Day 12, part 2

Shopping trip went very well. A mate went with me to keep me along the straight and narrow.

Managed to buy quite a lot. Certainly everything required for the two recipes sent in, as well as more besides. It will be interesting to see how I get on using such exotic foodstuffs such as salmon, chesnut mushrooms, cream,  pesto, and tomato purée… 

Tomorrow will see me cooking a meal for myself. One that is made from fresh ingredients. The outcome will be interesting.

One thought on “Day 12, part 2

  1. Here’s a recipe for Fish Pie (will cook enough for 4 people, but you can always freeze it or eat it over a couple of days).

    2 cod fillets
    Pack of peeled prawns
    2 salmon fillets
    2 haddock fillets
    (You can use any fish you like really – I normally just see what’s on offer)
    Pot of single or double cream (depending how generous you’re feeling!)
    3 carrots
    1 large onion
    Olive oil
    Potatoes for mash (about half a dozen, depending on the size)
    Cheddar cheese for mash
    A few knobs of butter
    Fresh parsley

    Method: Pre-heat oven to Gas Mark 5 or 6.
    1. Finely chop the onions and carrots and fry these in a large pan for a few minutes until the onion is browning and the carrot soft.
    2. Take off the heat. Add the double cream, the chopped parsley and all of the fish and prawns. Add some salt and pepper. You can just put them in raw, although it’s probably better to let them reach room temperature if they have been in the fridge. Mix it all up until you have a nice consistency.
    3. Meanwhile, boil your peeled and chopped potatoes. When they are cooked you can mash them. Grate the cheese and add to the potatoes and mash it through. Add some salt and pepper too.
    4. Transfer the contents of the pan into a deep oven-proof dish and spread evenly. Then put the mashed potato on top and use a fork to draw lines all over the top (in a sort of criss-cross manner) – this helps it to go nice and crispy.
    5. Cook in the oven for about 45 minutes, but keep an eye on it. Depending how deep your dish is, you might need to put a tray underneath to catch any sauce that leaks out.
    6. After 45 minutes check the pie. It will be cooked if you can place a knife or a fork into the centre and it comes out piping hot. If there is no steam or the knife is not piping hot, give the pie another 10 minutes and then check again. If the top starts to burn you can cover it with tin foil.
    7. Serve with green beans and ciabatta.

    Enjoy! x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.