20 June 2014

Smoked salmon chowder and no-knead bread

Do you fancy yourself as a baker or a cook?

I am certainly the latter. The problem with me and baking is the precision needed. Precision is not my forte. I’m more of a feel-as-I-go, lots-of-tasting kind of girl.

That’s why bread making is not really my thing. HOWEVER, this no-knead bread recipe that I found in my sister’s latest edition of Donna Hay is a WINNER, people. It involved a bit of stirring to bind everything, a little patience and then some quick cutting and manoeuvring of some very sticky, wet dough. Whack it in the oven and Bob’s your Uncle, so to speak.

The bread goes incredibly well with this divine and ridiculously simple salmon chowder. We had plenty for leftovers and it was delicious warmed up, again, two days later. 

Campbell’s liquid stock now does a fish stock so that should be easy to find in your local supermarket. The smoked salmon fillet can be found where the sliced smoked salmon is in the cold section. Supermarkets provide a packet with off cuts of fillets, which are cheaper and work perfectly fine in this recipe. 

Other than that, tuck into these two delightful recipes and enjoy. 

Smoked Salmon chowder with corn and dill.

Smoked salmon chowder with corn and dill

Adapted from Donna Hay magazine Issue 75

Serves 6 

50g unsalted butter
2 leeks, trimmed and thinly sliced
3 cloves garlic, crushed
600g potatoes, peeled and chopped
1 litre fish stock
100g crème fraîche
370g smoked salmon fillet, skin removed and flaked
2 corn cobs, kernals removed
1 teaspoon finely grated lemon rind
juice of one lemon
¼ cup dill sprigs
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the leek and cook for 4 minutes or until soft. Add in the garlic and cook for 1 minute. Add the potato, stock, salt and pepper and cook, covered, for 10 minutes or until the potato is soft.

Remove from the heat and, using a hand-held stick blender, blend to a thick soup. Return the soup to a medium heat, add the crème fraîche, salmon, corn and dill and cook for 5 minutes, stirring occasionally. Check seasoning and add salt or pepper if required.

Add the lemon rind and half of the juice, stir to combine. Taste and ensure the lemon is to your liking. Add more if needed. Serve with no-knead bread rolls.

No-knead bread

No-knead bread rolls
From Donna Hay magazine Issue 75

4½ cups (675g) ‘00’ flour
1¼ teaspoon active dry yeast
3 teaspoons extra virgin olive oil
1½ teaspoons table salt
2⅓ cups (580ml) water

Place all the ingredients in a large bowl and mix to form a wet sticky dough. Cover the bowl with plastic wrap and allow to stand for 4 hours or until dough has tripled in size and has large bubbles.

Turn out onto a well-floured surface, divide into 7 pieces and shape into rounds. Oil the base of a 30cm-round heavy-based ovenproof saucepan with flour and place the rounds inside. Cover the pan with plastic wrap and allow to stand for a further 30 minutes or until the dough has doubled in size.

Preheat oven to 220°C. Remove the plastic, cover the saucepan with a tight-fitting lid and bake for 20 minutes. Remove the lid and cook for a further 20 minutes, or until the bread is golden and sounds hollow when tapped lightly. Turn out and allow to cool completely on a wire rack. Makes 7 rolls.

No-knead bread

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