Cod and Parsnip Chowder for Dinner Tonight

Tonight it was separate dinners. My wife who is Zimbabwean had an African meal based on Sadza, which to be honest I’m not keen on, so I had something with parsnip which she’s not keen on!


This is how I made the chowder. I sweated a finely chopped Shallot in some butter while poaching a skinless piece of Cod loin in milk. I then added equal quantities of diced (approx. 10mm cubes) potato and parsnip, plus a splash of water, put a lid on the pan and cooked until done. I then added the milk the fish had been poached in, the fish broken into chunks and a good splash of double cream. Brought everything back to temperature, adjusted the seasoning and served.

After this I had some of my favourite cheese, Époisses de Bourgogne.


I ate the fully ripe cheese with my white bread. The cheese was sublime.

Kohinoor of Kerala Restaurant

I didn’t feel like cooking dinner last night so we (my wife, son and I) went to Kohinoor of Kerala, in Southampton. On Tripadvisor it’s “Ranked #1 of 573 restaurants in Southampton”. We’ve eaten there before and wouldn’t go back if we didn’t enjoy their food but to rank it #1 is stretching things a bit in my opinion. Then again, Southampton is a bit of a gastronomic desert, you have to go outside the City to eat really well. If we hadn’t fancied something spicy it would have been back to the Noodle Fusion Bar which I’ve reported on before.

What is different about Kohinoor of Kerala is that the food doesn’t rely on the usual Indian restaurants’ mainstays of Balties, Vindaloos, Jalfrezies, Kormas etc. but specialises in South Indian food. You can view the menu here. I had the Pineapple Pacchadi for a main course – pineapple cooked with coconut, green chilli, garlic, cumin seeds, yoghurt and seasoned with mustard seeds and curry leaves. As you’ll see the prices are very reasonable.

Step by Step White Loaf

I’ve been asked for more detail of how I make my white loaf so here’s a step by step guide to today’s loaf, which has just come out of the oven, with pictures of each stage. The recipe was posted a couple of days ago. I think the only thing I’ve not covered so far is the oven temperature and timing. 230C for 20 mins under the bowl, then a further 15 minutes with the bowl removed to colour and crisp the crust. It can be removed from the oven after the first 20 minutes, allowed to cool and then frozen as a part-bake. Handy to have if you don’t have time to make from scratch.

Click on the pictures to see them full size.

Fusion Noodle Bar, Southampton

Fusion Logo
Sometimes I go with my family, other times I go alone for a quick lunchtime fix of Singapore Noodles or Noodles in Soup Stock. We’re always greeted with a friendly smile, the service is good and the food fantastic. It’s not a special occasion restaurant but a totally reliable neighbourhood restaurant for lunch and when I’m too lazy to cook.