麻豆社

Smoked Mackerel Chowder

1. Peel and chop the potatoes into small chunks; wash and finely chop the onions and leeks.
2. Melt butter and oil in a large saucepan and gently brown the potatoes for a few minutes. Add the onions and leeks and fry for a few more minutes until the onion has softened, then stir in the flour and cook for another minute.
3. Add the frozen sweetcorn, pour in the milk with the cream and bring to the boil while you remove the skin from the mackerel and flake the fish, making sure there aren’t any bones.
4. Turn the heat right down and add the mackerel to the pan with the parsley, stir well and leave to simmer for about 20 minutes, or until the potatoes are just soft.
5. If you want to thicken the chowder at the end, add a little corn flour or 1 tbsp plain flour to another 2 tbsp cream. For a thinner consistency, just add more milk.

1. Make the biscuit base in the usual way, crushing the biscuits by hand, then mixing thoroughly with the melted butter and golden syrup.
2. Lightly grease and base-line a loose bottomed 6/7 inch (12cm) cake tin and press the biscuit mixture into the tin.
3. Separate the eggs into two large mixing bowls and add the grated Cheshire cheese, cream cheese, yoghurt or crème fraiche, sugar and lemon juice to the bowl with the egg yolks.
4. First whisk the egg whites (with an electric hand whisk) until they stand up in peaks and all the bubbles have disappeared; then whisk together the ingredients in the second bowl.
5. Gently fold the egg whites into the cheese mixture until the ingredients are combined, then pour the mixture onto the biscuit base and bake in a cool oven, Gas Mark 2 (150 degrees) for 45 minutes – 1 hour, until the top is firm and set and slightly golden.
6. Allow the cheesecake to cool in the tin for about an hour, then run a sharp knife around the edge and carefully lift it out.
7. Dust the top of the cheesecake with icing sugar and serve with fresh fruit and single cream.