Tag Archives: sweetcorn

WH’s own Fish Pie

I was astounded to note the other day that I have never given you my top notch recipe for fish pie.  Weep no longer. 

I like to have a mixture of fish in a fish pie – white, oily and a bit of shellfish, but see what’s on offer at the fishmonger or use what you have in the freezer/larder. Don’t be afraid of adding tinned fish such as mackerel as long as it’s in brine or oil.   Also you can chuck in any nice leftovers such as peas, peppers, bits of courgette.  Go wild.

THE WARTIME HOUSEWIFE’S FISH PIE

Utensils:
1 x large casserole dish suitable for hob and oven
1 x large saucepan
1 x grater
1 x potato masher

Ingredients:
1 ½ lb / 720g assorted fish – cod, haddock, tuna, prawns, basa, trout etc cut into medium chunks
1 large or 2 medium carrots – grated
1 small tin of sweetcorn
1 medium onion – finely chopped
5oz / 150g butter
4oz / 120g wholemeal flour (or 4 really heaped tablespoons)
1 pint / 600ml milk
1 pinch mustard power / ¼  teaspoon ready made mustard
1 x bayleaf
1 sprig fresh parsley – finely chopped or 1 tblspn dried parsley
2lb / 1kg potatoes
4oz / 120g of hard cheese – grated

Method:
Pre-heat the oven to 190 / 375 / 5
Melt 4oz / 120g of the butter in the casserole over a medium heat
Add the onion and cook until soft and translucent
Remove from the heat and stir in the flour and mustard
Stirring continually in a figure of eight, gradually add the milk
Return to the heat and, still stirring, add the bayleaf and parsley – it should all be thickening nicely
Add the fish, carrots and sweetcorn
Season as you wish
Cover the pan and leave on a very low heat while you’re making the mash
Peel the potatoes and cut into chunks and boil in some water until just soft
Drain and mash with the remaining butter
Remove the fish mixture from the heat and pile the mashed potatoes on top
Sprinkle grated cheese on the top
Place in the oven for about half an hour until golden brown on top
Serve with an assortment of vegetables

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Filed under Food, Recipes

Fishcakes and Martian Burgers

Empty Plate Fishcakes -25.08.09These are both recipes that use storecupboard ingredients, take minutes to make and are nutritious and tasty for adults and children alike.  We often have the fishcakes for breakfast but they can be served at any meal, adjusting the quantities appropriately.  If I’m making mashed potato for another meal eg. with sausages or on Shepherd’s Pie, I often make a bit extra and pop it in the fridge ready to make these Fishcakes or Martian burgers the next day.  I call them Martian Burgers, by the way, because they’re green and it’s  a sneaky method of making the youngest of  The Boys want to eat something with spinach in it.  Such is the perversity of children that, even though he likes spinach, he won’t eat it if he’s told what he’s eating.   These are fiendishly healthy (Omega 3, low fat protein etc) so you can enjoy them with a sense of smug self righteousness, whilst still acquiring a full tum.

Serve them with salad, peas, green beans or any vegetables you like.  They can also be made in batches and frozen, but make sure you slip a little bit of greaseproof paper in between them to stop them sticking.

FISH CAKES

Utensils:

Frying pan
Mixing bowl
Fish slice or tongs

Ingredients:  Makes about 6 large fishcakes

3 large tblspn mashed potato
1 x tin tuna – drained
1 x tin mackerel – drained
1 egg
1 tblspn parsley (half if dried)
1/2 tsp paprika
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method:

Put all the ingredients in a bowl and mash them up thoroughly with a fork.

Divide the mixture into 6 and shape into cakes

Coat in the wholemeal flour

Heat the butter and oil in a frying pan until hot but not going brown.

Place the fishcakes into the frying pan and cooking, turning occasionally until golden brown.

MARTIAN BURGERS

Utensils – as above

Ingredients:

3 large tblspn mashed potato
1 small tin sweetcorn
1 egg
3 tblspn spinach – defrosted and as much water squeezed out as possible
3 oz (75g) cheese – grated
1 tblspn parsley (half if dried)
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method – as above

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Filed under Children, Food, Nutrition & Sensible Eating, Recipes, Storecupboard