Tasty Creamy Haddock Pots

Creamy Haddock Pots
It’s January and the weather is so cold and damp at the moment, what we all really need is something to cheer us up and what better way than to prepare ourselves some delicious warming food.

It’s January and the weather is so cold and damp at the moment, what we all really need is something to cheer us up and what better way than to prepare ourselves some delicious warming food.

This weeks’ dishes of Haddock, Sweet Potato Crisps and Cheese Soufflé are exactly that!

We are all trying to be health conscious, so if you prefer where we have used cream you can use a light version, low fat spread instead of butter and low fat cheese and the end result will be just as delicious.

Creamy Haddock Pots

1oz Butter

1 Leek, chopped

1 Glass White Wine

150ml Cream

150ml Milk

1½lb Smoked Haddock, skinned and chopped into small cubes

6oz Parmesan Cheese or your favourite Farmhouse Cheddar Cheese, grated

1 Handful Fresh Parsley, chopped

2oz Breadcrumbs

Pepper

Melt the butter in a saucepan and fry the leek until soft, next add the glass of white wine and reduce by half, then add the cream and milk and allow simmer for 2 to 3 minutes.

Add the smoked haddock and the cheese and allow to cook for about 5 minutes, next add the parsley and season with the pepper.

Grease 4 individual ramekins and spoon in the mixture, toss the breadcrumbs in 1oz melted butter, this helps make the breadcrumbs nice and golden and layer on top of the individual dishes.

Place in a preheated oven 180° and bake for a further 5 to 10 minutes until golden.

Baked Sweet Potato Chips

2 Medium Sweet Potatoes, sliced thinly

1tbsp Extra Virgin Olive Oil

Salt & Pepper

Preheat the oven to 200°. Place the sweet potatoes into a bowl and drizzle with the olive oil and toss around to ensure the chips are well coated.

Place on a tray in a single layer and bake in the preheated oven for about 15 minutes, keeping them turned, until the potatoes are crisp.

Season with salt and pepper.

Baby Spinach & Cheddar Soufflé

14oz Baby Spinach

2oz Butter

2oz Plain Flour

250ml Milk

4 Eggs, separated

2oz Cheddar Cheese, grated

3oz Brown Breadcrumbs

Nutmeg

Salt & Pepper

Melt the butter in a saucepan and add the flour and stir until it forms a smooth paste, next slowly whisk in the milk until it forms into a thick sauce.

Remove from the heat and add in the fresh baby spinach, stir in the egg yolks and the cheddar and season with salt and pepper. Leave to cool.

Preheat the oven to 210°, grease 4 ramekin dishes and sprinkle with the breadcrumbs to coat. Beat the egg whites until stiff and fold ⅓ into the spinach mixture, and then the remaining ⅔.

Spoon into the ramekins and place onto a baking tray. Bake for 15 minutes until golden. Don’t open the oven while the soufflés are cooking.