Smoked haddock chowder with parsley essential oil

Smoked haddock chowder is a wonderful, rich, filling and warming dish which can be served either as a starter or as a main course. When you add parsley essential oil to the chowder it gives it a tasty kick and unique twist which you can call your own. It’s very easy to make and shouldn’t take longer than about 30-40mins from start to finish. The below recipe serves 4-5 as a starter or 2-3 as a main course so scale up or down as necessary.

Equipment
Large saucepan
Sharp knife
Chopping board
Wooden spoon

Ingredients
Large knob of butter
2 x rashers of streaky bacon, chopped into 1” pieces
1 x medium onion, finely chopped
500ml/15fl oz milk (semi skimmed or soya can be used as an alternative)
2 x medium sized potatoes, chopped into 2cm cubes
2 x smoked undyed haddock fillets, roughly broken up into large chunks
140g of tinned or frozen sweetcorn
1 x drop of Florame’s parsley essential oil

To make
Heat the butter in a large saucepan. When sizzling add in the bacon & fry until it starts to brown, stirring all the time. Add in the onion and fry until glazed and soft, stirring all the time so that nothing sticks to the bottom of the saucepan. Add the milk and chopped potatoes, bring to the boil then reduce the heat as much as possible to a simmer. Simmer for approx 10 mins or until the potatoes are soft.

Once the potatoes are soft, add the chunks of haddock, stir and simmer for a further 10 mins. Add the sweetcorn and parsley essential oil, stir through and simmer for a further 2-3 minutes.

Put the smoked haddock chowder into warmed bowls and serve with chunks of crusty bread.

SAUSAGES IN CIDER WITH ORGANIC JUNIPER ESSENTIAL OIL

This is my favourite version of bangers and mash. The cider, apple and organic juniper essential oil gravy is totally more-ish and goes perfectly with plain mashed potato. This version is for 4 people so scale the ingredients up or down as you see fit. I am not giving the recipe here for making the mash – just the sausages. It’s really simply and Florame's juniper essential oil adds a unique flavour. So here goes:

Equipment
Sharp knife
Large frying pan
Large flame proof casserole dish or deep, lidded frying pan
Plate
Wooden spoon
Apple corer

Ingredients
8 x fat pork sausages
2 x tbsp olive oil
1 x eating apple (cored & sliced into rings)
1 x cooking apple (cored & sliced into rings)
1 x medium onion (sliced into rings)
1 x clove of garlic (finely chopped)
2 x rashers of streaky bacon (chopped into 1cm pieces)
15fl oz (500ml) dry cider
1 x tbsp cider vinegar (but white wine vinegar will do if you don’t have cider)
1 x heaped tbsp plain flour
1 x good pinch mixed herbs
2 x drops of organic juniper essential oil
Salt & pepper


To make
On a high heat, heat one tablespoon of oil in the frying pan, wait until shimmering hot then plop in your sausages to brown and reduce the heat to medium. Turn them regularly until they are browned on all sides. Take off the heat, put the sausages on a plate and set aside (keep them warm in a low temperature oven if poss). Into the same frying pan put the garlic, onion rings and bacon. Fry until the onion and bacon are browned and the rings are very slightly black at the edges. Take off the heat and set aside.

Put the casserole dish or deep frying pan on to a high heat and add the other tablespoon of olive oil. Once shimmering, reduce the heat and add in the sliced apple rings. Fry for 3-4 mins on either side until brown. Once browned, add the onions, bacon, garlic and sausages to the apples and reduce to a low heat. Stir together with a wooden spoon then sprinkle over the heaped tablespoon of flour, stirring all the time until the flour soaks up the juices. Then slowly, a couple of splashes at a time, add the cider and the cider vinegar, stirring continuously. Add the pinch of herbs, salt (not too much as the bacon is salty) and pepper and the two drops of organic juniper essential oil.

Mix together then turn the heat to its lowest setting, put the lid on the pot and let the mixture simmer very, very gently for about an hour. Take the lid off every 5-10 mins and stir with your wooden spoon to ensure nothing is sticking to the bottom of the pan and burning – especially if you’re using an electric hob or range cooker as these often remain quite warm on their lowest settings whereas gas hobs are much more controllable.

Serve with mashed potato. Gorgeous!