Creamy smoked haddock pie with a cheesy potato topping

Do you like smoked haddock? Then trust me you will love this dish, Serve with garden peas or mixed vegetables of you choice. Don’t forget to look for bargains at your local supermarket if they sell fresh fish then there are bargains to be had, Go on have a look you know you want to.

For the filling

800g x un-dyed smoked haddock cut into pieces or any firm white fish

300ml x milk

1 x garlic clove peeled leave whole (optional)

1 x bay leaf

6 x black peppercorns

40g x butter

40g x plain flour

100g x mild cheddar cheese grated

100ml x double cream

Juice of ½ lemon or 2 x tbsp dry white wine

Salt and pepper to taste

Potato topping

800g x peeled potatoes cut into chunks 

40g x butter

100g x cheddar cheese grated and 50g x parmesan cheese grated mixed together

½ x tsp salt

Good pinch white pepper

Cook in a pre-heated oven 190c/gas mark5/375f for 30 minutes till golden brown

FILLING

Place the fish in a large pan add the garlic clove, peppercorns and bay leaf, pour on the milk and on a medium heat bring to a simmer, take of the heat and cover with a lid and leave for at least 1 hour.

Remove the fish from the milk, strain the milk through a sieve and reserve for the sauce, and discard the bay leaf, peppercorns and garlic.

Remove any skin and bones from the haddock and discard, flake the fish using your fingers this is a good way because if there is any remaining bones you will find them, set to one side while you make the sauce.

Place the butter in a pan and melt on a medium heat, stir in the flour and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the milk, place back on the heat and stir till the sauce thickens and starts to gently bubble, turn the heat down and simmer for 1 minute, take off the heat and stir in  the cheese, double cream, lemon juice, salt and pepper and mix well, pour into a large oven proof dish and put to one side until you are ready to assemble the dish.

TOPPING

Place the potatoes in a pan and cover with cold water, bring to boiling point turn the heat down and cook till potatoes are tender around 20 minutes, Drain the potatoes through a sieve return to the pan and over a medium heat dry the potatoes for a minute, take off the heat and mash the potatoes till smooth add the double cream and most of the cheese (reserve around a ¼ of the cheese to sprinkle on top of the potatoes) add the salt and pepper and mix well.

Using a dessert Spoon cover the fish with mashed potato start from the outside and work your way to the middle until the fish is covered with a potato spoon shaped topping, sprinkle with the remaining cheese. Cook in the centre of a pre-heated oven for 30 minutes.

Cheese & Onion pie made with cheese pastry

This is a deliciously light melt in your mouth pastry you will love this pie but be warned one slice is just not enough.

Cheese pastry

300g x plain flour

½ tsp x salt

½ tsp x English powdered mustard

Pinch Cayenne pepper

140g x lard cut into small pieces

140g x finely grated mature cheddar cheese

1 x egg yolk

2 x tbsp cold water

Milk or egg yolk to glaze

Sift the flour, salt , mustard and Cheyenne pepper into a bowl add the lard and rub with you finger tips till it resembles fine breadcrumbs (this can be done using a blender)

Mix in the cheese then add the egg yolk and water a little at a time until the pastry starts to clump together, lightly knead the pastry until it becomes smooth in texture wrap in cling film and put in the fridge until your ready to use it.

Cheese filling

25g x butter

2 x onions chopped

1 x tbsp water

300g mature cheddar cheese grated

2 x tbsp double cream or milk

2 x eggs lightly beaten

Pepper to taste

Melt the butter over a medium heat add the onion and cook for around 15 minutes, add the water and cook for a further 15 minutes and set aside to cool.

In a bowl combine the cheese, onion, egg and cream add the pepper and stir until well mixed.

Grease a 10 inch oven proof pie dish.

Divide the pastry making sure one half is slightly bigger, use this for the base and the smaller for the lid, Roll out the base pastry on a lightly floured surface and use to line the pie dish, and then spoon the cheese mixture on top, roll out the remaining pastry, brush the pie edges with water before placing the pastry lid on top, using the tip of a fork press to seal the pastry edge, brush the top with milk or egg yolk and with a pointed knife  make two slits in the pastry lid to let out the steam, place the pie on a baking tray and cook on  the middle shelf in a pre-heated oven 220C/425F/Gas mark 7 for 30-35 minutes or until golden brown, leave to cool down for 10 minutes before serving.

