Gordon Ramsay’s Great British Pub Food. Gordon Ramsay

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СКАЧАТЬ tin coconut milk

      150g cooked rice

      TO SERVE

      3-4 tbsp soured cream (or double cream)

      small handful of coriander leaves

      Originating during colonial times, this soup has retained its popularity to this day. We like to serve it at our pub, The Narrow, which is located near East India Docks—once the landing port for exotic spices shipped in from the Far East. This mildly spiced soup may very well have expanded the English palate and ignited our love of Indian curries.

      

      Melt the butter in a pan, add the onions with some seasoning and sweat for 3-4 minutes, until they begin to soften. Stir in the tomato purée, curry powder and flour, and cook, stirring frequently, for 2 minutes until fragrant. Add the ginger and apple, and stir over a high heat for a few minutes.

      

      Pour in the stock, stirring and scraping the bottom of the pan with a wooden spoon to deglaze. Add the coconut milk and bring back to a simmer. Let bubble gently until reduced slightly and thickened. Add the rice and simmer for another 3-4 minutes. Season generously with salt and pepper to taste.

      

      Ladle the soup into warm bowls and garnish with a swirl of soured cream and a scattering of coriander leaves.

      Cullen skink

      SERVES 4-6

      500g undyed smoked haddock fillets, preferably Finnan haddie

      500ml whole milk

      2 bay leaves

      20g butter

      2 banana shallots (or 4-5 regular ones), peeled and finely chopped

      2 large garlic cloves, peeled and finely chopped

      600g waxy potatoes, such as Desirée or La Ratte

      500ml chicken stock (see page 243) or fish stock

      (see page 245)

      100ml double cream

      sea salt and black pepper

      olive oil, to drizzle (optional)

      flat-leaf parsley leaves, to garnish

      This is a comforting soup that can be served either as a starter or a light lunch with plenty of crusty bread. It hails from the village of Cullen on the northeast coast of Scotland where Finnan haddie is readily available. This prized fish lends a wonderful smoky flavour to the creamy potato soup. If you can’t get hold of it, then use any undyed smoked haddock.

      

      Lay the smoked haddock fillets, skin side up, in a wide, shallow pan. Pour the milk over the fish to cover and add the bay leaves. Bring the milk to a gentle simmer and poach the fish for 3-4 minutes until it feels firm when lightly pressed. Remove the pan from the heat and set aside to infuse for 5 minutes.

      

      Melt the butter in a large pan and sauté the shallots and garlic until soft, about 8-10 minutes. Meanwhile, peel the potatoes and cut into small dice. Add to the pan and cook for about 10 minutes, stirring occasionally, until lightly golden.

      

      In the meantime, lift the haddock fillets out of the milk. While still warm, flake the flesh, discarding the skin and any bones you come across. Strain the milk over the shallots and potatoes, then pour in the stock and bring to a simmer. Cook gently for about 10-15 minutes until the potatoes are soft.

      

      Add a quarter of the flaked haddock to the soup followed by the cream and remove from the heat. Using a hand-held stick blender (or a regular blender), blend until smooth. Reheat the soup and add the rest of the flaked haddock to warm through. Season with salt and pepper to taste.

      

      Serve in warm bowls, topped with a little drizzle of olive oil and a sprinkling of parsley leaves, with some crusty bread on the side.

      Potato, bacon and oyster soup

      SERVES 4

      2 tbsp olive oil

      6 smoked streaky bacon rashers, derinded and chopped

      2 large onions, peeled and finely chopped

      600g waxy potatoes, such as Desirée or Charlotte, peeled and diced

      100ml dry white wine

      650ml chicken stock (see page 243)

      100g smoked oysters (or smoked mussels)

      3-4 tbsp double cream

      12 fresh native oysters

      black pepper

      squeeze of lemon juice, to taste

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