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

Smoky Haddock Corn Chowder, Spiced Tiger Prawns, Rainbow Salad, Raspberry & Elderflower Slushie p. 164 I made this meal on a cold day and boy did it hit the spot. We LOVED it. This is the dressing for the salad. It was quite fantastic and very creamy unlike most of the dressings we make around here. The nice thing is that what makes it creamy is yogurt-so it is healthy and can be as low-fat as you want it. It is made with red chili, garlic, tarragon, red wine vinegar, yogurt and a lug of olive oil-seasoned with salt and pepper.

The salad was quite plain but you wouldn't know it because the dressing had so much flavor. It all went perfectly together. It was grated beetroot, courgettes, carrots and sprinkled with watercress. Very good!

These little guys had the most amazing spice combination on them. They are really quite good, and they look fantastic as a garnish for the seafood chowder. The problem with them is that they take so much work and you get so little from them. I would rather have shrimp that are shelled and de-veined for practical purposes and serve these on the side when you have guests. The kids finally started doing there own at the end but at first they wanted ME to peel each one and de-vein them etc... and when you are doing that for the whole table it is just too much work.

The spices produced such a unique flavor. We have used them before to "put another shrimp on the barbie" and that was good, but it was even better in the oven where they could sit in the butter as well. He (Jamie) uses a knob of butter, fresh thyme, cayenne pepper, ground cinnamon, Garlic, red chili, and 1/2 a lemon. YUMMY!

Here is the smoky haddock corn chowder: this was a great chowder and the only complaint from G was that there wasn't quite enough cream in it. I figured out that I had doubled everything but the cream and then decided not to add more because of the fat content. So if you are feeling indulgent go for the full 150ml's and if not then you can 1/2 it and it will still be great. The fish in here is not haddock because they don't have that here so instead I used smoked warehou (I think that is how you spell it). I think I would have liked the haddock better or tarakihi.

Here is the close up where you can see the potatoes, corn, thyme, shrimp, fish and broth. What you can't see is that he makes the broth with 4 rashers of streaky bacon, spring onions, bay leaves, thyme, chicken stock and cream.

This is the berry slushie. It is made from raspberries, soda water, elderflower cordial, ice and a few sprigs of fresh mint. The kids and G LOVED this drink. They each had several glasses. I thought it was good, but since I don't care for carbonation I just had a little and saved the rest for them. Garrett though it was so good he would like to take a pitcher to work and serve to the matte artists :) Elderflower cordial was new to me and it was wonderful. I would love to find other things to put it in. It has a nice herby taste. Very unique-

This meal took me an hour to make because I don't have a grater on my food processor and a few other shortcuts that Jamie uses to speed things up. It was given a 9 by G and I and a 10 by the kids. We will definitely be making this meal again, but serving it with some nice big crusty bread instead of crackers. This kind of chowder would be wonderful in a bread bowl.