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Old Tom Ginger

Ginger Tom Seafood Recipe

GINGER TOM SEAFOOD CHOWDER WITH UNICORN CRUSTED BREAD

BY MR LEE COWELL Chef at the DERBY ARMS

INGREDIENTS:

Seafood Chowder

  • 4 Slices Pancetta (diced)
  • 2 Large carrots (diced)
  • 1 Large white onion (diced)
  • 1 Leek (diced)
  • 1⁄2 Fennel (diced)
  • 1 Large potato (diced)
  • 100g Brown Shrimps
  • 100g Smoked Salmon
  • 50g Prawns
  • 100g Mussels
  • 100g Clams
  • 10 Razor Clams
  • 1 Pint of Ginger Tom Ale
  • 1 Pint Fish Stock

Unicorn Bread

  • 1lb 9oz Strong white Bread Flour
  • 1 tablespoon of salt
  • 2oz butter
  • 16 fl oz Unicorn Bitter
  • 2 tablespoons sugar
  • 2oz fresh yeast

METHOD:

STEP 1
Seafood Chowder

  • Sweat off Pancetta in heavy based saucepan, add diced carrots, onion, leek, & fennel cook for 5 minutes stirring to avoid colouring.
  • Add Old Tom and fish stock and allow to boil for 2 minutes, add potato and all the seafood and simmer for 3 minutes until clams and mussels are cooked.

STEP 2 Unicorn Bread

  • Mix flour butter & salt together, warm half of the bitter then add to cold bitter mix with yeast & sugar & add to dry ingredients, mix to form a smooth dough.
  • Allow to double in size, then knock back and divide into 15 pieces and mould, roll to form sausage shape & knot to form shape.
  • Brush with bitter and flour paste & sprinkle with flour, allow to rise then bake at 180 degrees for 18minutes.

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