Smoky Haddock Corn Chowder Spiced Tiger Prawns Rainbow Salad Raspberry & Elderflower Slushie

Name: Smoky Haddock Corn Chowder Spiced Tiger Prawns Rainbow Salad Raspberry & Elderflower Slushie
Yield: Serves 4
Ingredients: 1 x 300 g fillet of smoked haddock, skin off and pin-boned; a few sprigs of fresh thyme; 3 tablespoons low-fat natural yoghurt; 4 rashers of smoked streaky bacon; olive oil; a small bunch of spring onions; 1 large courgette; ice cubes; ½ a lemon; 1 punnet of cress; sea salt & pepper; 1 fresh red or golden beetroot; a small bunch of fresh tarragon; 1 clove of garlic; 4 corn on the cob; 1 x 150 g pack of large matzo crackers or similar (look in your supermarket); 1 litre bottle of soda water; elderflower cordial; extra virgin olive oil; 200 g peeled cooked prawns; a knob of butter; 2 carrots; 8 large unpeeled raw tiger prawns; 250 g red-skinned potatoes; 3 sprigs of fresh thyme; 1 litre organic chicken stock; 2 tablespoons red wine vinegar; 1 level teaspoon cayenne pepper; 4 cloves of garlic; ground cinnamon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Chowder

4 rashers of smoked streaky bacon
a small bunch of spring onions
250 g

Side dish
Fish course
Pescatarian

Method

To Start

Get all your ingredients and equipment ready. Fit the coarse grater attachment into the food processor. Put a large deep saucepan on a high heat. Turn the grill to full whack.

Chowder

Finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden. Trim and fi

Ingredients

Chowder

Method

To Start

Chowder

Photos