• Home
    • Classes & Shopping
    • Equipment & Merch Shop
    • Equipment Tips & Suggestions
  • Recipes
  • Blog
  • Cookbook
    • Susan's Paris Notebook
    • Paris Tips
    • Paris Adventures
    • More About Susan
    • Contact
    • Presidential Biographies
    • Paris Restaurants
Menu

The Little French Bakery

P.O. Box 286
North Freedom, WI 53951
6085224981
Peace, Love and Dessert

Your Custom Text Here

The Little French Bakery

  • Home
  • Classes & Shopping
    • Classes & Shopping
    • Equipment & Merch Shop
    • Equipment Tips & Suggestions
  • Recipes
  • Blog
  • Cookbook
  • About
    • Susan's Paris Notebook
    • Paris Tips
    • Paris Adventures
    • More About Susan
    • Contact
    • Presidential Biographies
    • Paris Restaurants

Irish Seafood Chowder and Cheddar Scones

November 29, 2013 Susan Holding
scone-feature-2.tif

Happy Thanksgiving everyone! I hope you had a great day filled with family, food and lots of fun.  We had a really good day.  And to top it all off, last night I submitted my book manuscript to my editor!  The photos are finished and the  words are ready for editing.  Boy, did the time fly.

My blog will be back to normal (whatever that is!) and I'll have lots of recipes and stories to share.

Remember back in September when I went to Ireland?  I promised to share the recipe for Seafood Chowder and Cheddar Mustard Scones from the Carrygerry Country House.  Naill Ennis, the owner and chef has allowed me to share his award-winning recipe.  Today was the day to tackle the chowder.

The beautiful Carrygerry Country House

The beautiful Carrygerry Country House

One of the key ingredients is smoked Haddock or Finnan Haddie.  It's not readily available here, so I went online to see what I could find.  There are two main sources.  Seattle and Maine.  I spoke with Richard at Stonington Seafood in Maine.  He was able to ship the Finnan Haddie to me and had a great sale and shipping price.  If you're new to Finnan Haddie, here's Richard's description from his website:

"Finnan Haddie is made from the thickest fillets of hook caught haddock. This Finnan Haddie is prepared with extra-large haddock from the World’s most responsible wild haddock fishery. Finnan Haddie is a unique product that carries a flavor distinct from any other smoked seafood. It is a time-proven food with a unique flavor that once tasted, is never forgotten. That is why so many families, for over a century, continue to cook Finnan Haddie for a special or cozy comfort meal."

One fish down, just a few to go.   I went a seafood shop in Madison to find the salmon, cod and mussels. I also purchased the fish stock rather than making my own.  If you can find it at your seafood shop, it's a great time saver and they often have access to more bones and scraps for a better stock.

Here's the beautiful selection of seafood ready for the chowder prep:

Seafood for the Chowder

Seafood for the Chowder

I chopped, minced and simmered the vegetables, added the seafood and finally the cream.  It was just as I remembered the first night at the Carrygerry Country House.  Warm, comforting and delicious.  I so wish you could smell the aroma of this wonderful chowder!

Irish seafood chowder

Irish seafood chowder

Now on to the scones.  The scones are made with sharp Cheddar cheese and dry mustard.  The night I ate at the Carrygerry House, the scones were on the table just as I sat down.  They were still warm and paired perfectly with the Guiness that Gillian, the co-owner (Niall's wife), offered me as I arrived.

To make the scones, I grated the butter and cheese so they'd be the same texture.  I needed to add just a bit more (I used a full pint) buttermilk.  I think Irish butter and American butter may have different water content.  Other than the liquid, but recipe made scones just as I remembered.

Cheddar Scones

Cheddar Scones

Egg washed and ready for the oven

Egg washed and ready for the oven

Irish Cheddar Scone

Irish Cheddar Scone

 

Niall Ennis

CARRYGERRY COUNTRY HOUSE

Newmarket-on-Fergus,

061 360500

SEAFOOD CHOWDER

To print this recipe click HERE

In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5 – 6 minutes.

Add the fish stock, salt & pepper, gentle simmer for 15 minutes.

Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.

Add cream and simmer for 5- 6 minutes

Garnish with chopped dill and serve.

2 large tablespoons butter

2 medium Onions – finely diced

2 large Carrots – finely diced

4 sticks Celery – finely diced

1 Leek – finely diced

1 ½ Lt Fish Stock

Salt & freshly ground Black Pepper

Juice 1 ½ Lemons

750g Fresh Salmon – diced

500g Mussel Meat

500g Smoked Haddock

1Kg Cod or similar white fish

400ml Double Cream

Chopped Dill


FISH STOCK

50g Butter

200g Onions

2kg White Fish Bones

(Preferably sole or turbot)

Juice of ½ Lemon

6 Pepper Corns

1 Bay leaf

Parsley Stalks

5 Lt Water

Melt butter in a thick bottomed pan

Add the sliced onion, the well washed fish bones and remainder of the ingredients except water

Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.


CHEESE & MUSTARD SCONES

 

To print this recipe click HERE

600G Plain White Floor

135g Butter

350g Mature Cheddar

¾ pt Butter Milk

3 Tbls Baking Powder

3 Tbls English Mustard Powder

2 pinches Salt

 

Mix all dry ingredients

Add butter & grated Cheese

Add buttermilk and mix well

Knead well and cut to size

Brush with egg wash and cook for 12/15 minutes at 220* (about 425 F)

 

Irish Seafood Chowder

Irish Seafood Chowder

Print This Recipe

Enjoy with friends and family!  Be safe and be kind.

In Main, soups, Susan's List, the little French bakery, The Little French Bakery, the little French bakery, travel Tags carrygerry country house, cheddar scones, irish recipes, seafood chowder, The Little French Bakery
← Birthday WeekFrankenfood is Coming to Madison! →
Hi, I'm Susan.. Welcome! I did my pastry training at Le Cordon Bleu, Paris where I earned the Diplome de Patisserie.Thanks for stopping by. Enjoy the stories and recipes and please keep in touch!  Curious about my background?  Here’s the SCOOP!


Hi, I'm Susan.. Welcome! I did my pastry training at Le Cordon Bleu, Paris where I earned the Diplome de Patisserie.Thanks for stopping by. Enjoy the stories and recipes and please keep in touch! Curious about my background? Here’s the SCOOP!

Heading to Paris? Check out my tips and favorite spots to shop, eat and sight see.

Heading to Paris? Check out my tips and favorite spots to shop, eat and sight see.

The perfect gift for the cook/baker in your life!

The perfect gift for the cook/baker in your life!

PURCHASE your own copy! You can purchase HERE

© The Little French Bakery, 2011- 2023                      

Press Kit                  Privacy Policy         Site Map