Staying in this weekend? Cook these recipes from Daily Brunch with Ocado

Today Simon cooked up a warming Smoked Haddock Chowder – rustic and hearty – and a sophisticated but simple Steak Diane. One will warm your cockles, the other will impress someone special…

Smoked Haddock Chowder

Image of the chowder recipe

This Smoked Haddock Chowder is Simon’s version of the New England classic. It is a comforting and warming treat that is ideal for autumnal evenings. For added impact, Simon serves his chowder in a hollowed out bread loaf. Alternatively, you could serve it in a bowl with crusty bread on the side.

  • Serves 4
  • Preparation Time: 25 minutes
  • Cooking Time: 10 minutes

Ingredients

  • 50g/2oz butter
  • 1 large onion, sliced
  • 100g smoked bacon lardons
  • 100ml/9fl oz whole milk
  • 350ml/7fl oz double cream
  • 300ml/½ pint fish stock
  • 1 baking potato, peeled, cooked and cut into cubes
  • 200g/7fl oz canned sweet corn, drained
  • 450g/1lb smoked, undyed haddock, skin removed, cut into four pieces
  • 100g/3½oz spinach, shredded
  • Salt and freshly ground black pepper
  • 2 tbsp chopped parsley to garnish
  • Crusty bread, to serve

Method

  1. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured.
  2. In a separate pan, cook the bacon until crispy and place on a draining plate.
  3. Add the milk, cream, stock and haddock. Bring to a boil, then reduce the heat to simmer for ten minutes.
  4. Place half of the sweet corn into a food processor and blend to a rough paste.
  5. Add the puréed sweet corn and the whole sweet corn kernels to the soup and stir well.
  6. Add the potatoes and cover the pan. Simmer for 8-10 minutes, until the potatoes are completely cooked through.
  7. Add the spinach and season, to taste, with salt and freshly ground black pepper.
  8. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside.

Steak Diane

Image of Steak Diane recipe

Steak Diane is one of Simon’s most popular recipes from Sunday Brunch so he has chosen to revisit it for the Daily Brunch viewers. It is a classic meaty restaurant dish, which is surprisingly quick and easy to make at home – perfect for impressing a date. Because the beef is the centre of the dish, Simon recommends using good quality aged steak.

  • 4 people
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes

Ingredients

  • 4 sirloin steaks, fat trimmed off
  • Oil to fry
  • 1 onion, finely sliced
  • 125g chestnut mushrooms, sliced
  • 25g butter
  • 1 clove garlic, sliced
  • 30ml Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 50ml brandy
  • 200ml double cream
  • Greens of your choice (spinach, kale, peas etc)
  • 25g butter
  • Chips to serve

Method

  1. Put the steaks between cling film and bash out a bit. Rub each steak with oil, season well and fry for 1 minute on each side. Remove from the pan and keep warm.
  2. Add a drop more oil to the pan and fry the onion and garlic until soft (about 5-6 minutes).
  3. Add the mushrooms and butter to the pan and cook for another 5 minutes.
  4. Add the mustard and stir well, then add a good glug of brandy and let it flame. When the flames die down, add the cream and cook until thickened (about 4-5 minutes).
  5. Sautée the greens in butter, and season well.
  6. Serve the steak with chips and greens.

If you’re in the cooking mood, you’ll find all the Daily Brunch recipes so far on our site.

Have a lovely weekend

Naomi, PR and Social Media Executive

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