (chunked)
1 fresh red chillisliced for garnish
2 eggs
1bunch fresh corianderfinely chop the stalks and save a handful of leaves for garnish
5cloves garliccrushed
1 spring onionsin to half cm slices
1pinch ground black pepper
1/2 red pepperchopped in to chunks, same size as the tomato
4tbls vegetable oil
4tbls dark soy sauce

Instructions

Get a wok and a frying pan on a medium heat with half the oil each in them.
In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
Thank you The Philippines

Salamat

The post Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines? appeared first on National Dish.

Italian tomato, mozzarella and basil salad | Insalata Caprese | What is the national dish of Italy?

Wayne @NationalDish — Thu, 13 Apr 2017 15:43:26 +0000

The English name of a Caprese salad is pretty much the recipe – tomato, mozzarella and basil
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

This is so quick and easy it almost feels criminal to get so much flavour out of it, not only that, it’s stunning to look at.

This dish really pays off with a high quality Extra Virgin Olive Oil, such as Sicilian – you want it almost luminous, uhhhhhh

Insalata Caprese | Salad of Capri | Tomato, mozzarella and basil salad

This is the base recipe, you also have options. I've listed it as a 10 minute job, if it takes you longer than that there's something wrong with you.

CourseSalad, Side Dish
CuisineItalian

Servings2 people

Prep Time10 mins

Ingredients

3very ripe fresh tomatoesas red as is possible
1bunch fresh basilget the little plants, the fresher the better and pick the leaves
1medium buffalo mozzarella
1good glug olive oiltry to use Italian and must be extra virgin
1tbls sea salt flakesyou decide how much, carefully
1tbls ground black pepperagain, this is your call

Instructions

Chop the tomatoes in half and remove the core and then chop into segment. Optional - this salad is often served sliced, so slice them if you want.
Slice the mozzarella, just lest then a centimetre thick or just tear it into bitesizes pieces.
Add both to a bowl and dress with the salt and pepper and a little of the oil and dress 'gently'
Serve on to a plate and sprinkle the leaves over the top and then add a tiny pinch, from height, of salt and pepper and then thumb over the olive oil bottle, drizzle. Optional - you can add some balsamic vinegar too, personally I think it overpowers the natural flavours too much.
That's it, serve - thank you Italy

Grazia

The post Italian tomato, mozzarella and basil salad | Insalata Caprese | What is the national dish of Italy? appeared first on National Dish.