WITH winter fully on the turn, there is nothing more tasty than heart-warming comfort food.
Believe it or not, one of the bestselling dishes in all of our restaurants all year round is our famous chowder.
If you love fish, this is the one for you. You can find the ingredients for this dish in any good supermarket, or fishmongers, and you can also now purchase chowder mix, rather than having to buy a whole fish.
Another favourite comfort dish of mine on a cold January evening is a flavoursome soup, especially one which ends up becoming a complete meal.
Adding potatoes or pasta to any soup is a great way to make it filling enough for dinner, as well as lunch. This soup uses orzo - a small rice-based pasta - with butternut squash and kale.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
Butternut Squash, Kale and Orzo Soup
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
25g oregano, picked
1 butternut squash, peeled and finely diced
400g kale
1 vegetable stock cube
100g orzo pasta
Salt and freshly ground black pepper
½ lemon, juiced
Method
Start by peeling and finely dicing all of the vegetables.
Place the oil in large saucepan with the finely chopped onion and garlic and gently fry for 8-10 minutes until soft, but not brown.
Add in the butternut squash and cook for 10 minutes, stirring occasionally.
Add in the oregano and vegetable stock. Place the lid on the pot and simmer for 15 minutes.
Add in the pasta, pick the kale off the stock and cook for a further 10 minutes.
Season with salt, pepper and a squeeze a lemon juice to serve.
Salmon seafood chowder
(Serves 6)
250g butter
100g smoked bacon, chopped
1 leek, chopped
4 cloves garlic, chopped
1 onion, diced
500g Glens of Antrim potatoes, cubed (1/2 inch)
50g flour
1 pint vegetable stock
500ml cream
100g smoked salmon
300g salmon
18 mussels
Lemon
Method
Place the butter into a pot and once melted, add in the bacon to gently colour
Add the chopped leek, onion and garlic to the pot and cook until soft. Next, add in the potatoes and the flour and stir gently until the flour is cooked out. This will take approximately 10 minutes.
Add in the vegetable stock and stir, season with salt and pepper and cook for 45 minutes on a gentle heat.
Finally, add in the cream, fish and shellfish and cook for six minutes.
Check for seasoning, and add a squeeze of lemon juice before serving.