Monk fish and butterbean curry

 The first time I had monk fish was a regretable one, I was in portugal and saw barbecued monkfish on the menu the first mouthful was disgusting it was under cooked and tasted as if it had gone off this was around 15 years ago and I have not had it since so I thought it was about time I made freinds with the monk fish. 

1 x tsp oil

1 x large onion finely chopped

¼ x inch ginger grated

2 x cloves garlic

Spice mix

1 x tsp ground cumin

1 x tsp ground coriander

1 x tsp turmeric

1 x tsp chilli powder

1 x tsp paprika

1 x tsp garlic salt

1 x tsp gara masala

Little water

1 x tbsp tomato puree

200ml fish stock

150g x creamed coconut

800g x filleted and skinned monk fish cut into chunks

400g x tin butterbeans well drained

2 x tbsp greek yoghurt

1 x tbspChopped fresh coriander leaves

Salt and black pepper to taste

On a medium heat fry the onions and ginger in oil till the onions are translucent add the garlic and cook for a further minute. Mix the spices with a little water to make a paste add to the onion and cook for around five minutes add the tomato puree and cook for a further minute, add the fish stock and creamed coconut bring to a simmer add the fish and butterbeans bring back to a simmer and cook till fish is opaque in colour around 10-15 minutes gently stir in the Greek yoghurt and chopped coriander heat through season with salt and pepper and serve straight away with basmati rice and naan bread.

CAROL’S LAMB HOTPOT

I love lamb hotpot the smell when it is cooking is second to none, fresh bread and butter to mop the gravy. This is going to make you smile.

1tbsp x vegetable oil

2 x large onions sliced thin

2 x garlic cloves crushed

1 tbsp x plain flour

¼ tsp x English mustard powder

¼ tsp x paprika powder

500g x potatoes thinly sliced

1 ½kg x neck end lamb chops or shoulder chops trimmed of fat

200g x Carrots peeled & sliced thin

200g x Swede peeled quartered sliced thin

2 x bay leaf

1 tsp dried thyme

1 tsp dried rosemary

500ml x lamb stock made with 3 stock cubes or use fresh stock

½ tsp x salt

½ tsp x pepper

PRE HEAT OVEN 170C/350F/GAS MARK 4

On a medium heat cook the onions in the oil until soft and slightly browned, add the garlic cook for 1 minute, combine the flour, mustard and paprika together mix into the onions and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the lamb stock, add the bay leaf, thyme and rosemary and salt and pepper, put back on the heat and stir the gravy continually until it thickens and comes to a simmer, take off the heat and put to one side, meanwhile place a layer of potatoes at the bottom of a large casserole dish, layer with half chops half of the carrots and half the Swede, add a layer of potatoes and pour over half of the onion gravy, Add the rest of the chops, carrots and Swede, pour over the remaining gravy and top with the rest of the sliced potatoes, cover and cook on the middle shelf of the oven for 2 ½ -3 hours.

Smoked haddock and tuna fish cakes with Garlic and mayonnaise dip

Steve bought 3 large smoked haddock fillets for £3.50 last week this is why he does the shopping he always comes home with a bargain. I put them in the freezer and yesterday I made these little darlings I must admit I wasn’t sure how they would turn out, they was very Moorish and I thought they tasted even better as they cooled down. I used Naan bread for the breadcrumbs because that’s all I had in on the day. We had these as a starter before having a curry and had the rest the next day for lunch.

Makes 14-16 fish cakes

FISH CAKES

300 x peeled diced potatoes

450g x smoked haddock fillets

1 x 185g tin drained tuna in brine (optional)

25g x butter

4 x shallots or 1 x small onion finely chopped

2 x garlic cloves crushed

¼ tsp dried coriander

½ tsp dried chilli powder

3tbsp x mayonnaise

1tsp x Dijon mustard

1 x lemon (juice only)

½ tsp salt

½ tsp black pepper

1 x egg beaten

Put the potatoes in a large pan, cover with water and bring to the boil, turn down the heat and simmer till potatoes are tender drain the water off  through a sieve  put back into the pan and put to one side, meanwhile put the haddock into a wide fitting pan cover with water put on a medium heat and bring to the boil turn off the heat place a lid on the pan and leave for 10 mins till the haddock is cooked through, drain the water off,  when the haddock has cooled enough to handle  remove any bones and skin flake fish into the potatoes, drain the tinned tuna pressing out all the brine add to the potato mixture mash them together until the fish and potatoes are well incorporated, meanwhile on a medium heat melt the butter add the shallots and garlic cook for 5 mins stirring all the time.

