Faye Rodgers, owner of iconic Belfast restaurant, The Harlem Cafe and avid lover of local food, shares one of her favourite dishes with us; Homemade Fish Chowder with Wheaten Bread.
Chowder – Serves 5
- 1kg of chowder mix (available at local fishmonger)
- 1 bulb of fennel
- 1kg of carrot
- 1 large leek
- 1 small celeriac
- 1kg of potatoes
- 1 litre of double cream
- 1 litre of fish stock
- Pinch of fresh dill
- Pinch of fresh basil
- Pinch of fresh parsley
- Salt and pepper
- A pinch of saffron (optional)
Dice fennel, carrots, leek (only the white), celeriac and potatoes. Sweat off veg in sauce pan and add fish stock. When veg is soft, add cream and chowder mix. Cook on low heat just until fish starts to flake. Season with salt, pepper and saffron.
Add chopped herbs and serve.
Homemade Wheaten Bread – Serves 5
- 70g bread flour
- 75g wholemeal flour
- ½ tsp salt
- 225ml buttermilk
- ½ tsp of bicarbonate soda
- 1 tsp caster sugar
- 30g unsalted butter
- 2 tbs of quality rapeseed oil
Pre-hear over to 200°C. Sift flour, wholemeal flour and salt together. Rub the butter into the flour using finger tips. Make a well in the centre of the mix and add oil and buttermilk. Mix until mixture is completely moist.
Flour hands and your baking tray. Shape dough on the tray and cut cross on top.
Bake for 30 minutes at 200°C. Reduce to 180°C, rotate and bake for a further 30 minutes.
Cool and a wire tray and slice.