Island Life Magazine Ltd October/November 2014 | Page 91
FOOD
Leek & Potato soup
Kipper Pâté
50g butter
1 large thinly sliced onion
Cumin & Coriander
Chicken
450g potatoes, cut into 1cm pieces
8oz diced bacon
1 small onion, cut into 1 cm pieces
Pinch of allspice
Serves 2
450g white parts of leeks, sliced
3 tbsp mashed potato
850ml - 1.2ltr light vegetable stock
4 large kippers
142ml carton whipping cream
1 egg, lightly beaten
125ml full-fat milk
1 tbsp scotch
To finish
Salt and freshly ground black pepper
The white part of 1 leek
A small knob of butter
Method
• Finely shred the white leek and gently cook
it in the hot butter until softened. Drizzle the
remaining cream over each serving, top with
buttered leeks, chives & black pepper.
• Preheat oven to 350º.
• Put onions and bacon into a large frying pan
over medium-low heat and cook, stirring
often, until onions are very soft.
• Add allspice, mix well, set aside.
• Lay kippers out in a single layer, skin side
down, on a baking sheet and bake until
pliable and just warmed through, 6–8
minutes. Remove flesh from bones, gently
flaking fish to remove very soft, thin bones.
• In a processor combine potatoes, kippers,
onions & bacon and process until just smooth.
• Add egg & scotch and season to taste with salt
& pepper. Mix until thoroughly combined.
• Transfer kipper mixture to a 2lb loaf pan,
gently tap to settle the mixture. Cover terrine
with foil and transfer to a small roasting pan.
• Add enough boiling water to the pan to reach
two-thirds of the way up the sides of the
terrine, and bake for about 50 minutes.
• Set pâté aside to let cool. Serve with melba
toast.
Island Life recipe
Bruce Theobald
Seaview Hotel
Finely chopped chives
Method
• Melt the butter in a heavy saucepan. When it
foams, add potatoes, onion & leeks and toss
them in butter until well coated.
• Season well and toss again. Put a disc of
greaseproof paper on top of the vegetables,
then cover the pan.
• Cook over a gentle heat for 10 mins or until
the vegetables are soft, but not coloured.
• Uncover the pan, pour in the stock, bring to
the boil and simmer. Purée in a blender until
silky smooth.
• Return the soup to a clean pan and stir in
three quarters of the cream and all the milk.
2 free-range Brownrigg chicken breasts
2 large potatoes (peeled & boiled)
2 leeks (trimmed & sliced)
500ml Briddlesford double cream
Large knob of butter
Chicken stock cube
2 cloves IW garlic (peeled & crushed)
1 tsp each of dried coriander, cumin &
dried mixed herbs
1 tsp Dijon mustard
IW rapeseed oil
Method
• Mix cumin and coriander in a small di 6