Not-Thai Fish Curry.

Well, as I was saying yesterday, I like to buy from clearance websites. So I went a little crazy a few weeks ago and bought a 10kg restaurant-sized tub of Sharwoods curry paste (for only £1.50). Just a little crazy. And, to test it out, I made a Not-Thai Fish Curry. It was a bit hot for Jon, but I’m working on that next time.

This is a lie. It is not the fish curry. Same ingredients in the base, but not curried. I can't find my fish curry pictures. :(

This is a lie. It is not the fish curry. Same ingredients in the base, but not curried. I can’t find my fish curry pictures. 😦

Ingredients:

  • 2 basa or pollock fillets
  • 3 small (15-20cm) squid
  • 100g mussels
  • 100g fish pie mix or smoked fish or salmon
  • 400ml coconut milk
  • 400g mixed vegetables (pick plain ones, like broccoli, peas, spinach or aubergine)
  • 4tbsp curry paste or powder
  • 2tbsp soy sauce
  • pepper if needed

Utensils:

  • measuring utensils
  • chopping board and knife
  • large pot

Recipe:

  1. Chop the fillets, squid and vegetables.
  2. Mix all the fish and vegetables together in the pot.
  3. Stir in the seasonings and leave to rest a little.
  4. Add coconut milk and water. Bring the pot to a boil.
  5. Simmer for 30min.
  6. Serve with rice or beans.

As I said, Jon liked it but found it juuust too spicy, so I will work on that next time. Always learn the heat of every premixed sauce or paste you use, and adjust accordingly!

TTFN and Happy Eating!

WWW. Fish Pie, Chocolate Cheese Pudding.

The best recipes this week were the fish pie I made on Thursday and a pudding that I and my brilliant cousin made together on Saturday night.

Sadly there are no photos of the pudding, but take my word that it was delicious and she did an amazing job of the presentation!

Fish Pie.

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Ingredients:

-400g fish pie mix (ours had cod, haddock, smoked mackerel and smoked salmon, shellfish are also good)

-2 filets fresh salmon

-2 filets fresh pollock or basa

-500g potatoes

-5 spring onions

-1 red onion

-100g butter

-50ml olive oil

-salt

-pepper

-onion granules

-herbes de provence

Utensils:

-chopping board, peeler and knife

-masher

-small pot

-baking tray

Recipe:

1: Cube all the fish so it’s the same size. Place in the tray. Season with salt and pepper and rest.

2: Peel any uneven, dirty or thick skin off the potatoes. Cube and place in the pot to boil.

3: Finely dice the spring onions and red onion. Add to the fish.

The innards of the pie.

The innards of the pie.

4: Once tender, drain the potatoes and mash with 50g of butter and the oil.

5: Dust the fish with herbs and add the butter before spooning the potatoes on top.

6: Bake at 160C for 2h.

Chocolate Cheese Pudding.

Ingredients:

-300-400g cream cheese

-300g greek yoghurt

-5tbsp cocoa powder

-3tbsp plain sugar

-3tbsp icing sugar

-2tsp honey

-1tsp orange flavouring

-crushed chocolate for decoration (optional)

Utensils:

-bowl

-blender

Recipe:

1: Mash together the cheese, yoghurt and cocoa powder.

2: Blend whilst adding the sugars and honey.

3: Continue to blend. Make sure to slowly raise and lower the blender if it is hand-held, to get some air in.

4: Adjust by adding either more cocoa or more sugar, as you see fit.

5: Fold in the orange.

6: Quickly serve whilst still light. Sprinkle crushed chocolate, toblerone, terry’s chocolate orange or similar on top for decoration.

And those were the best main course and pudding we had this week.

TTFN and Happy Hunting!

What have you been cooking? Got any recipes or anecdotes to share?

Recipe Corner. WWW and Seeded Burgers.

Phew! Between traveling on Monday, general business yesterday and gardening today, it’s taken forever to get to writing this. On the other hand, the first update photos of the garden and the finished sewing-project will be up soon. So yay!

As promised, I have added the measurements in ounces and fluid ounces and the temperature in Fahrenheit (rounded to the nearest 5).

Recipe 1: Seeded Burgers.

These are the ones I made for Dad and I for a lunch. I used some seed packs he got, that sounded nice. They’re here, but I can’t find anywhere actually still selling them. If you find anywhere that still stocks them, then please tell me because they were awesome. I used a Thai mix for half the mince and an Italian mix for the other half. Both were good, but could have done with a bit of a boost in terms of flavouring.

Ingredients:

-500g/17.6oz mince

-1 Thai seed packet

-1 Italian seed packet

Utensils:

-mixing bowl

-oven tray

Recipe:

Nice and simple.

1: Pre-heat the grill or oven at 180C/355F.

2: Divide the mince in half. Evenly mix one seed packet into each half. Possibly add some more seasoning to them.

3: Divide each half into two normal burgers or three small burgers.

4: Cook at 180C/355F for 25min.

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5: Serve as you wish. We had ours in crusty rolls with salad, and then with chips later.

P1000493

P1000494

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Recipe 2: Mixed Fish Pie.

A far easier fish pie than the smoked haddock one, but just as satisfying, and probably a lot easier to feed to fussy mouths.