Place the mayonnaise and mustard in a bowl add the chilli powder, coriander; lemon juice, salt pepper and egg, with a whisk mix all the ingredients together when well mixed add together with the shallots and garlic to the potato and fish mixture, mix all the ingredients together taking care to make sure everything is mixed in evenly. take a small amount of the mixture and roll into a ball press the top down gently with you hand to make the shape of a fish cake repeat the process till all the mixture is used, place them on a floured surface as you go I used 2 large plates. Put the fish cakes in the fridge while you prepare the breadcrumbs and mayonnaise.

BREADCRUMBS

1x large garlic & Coriander Naan bread

2 x eggs beaten

25g x plain flour

GARLIC MAYONNAISE

1-2 x garlic cloves crushed

200ml x mayonnaise

Put the garlic and mayonnaise in a bowl and mix together, place in the fridge till ready to use.

Take the Naan bread tear it into pieces and place in a blender,  blend on full speed till it resembles breadcrumbs put the breadcrumbs in one bowl the beaten egg in another bowl and the flour in a third bowl , starting with the flour place one fish cake in the flour and with a spoon coat the fish cake gently shake off any excess flour, dip the fish cake into the egg and coat on both sides, place into the breadcrumbs making sure the fish cakes are well coated  repeat the process till all the fish cakes are breaded, place in the fridge for around 30 minutes to firm up.

Cook in a little oil on a medium heat till crispy and golden brown  serve with the garlic mayonnaise and a bit of salad and lemon to garnish, go on you know  you want to.

Carol's One chicken two meals and three recipes

Steve came home with 2 decent sized chickens for £7.00 what’s going on cheap or what, anyway this is what I made with one of the chickens, Steve said he is going to make a Gambian dish called Domada with the other watch this space.

POACHED CHICKEN

1 x chicken

1 x carrot peeled and roughly chopped

1 x onion quartered

1 x stick celery roughly chopped

1tsp x peppercorns

1 x bay leaf

1 x bouquet of garni

10 x mushroom stalks (reserve the mushrooms for the pie)

2 ½ltr -3ltr x water to cover

Place the chicken and the rest of the ingredients into a large pan, cover with water and bring to boiling point removing any scum from the surface with a spoon, turn down the heat and simmer till chicken is cooked around 1 ½ hours, Remove the chicken from the stock and set to one side till cool enough to handle, meanwhile strain the stock through a sieve into a pan and with a spoon gently press the vegetables so you get all the juices from them discard the sieved pulp. Reserve the stock for the soup and pie. Remove the chicken breast from the bone cover with cling film and when cool enough put in the fridge till you make the pie (make sure you use it within two days) do the same with the chicken legs.

INGREDIENT FOR THE CHICKEN SOUP

30g x butter

2 x onions chopped

1 x large carrots diced

1 x stick celery diced

300g x potatoes diced

5ooml x chicken stock

½ tsp x dried thyme

½ tsp x dried dill

¼ tsp x garlic salt

1 x bay leaf

2 x cooked chicken legs

2 x tbsp double cream

Plenty of fresh ground black pepper and salt to taste

On a medium heat melt the butter in a large pan, add the onion and cook for around five minutes add the carrots, celery and potatoes and cook for a further 2 minutes, add the stock, thyme, Dill, garlic salt and bay leaf bring to boiling point then reduce the heat and simmer for 30 minutes or till the vegetables are soft.

Remove and discard the bay leaf.

Put half of the liquid and vegetables into a blender blend till smooth return back to the soup pan add the cooked chicken, black pepper, salt and double cream heat through till hot serve with crusty bread rolls and butter.

