Celeriac soup with smoked haddock and leeks

One of the perks of working at home is the ability to make lunch in a full kitchen. Sometimes, I might take that just a tad too far. This might have been one of those times.

I had some celeriac in the fridge and I have been trying to eat more fish recently, so there was some  haddock too. Consequently I came up with this mongrel of a recipe, but it's tasty. Very tasty.

It's not too fishy, but the flakes of white fish under the earthy creamy soup are great combination. The cheesy crouton even works as well. (I'm normally a staunch advocate of the "no fish with cheese" rule). The crispy chorizo and pumpkin seeds for a garnish worked remarkably well too.

Altogether this was a meal born of opportunity but was perfectly fitting for a cold winter's day.

Celeriac soup with haddock and leeks

Ingredients:

~300g Smoked haddock, boned removed, skin on

~500ml milk

Bay leaves

Peppercorns

1 leek, finely sliced

Celeriac, peeled and cut into large dice

Bunch parsley, roughly chopped, stalks reserved

Optional crouton and garnish:

Slice of bread

Strong cheddar, grated

Slices of chorizo, large dice

Pumpkin seeds

Method:

1. Put the haddock skin up into a frying pan and use enough milk to just cover. Add bay leaves and peppercorns.

2. Bring the milk to a gentle simmer. Take the pan of the heat. Turn the fish over and cover. Leave for 20minutes.

3. Meanwhile, sweat the leeks in a generous knob of butter over a gently heat until soft. (I find a pinch of sat and use of lid works well).

4. Remove half the leeks from the pan and reserve, if you want to make the crouton.

5. Add the celeriac to the leeks and fry briefly to add a bit of colour.

6. Drain the milk from the haddock and add to the celeriac and leeks. Top up with water, if required. Add the parsley stalks.

7. Bring tot eh boil and simmer until the celeriac is soft, ~15min.

8. Remove the parsley stalks and blitz the soup until smooth. Add more water/milk until it reaches your required consistency. 

9. Put the soup in a pan and the chopped parsley leaves and keep warm. Season to taste (I'd suggest being aggressive with the pepper)

10. To make the garnish, dry fry the chorizo and pumpkin until the meat is crisp and the pumpkin seeds "popped"

11. To make the croutons, toast the bread and smother with leeks. Cover generously with cheese and grill to melting perfection.

11. To serve, put flakes of the haddock in the bottom of the serving dish and cover with the soup. Scatter over some chorizo and pumpkin seeds and finish with a drizzle of extra-virgin olive oil.

Pecan Squares

A few weekends ago I wanted to make a cake version of a pecan pie for work colleague so I was inspired to make pecan squares from The Great Big Cookie Book (Walden, H., 1999). They weren't too bad but as they were double baked the shortbread was too crisp and the whole thing just too brittle. The lemon in the shortbread was inspired though.

Consequently I had another go this weekend, changing the caramel to mirror that from a millionaire's shortbread. These were, I think, much better. The shortbread held together and the topping felt much more luxurious and comforting. Salt in the caramel offset the sweetness although the flavour of the maple syrup didn't really come through. A small square 2" is more than enough to give you a sugar hit be that as a pick-me-up at for threeses at work or

If I made them again I'd probably slightly reduce the amount of caramel (or increase the amount of pecans halves) to showcase the nuts a little more. I'm not quite sure how to increase the maple syrup factor though; a drizzle, maybe? 

Clearly further experiments are required. However, if you want to give this work in progress a go, here's the recipe.

Pecan squares (makes about 20)

Ingredients:

For the shortbread:

7oz plain flour

4oz caster sugar

2oz pecans, toasted, finely chopped

1 egg, beaten

Zest 1 lemon

Pinch salt

For the caramel:

150g butter

397g condensed milk

100g soft dark brown sugar

50g maple syrup

1/2 - 1tsp sea salt

400g pecan halves, toasted

Method:

1. Line and grease a 30 x 20 cm shallow baking tin (a swiss roll tin) and pre-heat the oven to 190°C.

(While the oven is heating up you might as well toast your nuts, having spread them on a large baking sheet. Just be sure to watch them like a hawk and check them every few minutes. The last thing you want is burnt nuts.)

2. Sift the salt and flour into a bowl and mix with the caster sugar.

3. Rub the butter into the flour to create breadcrumbs. Stir in the pecan pieces and lemon zest.

NB Steps 2 and 3 can be done by pulsing in a food processor

4. Add the egg and bring the mixture together, with a very gentle quick knead on a floured surface.

5. Press into the tin and chill for 30 mins.

NB The mix may be very sticky so be careful.

6. After 30min fork the biscuit all over and bake for 20min until golden. Once baked leave to cool.

7. While the biscuit base is cooling, make the caramel topping.

8. In a heavy bottomed pan place the sugar, condensed milk and butter. Slowly bring to the boil and simmer gently for 5 minutes.

9. Stir in the salt and maple syrup. Mix in the pecans and cover thoroughly.

10. Pour the caramel-pecan mix over the shortbread and try to distribute evenly. Leave to set.

11. Once cool, cut into squares using a large heavy knife.