Ingredient: Lemon

Categories
Fish Soup

New England Fish Chowder

New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cut the fish into pieces
  2. Add a pinch of salt to the stock and bring to the boil
  3. Strain into a bowl, reserve the liquid, flake the fish roughly, discarding skin or bones
  4. Add fish and simmer gently for ten minutes
  5. Put the bacon, diced, into the saucepan and cook gently until the fat runs and the meat is crisps, then add the butter.
  6. Cut potatoes into cubes and to the saucepan, along with the onion and mushrooms. Fry slowly for five minutes. Stir in the flour and cook for one minute more.
  7. Remove from the heat and let cool a little. Blend in the warm cooking liquids, then the milk, stirring until smooth.
  8. Return to the heat and stir until simmering. Cook until the potatoes are soft and then add the fish and reheat.
  9. Sharpen the flavour with lemon juice, season and stir in the parsley.
Recipe Notes

Nutrition Facts
New England Fish Chowder
Amount Per Serving
Energy 1357kJ Energy from Fat 452kJ
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 99mg 33%
Sodium 721mg 30%
Potassium 1090mg 31%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 36g 72%
Vitamin A 16%
Vitamin C 33%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Meat

Venison Sausage and Lentil Ragout

This delight comes from Julia.Great one for a cold night – and it cooks by itself all day – well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)

Venison Sausage and Lentil Ragout
This delight comes from Julia.Great one for a cold night - and it cooks by itself all day - well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put sausages in crockpot. Either whole or twist them in half. Julia generally twists them in half.
  2. Add everything else except the seasoning and the garnish
  3. Cover and cook at a low temperature 5 - 6 hours. The longer you cook the more it all melts in your mouth
  4. Taste and season as required
  5. Service garnished with lemon slices and a sprinkle of freshly chopped rosemary
Recipe Notes

Nutrition Facts
Venison Sausage and Lentil Ragout
Amount Per Serving
Energy 741kJ Energy from Fat 8kJ
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 467mg 19%
Potassium 379mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 15g 60%
Sugars 4g
Protein 13g 26%
Vitamin A 239%
Vitamin C 6%
Calcium 3%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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