Wednesday, 15 November 2017
Posted by janejudy at 8:00 AM
Probably one of our easiest and most popular little smoked haddock pots. The fish does not need cooking, just make them up and pop them in the oven. Serve with the soda bread for a great starter or make them a little bigger and have them for supper. Never fails !
Cheesy Smoked Haddock Pots
150g / 5 ½ oz medium vine tomatoes
300g / 9oz skinless and boneless smoked haddock fillet
150ml / ¼ pint double cream
1 ½ tbsp. snipped chives
3 tbsp grated Parmesan
35g / 1 ¼ oz grated Gruyere cheese
Preheat the oven to 200C / Fan 180 / Gas 6. Score a cross in the bottom of each of the tomatoes and put them in a bowl. Cover with boiling water and leave for 1 minute, until the skins start to split. Drain and slip off the skins, quarter, deseed and cut into strips.
Cut the haddock into bite sized pieces, then divide the fish and tomatoes between 6 small ovenproof dishes. Season with freshly ground black pepper and spoon about 2 tbsp of double cream into each dish.
Scatter with chives, then pile the cheese on top. Place on a baking tray and bake in the oven for 15-20 minutes until the sauce is bubbling and the tops are golden. Serve with little soda bread loaves.
To get ahead: Prepare the pots ready cook up to 2 days ahead and store in the fridge.
To freeze: Not suitable
Soda Breda Loaves
Makes 6 individual loaves
10g / ½ oz butter
115g / 4oz plain flour, plus extra for dusting etc
115g / 4oz plain wholemeal flour
½ tsp bicarbonate of soda
½ tsp salt
200ml / 7fl oz buttermilk
Preheat the oven to 200F / Fan 180C / Gas 6. Lightly grease 6 x mini loaf tins. Sieve both the flours into a large bowl. You will have some of the wholemeal left in the sieve but just tip that in at the end. Add the butter and rub it in with your fingertips. Stir in the bicarbonate of soda and salt. Pour in the buttermilk and 1 tbsp of tepid water. Briefly mix the ingredients to make a soft dough.
Turn the dough out on to a floured surface and gather together. Cut the dough into 6 equal size portions (about 75g / 3oz), shape each into a loaf shape and put into the tins( if you don’t have the tins then just shape freeform loaves). Sprinkle the tops with a little flour and bake for 15 minutes or until well risen and golden brown. Transfer to a wire rack to cool.
To get ahead: The soda bread is best eaten fresh, but if wrapped will keep for 1-2 days.
To freeze: The soda bread can be frozen on the day it is baked for up to 1 month. Defrost and warm through before serving.