INGREDIENTS FOR THE CHICKEN & MUSHROOM PIE

PASTRY

275g x plain flour

¼ tsp x salt

Pinch mustard

65g x butter diced

65g x lard diced

1 x egg yolk mixed with 2 x tbsp water

Put the flour into a blender with the salt and mustard, blend for few seconds then add the butter and lard, blend till the mixture resembles fine bread crumbs.

Add a small amount of the egg and water mix and blend for a couple of seconds at a time repeating the process till the mixture starts to come together and form into clumps, take the pastry out of the blender, sprinkle flour onto a dry surface and lightly knead the pastry into a smooth ball shape, Divide the pastry into two pieces one slightly larger than the other, the larger piece will be for the base of the pie and the smaller for the top Wrap the pastry in cling film reserve in the fridge, Meanwhile make the filling

CHICKEN FILLING

50g x butter

1 x onion finely chopped

180g x white cap mushrooms quartered

2 x garlic clove crushed

50g x plain flour

¼ x tsp dried mustard

250ml x reserved chicken stock

125 ml x milk

 ½ tsp dried dill (optional)

2 x chicken breasts diced

1 x tsp Salt

1 x tsp black pepper  

On a medium heat melt the butter, add the onion and mushrooms cook for 5 minutes add the garlic and cook for 1 minute, stir in the flour and mustard cook for a further minute, with a hand whisk stir in the stock a little at a time till it starts to thicken keep stirring  the sauce till it comes to a simmer cook for a couple of minutes, take the pan off the heat and stir in the milk take the pan off the heat add  the diced chicken, dill, salt and pepper stir well  put to one side while you roll the pastry.

Pre- heat oven 200c/400f/gas mark 6

PUT THE PIE TOGETHER

Grease the base of a 10 inch pie dish with a little lard or margarine and put to one side. Sprinkle your work surface with plain flour, with a rolling pin roll out the larger piece of  reserved pastry  turning the pastry with the flat of your hand a little at a time, take your time with this as the pastry will roll easier as you go along. Roll out the pastry till you have 11 inch circle.

Use the rolling pin to lift the pastry to line the pie dish, gently mould the pastry into the dish. Spoon the chicken filling into the pie base, Roll out the remaining pastry to a 10 inch circle for the pastry lid.

Brush the edges of the pastry base with a little water place the pastry lid on top and seal the edges of the pie by gently pressing the tip of  a fork around the edge. Brush the top of the pie with egg yolk, bake in a pre-heated oven for 40 minutes.

  

      

Carol’s creamy brandy sauce, served with deep fried breaded scampi and Melba toast

This is nice as a starter, I remember years ago when I worked in a pub, I was lucky to be taken to the local Italian restaurant by the landlady I worked for, the restaurant was called Cesares Palace, they did a scampi in brandy sauce and it was delicious, I wish I had the recipe, does anyone out there know it?

If you use prawns instead of scampi defrost if frozen, pat dry before you put them in the sauce.

Melba toast

1 x small unsliced white loaf cut into 1 ½ inch slices.

Toast slices of bread under the grill on both sides till golden brown.

Slice each piece of toast through the centre between the toasted sides so you have two pieces from each slice, place the untoasted sides under the grill till golden brown and crispy, the sides of the bread usually curls and set to one side until required.

Brandy cream sauce

20g x butter

2 x shallots or ½ small onion finely chopped

2 x garlic cloves

100ml x  brandy or white wine.

¼ tsp x dried tarragon

1 x tsp tomato puree

¼ x tsp paprika

¼ x tsp Dijon mustard

250ml x double cream

pinch cayenne pepper

400g frozen breaded scampi or peeled and cooked prawns, if you use prawns add them to the pan just before serving and heat through

  

Put the butter in a frying pan melt on a low heat, add the shallots and garlic and cook until softened, pour in the brandy add the tarragon bring to the boil and reduce by half, add the tomato puree, paprika, Dijon mustard, double cream, bring to the boil stirring all the time, lower the heat and reduce to a thick sauce around 15 minutes, add the cayenne pepper and salt to taste.                                                                                                                                      Cook the scampi following packet instructions, you can do this while the sauce is thickening

warm the melba toast in a pre heated oven 180c/ 350f /gas mark 4.