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MAIN COURSES
SMOKED HADDOCK & CLAM CHOWDER
SMOKED SALMON PASTA RECIPE
WARM WELSH DRAGON SALAD WITH BROAD BEANS & BACON
SMOKED CHICKEN NICOISE
OAK ROASTED SALMON FRITTATA
SMOKED CHICKEN & PASTA SALAD
OAK ROASTED SALMON & PESTO PASTA
The perfect autumn supper.
One pot cooking at its most delicious!
300g smoked haddock - skinned & chopped
100g smoked streaky bacon - de-rinded & chopped
1 small onion - chopped
1 cloves garlic - chopped
30g butter
300g potatoes - cubed
zest of lemon
1 tin sweetcorn
2 tins clams
500ml milk
500ml double cream
1 bay leaf
salt & pepper
2 tbl fresh parley - chopped
Gently fry the bacon, onion & garlic together in a heavy bottomed saucepan until softened. Add the clams and sweetcorn (juice & all), potatoes, bay and lemon zest. Pour in the milk, cream and simmer for about an hour until the potoates are tender and the soup is rich and creamy. Lightly crush the potatoes to thicken the consistency. Add the smoked haddock and simmer for a further 5 minutes until the fish is opaque. Stir in the parsley and serve immediately with chunks of crusty bread.
 SMOKED SALMON PASTA
Serves 4
4 Portions Pasta
1 Portion (approx 160g) Oak Roasted Salmon - flaked
or 100g Smoked Salmon Trims- cut into thin ribbons
1 Cupful Frozen Peas
or 1 Cupful Broccoli Florets
or 1 Cupful Mange Tout
1 Small tub Creme Fraiche
1 Handful Flat Leaf Parsley - chopped
1 Tbls Fresh chives - chopped
Extra Virgin Olive Oil
Freshly Grated Parmesan
Cook 4 portions-worth of your favourite pasta, adding the peas, mange tout or broccoli to the pan for the last 2 -3 minutes. When cooked, drain the pasta and vegetable mixture and return to the pan with the flaked salmon, creme fraiche and half the herbs. Stir gently to combine and pour into a serving dish. Sprinkle over the rest of the fresh herbs and finish with a drizzle of olive oil, a twist of black pepper and freshly grated parmesan. Serve with a simple dressed salad either green or tomato.
WARM WELSH DRAGON SALAD WITH BROAD BEANS & BACON
Serves 4
250g Smoked Welsh Dragon Sausage - sliced
200g Smoked Streaky Bacon - chopped
250g Broad Beans
20 Baby New Potatoes
2 Spring Onions - sliced
1 tbl Flat Leaf Parsley - chopped
Extra Virgin Olive Oil
Lemon Juice
Boil the new potatoes in salted water until tender but not mushy. Boil the broad beans in unsalted water for just a few minutes until tender. Meanwhile fry the chopped bacon and sausage slices in a little olive oil until golden, add the spring onions to coat with the juices. Mix all the warm ingredients together in a salad bowl, add chopped parsley, lemon juice and black pepper to taste and serve immediately.
 SMOKED CHICKEN NICOISE
Serves 6 as a light main course
2 (360g) Smoked Chicken Breast- sliced
50g Anchovy Fillets - drained of oil
200g Green Beans - cooked, sliced & chilled
4 Little Gem Lettuces - washed & separated
1 Bunch Watercress - washed
100g Feta Cheese - cubed
3 Hard-boiled Eggs - quartered
12 Cherry Tomatoes
Extra Virgin Olive Oil
2 tbls Fresh Basil or Oregano Leaves
Balsamic Vinegar
Freshly Ground Black Pepper & Salt
Arrange the beans, lettuce leaves, cheese, watercress and eggs on a platter. Drizzle with olive oil followed by vinegar and plenty of seasoning. Toss lightly. Pile on the chicken, anchovies, tomatoes, olives and herbs with a twist of black pepper and a little more olive oil if desired. Serve with thick slices of crusty white bread.
OAK ROASTED SALMON FRITTATA
Serves 6 for a light lunch or picnic
6 Eggs
2 160g portions Oak Roasted Salmon
1 cupful cubed Feta Cheese
2 Spring Onions - coarsely sliced
2 large handfuls Washed Spinach
1 cupful Mangetout
1 tbl Flat Leaf Parsley - chopped
1 Red Chilli - chopped (optional)
Freshly grated Parmesan Cheese
1 tbl Olive Oil
Seasoning
Break the eggs into a mixing bowl. Beat with a hand whisk until frothy and season with salt and pepper. Heat the olive oil in a large frying pan with heat resistant handles (suitable for grilling). Throw in chilli, spring onions and spinach and stir-fry until the spinach is beginning to wilt, then add the mangetout and cook until tender. Pre-heat the grill. Pour in the egg mixture, flake in the Salmon and sprinkle with feta, parsley and finally parmesan. Allow to cook over a medium heat until the egg base is set and then place the pan under the grill until risen and golden. Either serve immediately with Ciabatta bread and a watercress salad or allow to cool, slice and take to picnic.
 SMOKED CHICKEN & PASTA SALAD
Serves 4 as a main course - good for a buffet
4 portions Pasta
2 Smoked Chicken Breasts - sliced
2 Spring Onions - sliced
1 handful Watercress Leaves
1 tbl Roasted Pinenuts
Fresh Shavings of Parmesan
Extra Virgin Olive Oil
150g Pesto Sauce
100g Creme Fraiche - optional
Cook your favourite pasta and rinse under cold water to cool & stop it sticking together. Take the pesto, add creme fraiche to taste then mix into the pasta. Place in a bowl or on a platter and add the smoked chicken and watercress leaves and sprinkle over the pine nuts, spring onion and parmesan shavings. finish with a drizzle of olive oil and a twist of black pepper.
OAK ROASTED SALMON & PESTO PASTA
Serves 4 as a main course
4 portions Pasta
2 portions Oak Roasted Salmon - sliced
150g Pesto Sauce
100g Creme Fraiche - optional
1 medium Red Pepper - chopped
12 Cherry tomatoes - halved
1 tbl Roasted Pinenuts
Extra Virgin Olive Oil
Cook your favourite pasta and rinse under cold water to cool & stop it sticking together. Take the pesto, add creme fraiche to taste then mix into the pasta. Place in a bowl or on a platter and add the flaked salmon, chopped sweet pepper and tomato halves and finish with the pine nuts, a drizzle of olive oil and a twist of black pepper.
This salad is also delicious served warm.
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