Ingredients:

-900-1000g/31.7-35.3oz mixed fish (we used a 350g cheap pollock-based mix, a 250g pricier fresh mix and two tins of tuna chunks)

-600-700g/21.2-24.7oz potato

-300-400/10.5-14.1flozml milk

-75g/2.6oz butter

-30-50g/1-1.8oz rice flour

-salt

-pepper

-herbs

-onion powder

-smoked paprika

-Thai spice mix

Utensils:

-pot

-frying pan

-baking tray

-whisk/fork

-sieve

Recipe:

1: Boil and drain the potatoes. Mash them with 1/3rd of the butter. Put to one side.

2: Dice the fish and fry it in a little butter with salt, pepper and some Thai spices.

3: Once the fish is entirely cooked, remove it from the liquid it released and the butter and place it in the baking tray.

4: Take the pan with the water and butter in it. Add the milk, the last of the butter and put the mix back on the heat.

5: Stirring continually, sift in the flour.

6: Once the sauce has thickened, add a lot of pepper and some salt. Pour it over the fish.

7: If necessary, reheat the potatoes a bit.

8: Mash-in the smoked paprika, onion powder and some salt.

9: Pile over the fish.

10: Pre-heat the oven at 150C/300F.

11: Cook at 150C/300F for 45min.

12: If necessary, raise the temperature to 200C/390F near the end, to brown the potato.

 

Recipe 3: Banana Bread.

We had a reasonable number of overripe and near-overripe bananas, so I decided this would be our “pudding” food for the next few days. Also, using Gari means it’s lower in carbs, which makes it easier on my body.

Ingredients:

-4 overripe bananas

-200-300g/7-10.6oz Gari

-300-500ml/10.5-17.6floz milk

-30-50g/1-1.8oz raisins

-2 eggs

Utensils:

-mixing bowl

-fork

-cake/tart trays

Recipe:

1: Mash the bananas into a pulp with a fork.

2: Mash in the flour.

3: Add the milk. Mix thoroughly and allow ten to twenty minutes for the flour to absorb the milk.

4: Stir again. Mix in the eggs and raisins.

5: Preheat the oven to 150C/300F.

6: Cook banana bread at 150C/300F for 1h, or until a fork comes out clean.

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And the fish pie and banana bread are what Jon had for lunch today. In his words, the banana bread is “very nice”, but he can only have “a bit of it in one go”. Still, if he enjoys it then it’s a success. 🙂

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Tomorrow I will definitely post the finished essay on the unexpected experiences of being a housekeeper and soon there will be an update on the garden and a post on my hand-made bag with a plan for making your own, if you think it’s cute and/or useful. I’m starting to find hand-sewing really therapeutic. Whenever I’m stressed or bored or my hands are a bit shakey from too much caffeine, or spending too long in the garden, sewing calms me right down.

Anyhow, TTFN and happy hunting!

Recipe Corner: Smoked Haddock Pie.

This is to die for. So happy with the results!

Recipe based off one in my “POTATO” book.

A book so beautifully succinctly titled couldn't be anything but perfect.

A book so beautifully succinctly titled couldn’t be anything but perfect.

The original recipe.

The original recipe.

When we realized we had smoked haddock, new potatoes and enough milk to drown them in, Dad mentioned it would be an awesome dish to make. What with his having a poor appetite lately (only having half a pancreas and all that), I’ve been trying to get a solid meal for him every day, so this sounded as good as any.

We lacked a couple of ingredients and I made some adjustments and substitutions, but it was awesome, so here’s my adapted recipe.

Smoked Haddock and New Potato Pie

(Serves four.)

Ingredients:

-4 fillets of smoked haddock

-450-600g of new potatoes

-2 small onions, halved

-500ml skimmed milk

-100ml double cream

-75g instant mashed-potato / 50g corn flour / 35g rice flour

-3 lime leaves

-20 cloves

-sage

-black pepper

-Parmesan cheese

Utensils:

(Warning: LOTS of washing-up.)

-1 deep saucepan

-1 small pot

-1 colander

-1 ceramic oven-dish or large oven-proof pot

-1 chopping board and knife

-2 forks

Recipe:

1: Take your fish fillets. Place them in a pan and cover them with the milk.

fishpie2 (2)

2: Take your onion-halves and stab them full of cloves.

fishpie2 (3)

3: Add the onions to the milk and simmer the fish for 15-25min. (The book says 5, but ours wasn’t flaking by then.)

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4: Slice the potatoes about 1cm in diameter. They’re better not peeled, but ours were greening and green potatoes are slightly toxic.

5: Simmer the potatoes in the pot, in lightly salted water until tender.

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6: When the fish is cooked, take it from the milk with a spoon or spatula that has holes in it.

7: De-bone and flake the fish. Remove the cloves from the onions and dice them.

8: Spread the fish and onions along the base of the oven-dish.

fishpie2 (6)

9: Simmer the milk the fish was cooked in for 10min.

fishpie2 (7)

10: Add the thickener and the double cream and stir until thick.

11: Mix-in the sage.

12: Alternately layer the potatoes and the sauce. Add a sprinkle of pepper and Parmesan over the potatoes.

fishpie2 (8)

fishpie2 (9)

13: Place the lid on the pot (or cover in foil) and bake in the oven for 25min at 200C.

14: Uncover the pot and bake for a further 5min, until slightly golden on top.

fishpie2 (10)

fishpie2 (11)

It probably could have done with some green beans and some crunchy bacon on the side, but this is how we had it and we’re quite full.

Bonne chasse and bon appetit!