IN SEASON
pan on the stove and add the butter. Allow it to melt before adding the leeks and potatoes with a pinch of salt and a generous twist of pepper. Cook for 10 minutes until the leeks are soft.
2 Meanwhile, pour the milk and the stock into another pan with the bay leaf and add the fi sh. Bring to the boil before removing the fi sh from the poaching liquor. When cool enough to handle, fl ake the fi sh into chunks and remove and discard any skin. Set the
LEEK AND CHICKEN NOODLES
Add leeks to a chicken stir-fry for extra fl avour.
Serves 2
❤ 250g egg noodles ❤ 1 spray of oil ❤ 1 leek, fi nely sliced ❤ 5 cm piece of root ginger, grated (or 1 cube of frozen ginger)
❤ 1 tbsp medium curry paste
❤ 125g frozen peas ❤ 2 skinless chicken breasts, diced (or 250g peeled prawns)
❤ soy sauce to serve
1 Break the noodles into a large bowl. Pour over enough boiling water to cover. Stir
cooking liquor aside.
3 Add the fl our and the sweetcorn to the leeks and potatoes and stir well. Cook the fl our and sweetcorn for a few minutes before adding the hot poaching liquor. Mix well and bring to the boil. Add the drained beans and simmer until the potatoes are tender.
4 Add the fl aked fi sh to the stew and heat through. Taste for seasoning. Stir in the chopped parsley and sprinkle with a little smoked paprika. Serve with crusty white bread.
and toss the noodles in the water and then leave on one side for 6-8 minutes.
2 Meanwhile, heat a wok and spray with oil. Add the chicken pieces or prawns and allow to cook through (about 10 minutes for the chicken and 5 minutes for the prawns). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken or prawns. Reduce the heat, cover and cook for 3 minutes.
3 Drain the noodles and add to the wok, toss well to coat. Serve with a splash of soy sauce.
www.britishleeks.co.uk RUIN! V C TheBayTreeFoodCompany @TheBayTree
www.thebaytree.co.uk
SICILIAN SEASON 3 COURSE LUNCH FOR £24
23 FEBRUARY - 27 MARCH 2015 MONDAY - SATURDAY
Fresh, bright, seasonal food with influences from the idyllic island of Sicily, served with a stunning view of sand, sea and sky.
TO BOOK: Ring reservations on: 01637 861000, Option 1 Book online at:
www.fifteencornwall.co.uk
ON THE BEACH WATERGATE BAY CORNWALL TR8 4AA
FOODLOVERMAGAZINE.COM | 25
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