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