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Ham and potato croquettes, salmon seafood chowder | James St

Ham and potato croquettes, salmon seafood chowder | James St

WE ARE at the stage in January where a lot of people’s resolutions will be teetering, at best, many of us doing Dry January having succumbed to the temptation of our favourite tipple and those who had planned to hit the gym like never before wavering a little in terms of motivation…

But we can at least keep you on track with good, fresh food to raise our spirits.

Together, this week’s recipes make for a hearty lunch or a light dinner. The first are ham and potato croquettes with a few extra ingredients to really enhance the flavour of the dish. The second is a salmon seafood chowder that will leave you wanting more.

HAM AND POTATO CROQUETTES

(Makes 8)

6 small potatoes, peeled, cooked and ready for mashing

4 slices of good ham, chopped

1 clove garlic, crushed

1 sprig parsley, destalked and chopped

1 tablespoon milk

2 tablespoons olive oil

2 eggs

A small knob of butter

Salt and pepper to taste

200g of breadcrumbs, finely blended

Peeling and boil the potatoes until soft and then mash. Once there are no lumps add in the butter and the milk, season with salt and pepper and leave to cool.

Place the oil and the garlic in a frying pan and add in the chopped ham, mashed potato and chopped parsley, seasoning with salt and pepper. Leave to cool but once OK to touch make into thick sausage shapes no longer than your finger. Place in the fridge to set.

Beat the eggs in a bowl and in a separate bowl place your breadcrumbs. Remove the croquettes from the fridge and dip each one into the egg wash, then coat in the breadcrumbs. Leave again to set in the fridge as this will help when you are cooking them. If you want to place in the breadcrumbs again do so.

You can cook in the oven at 200C for 25 minutes or you can drizzle a little olive oil in the frying pan and cook on a medium heat, turning until golden. Serve with tartare sauce.

SALMON SEAFOOD CHOWDER

(Serves 6)

250g butter

100g smoked bacon, chopped

1 leek, chopped

4 cloves of garlic, chopped

1 onion, diced

500g Glens of Antrim potatoes, cubed 1/2 inch

50g flour

1 pint vegetable stock

500ml cream

100g smoked salmon

300g salmon

18 mussels

1 lemon

Place the butter in a pot and melt. Add the bacon and gently colour. Add the chopped leek, onion and garlic and cook until soft. Add the potatoes, then add in the flour gradually, stirring gently until the flour is cooked out – this will take approximately 10 minutes. Add in the vegetable stock and stir.

Season with salt and pepper and cook for 45 minutes on a gentle heat.

Add the cream, fish and shellfish and cook for a further six minutes. Check for seasoning and add a squeeze of lemon juice and serve.

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